Shallot Cherry Confit Recipes

SHALLOT-CHERRY CONFIT

Shallot-Cherry Confit image

Shallot confit is the inspiration behind this easy hors d'oeuvre of manchego cheese and sliced baguette.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
8 ounces shallots, trimmed and quartered
1 medium onion, cut into 8 wedges
1/2 cup dried cherries, coarsely chopped
3 sprigs fresh thyme
3 tablespoons sugar
1/4 cup sherry vinegar
Coarse salt and freshly ground pepper

Steps:

Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.
Add vinegar and 1/4 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature.

ONION AND SHALLOT CONFIT

Onion and Shallot Confit image

Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 2h45m

Yield Makes 1 quart

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
2 1/4 pounds mixed fresh shallots and cipollini onions (preferably a combination of red and white), peeled and halved if large
3/4 pound cherry tomatoes
4 large sprigs oregano
2 small sprigs rosemary
Coarse salt
Red-pepper flakes
2 tablespoons red-wine vinegar

Steps:

Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.
Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.

DRIED CHERRY AND SHALLOT CONFIT

Dried Cherry and Shallot Confit image

Categories Condiment/Spread Onion Side Vinegar Cherry Shallot Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups dried sour cherries* (about 1/2 pound)
1/2 cup white-wine vinegar
1/4 cup balsamic vinegar
2 cups thinly sliced shallot (about 1/2 pound)
1 cup finely chopped onion
2 tablespoons unsalted butter
3 tablespoons sugar
*Dried sour cherries are available at many specialty foods shops

Steps:

In a bowl let the cherries soak in the vinegars for 30 minutes. While the cherries are soaking, in a heavy skillet cook the shallot and the onion in the butter, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until the shallot is soft. Sprinkle mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes. Add the cherries with the soaking liquid, simmer the mixture, uncovered, for 10 to 15 minutes, or until almost all the liquid is evaporated, and season the confit with salt and pepper. The confit may be made 1 day in advance, kept covered and chilled, and reheated.

CRANBERRY, SHALLOT, AND DRIED-CHERRY COMPOTE

Cranberry, Shallot, and Dried-Cherry Compote image

Categories Condiment/Spread Thanksgiving Cranberry Cherry Shallot Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

1/2 pound shallots (about 16, each about 1 inch in diameter)
1 tablespoon unsalted butter
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried unsweetened sour cherries* (about 8 ounces)
2 cups fresh or unthawed frozen cranberries, picked over
1/2 cup water
*available at specialty foods shops and many supermarkets

Steps:

In a saucepan of boiling water blanch shallots 1 minute and drain. Peel shallots and separate into cloves where possible.
In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well. Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel. Add remaining vinegar, wine, and salt and boil 1 minute. Add cherries and simmer, covered, 45 minutes, or until shallots are tender.
Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst. Transfer compote to a bowl and cool. Compote may be made 5 days ahead and chilled, covered.
Serve compote at room temperature.

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