Another version of a cherry sauce, this time prepping for Salmon (coming soon). I apparently didn’t take any pictures of the prep. I am sorry.
Recipe is as follows:
1/4 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup dry white wine
Salt and pepper (more pepper than salt)
Bring to a boil, and simmer until reduced by half. Cool, and pour into a glass container for keeping in the refrigerator. Can serve cold or warmed.
Oh! and David got me this amazing cherry pitter at store after he witnessed what I went through the battle of removing cherry pits with a paperclip! I will say it works better if you follow the instructions! This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
Again. This has to stop. Please call someone – anyone for help.
If you’re struggling, please know you are never alone. Reach out. Call the National Suicide Prevention Lifeline ‘1-800-273-TALK (8255)’.
As I love all things food, I truly loved watching Parts Unknown. We would binge watch especially when I was couch bound due to my fatigue/joint pain from Lupus on the weekends. I would watch for hours, and then become suddenly inspired to try to come up with something new in the kitchen. This didn’t always work, and sometimes we would order out Chinese food.
Bourdain’s personality, ego, and at the same time, humility was inspiring to watch as he mingled with the people in the places he explored. He would showcase cooks, farmers, and family members–just what I would consider everyday people. But he would expose them for the greatness that they truly are. He saw that greatness in them.
Thank you for that sir. We will miss you.
Again, so many of us struggle. Please call and talk to someone —anyone.
What are you cooking this weekend?