Morellocherrysauce Recipes

CHERRY SAUCE

Steps:

• Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
• Cover and store in the fridge where it will keep for up to a week.
• Serve warm or at room temperature.

MOREL SAUCE

Steps:

• Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
• Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.

SOUR-CHERRY SAUCE

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

MOREL CREAM SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.
• Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.

MORELLO CHERRY SAUCE

Steps:

• Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
• Remove cherry mix from the heat when syrupy and thick enough.
• Add lemon juice and brandy.
• Allow mix to cool, and keep until ready to serve.
• Serve over your favourite icecream.

MORELLO (SOUR) CHERRY LIQUEUR

Steps:

• Wash and remove the stems from the cherries.
• Place a layer of cherries in a 4-quart jar and cover with a ½ inch layer of sugar.
• Continue layering cherries and sugar in this manner, ending with sugar.
• Add the spices and vodka.
• Seal jar.
• Place in a spot that receives the most sunlight during the day.
• Leave to macerate for 4 weeks.
• Add the brandy.
• Seal tightly and let stand another 2 weeks, shaking every so often.
• Strain into another bottle.
• Discard spices.
• Put cherries back in the bottle.
• Store in a cool, dark place.
• To serve: Pour into your pretties liqueur glass (the liqueur is ruby-red) and add 1-2 cherries to each glass.

SOUR CHERRY SAUCE

Steps:

• Pour syrup into a 1-quart heavy saucepan, setting aside cherries. Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute. Remove from heat, then stir in almond extract and cherries and cool.
• *Available at specialty shops.

MOREL SAUCE

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat. Add onions and garlic; saute until onions are soft and translucent, about 10 minutes. Transfer to a bowl, and set aside.
• In the same skillet, melt 1/2 cup butter over medium heat. Add morels, and season with salt and pepper. Saute until morels are soft and their released juices have reduced so they just cover bottom of pan, about 20 minutes.
• Return onion mixture to skillet. Add wine, and cook until it has reduced by half, about 7 minutes. Add chicken stock and cream; cook, stirring occasionally, until liquid is bubbling and starts to thicken, 18 to 20 minutes. Season with salt and pepper. Remove from heat, and stir in dill just before serving.