Shallot Jam Recipes

CARAMELIZED SHALLOT JAM

Steps:

• In 1-quart saucepan, heat oil over medium-high heat. Add shallots and brown sugar; cook about 5 minutes to soften shallots, stirring constantly. Reduce heat to medium, and cook until reduced to jam consistency. Stir in vinegar and salt. Transfer to serving bowl.
• Serve with goat cheese and crackers.

SHALLOT JAM

Steps:

• Melt butter in a large skillet over medium-high heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden, about 3 minutes. Add sugar and cook, stirring, until bubbling and carmelized. Add both vinegars and cook until thickened.
• Stir in vincotto and remove from heat. Remove thyme sprigs and discard. Let cool before using.

SHALLOT JAM

Steps:

• In a skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until softened, 10 minutes. Add the vinegar and sugar and cook until thick and jam-like, 5 minutes. Season with salt. Serve With Chicken-Liver Toasts with Shallot Jam.

SALMON AND BACON SHALLOT JAM WITH LOADED CRISPY POTATOES

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using customized protein, pat dry and season both sides with a pinch of salt and pepper. If using chicken breasts, follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. If using ribeye, follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve. 1 Prepare the Ingredients Cut each potato into eight wedges.Peel and halve shallot. Cut into 1/4" dice.Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. 2 Roast the Potatoes In a mixing bowl, combine potatoes, 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Add panko and thoroughly mix to combine. Applying slight pressure will help the panko adhere.Transfer potatoes to prepared baking sheet and spread into a single layer. Roast in hot oven, 15 minutes.Carefully, remove baking sheet from oven and flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender and golden brown, 5-7 minutes.While potatoes roast, cook salmon. 3 Cook the Salmon Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, make sauce. 4 Make the Bacon Shallot Jam Place a small pot over medium high heat and add 1 tsp. olive oil, shallot, and bacon to hot pot. Stir occasionally until bacon begins to crisp and shallot is tender, 2-4 minutes.Add red wine vinegar, 1/4 cup water, sugar, and a pinch of salt. Stir to combine, then bring to a simmer.Once simmering, stir often until liquid has almost completely evaporated and is slightly syrupy, 8-10 minutes.Remove from burner and stir in butter and a pinch of salt. 5 Finish the Dish Plate dish as pictured on front of card, topping salmon with bacon shallot jam and garnishing potatoes with sour cream and cheese. Bon appétit!