Grilled Pears, Tomato Jam, & Caramelized Onions
I make tomato jam several ways using variations on the New York Times recipe. I made the recipe as written once, but thought it was far too sweet. I use half the sugar, switched to brown sugar, and quite a bit more lime juice. I sometimes use cinnamon and red pepper flakes, sometimes I add a habanero, but the best, I think, is this one with Jamaica Jerk seasoning mix. It’s a deeper, more earthy flavor.
- 1 ½ pounds good ripe tomatoes, chopped. If you use cherry tomatoes, cut the sugar to 1/3 cup
- 1/2 cup brown sugar
- Juice from two fresh limes
- Zest from two fresh limes
- 1 tablespoon fresh grated or minced ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1 teaspoon Jamaica Jerk
- 1 teaspoon salt
Dump everything in a heavy medium saucepan and bring to a boil, stirring steadily. Bring the heat down to a simmer and let it cook down to jam consistency. This will take about an hour to an hour and a half depending on how juicy your tomatoes are. Check on it and give it a little stir about every 15 minutes so it cooks evenly and you don’t let it scorch. Taste about mid-way through and add seasoning to your taste. When it’s cooked down to a jam, let it cool and store it in the fridge. I will keep at the very least a week, more likely two weeks thanks to all the acid in the tomatoes and the limes.
- 1 yellow onion, chopped
- 8 mangos, peeled and chopped
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup grated ginger
- 2 fresh lemons, zest and juice
- 1 cup white vinegar
- 1/2 cup dried figs, chopped
- 12 tsp grated nutmeg
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp salt
- 1 tsp black pepper
Put everything into a heavy saucepan, bring to a boil, reduce to a slow simmer, cover, and cook for two hours or more, stirring occasionally until a thick paste. Remove from heat, cool, and puree in a blender.
Makes 3 jars of chutney which is also a fabulous sauce for steaks. As a lifelong addict to knackebröd, a little chutney, flat parsley, plain yogurt and sliced raw asparagus is a tasty, flavorful breakfast. Last night, I used the chutney on a steak .
This is a sweet, sour, and spicy sauce. It’s based on Major Grey’s Mango Chutney, but I substituted dried figs for raisins. (I like nearly every other dried fruit more than raisins.) I left out the garlic and used seasoned rice vinegar rather than cider vinegar. That was because I was out of cider vinegar, but it does add a deeper flavor. I pureed in a blender rather than leave it chunky, which is the more traditional way to serve it. This is because I was thinking of using it as a base for a salad dressing, which you can see in my next recipe.
Leave 3 eggs out overnight so they are room temperature when you make this.
Preheat oven to 450° F.
Heat cast iron skillet on stove top. Add 3 TBSP of butter and melt until bubbling, but not browning.
Meanwhile, beat 3 eggs (room temperature) for about a minute, just to get some air in them.
Add 3/4 cups of milk.
Add 1 TBSP sugar
Add 3/4 cups of flour
Add 1/2 tsp of salt.
Mix together and pour into the melted, bubbling butter.
Put in the oven and bake for 15 minutes, turn the oven off and let sit for another 5 minutes.
While it’s baking, melt a TBSP of butter, peel and dice one pear, add to the butter and cook until tender. Add 1 TBSP of brown sugar and let it melt into the butter, coating the pears.
Cut your Dutch Baby into quarters, put a fourth of your pear sauce on top, with a spoonful of plain yogurt.
This is simply delicious, fast and easy. It’s a recipe that is easy to keep in your head, too. Think of the 3s, 3 eggs, 3/4 cups of flour and milk, 3 TBSP of butter. It’s also not too sweet, the yogurt adds a nice tang that balances any sweetness from the sauce.