Shallot Confit with Red Wine

Shallot Confit with Red Wine

$8.50

A robust, self-assured preserve with an elegant streak. Bold red wine brightens the deep caramels of slow-cooked shallots.

Pair with blue cheese and sharp cheddar.

Liven up a smoked turkey sandwich or top a steak or grilled chicken.

Size 6 oz

  • Blue Cheese Tart with Shallot Confit
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    Blue Cheese Tart with Shallot Confit

    Ingredients
    Directions

    Preheat oven to 350 degrees.

    Prick the bottom of the pie crust with a fork several times and bake
    10 to 15 minutes, or until crust begins to turn golden brown at the
    edges. Remove from oven.

    Cover the bottom of the crust with a layer of Shallot Confit with Red
    Wine. Crumble blue cheese over the top of the confit and sprinkle
    walnuts over everything.

    Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts.

    Remove from oven and let cool.

    Serve at room temperature with a green salad and sliced pears for an elegant appetizer.

  • Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine
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    Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine

    Ingredients
    Directions

    Snap woody bottoms off asparagus.  Toss with olive oil and season with salt and pepper.

    Grill asparagus until it is lightly charred, bright green and
    beginning to soften. Remove from grill and cover for 5 minutes. This
    will allow the asparagus to steam itself and finish cooking.

    Uncover asparagus and spoon Shallot Confit with Red Wine over the top. Using a vegetable peeler, shave parmesan ribbons over the top.

    Finish with additional cracked black pepper and extra virgin olive oil, if desired.

  • Roasted Vegetable Salad with Shallot Confit Dressing
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    Roasted Vegetable Salad with Shallot Confit Dressing

    Ingredients

    Salad

    • 1 Large Sweet Vidalia or Red Onion, cut into 1/4 inch slices
    • 1 Large Red Pepper, stemmed, de-seeded and chopped into 3/4 inch pieces
    • 1 Large Poblano Pepper, stemmed, de-seeded chopped into 3/4 inch pieces
    • 1 Small Summer Squash, cut into 3/4 inch pieces
    • 1 Small Zucchini, chopped into 3/4 inch pieces
    • 1/4 pound Asparagus, cut into 3/4 inch sections
    • 1/4 pound Young Carrots, chopped into 3/4 inch sections
    • 1 cup Sweet Corn Kernels, cut from the cob
    • 5 Radishes, cut into quarters
    • 1 cup Cherry or Grape Tomatoes, cut in half
    • 1/2 cup Italian Parsley, chopped (optional)
    • 2 T Extra Virgin Olive Oil
    • Salt and Pepper

    Dressing

    Directions

    Chop all salad ingredients and combine in a bowl, leaving out the parsley. Toss with olive oil; season with salt and pepper.

    Put into a baking dish and bake for 35 to 40 minutes or until
    vegetables soften and begin to brown at the edges. Stir occasionally, to
    encourage even cooking.

    Meanwhile, combine dressing ingredients and set aside.

    Remove vegetables from oven and pour into a bowl. Dress with Shallot Confit dressing and add parsley while salad is still hot.

    You may not want to use all the dressing for this recipe. If not, keep it in the refrigerator and use on any future salad.

    Season to taste with salt and pepper and serve warm.

  • Add to stock and poach veggies
  • Make a sandwich with turkey, apples and Gruyere
  • Pair with any bold red wine - the one in the preserve is a Malbec
  • Pair with strong bleu, sharp parmesan, Fontina
  • Stack with sauerkraut on bratwurst
  • Use as a sauce with steak, duck or lamb
Shallots, Red Wine, Sugar, Red Wine Vinegar, Salt, Pectin