Side Pannel
Candied Shallots
Ingredients List
- 24 lg Shallots
- 2 tb Melted butter
- 1/3 c Red wine vinegar
- 2 tb Dry red wine
- 3 tb Sugar
Directions
1. Cyt end off & peel shallots.Fit them tightly into low-sided,
heavy-bottomed pan. Add the remaining ingredients, and stir to thoroughly
coat the shallots.
2. Braised shallots over a very low heat, uncovered, for four hours or
until the shallots are soft and shiny, and the liquid has completely
evaporated. Note: If liquid evaporates before shallots are cooked, add a
little water. If shallots become soft before wine and vinegar evaporate,
pour off liquid, add 1 Tbs. butter and 1 Tbs. sugar and cook over med. heat
until coated with a syrupy glaze. Disturb shallots as little as possible,
as to keep them whole.
UPSTAIRS AT THE PUDDING
HOLYOKE ST., CAMBRIDGE
ACCOMPANIES MUSCOVY DUCK
heavy-bottomed pan. Add the remaining ingredients, and stir to thoroughly
coat the shallots.
2. Braised shallots over a very low heat, uncovered, for four hours or
until the shallots are soft and shiny, and the liquid has completely
evaporated. Note: If liquid evaporates before shallots are cooked, add a
little water. If shallots become soft before wine and vinegar evaporate,
pour off liquid, add 1 Tbs. butter and 1 Tbs. sugar and cook over med. heat
until coated with a syrupy glaze. Disturb shallots as little as possible,
as to keep them whole.
UPSTAIRS AT THE PUDDING
HOLYOKE ST., CAMBRIDGE
ACCOMPANIES MUSCOVY DUCK
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