Zinfandel Glazed Shallots Food

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.

ZINFANDEL-GLAZED SHALLOTS

Steps:

• Melt 1 1/2 tablespoons butter in heavy large skillet over low heat. Add trimmed shallots. Cover and cook until shallots are golden and beginning to soften, stirring occasionally, about 10 minutes. Add red wine and sugar and stir until sugar dissolves. Simmer mixture without stirring until liquid is reduced to glaze consistency, swirling skillet occasionally, about 20 minutes.
• Add apple juice to skillet and continue to simmer until shallots are tender and liquid is reduced to glaze consistency, stirring occasionally, about 16 minutes. Season mixture to taste with salt and pepper. (Glazed shallots can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm glazed shallots over low heat before serving.)

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.

BEEF TENDERLOIN WITH GOAT CHEESE SAUCE

Steps:

• Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
• Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
• Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.

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.