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

The Martha Stewart Show, April 2010, The Martha Stewart Show, Episode 5128

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Yield:
Makes about 2 cups
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Ingredients

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Directions

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  • 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.

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

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0