Madeira Glazed Shallots Food

CHICKEN WITH SHALLOTS AND MADEIRA

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.

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.

MADEIRA-GLAZED SHALLOTS

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.)

SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM

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.

MADEIRA-GLAZED ROAST TURKEY

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.

ROAST GOOSE WITH ORANGES AND MADEIRA

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.

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.