GLAZED PEARL ONIONS IN PORT WITH BAY LEAVES
Provided by Lora Zarubin
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour. Remove onions from water and peel.
- Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
CARAMELIZED PORT ONIONS
Whenever possible use fresh rather than frozen pearl onions for this savory side. Pair the sweet and colorful onions with a savory meat entree.-Erika Szymanski, Pullman, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir 7-9 minutes or until tender. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid is almost evaporated.
Nutrition Facts :
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
PORT-GLAZED ONIONS AND SHALLOTS
Yield 8 servings
Number Of Ingredients 7
Steps:
- Blanch all onions and shallots in large pot of boiling salted water 2minutes. Drain. Peel onions and shallots, trimming any roots off ends. Melt butter in heavy skillet over medium-high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add Port, broth and vinegar and bring to simmer. Reduce heat to medium, cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before seving.) Transfer to bowl and serve.
APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY
I first made this 5 years ago and it's become a Thanksgiving staple ever since. The turkey is always very tender and the gravy is to die for.
Provided by Ron Merlin
Categories Whole Turkey
Time 8h
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For Glaze: Combine all ingredients in small saucepan and bring to boil.
- Reduce heat to medium-low and simmer until thickened and reduce to 1 1/4 cups, about 15 minutes.
- For Herb Butter: Blend all ingredients in small bowl.
- Set aside.
- For Onion Mixture: Melt butter in large skillet over medium heat.
- Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
- Cover separately and chill.
- For Turkey: Place rack in lowest third of oven and preheat to 400° F.
- Pat turkey dry with paper towels.
- Season turkey cavity with salt and pepper.
- Place turkey on rack set in large roasting pan.
- Slide hand under skin of turkey breast to loosen skin.
- Spread half of herb butter over breast under skin.
- If stuffing turkey, spoon stuffing into main cavity.
- Place remaining herb butter in small saucepan.
- Stir over low heat until melted.
- Brush butter over outside of turkey.
- Tie legs together loosely to hold shape of turkey.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325° F.
- Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
- Tent turkey with heavy-duty foil; roast 45 minutes longer.
- Add onion mixture, 1 can broth, thyme and sage to pan.
- Roast 15 minutes.
- Bring glaze to simmer.
- Brush 1/2 cup glaze over turkey.
- Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F.
- or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).
- Place turkey on platter, tent with foil.
- Let stand 30 minutes.
- Reserve mixture in pan for gravy.
- For Gravy: Pour contents of roasting pan into strainer set over large bowl.
- Spoon fat from pan juices in bowl.
- Transfer onion mixture in strainer to blender.
- Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
- Transfer sauce to heavy large saucepan and bring to boil.
- Cook until color deepens, skimming off any foam, about 5 minutes.
- Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1511.2, Fat 77.8, SaturatedFat 26.6, Cholesterol 575.9, Sodium 844.3, Carbohydrate 29.1, Fiber 1.2, Sugar 17.6, Protein 164.9
LENTILS WITH PORT-GLAZED SHALLOTS
Categories Bean Side Vegetarian Dinner Lentil Winter Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.)
- Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
- Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils. Season to taste with salt and pepper. Transfer lentils to bowl and serve.
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