APPLE & TARRAGON GEL
Apple & Tarragon Gel
Provided by Warren Jones FWMCS
Number Of Ingredients 4
Steps:
- For the sweet apple fluid gel,
- place the apple juice into a pan, then add the agar-agar and the sugar.
- Stir through, bring to the boil and simmer for two minutes. Pour into a shallow dish,
- leave to cool slightly and transfer to the fridge for an hour, or until set.
- When set, blend in a food processor to a smooth gel
APPLE TARRAGON SAUCE
Provided by Timothy Egan
Categories easy, condiments
Time 15m
Yield 1 3/4 cups, 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 1-quart saucepan over medium-high heat, combine the apple cider, wine, clam juice and shallots. Bring to a boil, lower heat and simmer until reduced by two-thirds, 5 to 7 minutes.
- Whisk in chilled butter slices. Add apple and tarragon, and salt and pepper to taste. Serve hot over grilled or broiled trout.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 116 milligrams, Sugar 2 grams, TransFat 0 grams
APPLE TARRAGON GRANITA
Provided by Emeril Lagasse
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place the sugar and tarragon in a food processor or blender and pulse until the tarragon is finely ground and the sugar is green. Transfer the tarragon sugar to a medium bowl; add the apple juice and lemon juice and whisk to combine. Let the mixture stand for 10 minutes, stirring it occasionally, until the sugar has dissolved.
- Pour the mixture into a 9-inch-square nonreactive metal baking pan and place it in the freezer. Stir the mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours, or until frozen. The mixture will become a fluffy, icy concoction.
- To serve the granita, spoon it into chilled dishes.
APPLE TREE SHANTY BARBECUE SAUCE
The Apple Tree Shanty graced the east Denver city limits on Colfax Avenue from 1949 until the late 1990s. Their specialty dish was beef tenderloin tips seared in a unique cast aluminum apple mold with a removable lid. The mold and lid were heated to a high 400 degree temperature on the apple wood grill, then the seasoned tips were stuffed in the mold and topped with the hot lid. The dish was served in the mold on a white plate. The beef came out perfectly seasoned and seared to medium rare. This dish was accompanied by a giant baked potato loaded with "everything" and this delectable sauce. Sadly, the restaurant is now closed, but the sauce lives on. From the Rocky Mountain News recipes.
Provided by Major K.
Categories Apple
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, grind onion, garlic and raisins very fine.
- In a saucepan, combine ground ingredients with ketchup, vinegar, mustard, butter, basil, tarragon, rosemary, thyme, marjoram, monosodium glutamate, brown sugar, salt, pepper and lemon juice.
- Bring contents to a boil, stirring often.
- Simmer for 45 minutes, stirring frequently. Add wine, if using, and simmer for 15-20 minutes more.
Nutrition Facts : Calories 445.2, Fat 31.3, SaturatedFat 19.5, Cholesterol 81.4, Sodium 1475.2, Carbohydrate 44.7, Fiber 1.4, Sugar 35.9, Protein 2.5
CHEF JOHN'S TARRAGON AIOLI
The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
- Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g
TARRAGON CHICKEN WITH APPLES
"When friends in Winnipeg served us this delicious chicken, I knew I had to have the recipe," says Karen Moffatt from Lake Cowichan, British Columbia. "It originally called for whipping cream, which is a little high in fat for me. I substituted 1% milk and found that it was just as good but not quite as rich."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, brown chicken in 1 tablespoon butter for 3-4 minutes on each side. Sprinkle with salt and pepper; remove and keep warm. In the same skillet, cook apples in remaining butter for 6-8 minutes or until tender; remove and keep warm., Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half. Add milk. Return chicken to pan; cook for 3 minutes or until chicken juices run clear. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the apples and tarragon; heat through. Serve with rice if desired.
Nutrition Facts : Calories 234 calories, Fat 9g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 263mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
ROAST PORK LOIN WITH TARRAGON CREAM
Provided by Chuck Williams
Categories Milk/Cream Pork Roast Dinner Winter Tarragon Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.
- Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.
- In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
- To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.
- Enriching sauces
- Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.
PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS
Provided by Bon Appétit Test Kitchen
Categories Mustard Sauté Quick & Easy Father's Day Dinner Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
- Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.
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