Gastrique Recipe 385

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GASTRIQUE RECIPE - (3.8/5)



Gastrique Recipe - (3.8/5) image

Provided by á-114543

Number Of Ingredients 4

1/2 c sugar
2 tbsp water
1/2 c vinegar
berries and other flavors

Steps:

  • Heat sugar and water mixture over medium high heat until sugar is dissolved and bubbly. Swirl gently as it begins to caramelize (lighter color lighter in flavor darker color deeper in flavor). Add in vinegar quickly and all at once. Continue to cook until sugar re-dissolves, and is a liquid state. Add flavoring; if adding a liquid reduce further.

MAKE YOUR OWN FRENCH GASTRIQUE



Make Your Own French Gastrique image

This recipe for gastrique makes a sweet-and-sour sauce that is popular in French cooking for pork or poultry. Learn the basics and how to add variety.

Provided by Kevin D. Weeks.

Categories     Sauce

Time 30m

Yield 6

Number Of Ingredients 6

2 tablespoons butter (unsalted)
1 shallot (peeled and minced)
2 cups fruit (whole berries or larger fruit peeled and cut into 1/2-inch pieces)
2 to 3 tablespoons sugar
3 tablespoons wine (or cognac)
3 tablespoons vinegar

Steps:

  • Serve with your choice of meat and enjoy!

Nutrition Facts : Calories 96 kcal, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 2 mg, Sugar 10 g, Fat 4 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g

SKILLET GREENS WITH CRISPY SHALLOTS AND CIDER GASTRIQUE



Skillet Greens with Crispy Shallots and Cider Gastrique image

In this simple side, humble apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).

Provided by Linton Hopkins

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup sugar
1/2 cup apple cider vinegar
1 teaspoon dried crushed red pepper
2 cups plus 1 tablespoon peanut oil
2 cups thinly sliced shallots
Coarse kosher salt
2 tablespoons bacon drippings
2 pounds greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips

Steps:

  • Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool.
  • Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt.
  • Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper.
  • Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.

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