Brandied Bing Cherry Sauce From The Plaza Hotel Recipes

Steps:

• Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.
• Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.
• Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.
• Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.
• Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.
• Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature.
• Garnish: Fresh Bing Cherry Sauce with Whole Cherries.
• *Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).
• Chef's Note: You can use any Muscat Wine.

Steps:

• Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
• Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
• Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
• Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
• Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.

Steps:

• Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
• Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.

Steps:

• In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
• Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
• Store in refrigerator 4 to 6 weeks before serving.

Steps:

• Wash and pit cherries.
• Cook in water to cover with cinnamon stick 1 hour.
• Discard cinnamon stick.
• Put cherries through a sieve and bring the juice to the boiling point.
• Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice.
• Cook 10 to 12 minutes, stirring constantly.
• Remove from heat and stir in brandy.
• Serve cold on puddings, fruit cakes, pound or other cakes.

Steps:

• Melt currant jelly in a small skillet.
• Add cherries and brandy.
• Heat slowly until the mixture boils, stirring often.
• Serve warm.