What to do with my sweet/spicy onion jam?
Help me here, y'all. Last year I learned to can (water bath) and made a bunch of jams, dilly beans, etc. All good, but one recipe mystified me. To work on my technique for extracting pectin from green apples and citrus I made a sweet/spicy onion jam (green apple pectin base with cinnamon sticks and sliced onions). It came out slightly sweet from the granny smith base, oniony, and with a cinnamon afterburn. It's good. After gifting I have about 4 1/2 pint jars left.
The problem is - what to do with it? We eat very little meat or fish (and in almost all cases no chicken, turkey, roast beef or pork, or ground meat) and increasingly less cheese, so while this might be good with charcuterie and cheese, we aren't eating either more than 1-2 times a month (and it would probably work as a pork loin glaze, which we also don't eat). Hmmmm, stir into lentils? Topping for lentil-walnut pate? Topping for baked beans??? It is good on toasted Ezekiel sesame bread with a mere hint of melted cheddar, but used in this way I'll spend the next 4 years eating my 4 jars....
Thank you! Loving the pizza ideas.
If anyone wants to make this, I tracked down the recipe - from Liana Krissoff's Canning for a New Generation. Good book. A lot of the recipes are relatively small batch for smaller households (like mine) and she favors extracting your own pectin from a green apple base, which worked well for me (but be careful, you can overcook the resulting product and it gets rather "firm"). Krissoff also favors more natural flavors and not tons of added sugar.
I made a VERY disappointing batch of Cooks Illustrated baked beans (too wet, too bland) yesterday, this may well be a way to get the flavors up. Good point as well.
Flatbread, grilled cheese or panino with:
Goat cheese, figs & arugula
Brie & sliced apple
Fontina & spinach
Feta & pears
Yes on the lentils & paté - you could also serve with mujaddara or curried lentil soup.
Add to fesenjan.
Combine it with cumin- and cinnamon-spiced roasted eggplant, currants or raisins, toasted pine nuts & couscous, quinoa or rice, and use it to stuff peppers.
That sounds great! Also consider spreading it between the layers of an eggplant parmesan. Make a roasted carrot pate: roasted carrots & onions, a few soaked raisins, dates or figs and some of the jam; puree and slather on crackers or toasted crostini.
If you like Caribbean food, a coconut butternut squash soup (or make it with sweet potatoes) with the jam added and maybe topped with some yogurt or sour infused with toasted coconut...for some heat, add a couple of seeded jalapenos or other fav. pepper.
Use as a topping for baked sweet potatoes
Stir into a pot of Great Northern, Navy, Pintos or any other dried bean; add some savory elements like cumin, garlic, onion, chile powder or perhaps roasted poblanos and some smoked sea salt. Top with toasted corn bread croutons.
Add to a shrimp or other seafood stir fry with vegetables.
If you're into tofu, smoke a block of firm tofu, slice and glaze with the jam for sandwiches. Or once it's smoked, shred it like pork; mix some of the jam into bbq sauce and simmer the shredded tofu in it for pulled tofu bbq...serve on buns. This is great in a slow cooker which will give the tofu time for the sauce to really penetrate.
Melt it down and top grits or polenta
Sounds like a great spread for a grilled cheese sandwich with cheese, cheese & ham, cheese and turkey.
On top of a hamburger
In an egg bake
As the bottom layer of a quiche
Served as a side with a roast
Added to sour cream as a dip
Tossed with pasta
You'll be going thru that jam in no time!
The OP went into considerable detail explaining that the family eats almost no meat or cheese.
The lentil idea sounds good, similar to mujadarra. I buy Stonewall Farms Roasted Garlic and Onion Jam, which I like (with cream cheese) on bagels, or to doctor canned soup, which is something I keep on hand for power outages but ordinarily don't eat.
I've haven't had cinnamon in onion jam...but some ideas:
*As a sandwich condiment
*Add to a vinaigrette for use as a dressing or a marinade
*Add to baked beans
*Add to flavor a BBQ sauce
*Could work as a glaze for a tofu or eggplant bake
*Dilute and use as a sauce for winter squash, sweet potatoes, beets, plantains, savory baked apples
*Add to a curried rice dish
*Add rehydrated dry fruit, spices and move it towards a chutney profile
*Stir in to oatmeal