A travel-friendly lunch direction that includes cheese, nuts, and a sweet-and-tangy jam, excerpted from Aviva Wittenberg's new cookery book, Lunchbox
Juicy ripe figs square measure a wizard sandwich or dish addition, however unless you reside in a very heat and sunny place, they will be arduous to trace down and extravagantly priced. I never flip down a basket of recent figs after they measure in season (and I drive home with them strapped in with the passenger-side seatbelt). I estimate dry figs for much of the year.
This fig and Balsamic onion jam could be a nice flavoring on a sandwich, baked into a pie, or served au fait on a cheese board, and it imposingly comes along in just a half-hour with normal storage room ingredients.
Tip: This jam will be created ahead and hold on in a very tightly sealed airtight instrumentality within the refrigerator for up to one week.
Fig & Balsamic Onion Jam
Makes: 1 cup
Active Time: 10 minutes
Total Time: 30 minutes
- 2 Tbsp. olive oil
- 1 small onion, diced
- ½ tsp salt Pepper
- 4 Tbsp. balsamic vinegar
- 1 cup of dried figs (see Note), stemmed and halved
- ½ cup water
Note: Use one cup of roughly diced shallots in place of the onions during this direction for a rather milder onion flavor. Any sort of dried fig can do the trick, but if you’ve recently won the lottery and might get your hands on some dried mission figs, use them to form the simplest version of this jam.
- In a medium pan over medium heat, warm the vegetable oil. Once the oil begins to shimmer, add the onions, salt, and many grinds of pepper. Cook, stirring sometimes, till the onions begin to brown at the corners—about ten minutes. Add the balsamic vinegar and cook, stirring, for one minute to scale back slightly. put aside to cool down.
- While the onions cool, place the figs and water in a very small pan over medium-low heat. wake a simmer and permit to cook, part lined with a lid, for regarding quarter-hour, till most of the liquid has been absorbed.
- Transfer the onion and Balsamic mixture and also the figs (including any liquid within the pan) to a mixer or method or (kitchen appliance) and process till smooth—about one minute. Add salt and pepper to make the taste. permit to chill, then transfer to a tightly sealed airtight instrumentality.