All right y’all. Here we go! I came up with this recipe on a whim. I was looking through my new cookbook obsession, Jerusalem by Yotam Ottolenghi and Sami Tamimi try to figure out what to make for dinner. Since the cooler weather is upon us (I’m so excited!) I just had to make this Butternut Squash & Tahini Spread. It was delicious. However, the recipe calls for date syrup to pour on top of the squash and I did not have any dates. I did however just buy fresh figs that day, which are also sweet. So I made a fig and onion jam off the cuff and it worked really well!
This condiment is super straightforward and easy, and pretty hard to mess up ;)
Makes: about ½ cup
Hands on time: 10-15 minutes
Total time: 40 minutes
Fig & Onion Jam
4 pieces of bacon, diced
1 tablespoon of bacon fat (or ghee)
1 cup of chopped/sliced figs (about 5 small figs)
3 small sliced yellow onions (about 2.5 cups)
1 tablespoon balsamic vinaigrette
pinch of pink himalayan salt
pinch of cracked black pepper
1. In a pan on medium heat, add the bacon pieces.
2. After they have begun to release the fat, add the onions.
3. Cook the onions for about 15-20 minutes, mixing every few minutes.
4. Once the onions are browned, add the figs and cook for 6 minutes mixing every few minutes.
5. Mix the balsamic in.
6. Remove from heat and let cool a bit.
7. Blend with a stick blender (that’s easiest since it’s not a large quantity of ingredients) and add the salt and pepper.
8. Eat with everything, on (gluten free) toast, with a (goat cheese) omelette, with butternut squash, with salmon, with chicken… o0o0o you could pound chicken into thin cutlets and then stuff it with the jam and wrap it up and bake it. OMG! Maybe even then wrap the chicken in bacon. Eeeek!
Music on the menu for
Fig & Onion Jam: