Dunkel Infused Sun Dried Cherry Sauce Food

SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

GRILLED SC PEACHES WITH FRESH MICHIGAN CHERRY SAUCE

Steps:

• Heat grill to medium-high.
• In a cast iron skillet over the grill, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and puree until completely smooth. Return the mixture to the skillet over medium-high heat. Add the cherry liqueur and simmer until reduced to about 1/4 cup, 1 to 2 minutes.
• Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop of ice cream, and 1 tablespoon of cherry sauce. Tuck a couple of benne wafers into each glass and serve immediately.

BELGIAN CREAM PUFFS WITH CHOCOLATE CHERRY SAUCE

Steps:

• HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
• BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
• PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE

Steps:

• Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
• Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.