I recently bought this cookbook:
and recommend that you do too.
I have made several recipes from it already and they’ve all been fantastic. David Lebovitz’s book is full of stories of his life in France with great photography and easy-to-understand recipes as well as great information about the ingredients used. Go and buy this book!
Let’s get started on the first one.
Get the shallots. A lot of shallots!
Slice them all.
Cook the shallots with some oil in a skillet. After 10 minutes, they look like this:
While the shallots are cooking, get the rest of the ingredients measured so they’re ready to go.
When the shallots have cooked enough so they’re wilted and soft, add some salt and pepper and the honey…
the brown sugar…
the cider vinegar and…
the chopped raisins.
Cook and stir the mixture.
When the marmalade is done, transfer it to a jar.
Later, enjoy it as a part of an appetizer plate.
From My Paris Kitchen: Recipes and Stories by David Lebovitz, 2014.
Makes 2 cups
2 tablespoons neutral-tasting vegetable oil
1 pound shallots, peeled and sliced
generous pinch of sea salt or kosher salt
freshly ground black pepper
1/4 cup packed dark or light brown sugar
2 tablespoons honey
1/3 cup cider vinegar
1/3 cup raisins, coarsely chopped
Although I love all kinds of charcuterie, especially chicken liver pate and Duck terrine with figs, what makes them even better is a jar of aigre-doux marmalade served alongside. Its sweet-sour taste is a wonderful counterpart to the richness of the meat.
1. Heat the oil in a skillet over medium heat and sauté the shallots for 10 to 12 minutes, stirring frequently, until they’re completely soft and wilted.
2. Stir in the salt and a few grinds of pepper, the brown sugar, honey, vinegar and raisins. Continue to cook, stirring often, until the liquid becomes thick and syrupy, 10 to 12 minutes. Scrape into jar and let cool. The marmalade will keep for up to 6 months in the refrigerator.