- 1 tsp avocado oil
- 1 large red onion , sliced
- 1 leek (white parts only), sliced
- 2 garlic cloves , minced
- ⅓ cup pitted and packed dates (I like to use medjool)
- 1 tbsp balsamic vinegar
- 1 tsp rice vinegar
- ½ tsp freshly cracked black pepper
- ¼ tsp sea salt , plus more to taste
Leek and Onion Jam
About 10 days ago, I decided I would take part in the Eat Capture Share Winter Food Photography Challenge, hosted by the lovely Kimberly from the Little Plantation.
Every week for whole month, she would send us 3 themes to respect for the 3 images we were to post on Tuesday, Thursday and Saturday.
I was super excited to take part of this challenge as I had never done anything like it before. I thought it would be an amazing opportunity to get outside of my comfort zone and challenge myself creatively speaking.
When I got the first email detailing the first 3 themes of the week, my heart started beating faster in excitement… then… I read that the first theme was LEEKS and ONIONS and Kimberly encouraged us to create a moody image.
My heart dropped.
Moody… Me? Most of my images, as you might have notice from navigating through my website, are very far from moody. I tend to create images that are brighter, with a blue tint and very often a pop of color.
Let’s just say my experience in terms of moody photography is very limited to say the least. So how did I tackle this challenge? I hopped on my favorite online learning platform: YouTube. I started watching all the moody photography video tutorials I could find, trying to learn as much as I could about how to recreate this type of ambiance.
After I gathered a couple of key points to keep in mind, I started to brainstorm how to bring this theme to life. After half an hour or so, I had made a choice: leek and onion jam!
How did I come up with this idea? Umm.. I knew I wanted to make a recipe and not simply shoot the ingredients as they were. I also knew I wanted to create something that would highlight the rich, caramel like flavour of onions. I used some balsamic vinegar to add a deeper flavour profile and balanced out the sweetness of the jam by adding an acidic element: rice vinegar.
When I put this jam together, I had honestly no idea how delicious it would turn out! I say this rarely, but I feel like this jam is one of the best things I have EVER made… Yes, it’s that good! I love the fact that you can have it with some crackers or on a toast with some vegan cheese. Add it to your burgers or sandwiches. I think it would even be delicious mixed into a creamy mac and cheese.
The possibilities for this spread are truly endless.