Pour sugar into oil, stirring constantly until light brown (caramel) in color. Will be very hot, use caution.
Stir onions and salt into the sugar mixture. Onions will immediately start to caramelize. Continue to stir until onions are fully tender or soft. Pour red wine vinegar into mixture and stir.
Bring to a simmer, stirring occasionally, until jam has a thick consistency, about 20 minutes. Let cool and serve.
Makes 1 pint of jam.
Avocado Lime Frozen Yogurt Ingredients:
2 cups whole milk
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
4 egg yolks
1 cup vanilla Chobani Greek yogurt
1/2 tablespoon lime zest
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
In a medium saucepan, heat the milk and sugar over low heat, stirring frequently, until it comes to a simmer then stir in vanilla.
In a medium bowl, lightly beat the egg yolks. Pour 1/4 cup of the milk and sugar mixture into the egg yolks, constantly whisking to prevent the eggs from scrambling. Once the egg mixture is warm, pour it back into the saucepan over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
Immediately remove from the heat and pour into a bowl over an ice bath. Add the yogurt and lime zest and stir until completely blended and cool.
Puree the avocado with the lemon and lime juices until smooth. Fold the avocado puree into the custard until fully incorporated.
Place in ice cream maker and let churn for 30 minutes. Transfer into a storage container and place in freezer until solid, about 2 1/2 hours. Serve with Red Onion Jam.
Makes 1 quart or 4 8-ounce servings.
Recipe by Jason C., Flik Independent School Dining Chef/Manager