Aside from some level of subconscious effort playing to compensate for my diminishing alcohol tolerance, I do think cooking with wine is a convenient way to add another dimention to everyday flavors we are used to.
To make about 1 cup of apple confit, put in a pot 3 apples cut in small dice (about 2 cups), 1 cup of white wine (I used off-dry Riesling that I enjoy sipping while cooking), 1 de-seeded, finely chopped hot pepper (e.g., fresno or jalapeno), 1 Tablespoon (TBSP) of sugar, 1 TBSP of honey, 20 whole black peppercorns and 1/4 teaspoon of salt together. Bring up to a boil then simmer until there is very little liquid left. Taste and adjust seasoning. Be mindful that you can taste more flavors when it's chilled and over time. Chill in the refrigerator before serving.
It's sweet and tart, with a subtle spicy heat in the back. More fitting as a condiment for a savory dish, a great addition to a salad or with cheese...Yum!
| DID YOU KNOW? | ||
| Confit is a loosely used term these days, most often referring to meats slowly cooked in their own fat (e.g., duck confit). The term also describes the fruits cooked slowly with sugar or honey, and vegetables in their own juice or oil. First used as a preservation method without refrigeration, now the word seems to be used comprehesive of a slow cooking method with an item immersed in liquid. (Based on Wikipedia and On Food and Cooking by Harold McGee) | ||
| KOREAN WORDS | ||||
| apple | 사과 | (sa gwa) | ||
| honey | 꿀 | (ggul) | ||
| sugar | 설탕 | (seol tang) | ||
