Shallot Marmalade

I recently bought this cookbook:

My Paris Kitchen: Recipes and Stories.

My Paris Kitchen: Recipes and Stories.

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!

Shallots.

Shallots.

Slice them all.

Sliced shallots.

Sliced shallots.

Cook the shallots with some oil in a skillet. After 10 minutes, they look like this:

Get the shallots into a skillet.

Get the shallots into a skillet.

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…

Add the honey.

Add the honey.

the brown sugar…

Add the brown sugar.

Add the brown sugar.

the cider vinegar and…

Add the cider vinegar.

Add the cider vinegar.

the chopped raisins.

Chopped raisins, into the mix.

Chopped raisins, into the mix.

Cook and stir the mixture.

After 10 minutes.

After 10 minutes.

When the marmalade is done, transfer it to a jar.

Shallot Marmalade.

Shallot Marmalade.

Later, enjoy it as a part of an appetizer plate.

Served with some pâté, salami, a favourite cheese and some crackers.

Served with some pâté, salami, a favourite cheese and some crackers.

From My Paris Kitchen: Recipes and Stories by David Lebovitz, 2014.

Shallot Marmalade
Confiture d’échalottes

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.

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4 thoughts on “Shallot Marmalade

  1. Pingback: Artichoke Tapenade (with Rosemary Oil) | what food i made

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