SHALLOT JAM
Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden, about 3 minutes. Add sugar and cook, stirring, until bubbling and carmelized. Add both vinegars and cook until thickened.
- Stir in vincotto and remove from heat. Remove thyme sprigs and discard. Let cool before using.
GINGER SHALLOT MARMALADE
Can be prepared in 45 minutes or less.
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
- Serve marmalade with meat, poultry, fish, or vegetables.
SHALLOT MARMALADE
Categories Condiment/Spread Vegetable
Number Of Ingredients 9
Steps:
- Place all of the ingredients (use only a little salt and pepper to begin with) in a large non-reactive sauté pan with 2 cups of water. The shallots should be completely covered. Bring the mixture to a boil, reduce the heat to medium, and gently simmer the shallots, uncovered, until the liquid is completely absorbed, 30-40 minutes. Stir from time to time, more frequently at the end. You may need to lower the heat to keep the shallots from burning. Taste for seasoning, adding salt, pepper, vinegar, or honey, to taste. The marmelade should be a little sweet, a little sour, and very highly seasoned. Transfer to clean (even sterile) jars and store in the refrigerator for up to several weeks.
SHALLOT MARMALADE
Steps:
- 1. In a medium-sized heavy-duty skillet or saucepan, heat the oil and sauté the shallots over moderate heat with a pinch of salt and pepper, stirring frequently, until theyâre soft and wilted, which should take about 10 minutes. 2. Add the beer, sugar, honey, vinegar, and prune pieces or raisins, and continue cooking, stirring frequently, until the shallots begin to caramelize. While cooking, continue stirring them just enough to keep them from burning. 3. The jam is done when the shallots are nicely caramelized, as shown in the picture in the post. (Do not overcook; there should still be some juices in the pot when itâs ready.)
MARINATED BARBECUE LAMB WITH SHALLOT MARMALADE, SERVED WITH GRIDDLED VEGETABLES
This fresh and fragrant meal, from Gordon Ramsay, is perfect for entertaining friends or a really special family meal. It's a step-by-step guide to help you get the best result
Provided by Gordon Ramsay
Categories Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Make the marinade - in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.
- Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.
- Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.
- Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.
- Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.
- For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.
- For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.
- Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.
- Lift meat from the marinade and lightly shake to remove any excess marinade. Place on the hot griddle (take care, as the griddle will flame up) and cook 6-7 mins each side, moving to the side of the grill if they start to burn. Press meat with the back of a fork to check for doneness (see Gordon's tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done. Remove cooked meat and leave to rest for 10 mins.
- Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.
Nutrition Facts : Calories 654 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 45 grams protein, Sodium 1.11 milligram of sodium
GOAT CHEESE WITH SHALLOT-CASSIS MARMALADE
Provided by Amanda Hesser
Categories appetizer
Time 45m
Yield 4 cheese courses -- with a salad, it could be lunch
Number Of Ingredients 9
Steps:
- Melt the butter in a large sauté pan and spread the shallots over the bottom. Sprinkle with salt. With the heat on low, allow the shallots to caramelize. It will take about 30 minutes, and you will need to stir from time to time so the shallots don't burn. In the meantime, pull the leaves from the thyme.
- Stir the thyme into the shallots, then scrape the shallots into a bowl. Place the pan back on the stove, add the vinegar and over medium-high heat stir to deglaze the pan. Pour the contents of the pan over the shallots and stir to mix. Add the crème de cassis, a little at a time, to taste. Allow the shallots to cool, then stir in the currants. Refrigerate.
- An hour before serving, set the cheese and shallots out to warm to room temperature. Slice a baguette or some country bread and serve the cheese with the bread and a large spoonful of the shallot marmalade on each plate.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 69 grams, Fat 9 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 20 grams, TransFat 0 grams
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