I always knew you could cook with booze,
I just never thought of wasting it like that.
Kidding! Sort of.
BUT this holiday season, booze is for both. As an adult food blogger, this is something I shall embrace. Not to mention the obvious bonus of taking the leftovers to work and feeling like a naughty little rule breaker.
“Quit using all of my Post-its and pass the mead glazed shallots, Carol!”
This year, St. Ambrose Cellars mailed (yes, booze in the mail!) a case of their best mead in hopes that I could create a fancy holiday side dish that could impress your foodie friends and those out-of-towner mooches we lovingly know as our family this holiday season.
The Mead You Need 👇
Mead is simply wine made from honey. Magical, right? Though not all meads are created equal. I’ve had some pretty lackluster mead, but the X.R. Cyser (read “exerciser”) from St. Ambrose does not lack in the luster department.
Tons of luster! Plus their meads all have cute names and that’s totally my brand.
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.
Let’s grab our shallots and let’s get sauced!
Apple Mead Glazed Shallots
Gluten Free & Low Carb Option!
🎵 Shallot had them apple bottom meads 🎵
First thing’s first: get yourself some shallots.
IF you are new to the tiny onion world, they are very mild and sweet.
Peeling shallots is fun and by fun, I mean the worst!
Bring your tissues and your issues and just work through it.
Also, don’t cut them in half because they will fall to pieces.
Keep them mostly intact for easy cooking.
Heavy-handed is really the only way to pour mead.
Add heat and nuts and you have yourself a fancy side dish.
I know what you are thinking—This doesn’t look keto!
You are right. It’s not.
IF you wanted to make glazed shallots lower carb, you can make adjustments
which I will describe below!
- 1.5 lbs Shallots, peeled
- 3 tbsp Butter, Salted
- ¾ to 1 cup. Honey Apple Mead (see substitution in notes)
- 1 tbsp Pure Honey
- 1 cup Vegetable Stock (or water) + ¼ cup if needed
- ½ cup Roasted Pecans
- Layer the shallots in a large skillet, making sure they are in a single layer.
- Add the mead, honey, butter, and stock and bring to a boil.
- Reduce heat and simmer until the shallots begin to soften about 10 minutes.
- Gently move the shallots around the pan as they begin to caramelize.
- Add ¼ c. liquid (broth or water) to the pan to deglaze and stir if needed. The liquid should be thick.
- Fold in pecans and Seve hot as a side dish or atop a bed of fresh greens and aged cheese.
So what is everyone doing for Thanksgiving? Arguing about politics or what?
Kidding! Don’t do that.