Marinated Cherries Cerises Marinees Recipes
PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES
Steps:
- Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
- Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
- Preheat oven to 450°F.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
- Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
- Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
- Cut venison into 1/4-inch-thick slices and serve with sauce.
MARINATED CHERRIES (CERISES MARINEES)
Make and share this Marinated Cherries (Cerises Marinees) recipe from Food.com.
Provided by pammyowl
Categories European
Time P2DT5m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Combine all ingredients. Put in a glass jar and let marinate overnight or longer. Let come to room temperature before serving.
Nutrition Facts : Calories 1313.1, Fat 109.3, SaturatedFat 15.2, Sodium 25.3, Carbohydrate 90.5, Fiber 12.1, Sugar 70.5, Protein 6.4
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- Trim the stems of the cherries to about 1/4 inch, or remove them entirely. Then pierce each cherry once with a toothpick to prevent splitting.
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- Strain the cherries, and reserve the syrup. Place the cherries and vanilla bean in a jar, and allow the syrup to cool to room temperature.
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5/5 (5)Estimated Reading Time 5 minsServings 4Total Time 30 mins
- Place the cherries in two clean pint-sized mason jars (or one large quart-sized mason jar). Set aside.
- In a medium saucepan over medium-high heat, whisk together the water, honey, vanilla extract and honey until combined. Gently stir in the cinnamon strip and orange peel. Continue heating, stirring occasionally, until the mixture reaches a simmer. Reduce heat to medium-low, and continue simmering for another 10 minutes for the flavors to meld.
- Remove from heat, and strain out the cinnamon stick and orange peel. Slowly add in the bourbon, and stir to combine.
- Pour the bourbon mixture evenly over the cherries, then let the mixture cool completely to room temperature. Secure the lids on the mason jars, give them a shake, and refrigerate for at least 3 days before using. The recipe should last for up to 2-3 months.
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