Melon With Green Peppercorn Raspberry Sauce Recipes

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GREEN PEPPERCORN SAUCE



Green Peppercorn Sauce image

From Sauces, Dips, and Salsas, this is a really simple recipe that adds great flavor to either steaks or chicken. Depending what meat I'm making this for, I usually add some herbs for a little more flavor.

Provided by lazyme

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup chicken broth or 1 cup beef broth
1 cup heavy cream
3 tablespoons green peppercorns, rinsed and drained
1 tablespoon brandy

Steps:

  • Rinse the pepper corns and set aside.
  • Pan fry your meat, remove, then deglaze pan with broth.
  • Stir over low heat until boiling, then add the cream and peppercorns.
  • Boil for 8-10 minutes. Add brandy and boil for 1 minute.
  • Serve over meat.

Nutrition Facts : Calories 225.1, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 213.4, Carbohydrate 1.9, Sugar 0.2, Protein 2.4

GREEN PEPPERCORN SAUCE



Green Peppercorn Sauce image

Provided by Tyler Florence

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved

Steps:

  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE



Pork Medallions in Green Peppercorn Sauce image

For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.-Karen Hubbs, Mahomet, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
3 shallots, finely chopped
1/2 cup dry vermouth
1-1/2 cups reduced-sodium chicken broth
1 tablespoon whole green peppercorns, crushed
1/2 teaspoon dried thyme
1/3 cup heavy whipping cream
2 teaspoons Dijon mustard

Steps:

  • Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

Nutrition Facts :

MUSSELS IN GREEN PEPPERCORN SAUCE



Mussels in Green Peppercorn Sauce image

Provided by Ruth Cousineau

Categories     Milk/Cream     Quick & Easy     Dinner     Seafood     Mussel     White Wine     Family Reunion     Shallot     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

2 large shallots, chopped (1/2 cup)
2 tablespoons unsalted butter
1 1/2 teaspoons dried green peppercorns, crushed
1 cup dry white wine
4 pounds cultivated mussels, scrubbed
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley

Steps:

  • Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.
  • Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.

STILTON GREEN PEPPERCORN SAUCE



Stilton Green Peppercorn Sauce image

This classic recipe is from the December 1993 issue of Gourmet Magazine. A perfect sauce for a grilled Rib-Eye Steak. You can also use this a sauce for pasta, broccoli, or green beans. In the spirit of flexibility you could subsitute Roquefort or Gorgonzola for the Stilton. Warning: this is NOT diet food.

Provided by Chef Regina V. Smith

Categories     Sauces

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/2 cup Stilton cheese, softened (about 1/4 pound)
1/4 cup unsalted butter
3/4 cup dry white wine
2 teaspoons green peppercorns, canned
1/2 cup heavy cream
2 teaspoons parsley, fresh minced

Steps:

  • In a bowl cream together the cheese and the butter until the mixture is smooth.
  • In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon.
  • Add the cream, and boil the liquid until it is reduced by on half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the minced parsley.
  • Remove the pan from the heat and keep the sauce warm until service.

MELON WITH RASPBERRY SAUCE



Melon with Raspberry Sauce image

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew melon

Steps:

  • Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

FETTUCCINE WITH CREAMY MUSHROOM AND GREEN PEPPERCORN SAUCE



Fettuccine With Creamy Mushroom and Green Peppercorn Sauce image

In 'Pasta for all Seasons' by Robin Robertson. Bottled green peppercorns have a piquant bite, so adjust amount to taste. Mild white mushrooms are preferred b/c the more assertive flavor of wild mushrooms would compete with the flavor of the peppercorns.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3 shallots, chopped
8 ounces white mushrooms, sliced (2 1/2 c.)
2 tablespoons all-purpose flour
2 cups milk or 2 cups soymilk
1 -2 teaspoon green peppercorn, drained
salt
1 lb fettuccine

Steps:

  • Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
  • Add in the mushrooms; cook 2 minutes to soften.
  • Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
  • Decrease heat to low; slowly add the milk, stirring constantly to thicken.
  • Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
  • Keep warm over very low heat.
  • Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
  • When the pasta is cooked, drain and place in a shallow serving bowl.
  • Add the sauce; toss lightly to combine, and serve immediately.

Nutrition Facts : Calories 612.4, Fat 16.5, SaturatedFat 5.1, Cholesterol 112.8, Sodium 88.6, Carbohydrate 94.2, Fiber 4.4, Sugar 3.1, Protein 22.7

FILET MIGNON IN A GREEN PEPPERCORN SAUCE



Filet Mignon in a Green Peppercorn Sauce image

This is a most delish recipe! I got this recipe from the meat department at Walmart and thought I would share it with ya'll. This is a very festive and elegant entree. I serve it with sauted mushroom caps and baked potatoes. Enjoy!

Provided by kandee_roses

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) filet mignon
1 tablespoon butter
1 tablespoon olive oil
1/3 cup brandy (optional)
1/3 cup shallot, chopped
1 1/2 tablespoons green peppercorns
3/4 cup whipping cream
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon or 1/2 tablespoon dried tarragon

Steps:

  • Heat butter and oil in a large skillet over medium heat.
  • Season filets with salt and pepper.
  • Saute 5 minutes per side for rare (10 min for medium).
  • Transfer to a heated platter and keep warm.
  • To make the sauce, add brandy to same skillet.
  • Set aflame, shaking pan until flame dies.
  • Add shallots and stir on high heat for 2 to 3 minutes.
  • Rinse green peppercorns in cold water.
  • Drain and chop.
  • Add to pan with cream, mustard, and tarragon.
  • Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
  • Add juice from filets.
  • Pour sauce over filets and serve.

Nutrition Facts : Calories 616, Fat 52.5, SaturatedFat 23.6, Cholesterol 164.9, Sodium 137.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 32

MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE



Melon with Green-Peppercorn Raspberry Sauce image

Categories     Fruit     Dessert     Quick & Easy     Raspberry     Melon     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 cup raspberries
2 small peaches, peeled, pitted, and chopped
1 tablespoon sugar, or to taste
1 tablespoon extra-virgin olive oil
1/8 teaspoon coarsely crushed freeze-dried green peppercorns plus additional for sprinkling the melon
16 thin wedges of seeded and peeled honeydew melon, cantaloupe, or Persian melon or a combination, chilled
2 fresh basil leaves, sliced very thin, for sprinkling the melon plus 8 basil sprigs for garnish

Steps:

  • In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.

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