Recipe: Ginger Shallot Marmalade
Categories: April 1994
Yield: 1 servings
10 Shallots; sliced thin -- lengthwise 2 tb Julienne strips peeled fresh -- ginger 2 tb Unsalted butter 1 Garlic clove; cut into thin -- strips
1/2 c Chicken broth
1/3 c Balsamic vinegar
1/4 c Honey
1/4 ts Salt
1/4 ts Freshly ground black pepper
In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
Serve marmalade with meat, poultry, fish, or vegetables.
Makes about 1 cup.
Gourmet April 1994
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