Ford, the chef behind Fords Filling Station in Culver City, California, and the cookbook, Taming the Feast, loves jams for their simplicity. Its part of what makes them so versatile. He particularly likes tomato jam. I use it for a seafood cocktail sauce, a mignonette for oysters, or as a lamb burger condiment along with goat cheese, roasted spring onions and apple wood smoked bacon, he said via email. Other jams and preserves are well suited to game birds, like apricot. Add a little water to the preserves and spices like cloves, black pepper and cardamom to make a glaze. Its a great finish to the dish.
Posted on: Tue, 29 Jul 2014 15:52:42 +0000
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