Culinary SOS: Brendan's whiskey jam
(Gary Friedman ./ Los Angeles Times / August 25, 2012)
Dear SOS: At the recently opened Brendan's Irish Pub here in Camarillo, along with the bread plate they serve a tasty condiment that the waitress described as an apricot, whiskey, onion jam. As I have an apricot tree in my backyard, I would enjoy knowing how to make this jam.
Dear Cathy: Sweet and lightly savory, Brendan's serves its whiskey jam with Irish soda bread and brown bread, along with a little fresh Irish butter.
Brendan's whiskey jam
Total time: 10 minutes
Servings: Makes a scant 2 cups whiskey jam
Note: Adapted from Brendan's Irish Pub in Camarillo. Brendan's uses Jameson whiskey in the jam and serves the jam with Irish soda bread, brown bread and Irish butter.
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
1 (18-ounce) jar apricot jam
2 teaspoons minced parsley
2 teaspoons minced shallots
3 tablespoons whiskey
Combine the jam, parsley, shallots and whiskey in a food processor or blender and mix until well-blended.
Each tablespoon: 42 calories; 0 protein; 10 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 7 grams sugar; 6 mg sodium.
SOS REQUESTS: Send Culinary SOS requests to firstname.lastname@example.org or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.