BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGCHERRY WINE SAUCE used with lamb, beef and duck
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 rainier cherries, fresh or frozen
1 cup red wine (Cabernet Sauvignon)
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
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