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Cranberry-Lemongrass Sauce
Seared Duck Breast with Yam
Ravioli
Venison Carpaccio with Cranberry Salad Frisee
Double Thick Pork Glazed Pork Chops
Eric Ripert's Hamachi
Tandoori with Pickled Cucumber Salad
WINE NOTES J.M. Raffault Chinon 2005: A rose that has
a dry style, with peachy fruit. Well-balanced. Goes well with the
tart cranberries and smooth flavors of the proteins.
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Cranberry-Lemongrass Sauce
Makes about 7 cups
- 1/4 cup minced shallots
- 1/4 cup minced garlic
- 2 tablespoons minced lemongrass, white
part only
- 4 cups fresh cranberries, cut in half
- 21/2 cups red wine
- 4 cups chicken stock
- Juice of 1 lemon
- 1 tablespoon sugar
- 3 tablespoons butter, unsalted Grapeseed
or canola oil for cooking
- Kosher salt and freshly ground black
pepper
In a medium saucepan coated lightly with oil over
medium-high heat, sauté shallots, garlic and lemongrass until soft,
about 2 minutes. Add cranberries and sauté another 2 minutes. Season
with kosher salt and freshly ground black pepper to taste. Deglaze
with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir
in lemon juice and sugar and whisk in the butter. Check for flavor
and season, if necessary.
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