Port Wine-Cherry Sauce

Port Wine-Cherry Sauce
So, worth the effort to make this sauce! Delicous, has a nice balance of sweet and sour with a little savory edge. Great with Duck or Pork.
Recipe type: Sauce
Serves: ¾ cup
  • 2 cups tawny port
  • 1 cup dried cherries
  • ½ cup balsamic vinegar
  • 4 sprigs fresh thyme, plus 2 teaspoons minced
  • 2 shallots, minced
  • ¼ cup heavy cream
  • 16 tablespoons unsalted butter, cut into ½-inch pieces and chilled (2 sticks of butter)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. Combine port and cherries in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain port through a fine-mesh strainer into a medium saucepan, reserving cherries.
  2. Add vinegar, thyme sprigs, and shallots to port and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures ¾ cup, 14 to 16 minutes. Add cream and reduce again to ¾ cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in cherries, minced thyme, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let the sauce cool completely and refrigerate for up to 2 days. Reheat in a small saucepan over medium-low heat, frequently stirring, until warm.
Beurre Rouge Sauce, which translates as “red butter, basically it requires just two components: butter and an acidic liquid. (Red wine and red vinegar for beurre rouge and white for beurre blanc are traditional.)
• The sauce can be prepared in advance of use of up to two days.

• The preparation is equally simple: Just whisk cold butter into the reduced acidic liquid. Butter sauces, like any mixture of fat and water, don't always stay emulsified. That's because the butter is temperature sensitive: If the sauce gets too hot (above 135), the butter will "break" and the butterfat will leak out. If it gets too cold (below 85), the butterfat solidifies and forms crystals that clump together and separate when the sauce is reheated.
• The key to fool proofing a butter sauce is stabilizing the butterfat so that it doesn't separate. We do this by whisking in the butter a little bit at a time, which keeps the temperature of the sauce relatively stable. Even more important, we also add cream. The cream contains a relatively high proportion of casein proteins that surround and stabilize the butterfat droplets so that they don't separate from the emulsion. The cream is such an effective stabilizer that our sauce can be made ahead, chilled, and gently reheated before serving.


Lettuce, Chicken, and Cherry Salad with Horseradish Dressing

Lettuce, Chicken, and Cherry Salad with Horseradish Dressing
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Recipe type: main dish, salad
Serves: 2 servings
Prep time: 
Total time: 
  • For the dressing:
  • ¼ cup mayonnaise
  • 1 tablespoons lime juice
  • 1 tablespoons prepared horseradish
  • 1 tablespoon honey
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • For the salad:
  • 1 tablespoon extra virgin olive oil
  • ¼ cup panko (Japanese breadcrumbs)
  • ¼ teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 cups shredded cooked chicken
  • 4 cups green lettuce leaves
  • 1 cups cherries (about ), pitted, halved
  • 2 figs (sliced if fresh chopped if dried)
  • 2 radishes, thinly sliced
  • 2 tablespoons coarsely chopped fresh chives
  1. Make the dressing:
  2. Purée mayonnaise, lime juice, horseradish, honey, salt, and pepper in a blender until smooth. Set aside.
  3. Make the salad:
  4. Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
  5. Combine chicken, lettuce, cherries, radishes, figs, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
The dressing can be made and chilled for up to 2 days.


Fresh Cherry and Ruby Port Sauce

Fresh Cherry and Ruby Port Sauce
A delicious cherry reduction sauce. Perfect for roast pork. It also pairs nicely with cheesecake or ice cream. An all-purpose sauce you will love
Serves: 2 cups
Prep time: 
Cook time: 
Total time: 
  • 8 ounces pitted cherries
  • ½ Cup Ruby Red Port wine
  • ¼ Cup brown sugar
  • 1 Tbsp. aged balsamic vinegar
  • ½ Tbsp. honey
  1. Pit the cherries with a sharp paring knife. To do this, simply cut to the pit all around the center of the long direction. Pull the halves apart and cut the pit out of the side that it sticks to.
  2. Put all the ingredients in a small pot.
  3. Bring to a boil, reduce heat to simmer and cook until syrupy, about 20 minutes.
  4. Don't overcook as that will result in the cherries softening too much.
  5. As it cools the sauce will thicken up further.


Coke-Cola Cherry Pineapple Jello Salad

Coke-Cola Cherry Pineapple Jello Salad
This is the Old Fashion & Amazing Coca-Cola Salad. The cherries and cola flavor put this salad over the top. While the added sparkle (air bubbles) that the coke will add to this salad will make it even more of a standout.
Serves: 8
  • 1 (20 Oz) can of crushed pineapple, drained, but juices reserved
  • 1 (14.5 Oz) can of sweet Bing cherries or dark sweet cherries, drained, but syrup reserved
  • 2 (3 Oz) or 1 (6 Oz) package(s) cherry flavored Jell-O
  • 1 can of Coca-Cola (or diet Coca-Cola) chilled
  • Topping
  • 1 (8 Oz) package of cream cheese, softened to room temperature
  • ½ cup of powdered sugar
  • 2 cups of thawed Cool Whip or whipped cream
  1. Drain the cherry syrup and pineapple juices into a saucepan. Set the fruit aside in the refrigerator to chill. Bring fruit juices to a boil, remove from heat and mix in the Jell-O powder until fully dissolved. Put in a 4 cup measuring cup and stir in cola to make 4 cups of liquid about a can of cola. You will need 4 cups of gelatin liquid so you may need to add additional liquid. You can use more coke or else fruit juice or even water to make up the difference. Place the gelatin mixture in a mold and stir in the pineapple, cherries, Allow to fully set for at least 3 to 5 hours or longer - do not stir!
  2. For the topping, cream together the cream cheese and sugar; stir in the Cool Whip or whipped cream, until well combined. Use as a topping for salad.
  3. To serve top with a small dollop of the cream cheese topping.
You must use sweet cherries for this recipe.
Chill the fruit cans in advance if you have time - it will help the gelatin to set.
Do not use fresh pineapple as the enzymes in the fresh pineapple will prevent the gelatin from setting. In Canned pineapple the enzymes will have been removed.

To increase this salad, just keep the ratio of 4 cups of liquid for every large package of Jell-O you use, or 2 cups per small Jell-O package.

To lower the calorie fruit in unsweetened juice, diet cola, low fat cream cheese, Light Cool Whip and sugar substitute can be used.


RecipesToTry.ca©2012 Website by Techurs.com