Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.
- Yield: Makes about 2 cups
Source: The Martha Stewart Show, April 2010
- 2 teaspoons unsalted butter
- 10 shallots, sliced
- 2 sprigs fresh thyme
- Coarse salt and freshly ground pepper
- 1/3 cup light-brown sugar
- 1/2 cup red-wine vinegar
- 1/2 cup balsamic vinegar
- 3 tablespoons vincotto
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.