Red Wine and Shallot Marmalade

Red Wine and Shallot Marmalade
This savory blend is wonderful served hot as a condiment for red meats or cold with cheeses or on sandwiches.
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  1. 1 pound large shallots, peeled and sliced into 1/8 inch thick rings (3½ cups sliced)
  2. ¼ teaspoon kosher salt
  3. 1 cup water
  4. 1 ½ cups full bodied red wine such as cabernet sauvignon
  5. 1 cup port wine
  6. ¼ cup sugar
  7. 1 bay leaf
  8. ¼ teaspoon freshly ground black pepper
  9. 1 teaspoon red wine vinegar
  1. Combine the sliced shallots, salt and water in the All-Clad 3 qt. Sauce Pot and cover it with the lid. Bring the pot to a boil and steam the shallots for 5 minutes or until the shallots no longer have a crunch when tasted.
  2. Remove the lid and add the red wine, port, sugar, bay leaf and black pepper. Bring to a gentle boil and cook, stirring occasionally until most of the liquid has been reduced. Reduce the temperature to low when you begin to see large bubbles forming in the liquid.
  3. Continue to cook until the liquid has almost completely evaporated and is very syrupy. Stir in the red wine vinegar and remove from heat. Transfer the marmalade to a cutting board and chop it to a relish like consistency. The marmalade can be served hot as a condiment for red meats or cold with cheeses or on sandwiches. The marmalade can be stored in the refrigerator for up to a week.
  1. Courtesy of All Clad
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Cheese Plate with Condiments

A salt block can be the basis for a stunning cheese display.  We love to put together a carefully selected array of three cheeses on a block, with two or three complementary condiments.  Leave the cheese in wedges or overlap or fan to limit contact with the block.  For the best results, follow these tips:


  • Chill the salt block in the refrigerator for several hours or overnight.
  • If slicing, overlap or fan the slices so that only a small part of each slice is in contact with the salt block.
  • Place liquid condiments and mustard in small, clear glass bowls. Mound thicker condiments, like chutney or jam, directly on the salt block.

Try These Combinations

Soft Cheese Trio:

Brie, Humboldt Fog, chèvre

Condiment ideas: pepper jelly, honey, pear slices

Sheep’s Milk:

Manchego, Camembert, Idizabal

Condiment ideas: quince paste, dried figs, Marcona almonds

Bold Trio:

Truffle Tremor, sharp cheddar, Cayuga Blue

Condiment ideas: honey, chutney, Granny Smith apple slices

Italian Cheeses:

Burrata, La Tur, Piave Vecchio

Condiment ideas: dried cherries, mostarda ( a sweet and spicy Italian condiment made of candied fruit in a mustard-flavored sauce), fig jam

Blue Cheese Plate:

Gorgonzola Dolce, Point Reyes Original Blue, Cashel Blue

Condiment ideas: fig preserve, truffled honey, caramelized onions

Hatch Chile Grilled Quesadilla

Hatch Chile Grilled Quesadilla
Yields 2
When you use an ingredient as flavorful as roasted Hatch Green Chiles, a few simple ingredients and steps yield a dish with a lot of "wow"!
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  1. 4 large Flour Tortillas
  2. 3 cups Shredded Cheddar Jack Cheese
  3. 3 New Mexico Hatch Chiles, roasted, peeled and seeded, diced
  1. Set the EGG for direct cooking (no convEGGtor) at 425°F/218°C with a Cast Iron Plancha Griddle.
  2. Place 1 tortilla on a flat surface. Sprinkle with 1/2 of the cheese and chile. Cover with another tortilla and set aside. Repeat for the remaining tortillas.
  3. Place the filled tortillas on the Plancha and cook until the tortilla turns a nice brown color and the cheese begins to melt. Flip them over and repeat for the other side.
  1. Makes 2 large quesadillas
  2. Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Tom Fraker, Courtesy of Big Green Egg®
Cooks Recipes