Roasted Garlic And Sweet Onion Jam Recipes

ROASTED GARLIC AND CARAMELIZED ONION JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
• Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
• Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
• Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.

ROASTED GARLIC & ROSEMARY ONION JAM

Steps:

• First roast your garlic (you need an hour to roast the garlic). Refer to my previous post on Roasting Garlic, to find out how to do this.
• Cut your onions in half, then slice them about 1/4 inch wide.
• Heat up the oil in a stock pot, then add the onions. Mix well, until the onions are covered with the oil. Cook on medium heat until the onions are softened. About 20 minutes.
• Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.
• Once the rosemary is wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.
• Add the balsamic vinegar, sugar, salt and pepper.
• Add the roasted garlic by scooping out the cloves, and mash them into the onion mixture.
• Cook until the liquid is all gone, but be very careful not to burn it! Stir often!!
• When the onions are cooked, the liquid is gone, and the mixture is sticky it's all done!
• Put into sterilized jars and keep in the fridge for up to 2 weeks.

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

CLASSIC ROAST TURKEY

Steps:

• If desired and if not using the Orange and Herb Butter Rub and Glaze, prepare Fruited Turkey Brine. Preheat oven to 325°F. If not brining, remove neck and giblets from turkey; discard. Rinse the turkey body cavity; pat dry with paper towels. If desired and if turkey was not brined, use Orange and Herb Rub and Glaze according to directions or sprinkle body cavity with salt and pepper. If desired, spoon desired stuffing or Turkey Aromatics loosely into body cavity. Skewer neck skin to back. Tuck drumstick ends under band of skin across the tail if present or tie drumsticks securely to the tail using 100-percent-cotton kitchen string. Twist wing tips under back.
• Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with additional salt and pepper. Insert an oven-going meat thermometer into the center of an inside thigh muscle (the thermometer should not touch bone). Cover turkey loosely with foil.
• Roast turkey for 2 1/4 hours. Remove foil; cut band of skin or string between drumsticks so thighs cook evenly. Roast for 30 to 45 minutes more (60 to 75 minutes if stuffed) or until the meat thermometer registers 175°F; if stuffed, the center of the stuffing should register 165°F. (The juices should run clear and drumsticks should move easily in their sockets.) If desired, during the last 15 minutes of roasting, brush turkey twice with glaze. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board and carve. Serve with Perfect Turkey Gravy. Fruited Turkey Brine
• In a 16-quart stockpot combine the water, apple cider, kosher salt, brown sugar, orange slices, bay leaves, crystallized ginger, peppercorns, and allspice. Cover; heat over high heat until brine is steaming, stirring occasionally to dissolve salt and brown sugar. Remove from heat. Add the ice; let stand until ice melts and brine is cool.
• Remove neck and giblets from turkey; reserve for another use or discard. Rinse the turkey body cavity. Place turkey in stockpot with cooled brine. Weigh down turkey with several plates. Cover; chill for 12 to 16 hours.
• Remove turkey from brine, draining excess brine from cavity; discard brine. Pat turkey dry with paper towels. Continue preparing turkey for roasting as directed in Step 1 Turkey Aromatics
• Once the cavity has been sprinkled with salt and pepper, insert the orange wedges, apple wedges, onion wedges, garlic bulb, and herb sprigs into the cavity. Continue preparing turkey as directed in Step 1. Orange and Herb Butter Rub and Glaze
• In a medium bowl combine the butter, sage, rosemary, thyme, orange peel, salt, and pepper. Divide mixture in half. Once the turkey has been rinsed and dried with paper towels, lift your fingers between the skin and meat on the breast to loosen skin. Lift skin and spread half of the butter mixture under the skin from front to back of turkey. Continue preparing turkey as directed in Step 1.
• Place the remaining half of the butter mixture in a microwave-safe bowl; cover. Microwave on 100 percent power (high) until melted. Stir honey into butter mixture. Use to baste turkey during the last 15 minutes of roasting.

QUICK GARLIC-ONION JAM

Steps:

• In a large skillet heat butter over medium. Add sweet onions. Cook 15 minutes or until softened and starting to brown, stirring occasionally. Add roasted garlic, balsamic vinegar, packed brown sugar, water, salt, and crushed red pepper. Cook, uncovered, 5 minutes or until thickened. Let cool. Spread the jam over toasts and melted gruyère. Roasted Garlic
• Preheat oven to 350°F. Add a layer of kosher salt to bottom of roaster. Cut 1/2 inch from tip of bulb; place bulb cut side up in roaster. Drizzle with olive oil. Cover; roast 1 hour. Cool. Squeeze cloves from skin. Serve on toasted bread or toss with cooked pasta. A terra-cotta garlic roaster prevents overcooking. Soak it in water before using.

ROASTED GARLIC AND ONION JAM

Steps:

• Squeeze roasted garlic cloves into a small plate; set aside.
• Cut onions in half lengthwise; peel.
• Cut off ends; cut lengthwise into 1/4 inch thick pieces.
• Coat a 13 inch skillet with cooking spray and set over med. heat.
• Add onions and cover.
• Cook, stirring occasionally, until softened and clear, about 15 minute.
• Add sugars; recover and cook till onions are golden brown, 20-30 minutes.
• Add 1/4 cup water and stir.
• Cover and cook till dark brown, about 20-30 minutes, again.
• Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes.
• Transfer to a bowl to cool.
• Store in airtight container in the refrigerator for up to 1 week.

ROASTED GARLIC AND SWEET ONION JAM

Steps:

• Preheat the oven to 350°F
• Slice about 1/4 inch off the pointed end of the garlic bulb so the individual cloves show.
• Place the bulb in a small baking dish, cut side up, and drizzle with olive oil.
• Cover and roast for 45 to 60 minutes or until the garlic cloves have softened. Cool.
• Gently squeeze the garlic cloves and juices into a saucepan.
• Stir in the onion, apple, sugar and balsamic vinegar.
• Bring to a boil over medium-high heat, stirring occasionally.
• Reduce heat; simmer about 30 minutes or until the onion and apple have softened and turned transparent and the mixture has thickened, stirring occasionally.

VIDALIA ONION AND GARLIC JAM

Steps:

• Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
• When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.

CRANBERRY-STUFFED PORK LOIN

Steps:

• Preheat the oven to 325°F
• To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
• Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
• Sprinkle cranberries onto jam.
• Starting at a long side, roll meat up.
• Tie snugly at 3 inch intervals with 100% cotton string.
• Place the rolled pork loin roast on a rack in a shallow roasting pan.
• Sprinkle with garlic salt and pepper.
• Insert a meat thermometer into center of roast (the thickest part).
• Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
• Remove the roast from the pan.
• Cover with foil; let stand for 15 minutes before carving.
• Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
• Strain and measure pan juices.
• Add chicken broth, if necessary, to equal 1 1/2 cups total.
• In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
• Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
• To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
• Serve with gravy.

ROASTED GARLIC JAM

Steps:

• Chop the garlic with a knife until it forms a paste. Place in a bowl and stir in the olive oil, lemon juice, salt, pepper and cayenne. Stir in the parsley. Use for bruschetta, pizza or grilled meats.