Shallot Jam

Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.

Source
The Martha Stewart Show, April 2010
Shallot Jam
  • yield Makes about 2 cups

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    Stir in vincotto and remove from heat. Remove thyme sprigs and discard. Let cool before using.

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Whipped Chicken Livers with Shallot Jam
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