Samuel Adams, Boston's finest beer, recently challenged food bloggers across Canada to try their hand at developing a signature dish using the brewer's flagship beer, the Boston Lager. As if helping lead the American beer revolution since 1984 and reviving a passion for full-bodied brews wasn't enough, this project also revealed how versatile the beer could be on a plate versus a pint glass (although we still recommend it be enjoyed the old-fashioned way!)
We've selected our favourite recipes from the project and first up is Nadia from Life Over Easy's Samuel Adams Braised Prosciutto and Maple Onion Jam. It may take a few hours to create this we are firm believers that great things take time.
Ingredients
- medium Bermuda onions, thinly sliced
- 1 small size Prosciuttino (about 350 gr), finely diced
- 2 bottles Samuel Adams Boston Lager Beer
- ½ cup rice wine vinegar
- ½ cup apple cider vinegar
- ¾ cup maple syrup
- 1½ tsp salt
- ½ tsp pepper
Method
In a large size heavy-duty frying pan, add olive oil and onions. Turn heat on low and begin to cook.
Fry the Prosciuttino in a separate small skillet on low and continue to cook on low heat until all the fat is rendered out and a little crisp, about 20 minutes. Add a little bit of water throughout cooking to help crisp. Crumb in food processor until fine and set aside. (Be careful to add a little bit of water at a time as too much water will cause the fat to splatter)
Once the onions are wilted and translucent, about 20 minutes, add ½ of the rice wine and apple cider vinegar, ⅓ of the maple syrup and 1 beer. Allow to cook until almost evaporated, about 45 minutes. Repeat with the remaining vinegar, ⅓ of the maple syrup and last beer, stirring every 15 minutes or so. Cook on very low simmer for another 45 minutes. 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 hour or until the jam has reached desired consistency. It should be super sticky, thick and dark. Wait until jam cools to adjust seasoning with salt and pepper and finish off by mixing in the prosciutto dust.
Serving
Serve it on burgers, sandwiches, on the side of a roast or as part of your favourite Samuel Adams cheese & charcuterie board. Or simply slather it on fresh bread with butter.
