Shallots Glazed with Black Currant Liqueur - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Black currant liqueur, known as Creme de Cassis is the standard flavoring for kir, the traditional Burgundian white wine apertif.  Its sweet and fruity flavor makes a perfect accompaniment for shallots in this excellent dish.  This sweet and easily-made side dish pairs well with roast beef, veal and pork.

Ingredients:

2 dozen medium shallots, peeled
1/2 cup chicken broth 
1/2 cup Creme de Cassis
Salt and pepper to taste.

Peel the shallots by plunging them in boiling water for 1 minute then draining them and rinsing them in cold water.

Preheat oven to 400.  Arrange the shallots in a heavy bottomed roasting pan or skillet just large enough to hold them in a single layer.  Don't stack them.  Pour the broth and Creme de Cassis over them.  Bring the mixture to a boil on the stovetop and then slip the roaster or skillet into the oven.  Bake uncovered until the liquids have reduced into a thick syrup, about 1 hour.  Baste the shallots every 10 minutes or so.  Season to taste with salt and pepper after the cooking is finished and serve immediately.  Serves 4.