Madeira Glazed Shallots Recipes

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GLAZED SHALLOTS

Either roasted chicken or pork is a fine partner for this tangy-sweet side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 6



Glazed Shallots image

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.

1 tablespoon olive oil
1 pound small shallots (about 12), peeled, leaving stem ends intact, halved lengthwise if large
1 teaspoon grated orange zest and 1/2 cup juice (from about 2 oranges)
1/2 cup cider vinegar
3 tablespoons light-brown sugar
Coarse salt and ground pepper

GLAZED SHALLOTS

Forget about using shallots in a recipe. Eating them glazed is it's own side dish. Everyone who taste this, loves it. I don't know the cooking time.

Provided by Across the Ocean

Categories     Onions

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4



Glazed Shallots image

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.

Nutrition Facts : Calories 186.1, Fat 11.5, SaturatedFat 2, Sodium 145.7, Carbohydrate 20.1, Sugar 3.1, Protein 2.6

20 french shallots
2 ounces margarine
1 tablespoon sugar
salt and pepper, to taste

MADEIRA-GLAZED SHALLOTS

Categories     Side     Christmas     Fortified Wine     Winter     Shallot     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 18

Number Of Ingredients 5



Madeira-Glazed Shallots image

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)

1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

GLAZED SHALLOTS

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7



Glazed Shallots image

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.

1 1/4 pounds (about 36) small shallots, peeled
1/2 cup white wine
1 cup homemade or low-sodium chicken stock
1 tablespoon sugar
1 teaspoon kosher salt
3 tablespoons unsalted butter
A few grinds black pepper

MADEIRA-GLAZED ROAST TURKEY

Creative, delicious and decidely different from Chef Patrick D. Clark. To make turkey stock, simmer skinned turkey neck and giblets (not liver) in 3 cups chicken broth until liquid is reduced to 2 cups, about 30 minutes, then strain and discard solids.

Provided by JackieOhNo

Categories     Poultry

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 26



Madeira-Glazed Roast Turkey image

Steps:

  • Make Cornbread: Heat oven to 425 degrees. Lightly butter 13x9" baking pan. Mix flour, cornmeal, sugar, baking powder, and salt in mixing bowl. Whisk eggs, milk, and butter in small bowl until blended, then pour into dry ingredients and stir just until moistened. Spread batter evenly in prepared pan. Bake until pick inserted in center comes out clean, 35-40 minutes. Let cool completely in pan.
  • Make Stuffing: Heat 1 T. butter in large saucepan over medium heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Add mushrooms and 2 T. butter; cook until mushrooms are lightly browned about 5 minutes. Stir in sallot and remove from heat. Crumble cornbread into large mixing bowl. Add mushroom mixture, thyme, sage, salt, and pepper and toss to combine. Stir in enough milk to lightly moisten stuffing. Add 1 T. butter and combine.
  • Make Turkey: Heat oven to 325 degrees. Rinse turkey inside and out and pat dry. Combine 4 T. butter, the fresh herbs, lemon juice, and salt and pepper to taste. Using fingers, lift skin from breast and spread butter mixture evenly under skin. Sprinkle cavities lightly with salt and pepper.
  • Place turkey on rack in large roasting pan and spoon stuffing loosely into both cavities. Tuck skin at neck under, then fold iwngs under and tie legs together.
  • Roast turkey 2-3/4 hours, basting with pan juices every 30 minutes. Increase heat to 350 degrees and pour Madeira over turkey. Roast until meat thermometer inserted in breast meat registers 170 degrees, about 30 minutes longer. Turkey should be glazed and brown. Transfer to platter and let stand.
  • Measure and reserve 1/4 cup cranberries. Simmer remaining cranberries and 1 cup turkey stock in medium saucepan over medium heat until cranberries pop. Puree through food mill or press through fine sieve. Degrease pan juices in roasting pan and add tangerine juice and remaining 1 cup turkey stock. Boil, scraping loose browned bits on bottom of pan, until reduced by half, about 20 minutes. Strain into saucepan and stir in cranberry puree, reserved 1/4 cup cranberries, and the sugar. Season to taste with salt and pepper. Simmer over medium heat just until cranberries pop, about 5 minutes. Pour into sauceboat.
  • Carve turkey and serve with sauce.

Nutrition Facts : Calories 1574.7, Fat 80.2, SaturatedFat 33.2, Cholesterol 532.1, Sodium 1303.5, Carbohydrate 73.5, Fiber 5.8, Sugar 21.9, Protein 130

2 cups all-purpose flour
1 1/2 cups yellow cornmeal
6 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
2 large eggs
1 1/3 cups milk
3/4 cup unsalted butter, melted
8 tablespoons unsalted butter, room temperature
1 small onion, finely chopped
2 celery ribs, finely chopped
1 garlic clove, minced
1 lb fresh mushrooms, finely chopped
1 shallot, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt & freshly ground black pepper (to taste)
1/2 cup milk (or as needed)
1 (14 lb) whole turkey, ready to cook
3 tablespoons chopped mixed fresh herbs (such as basil, parsley, sage, and tarragon)
1 tablespoon fresh lemon juice
1 cup madeira wine
8 ounces fresh cranberries
2 cups turkey stock
1 lb tangerine, juiced
2 tablespoons sugar

SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM

Provided by Anthony Bourdain

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9



Sauteed Veal Kidneys With Roasted Shallots, Madeira And Cream image

Steps:

  • Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
  • Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
  • Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.

Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram

12 shallots
Vegetable oil, as needed
2 pounds veal kidneys
2 tablespoons butter
1/2 cup Madeira
1 cup heavy cream
1 tablespoon olive oil
1 tablespoon chopped parsley
1 teaspoon finely sliced chives

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