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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Tomato Jam with Lemons

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Tomato Jam with Lemons Empty Tomato Jam with Lemons

    Post by Lobo Tue 09 Feb 2016, 9:19 pm

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    Tomato Jam with Lemons
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    Prep Time: 15 minutes
    Cook Time: 70 minutes
    Servings: 16
    Sweet, sour, savory and spiced, this slow-cooked tomato jam was created by Moroccan-born chef Mourad Lahlou. It’s a versatile condiment—serve on crostini spread with fresh goat cheese, as in this recipe, or use as a sandwich spread. The jam is also excellent with grilled or roasted lamb, egg dishes, potatoes, rice and couscous.






    • 565

    Ingredients:


    • 2 lemons, ends trimmed
    • 1 Tbs. cumin seeds, toasted
    • 3 cinnamon sticks, each about 3 inches long
    • 20 juniper berries
    • 10 whole cloves
    • 1/2 tsp. Tellicherry peppercorns
    • 4 cardamom pods, cracked
    • 5 allspice berries
    • 2 lb. cherry tomatoes, stemmed
    • 2 cups sugar
    • 2 Tbs. unsalted butter
    • 1 medium jalapeño, preferably red, stemmed, seeded and
        finely diced
    • 1 cup Champagne vinegar
    • 3 Tbs. fresh lime juice
    • 1 Tbs. molasses
    • 1 piece fresh ginger, about 3 inches long, peeled and cut into
        1/4-inch slices
    • 1 tsp. kosher salt
    • Olive oil as needed
    • Crostini for serving
    • Goat cheese for serving

    Directions:

    Cut the lemons in half lengthwise. Using a food processor or a sharp knife, cut the lemons crosswise into very thin half-moons. Place the cumin seeds, cinnamon sticks, juniper berries, cloves, peppercorns, cardamom pods and allspice berries in a piece of cheesecloth and tie to make a sachet. Set aside.

    In a large saucepan over medium-high heat, combine the tomatoes, sugar and butter and bring to a boil. Cook, stirring constantly with a spatula and scraping the sides and bottom of the pan to prevent the sugar from burning, for 6 to 8 minutes; the tomatoes will split and release their juices. Add the lemon slices and jalapeño and boil for 3 minutes more. 

    Stir in the vinegar, lime juice, molasses and ginger. Add the spice sachet and return the mixture to a boil. Reduce the heat to medium-low and simmer gently until the jam has reduced by half, 30 to 40 minutes. Stir in the salt and simmer, stirring occasionally, until the jam has thickened, 10 to 20 minutes more. Let cool to room temperature. Discard the spice sachet.

    Transfer the jam to a jar and top with a 1/8-inch layer of olive oil. Cover with the lid. Refrigerate for up to 1 month. To serve, spread crostini with goat cheese and top with tomato jam. Makes about 4 cups.

    Adapted from Mourad: New Moroccan, by Mourad Lahlou (Artisan, 2011).

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