So I wanted to do something different for Christmas dinner 2015. Then I thought – lamb ribchops. Ok – so lamb and beans was a classic pairing and I wanted to add a twist. That twist came in the form of Chef Ron Siegel’s ‘Shallot Marmalade’. The recipe for the shallot marmalade can be found here: http://www.sfgate.com/food/recipes/detail/?rid=16880&sorig=qs
To make the shallot marmalade required the following ingredients –
- 1 1/2 cups Pinot Noir
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 2 1/2 pounds shallots, peeled and finely diced
- Kosher or sea salt and freshly ground black pepper (and again I would use 4:1 salt/pepper mix)
So I began by dicing up the shallots but not too finely as per Chef Siegel’s note to avoid the release of sulfuric juices. Once that
was done, I began burning off alcohol from 1 1/2 cups of Laetita Pinot Noir – bringing it to a boil and letting it simmer for a couple of minutes. The red wine vinegar and sugar was added to the simmering wine; I stirred the pot until I didn’t feeling any ‘sandiness’ on bottom of the pot (dissolving the sugar). After I added the shallots, I stirred the shallot/wine mixture to make sure that the shallot and
wine was uniformly mixed. I set the pot on simmer and put a lid on it – slightly off center – to cook down for about 2 hours. Near the end of the cooking, I mixed in about 1/2 teaspoon of the 4:1 salt/pepper mix.
As before I was boiled some edamame and prepared the lamb chops much as I would if I were doing a Nobu version of lamb chops (seasoned, seared and finished in a 400 degree oven for about 8-10 minutes). To serve, I mounded about a rice bowl worth of shallot marmalade in the middle of plate. I would lay the lamp ribchops against the mound and then surrounded the plate gaps between the ribchops with edamame.
Christmas dinner was a demitasse pumpkin soup, field greens with Bouchon vinaigrette and then the lamb ribchops. Everyone commented how the marmalade provided a wonderfully subtly sweet/tart contrast to the richness of the lamb chops. Interestingly, this recipe made a great deal of the marmalade which I could see being used for other rich grilled proteins.
…..oh….and dessert was baked apple a la mode!