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
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.
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.
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
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
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
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
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.)
ROAST GOOSE WITH ORANGES AND MADEIRA
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- To make the goose:
- Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
- Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
- Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
- Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
- Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
- To make the shallots:
- 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.)
- Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
CHICKEN WITH SHALLOTS AND MADEIRA
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a deep skillet or casserole, and turn heat to medium high. When oil is hot, add chicken skin side down. Cook, sprinkling with salt and pepper, until skin is nicely browned, about 10 minutes. Turn, and brown other side a minute or 2.
- Spoon or pour out excess fat. Add shallots, and cook, shaking pan occasionally, until they are tender and begin to brown, 5 to 10 minutes more.
- Add Madeira, and cook over medium- to medium-high heat, turning chicken occasionally so it continues to brown and cook evenly. Let Madeira reduce almost to a glaze. If mixture dries out before chicken is done, add 1/2 cup water or more Madeira.
- When chicken is cooked through and sauce is shiny and thick, add butter and lemon juice or vinegar. Cook a minute, and remove chicken to a warm plate. Taste and adjust sauce's seasoning. Spoon sauce and shallots over chicken; garnish and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 307 milligrams, Sugar 7 grams, TransFat 0 grams
MUSTARD-GLAZED SHALLOTS AND CARROTS
The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.
Nutrition Facts : Calories 157 g, Fat 6 g, Fiber 2 g, Protein 2 g
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
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
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
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5/5 (16)Author Molly BazServings 8Estimated Reading Time 3 mins
- Preheat oven to 400°. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes.
- Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer.
- Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35–40 minutes. Taste and season with more salt if needed.
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