Here we are in the middle of winter and looking forward to those warm summer days. I know it has been cold and snowy for many of us. It is this time of year that we need to spice things up a bit to keep us from falling into those winter doldrums. February brings us a time to celebrate Valentines Day and it is also Cherry Month, both of which mean special recipes. I have been busy in the kitchen coming up with recipes you can use for a special occasion or just to add a bit of zip to any of your meals. This recipe for a savory sauce as an accompaniment to pork, duck, or game was adapted from a recipe by Chef Sallie Williams and called for black currant jam. I spent some time in my kitchen and came up with this variation and loved the results:
2 Tbsp butter 1/ 4 cup brandy
3 Large scallions (minced) 1/ 4 cup dry white wine
3 cloves garlic (minced) 1/ 4 cup CherryFlex liquid tart cherry supplement
1/ 4 cup Dijon Mustard Salt & Pepper to taste
Cherries (fresh or canned in juice) optional
Melt the butter in a saucepan and sauté the scallions and garlic until soft. Add mustard, brandy white wine and Liquid Cherry Flex. Simmer 10 minutes. Pour over meat or game of your choice. Garnish with fresh or canned cherries. Serve warm.
For a fruitier adaptation, I increased the Liquid CherryFlex to one-half cup and used Cherry Port instead of the dry white wine. I also used substituted green onions for the scallions. I enjoyed both of these versions and couldn’t tell you which was my favorite.
To add a special ending to your feast, try the following dessert recipe. This one kept me coming back for more.
RASPBERRY DESSERT TOPPING
2 Tbsp. FruitFast Mixed Berry liquid fruit supplement
2 Tbsp. Raspberry Port
Vanilla Ice Cream
Chocolate shavings (optional)
(This recipe makes 1 serving)
Combine the Mixed Berry Liquid and Raspberry Port. Stir until mixed. Pour over vanilla ice cream. Add fresh raspberries. Garnish with chocolate shavings.(0) Comments | Post a Comment