Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 @@@@@ Beet and Apple Confit 2 x granny smith apples, peeled cored and cut into ¼-inch dice 4 medium beets, cooked, peeled and finely diced (can also used jarred) 2 tbsp vegetable oil (30 ml) 2 large shallots, finely chopped 1 tbsp apple butter (15 ml) 2 tbsp apple cider vinegar (30 ml) Splash of apple Brandy, optional Pinch of salt and freshly cracked pepper Over medium high heat, sauté shallots in oil for 3 to 5 minutes or until soft and golden. Add the apples and beets. Continue to sauté until golden, about 4 minutes more. Remove from heat and add the vinegar, brandy and apple butter and stir well. Return mixture to heat. Reduce heat to low. Cook very gently until mixture thickens and is very tender and jammy, about 8 to10 minutes. Season to taste. Source: Christine Cushing, Tapas Episode, Christine Cushing Live. Canadian Food Network Formatted by Chupa Babi in MC: 06.27.07 This recipe isn’t a traditional Spanish tapas but a perfect nibble to serve as a tapas. ChupaNote: this recipe doubles well and after sauteing everything. Do the rest of the recipe in the slow cooker. Used 1 Tablespoon red pepper flakes in the oil before started saute. Serve on rice pancakes, brushetta, etc for starter. ----- ______________________________\ ____ Shape in your own image. Join our Network Research Panel today! http://surveylink./gmrs/_panel_invite.asp?a=7 Quote Link to comment Share on other sites More sharing options...
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