Make the reduction in the meat pan and when ready, place the meat back in the pan, turn to coat and then plate, drizzling with remaining sauce. If pan-searing the meat, when it’s done, remove the meat to a plate and cover with foil to keep warm.If roasting meat, scrape the drippings into the sauce for a fuller-body richness (not essential, but delicious!).Serve on salad or steamed/roasted asparagus. Use cold sauce as a vinaigrette – thin with a bit of water and apple cider vinegar (to your taste).If making ahead, let cool completely then freeze. Remove from the heat and serve over roast pork, chicken, seafood or game.Adjust the flavour – adding a bit more mustard or honey as you like. Add the remaining ingredients and bring to a gentle bubble – if it seems over reduced or too thick, add a bit more apple juice or water to get the consistency you like.When the alcohol has almost cooked off, add the apple juice and let it bubble until reduced by half.In a moment or so, the alcohol will burn off and flame will extinguish. Be careful! The alcohol may burst into flames – this is normal but keep long sleeves, hair, apron strings and of course body parts clear. When lightly browned, deglaze the pan with the Port (or you can omit and go straight to the apple juice if you like).Add the shallot, garlic and rosemary, stirring cooking to soften and cook the vegetables.When hot, add the oil to swirl and coat the pan.
Serves 4 to 6.ġ/3 cup apple juice (preferably organic pressed for deeper flavour)ģ to 4 tbsp Dijon mustard (or half Dijon and half coarse mustard) You can make the reduction ahead and keep in the freezer for a quick week night meal. It’s delicious with pan-seared salmon and other strong tasting fish. This is a rich, complex reduction that pairs well with roast pork, game or chicken. Beverages, Breakfast, Honey, Honey - Clear and Creamed, Recipes, Snacks anti-oxidant, beary berry honey, berries, honey, recipes, smoothies If you want to bump it up even more, add rice, pumpkin or hemp protein powder, available at health food stores and many pharmacies and supermarkets. There are several frozen berry blends that are great. You can use any combination of fruits you like, fresh or frozen.Beary Berry Honey liquid or creamed honey works great, or try one of our fruit honeys such as: Strawberry, Red Raspberry, Black Raspberry, Saskatoon, Blueberry, or Pomegranate.Enjoy right away, keep in the fridge a couple of days, portion and freeze, or pour into popsicle moulds and freeze for a healthy and delicious frozen treat.(Smoothie will be thicker if you use frozen fruit.) Add more water to get to the consistency you like. Put everything in a blender with 1/4 cup of water and blend.Serves 2.ġ cup cooked chickpeas or white beans – cannelini, navy, kidney, etc.ġ to 2 tbsp Beary Berry Honey (see suggested varieties below) I hope you find this simple recipe useful.Keep a pitcher of this in the fridge for quick snacks or early morning meal after your work out. And salt and pepper, that goes without saying….Fresh or dried thyme, again optional, but I like to add fresh herbs from my balcony throughout the preparation.Honey or maple syrup, optional but its sweetness balances perfectly with the other ingredients.Extra virgin olive oil, for body and richness,.So make it, chill it and start pouring it over whatever you’re cooking in the next few days… Easy, versatile and delicious, this little lemon vinaigrette recipe is one you’ll make again and again.įor this lemon vinaigrette recipe, here’s what you’ll need: Sure, it gives a kick to greens, but it can also make roasted vegetables a little more gourmet. You can use it in many other recipes besides a salad. It’s fresh, flavorful and can be made in just a few minutes and stored in the refrigerator for several days. This lemon vinaigrette is one of my favorite vinaigrettes. I often post salad recipes with a dressing, like in my Chickpea Salad with Cumin and Lemon, my Cucumber, Chickpea and Feta Salad, or my Vietnamese Chicken Salad, but a few days ago, as I was making this lemon dressing (to go with a great raw zucchini recipe…), I realized you might be interested in a little dressing recipe to reuse in many of your raw recipes… How is it possible that in over 9 years of writing my blog, I still hadn’t shared my lemon vinaigrette dressing recipe!
0 kommentar(er)
