Trumps Catering has had a nice busy wedding reception filled summer. Finally there's a little chill in the air and my staff, who load and unload vans for parties, is pretty happy about it. I thought it might be time to post another recipe. This recipe is a condiment that gets a lot of attention. It is called Vidalia Marmalade and it is amazing on any kind of cold or hot smoked meat ... ham in particular ... on a ham biscuit ... awesome! Let me know how this turns out for you.
Vidalia Marmalade (makes about 2 cups)
Thinly sliced Vidalia onions - 2 cups
Vegetable Oil - 3 TBS.
Granulated Sugar - 3 TBS.
Cider Vinegar - 1/4 cup
Apricot Preserves - 1/2 cup
Pinch of Salt
Puree apricot preserves and set aside. Heat oil in pan until hot. Add onions and stir frequently until they begin to brown. Add sugar and continue to cook and stir until onions are well browned. Turn heat down to low. Add cider vinegar, pureed apricot preserves and pinch of salt. Simmer for 30 minutes. Let cool. Refrigerate until ready to use.
Good luck and have a happy, healthy Fall 2010!