NOVEMBER 17, 2020
Hello, Everyone,
Well, this is good-bye. For now, anyway. As our season comes to an end I want to thank everyone for sticking with us. And I know we all want to thank our Intrepid Core Group for holding it all together in all kinds of weather, and cheerfully supplying us with really good food.
Today’s recipe is for a side dish that sounds a little off-beat but is really delicious. It would be great for Thanksgiving.
GLAZED SHALLOTS WITH BOURBON AND APPLE CIDER
1 1/4 lbs shallots, peeled
1/3 cup (or more) apple cider vinegar
3 TBS unsalted butter
1 oz bourbon
1 oz pure maple syrup
kosher salt and freshly ground pepper to taste
- Bring shallots, vinegar, butter, bourbon, maple syrup, ¼ tsp. salt, and 1 cup of water to a boil in a large skillet over medium-high heat. Cover, reduce the heat, and simmer, adding water by the spoonful if needed, until shallots are crisp-tender and liquid is partly evaporated, 25–30 minutes.
2. Uncover shallots and cook until the liquid is evaporated and the shallots begin to brown, about 5 minutes. Continue cooking, swirling the pan often, until the shallots and the surface of the skillet are covered in brown caramel, about 6 minutes. Add 1 oz water to the skillet and stir until the pan is deglazed and the shallots are coated. Season with salt and pepper. Transfer to a microwave-safe bowl and cool.
3. To reheat, cover the bowl with plastic wrap and microwave on high, 30 seconds at a time, tossing in between, until the shallots are heated through (time will vary depending on your microwave). Taste and adjust the seasoning with salt, pepper, and vinegar if needed.