I always knew you could cook with booze. I just never thought of wasting it like that.
Booze is for drinkin’. Duh.
I KID! Sort of. BUT this holiday season, booze is for both and as an adult food blogger, this is something I need to embrace. Plus, it’s basically a bonus when you can take the leftovers to work and feel like a naughty little rule breaker.
Quit using all of my Post-its and pass the mead glazed shallots, Carol!
SO I collaborated with St. Ambrose Cellars to create a fancy holiday side dish that will impress your foodie friends and out-of-towner mooches this Thanksgiving.
Keep in mind, just because they sent me a bottle of booze does not mean I’d lie to you guys. I don’t kid around when it comes to libations. This stuff is legit.
⇓ The Goods ⇓
Mead is simply wine made from honey. I know. Magical. Though not all meads are created equal. My parents and I taste-tested a brand at the Ren Fair this fall in North Carolina. They were not impressed and frankly neither was I, yet the X.R. Cyser from St. Ambrose was well received if you get my drift.
For this particular recipe I used the Honey Apple Mead but I consumed all three. Pretty solid on all fronts. This recipe also includes raw local honey from their sister company Sleeping Bear Farms which you can find HERE.
Now grab your shallots and let’s get sauced!
Apple Mead Glazed Shallots
First thing’s first: get yourself some of these weird little onions. My grocer did not have smaller shallots available so I used the large torpedo shaped guys but any variety will work.
Peeling these suckers is fun and by fun I mean the worst. Still worth it though. Bring your tissues and your issues and just work it out.
Also, don’t cut them in half because they will only fall apart on you.
Heavy handed is really the only way to pour mead. You’re welcome.
Poof, the magic of food blogging. What once was raw is now caramelized AF and cooked to perfection.
Heyyyyy pecans. Sup.
- 2 lbs Shallots, peeled
- 3 tbsp Butter, Salted
- 3/4 to 1c. Honey Apple Mead (see substitution in notes)
- 1 tbsp Pure Honey
- 2 c. Water
- 1/2 c. Roasted Pecans
In a large skillet bring water, shallots, and butter to a boil. Cook covered on medium heat until the shallots begin to soften, about 10 minutes. Uncover and simmer for 10 more minutes, adding water if needed.
Once the shallots are tender, add mead and honey and simmer until reduced. The shallots should begin to caramelize. Add 1/4 c. water to pan to deglaze and stir. Add pecans. Stir. Sever hot as a side dish or atop a bed of fresh greens and aged cheese.
To make this low carb and/or if you do not have access to mead yet: Replace mead with 1/4 c Bourbon, add 2/3 c. Apple Cider Vinegar, and 2 tbsp Truvia Baking Blend!
So what is everyone doing for Thanksgiving? Arguing about politics or what? Kidding! Don’t do that.