Shallot Confit with Cabernet Sauvignon

September 24, 2008

I wanted to go in a bit of a new direction with my preserves this week, something with an intended savory application.

The grape jelly I made last week had me in the mood for wine and, so, I started there.

I worked at a high-end French restaurant in Madison some years back and we made a wonderful Shallot Confit that we served with our hanger steak and it immediately popped into my head once I sat down to make a plan.

Why not translate that recipe into a preserve? Besides, confit is French for “to preserve.”

The basic plan for the confit is to first julienne the shallots very finely.

Let me just say that I LOVE julienning shallots and onions. Especially with a gorgeous, extremely sharp Japanese chef’s knife.

I am now resisting the very strong urge to go to my kitchen and start cutting things.

I then caramelize the shallots completely.

Then, I deglaze with wine, add sugar, lemon juice, red wine vinegar and sugar-free pectin (important for a preserve with savory applications).

Here’s the result.

I think it would be delicious with steak, terrines and blue cheeses.


4 Responses to “Shallot Confit with Cabernet Sauvignon”

  1. Oh god, or a sandwich containing all four ingredients.

  2. Holly Says:

    You may want to include a note for the customers with suggested uses.

  3. Matt Says:

    Design me a savory jelly filled donut, please.

  4. vivazlazombist Says:

    Would it be ok to add walnuts to the mixture before canning? If so, roasted OR not and add during which phase????

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