Text 23164, 75 rader
Skriven 2012-04-01 08:27:27 av Dave Drum (1:18/200.0)
  Kommentar till text 23144 av JIM WELLER (1:123/140)
Ärende: Fights of fancy
=======================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ML> the confit was just stewed and not confit.

 JW> That word gets grossly abused these days. Since when did strawberry
 JW> jam become strawberry confit?

Once some Josef Goebbels like marketroid got hold of it. 

con·fit [kawn-fee] noun French Cookery:
duck or goose cooked in its own fat and preserved. 
[literally: preserve]

http://dictionary.reference.com/browse/confit
 
Given the literal meaning of "confit" calling strawberry preserves/jam a confit
is a stretch, but defensible. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelised Onions Confit
 Categories: Sauces, Preserving, Wine, Vegetables
      Yield: 3 Cups
 
      6 tb Olive oil
      5 tb Butter
      5 lb Onions; peeled, thin sliced
      4    Bay leaves
      1 tb Sugar
      1 ts Salt
    1/4 c  White wine
 
  From: Stephen Ceideburg
  
  When thin slices of onions are cooked very slowly in butter
  and olive oil they reduce to a dark, thick consistency much
  like a marmalade.
  
  Combine the olive oil and butter in a large heavy-bottomed
  sauce-pan over medium heat. When the butter foams, add half
  of the sliced onions and 2 of the bay leaves. Sprinkle with
  half of the sugar and half of the salt.
  
  Add remaining onions, bay leaves, sugar and salt. Cover,
  reduce heat to low, and cook for 20 minutes.
  
  Uncover, stir, and increase heat to medium. Cook for 15
  minutes, stirring occasionally.
  
  Increase heat to high and cook, stirring constantly, until
  the onions are a deep golden brown, about 10 minutes.
  
  Add the wine and stir, scraping bottom of pan to dislodge
  any browned bits. Cook for 4 or 5 minutes longer.
  
  Serve hot or at room temperature.
  
  Delicious with roast meats or poultry, as well with
  leftover turkey sandwiches (try topping with a little
  cranberry sauce).
  
  Makes about 3 cups.
  
  From an article by Georgeanne Brennan, San Francisco
  Chronicle, 11/18/92.
  
  From: Pat Stockett -  Date: 18 Nov 96 - Cooking Echo
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Food for thought is no substitute for the real thing. - Walt Kelly
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