Tangy Sweet Orange Glazed Shallots Recipes

GLAZED SHALLOTS

Steps:

• In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
• Add 1 3/4 cups water, orange zest and juice, vinegar, and sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until most of the liquid has evaporated, shallots are tender enough to be easily pierced with the tip of a knife, and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve.

ROASTED SHALLOTS

Steps:

• Put the shallots in a bowl, add cold water to cover and leave to soak for 20 minutes. Drain and peel away the skins.
• Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
• Tip the shallots into an ovenproof frying pan and add just enough cool water to cover. Bring to the boil, lower the heat and simmer for 5 minutes.
• Drain well and return the shallots to the pan.
• Add all of the remaining ingredients and stir until the shallots are well coated with the glaze.
• Place in the oven for 10 minutes or until the shallots are golden and the liquid is reduced and syrupy.
• Serve as a side dish. Enjoy!

SWEET & TANGY CITRUS SLAW

Steps:

• Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

SPICY ORANGE-GLAZED SCALLOPS

Steps:

• Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
• Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
• Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.

GLAZED SHALLOTS

Steps:

• Peel the shallots.
• Melt 2 ounces margarine in heavy pot.
• Add the whole shallots.
• Sprinkle with sugar.
• Season to taste with salt and pepper.
• Fill pot with water just to cover shallots and cook over a medium-high heat until the water has completely evaporated, stirring occasionally with a wooden spoon.

GLAZED SHALLOTS

Steps:

• In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
• Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

HONEY-GLAZED CHICKEN AND SHALLOTS

Steps:

• Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
• Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
• Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
• Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.

TANGY-SWEET ORANGE GLAZED SHALLOTS

Steps:

• In a large skillet, heat the oil.
• Add the shallots; cook, stirring frequently, until lightly browned (about 5 minutes).
• Add in 1 3/4 cups water, the orange zest and juice, vinegar, and sugar; season with salt and pepper.
• Bring to a boil; cook over medium heat until most of the liquid has evaporated, the shallots are tender enough to be easily pierced with a knife tip, and the remaining liquid is syrupy (35-40 minutes).
• You may need to increase the heat to high if the shallots are tender but not yet glazed. Serve immediately.