2 tablespoons unsalted butter
3 cups peeled and thinly sliced shallots
1 teaspoon salt
5 sprigs fresh thyme
2 tablespoons sherry vinegar
4 tablespoons crème de cassis
1/4 cup red currants, fresh or frozen, or 2 tablespoons red currant jam
1. Melt the butter in a large sauté pan and spread the shallots over the bottom. Sprinkle with salt. With the heat on low, allow the shallots to caramelize. It will take about 30 minutes, and you will need to stir from time to time so the shallots don't burn. In the meantime, pull the leaves from the thyme.
2. Stir the thyme into the shallots, then scrape the shallots into a bowl. Place the pan back on the stove, add the vinegar and over medium-high heat stir to deglaze the pan. Pour the contents of the pan over the shallots and stir to mix. Add the crème de cassis, a little at a time, to taste. Allow the shallots to cool, then stir in the currants. Refrigerate.
Serve with a plain roast, anything from chicken to pork, or obviously alongside venison if you like wild game and great condiments.
Yield: 4 cheese courses -- with a salad, it could be lunch.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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