I have used this sauce now on both chicken and pork. I love the added flavor to the meat.
Chop one large shallot and grate two garlic cloves, add salt and pepper. Heat in a bit of olive oil until translucent. Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).The butter adds a richness to the sauce (I think).Serve over the pork loin or your meat of choice. I have used this on burgers, chicken, and as a dipping sauce for egg rolls.
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.
If you have been following this blog for any length of time – you know that David loves pork. I search the internet, and my cookbooks trying to find new and exciting dishes to try…but in the end I come back to the tried and true recipes. Sometimes the boring ones as well…
I had seen someone use plum jelly to use as a marinade or sauce (it might have been on Food Network somewhere), so I thought I would blend something up.
I used the approximate amounts of the following:
- 1 Cup Lite Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Maggie
- 1/4 cup of minced Ginger
- 1/4 cup of Dijon Mustard
- 1/2 cup of Plum jelly
- Salt and Pepper to taste
Mix well or until the jelly is dissolved. Place pork chops (or any other meat) in the marinade for at least one hour before grilling.I grilled each side for about 5-6 minutes or until done. Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.I placed the remaining marinade in a sauce pan, and brought it to a boil. Reduced it to a simmer, and reduced the amount by half. When it was reduced, I added about 3 tablespoons of butter. Whisk until blended.I served the bone in pork chop with sauteed mushrooms and roasted asparagus. I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post). But at least the plum sauce turned out. I was super happy with the texture and the flavor. Not sweet, had a nice tang or bite to it. It was good. David really loved it.I will be making the sauce again…and pork. Lord help me…this boy and his pork.