PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
CHERRY BALSAMIC SAUCE
Make and share this Cherry Balsamic Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix vinegar and olive oil; reduce mixture to ½ cup.
- Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
- Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
- Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).
LONDON BROIL WITH CHERRY-BALSAMIC SAUCE
London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade. Ours does its job and then doubles as a sauce when simmered with some shallots. Use any steak leftovers on top of a salad or in a sandwich with fresh spinach leaves.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
- Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
- While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
- Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
- Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.
SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE
This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.
Provided by Steve P.
Categories Whole Duck
Time 4h
Yield 1 Duck, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- To prepare the stuffing: Sauté onion in butter until onion is transparent.
- Remove from heat.
- In a large bowl Add salt, and combine with rice, chopped sage and pecans.
- Taste and adjust seasoning to your taste.
- You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
- Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
- Rinse and dry the duck.
- Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
- Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
- Ducks contain lots of natural fat so require no basting.
- Roast at 375ºF for about 22 minutes a pound.
- A 6 pound duck should be done in about 2 1/4 hours.
- When duck is done let it set for about 20 minutes to let the juices settle before carving.
- While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
- Heat over medium flame until the mixture is reduced by half.
- Transfer to a serving touraine with a ladle.
- Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.
Nutrition Facts : Calories 3566.3, Fat 302, SaturatedFat 102.7, Cholesterol 563.4, Sodium 1029.4, Carbohydrate 101.1, Fiber 8.9, Sugar 39, Protein 87.3
SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION
The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)
Provided by quantumgirl
Categories Duck Breasts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare marinade, whisk balsamic vinegar through pepper together until combined.
- Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
- Remove duck from marinade; reserve marinade.
- Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
- Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
- Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
- Remove to platter and keep warm.
- Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
- Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
- Taste and adjust for seasoning if needed.
- Pour reduction (sauce) over duck and serve at once.
Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.8, Cholesterol 0.9, Sodium 48.1, Carbohydrate 17.6, Fiber 0.9, Sugar 14.5, Protein 1.3
FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION
While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.
Provided by justcallmetoni
Categories Cherries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
- When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
- For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
- To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.
Nutrition Facts : Calories 484.4, Fat 33.3, SaturatedFat 13, Cholesterol 99.2, Sodium 147.6, Carbohydrate 15.3, Fiber 0.9, Sugar 9.6, Protein 26.5
PORK CHOPS IN BALSAMIC CHERRY SAUCE
Categories Fruit Sauté Kid-Friendly Quick & Easy Wheat/Gluten-Free Vinegar Cherry Pork Chop Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
- Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
INTENSE CHOCOLATE ICE CREAM WITH SOUR BALSAMIC-CHERRY SAUCE
Rich, not-too-sweet chocolate ice cream with tangy undertones pairs with a slightly sour cherry sauce. A taste sensation you won't find at the local ice cream shop! Prep time includes active cooking time, cooking time includes chilling, freezing in ice cream machine and freezer time.
Provided by Boxerwing
Categories Frozen Desserts
Time 7h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For Ice Cream:.
- Melt the 2 oz.
- chocolate chips in a medium saucepan over low heat.
- To the melted chips, add the heavy cream, buttermilk, honey and cocoa, stirring well to incorporate (the cocoa may not fully incorporate until mixture is more warmed).
- The melted chocolate may"seize" (or clump up), but as the other ingredients heat, the chocolate will melt.
- Increase heat to medium, and bring mixture to almost boiling, stirring frequently.
- This may take 6-10 minutes or more.
- You may notice small flecks of cocoa in the hot mixture; this is ok.
- Turn heat down to low.
- While the cream mixture is warming, with a hand mixer, cream together the egg yolks and sugar until lighter in colour, about 2 minutes on medium speed.
- This will be a very thick, almost dry looking mixture.
- Take about 1/4 cup of the hot cream mixture, and add to the egg mixture.
- Mix until combined.
- Slowly add the slightly warmed egg mixture into the cream mixture, whisking constantly to prevent the egg from being cooked too quickly.
- Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 or 4 minutes.
- Mixture will still be liquid in appearance.
- Chill this custard completely, either in the fridge overnight, or over an ice bath for about 30 minutes.
- Make sure custard is cool.
- Freeze in an ice-cream machine as recommended by your owner's manual.
- (N. B. In my Cuisinart Ice cream machine, it to about 35- 38 minutes before ice crystals started to show. This is longer than recommended. Even then, it was still very thin.).
- Put the soft ice cream in a container in the freezer.
- For the first couple of hours, stir every hour to make sure the ice crystals are being distributed.
- Freeze at least six hours or overnight.
- This ice cream has a softer texture than some other home-made ice creams.
- For the Sauce.
- In a small saucepan, combine the honey and the 1/2 cup water.
- Warm this mixture over medium heat until honey is dissolved.
- Add the cherries.
- Simmer for about 3 minutes.
- Turn the heat down to medium-low.
- Add the almond flavouring and the balsamic vinegar.
- Simmer for about 1 minute.
- Mix together the cornstarch and the 3 teaspoons cold water together in a small dish/glass.
- Stir into cherry mixture.
- Simmer about 3-5 minute, or until slightly thickened.
- (This is a thin sauce, you may thicken it up with more cornstarch/water slurry if you want) Serve over chocolate ice cream either warm or chilled.
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