ROASTED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield about 4 to 6 side dish serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.
CRANBERRY AND ROASTED SHALLOT SAUCE
FANTASTIC cranberry sauce for holidays or every day- so good! I got it off of Pairing with Andrea - a special on food network that also is on fine living tv - a HUGE hit today at thanksgiving dinner!
Provided by greyghost
Time P1DT1h
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
- Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
- Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
- Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
- Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
- Mix in parsley and shallots.
- Transfer to bowl or casserole dish. Cover and chill overnight.
- Serve cold or at room temperature.
- **This recipe can be made up to a week in advance if kept refrigerated.**.
Nutrition Facts : Calories 255.9, Fat 2.4, SaturatedFat 0.3, Sodium 13.9, Carbohydrate 45.7, Fiber 2.9, Sugar 33.1, Protein 1.1
ROASTED CRANBERRY SAUCE WITH ALMOND BRITTLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the cranberries with the sugar, wine, olive oil, 1 tablespoon rosemary and 1/2 teaspoon salt in a 9-by-13-inch baking dish. Bake on the lower oven rack, breaking up the berries with a spoon halfway through, until bubbling, 20 to 30 minutes. Let cool 10 minutes. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours.
- Meanwhile, coat a rimmed baking sheet with cooking spray. Toss the almonds with the maple syrup, remaining 1 teaspoon rosemary and 1/8 teaspoon salt in a small bowl until coated. Spread on the prepared baking sheet and bake on the upper oven rack until golden brown and bubbling, 10 to 12 minutes. Let cool until hardened, about 30 minutes. Finely chop the brittle and sprinkle on the cranberry sauce just before serving.
BALSAMIC-ROASTED SHALLOT SAUCE
This sauce is excellent poured over any kind of roasted meats, or even pasta. It's rather rich, but delicious. To save time, you may skip roasting the shallots and simply saute them, but the roasting enhances the flavor.
Provided by z.amelia
Categories Sauces
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
- Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
- Melt butter in a saucepan and saute onion and remaining rosemary until soft.
- Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
- Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
- Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
- Pour over roasted meats or pasta.
Nutrition Facts : Calories 285.6, Fat 19.8, SaturatedFat 8.6, Cholesterol 34.1, Sodium 260.3, Carbohydrate 13, Fiber 0.4, Sugar 3.1, Protein 4.1
CRANBERRY SHALLOT CHUTNEY
Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.
Provided by Outta Here
Categories Chutneys
Time 45m
Yield 4 half-pint jars, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place all the ingredients except the nuts in a large saucepan.
- Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
- Stir in the nuts.
- Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
- Process for 10 minutes using boiling water bath method.
- Remove jars from water and wait for the "ping" to make sure they are sealed.
- Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.
Nutrition Facts : Calories 184.4, Fat 4.9, SaturatedFat 0.5, Sodium 108, Carbohydrate 36.5, Fiber 2.7, Sugar 30.4, Protein 1.6
CRANBERRY-SHALLOT RELISH
Categories Condiment/Spread Ginger Side Christmas Thanksgiving Cranberry Marsala Port Winter Shallot Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)
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