Strawberry Onion “Condiment”

I hesitate to call this a jam as it is useful for more than toast. Try this with pork, chicken, or turkey. Good on sandwiches or as a smear, and would be nice on a cheese plate. This would be good made with berries that are a little over-ripe or starting to look less than perfect.

INGREDIENTS:

1 medium onion, white or yellow, medium dice

4 cups ripe sweet, fragrant strawberries, cleaned and hulled, cut into ½ inch dice

1 tablespoon, or as needed, good quality balsamic vinegar

A small pinch of salt and pepper to taste

1-2 sprigs fresh thyme or marjoram

Grapeseed oil as needed

Water as needed

METHOD:

Heat a heavy bottomed 3 quart chef’s pan or saucepan over medium-low heat. When hot, film with oil. When oil is hot add the onions, tossing to coat. Turn heat to low. Cook onions slowly so they cook through and caramelize, being sure not to burn them. If they are cooking too fast, add a little water to the pan to lower the heat and prevent burning. Cook until the onions are caramelized, around 25 minutes.

Add the herbs and stir in. Cook 5 minutes.

Add the strawberries and begin rendering them. Cook for 15 minutes, keeping the heat low. Add the vinegar and stir in. Add water if needed to keep the berries from scorching.

Continue cooking, stirring with a wooden spatula occasionally, until the ingredients reach a jam-like consistency.

Season with a little salt and pepper, then stir in. Taste for balance, adding more vinegar if needed. Allow to cool and transfer to a jar and store in the refrigerator. This will keep for a few days.

Chef’s Notes: You can use white balsamic vinegar, or even strawberry infused vinegar if you wish. Change the herbs around a little-use some basil leaves instead of those listed, or use dry cooked whole peppercorns soaked in the vinegar you are using in the recipe (this will render the peppercorns less spicy) for texture and little surprise taste bombs. Use this spread on sandwiches, smeared on pork chops and roasts, or roast or grilled chicken and turkey. It would be nice paired with cheeses, ham, prosciutto, and other salumi/charcuterie. It would also be a treat with seared duck breasts.

Serves: 4

Source: Chef Andrew E Cohen