Best Zinfandel Glazed Shallots Recipes

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.

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.

ZINFANDEL GLAZE

Steps:

• Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.
• Remove from the heat, stir in the honey, and let cool slightly. Whisk in the oil and season with salt and pepper. Keep warm.

ZINFANDEL SALAD OR SLAW DRESSING

Steps:

• In a food processor or blender, combine onions, wine, vinegar, garlic, salt and pepper. Process until onions and garlic are pureed. Add mayonnaise and blend until smooth. Refrigerate until very cold, and whisk dressing just before serving.

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 the water, orange zest and juice, vinegar, and brown sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until shallots are tender when pierced with the tip of a sharp 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 hot.

CARAMELIZED SHALLOTS

Steps:

• Peel shallots and cut lengthwise into 1/8-inch slices.
• Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
• Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

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.)