I am a big fan of using beer in my cooking so when my friends at Sam Adams asked me to develop a beer based condiment, I jumped to the challenge. I was tasked with using Samuel Adams Boston Lager, which is a full bodied, rich tasting brew with bitter notes; a big personality beer that was well matched with bold, strong flavors. After mulling it over for awhile I came up with this recipe and I must say it is spectacular and one that I will be making again and again. It didn’t last long in our house, paired with some strong, aged cheddar, pears and a loaf of crusty bread. You may want to double the recipe, it will be gone in a snap.
Beer Braised Maple, Prosciutto and Bermuda Onion Jam
makes about 1 1/2 cups
2 bottles Samuel Adams Boston Lager Beer
1 small size Prosciuttino (about 350 gr)
7 medium sized Bermuda onions
1/2 cup rice wine vinegar
1/2 cup apple cider vinegar
3/4 cup maple syrup
1 1/2 tsp salt, 1/2 tsp pepper
1 tbsp olive oil
This recipe is very versatile, impressive and super easy to put together but requires a lot of 1 main ingredient – time! The dish sits on the stove on a low low simmer for about 2-3 hours but the end result is fantastic and well worth the wait. I love to serve it on burgers, sandwiches, on the side of a roast or as part of my favorite cheese tray. You may just end up slathering it on fresh bread with butter – it’s that good. Give it a try and if you really like it make up a batch and jar it up for friends, they’ll love you!
1. Slice onions as thinly as possible. My food processor does the quickest and finest job in my opinion (plus allows me to get this done without ruining my mascara), but a mandolin or a knife will work as well.
2. In a large size heavy duty frying pan, add olive oil and onions. Turn heat on low and begin to cook.
3. Take prosciuttino (Prosciuttino is a mini version of prosciutto but a little drier and less fatty. Feel free to use prosciutto instead) and dice. Cook in a small skillet on low and begin to render fat. Continue to cook on low heat until all fat is rendered out and diced pieces are cooked through and a little crisp about 20 mins. Add a little bit of water throughout cooking to help crisp. Crumb in food processor until fine. Set aside. (Be careful to add a little bit of water at a time as too much water will cause the fat to splatter).
4. Once onions are wilted and translucent (about 20 mins) add 1/2 of the vinegar, 1/3 of the maple syrup and 1 beer. Let cook on low until almost evaporated, about 45 minutes. Then repeat with last 1/2 of the vinegar, additional 1/3 of the maple syrup and an additional beer, stirring every 15 minutes or so. Cook on a low, low simmer for another 45 minutes.
5. Onions should begin to darken in colour, shrink and get a little sticky. Add salt and pepper, and the last third of the maple syrup. Cook for another 1/2 hr – 1 hr until jam is desired consistency. Should be super sticky, thick and dark. Wait until jam cools to season with salt and pepper to taste and mix in prosciutto dust.