Pan Jammin’

Who the hell has pectin in their cupboard–ready, in a pinch, to make some jam for breakfast? Not we. Here’s a whisky-flamed jam heavy with onions and jalapeno peppers that requires nothing more than a pan and a fire. It’s strong in booze, sugar and spice. And besides being a perfect topper for you biscuit people, it’ll flame up for all you kitchen arsonists out there.
Whisky pan jam
2 cups cipollini onions, quartered
3 shallots, minced
1 cup whiskey
1⁄4 cup maple syrup
2 Tbs. ground black pepper
1 Tbs. smoked paprika
4 Tbs. corn starch
2 Tbs. vegan Butter
1. Toast the onions and shallots in small sauté pan until they begin to brown, about three to five minutes on medium heat.
2. Add whiskey and turn the flame to high. When the whiskey is bubbling with vim and vigor, turn the heat down to medium low and simmer for about 15-20 minutes, or until the liquid has reduced by more than half. Be very careful, as your reduction will catch on fire if your flame is too high. If it does, blow it out.
3. Add the maple syrup and spices.
4. Now in a bowl, mix the cornstarch with an equal amount of cold water and mix with your hands to make slurry. Whisk the jam while you add the slurry in a steady stream. Finish your jam with the butter. Serve on biscuits (we made Meagan’s ‘Sage, Rosemary and Thyme’ Biskeez) or sliced wheat toast.