Gastrique Recipe 385 Food

SHERYL CROW'S SHERRY VINEGAR GASTRIQUE

Steps:

• In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
• Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
• Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!

SKILLET GREENS WITH CRISPY SHALLOTS AND CIDER GASTRIQUE

Steps:

• Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool.
• Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt.
• Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper.
• Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.

MAKE YOUR OWN FRENCH GASTRIQUE

Steps:

• Serve with your choice of meat and enjoy!

TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE

Steps:

• Place the beet in a pan and cover with water. Add vinegar, and bring to a boil. Cook until tender when pierced with a fork, about 40 minutes. Place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese.
• In a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper.
• Hold the cooked beet under cold running water until it's cool. Peel the skin. Slice the beet paper thin on a mandoline(a cheese slicer may work too). Dry the slices with paper towels and season on both sides with salt and pepper. Spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed.
• Pour 2 inches of the oil into a large, heavy pot and heat to 375*F. Holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. Fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes.
• Remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried.
• Serve hot, drizzled with the Balsamic Gastrique.
• To make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. Cook until syrupy and reduced by two thirds, about 15 minutes.

SCALLOPS WITH BLOOD ORANGE GASTRIQUE

Steps:

• For blood orange gastrique:
• Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
• For scallops and brussels sprouts:
• Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
• Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.

ROCKY MTN. BARBECUE TROUT WITH ALBERTA MAPLE WHISKEY GASTRIQUE

Steps:

• For the Alberta Maple Whiskey-Apple and Sage Gastrique:.
• Bring sugar, maple syrup and 2 tablespoons of water to a boil in a 1-quart saucepan; stir in the shallots, garlic, peppercorns, and bay leaves. Continue stirring until sugar is dissolved, then boil, swirling occasionally, until mixture is a golden caramel, about 5 minutes.
• Remove from heat and add vinegar, whiskey and lemon juice, swirl over low heat until caramel is dissolved. Add heavy cream and reduce by one-third. Add hard butter and whisk until dissolved.
• Strain through a colander. Add the apples and sage Season with salt and pepper.
• For the Trout:.
• Lay out all 4 trout on a dry towel. Arrange sliced lemon in carcass of trout. Lay sprigs of parsley on lemon slices. Season with salt & pepper. Fold trout back to natural position. Wrap in foil parcel for barbecue. Cook for approximately 15 to 20 minutes until cooked medium.
• Ladle 4 oz. of the gastrique over the trout Garnish with a sprig of parsley or sage.

GASTRIQUE RECIPE - (3.8/5)

Steps:

• Heat sugar and water mixture over medium high heat until sugar is dissolved and bubbly. Swirl gently as it begins to caramelize (lighter color lighter in flavor darker color deeper in flavor). Add in vinegar quickly and all at once. Continue to cook until sugar re-dissolves, and is a liquid state. Add flavoring; if adding a liquid reduce further.