Goat Cheese With Shallot-Cassis Marmalade
- Total Time
- 45 minutes, plus refrigeration
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Ingredients
- 2tablespoons unsalted butter
- 3cups peeled and thinly sliced shallots
- 1teaspoon salt
- 5sprigs fresh thyme
- 2tablespoons sherry vinegar
- 4tablespoons créme de cassis
- ¼cup red currants, fresh or frozen, or 2 tablespoons red currant jam
- 1round Chaource or Chevrot (or any other goat cheese that has a rind but is still soft inside)
- 1baguette or loaf country bread
Nutritional analysis per serving (4 servings)
428 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 13 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
An hour before serving, set the cheese and shallots out to warm to room temperature. Slice a baguette or some country bread and serve the cheese with the bread and a large spoonful of the shallot marmalade on each plate.
Private Notes
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