BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHERRY WINE SAUCE used with lamb, beef and duck

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If fresh or frozen cherries are not available, use 1 1/2 cups dried cherries and steep them in hot  hot wine and stock to extract flavor. Before adding butter, strain out dried cherries and proceed.

Ingredients:

  • 2-3 tablespoons EVOO

  • 1 shallot, minced
  • 2 clove garlic, minced
  • 1 cup cherries, fresh or frozen, or 1/2 cup dried cherries, Chucker or other
  • 1 cup red wine (Cabernet Sauvignon, Malbec, or other)
  • 2 cups lamb or beef demi glace
  • As needed sea salt, coriander and pepper
  • 3 Tablespoons whole butter, cold, cubed

Method:

Place oil in heated medium sauté pan; add shallots and garlic; cook until aromatic; add cherries and wine; cook until wine reduce by half; add demi and heat to a boil; reduce to simmer and adjust seasonings; at service remove from stove and work in butter quickly being careful not to melt it but rather emulsify it into the sauce. Serve immediately. Makes 4 – 6 servings about 1-2 Tablespoons each






TO RECIPES

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