Cherry Balsamic Sauce Food

PORK MEDALLIONS WITH CHERRY SAUCE

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.

LONDON BROIL WITH CHERRY-BALSAMIC SAUCE

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.

CHERRY BALSAMIC SHORT RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
• Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover.
• Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours.
• Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.

CHERRY BALSAMIC GASTRIQUE

Steps:

• Step 1: In a 10-inch nonstick skillet over medium heat, add 1 tablespoon each butter and oil and swirl until butter is melted. Add 1 medium red onion, halved and sliced. Saute until soft and golden, about 5 minutes.
• Step 2: Stir in ¾ cup red wine and boil hard to reduce wine by half, about 2 minutes. Stir in 1 clove finely chopped garlic and 1 teaspoon minced jalapeño if using; cook 1 minute.
• Step 3: Stir in 2 cups of pitted cherries and simmer until cherries are soft, about 5 minutes. Stir in 1 tablespoon balsamic vinegar and heat to a simmer. Season with ½ teaspoon salt and ¼ teaspoon pepper. Taste and adjust with a little more vinegar if desired. Remove from heat.
• Step 4: Mixture can be covered and refrigerated up to 4 days. Serve warm.

LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT

Steps:

• Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
• Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
• Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
• Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.

CHICKEN IN BALSAMIC CHERRY SAUCE

Steps:

• 1. Pat dry chicken and season with salt.
• 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
• 3. Add broth, bring heat to high and reduce by half.
• 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
• 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.

BALSAMIC CHERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and bring to a boil over medium-high heat. Reduce until liquid thickens and becomes syrupy. This sauce is perfect for peppered beef, pork, and lamb.

QUICK CHERRY SAUCE

Steps:

• Bring cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth and stir into the boiling cherry mixture. Return to a boil, stirring constantly; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice.

LONDON BROIL WITH CHERRY-BALSAMIC SAUCE

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.

FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION

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.

CHERRY BALSAMIC SAUCE

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).

CHERRY SAUCE REDUCTION

Steps:

• Heat oil in a small pot, and sauté the shallots until caramelized.
• Add cherries, vinegar, and wine. Simmer the savory cherry sauce for twenty minutes so that it can reduce and thicken.
• Season the sauce with salt, black pepper, and chipotle pepper (if using). Finally, swirl in the butter.
• Serve this yummy sauce with lamb, pork, chicken, and more!

BALSAMIC-CHERRY SAUCE

Steps:

• In a saucepan, combine half the cherries, 1/3 cup (80ml) vinegar and sugar. Bring to the boil over medium heat. Cover and reduce heat to low. Simmer for 10 mins or until cherries are soft. Cool slightly. Transfer to a blender and blend until smooth.
• Strain through a fine-mesh sieve into a saucepan. Discard solids. Add remaining cherries, 3/4 tsp sea salt flakes and 1/2 tsp freshly ground black pepper. Cook over medium heat for 6-8 mins or until cherries are warmed through and soft, but not breaking down.
• Remove from heat and stir in rosemary, shallot, oil and remaining 2 tsp vinegar. Set aside for 10 mins to allow flavours to develop. Discard rosemary sprig. Serve warm sauce with pork.

CHERRY BALSAMIC CHICKEN WITH ALMOND COUSCOUS & ROASTED CARROTS

Steps:

• • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• • Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 minutes. • Add garlic, couscous, and a pinch of salt; cook, stirring, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary. • Keep covered off heat until ready to serve.
• • While couscous cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• • Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest.
• • Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Pour in vinegar, stock concentrate, jam, and ¼ cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• • Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice chicken crosswise. • Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

PORK CHOPS IN BALSAMIC CHERRY SAUCE

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.