Rabbit With Dried Cheeries Konyne Rug Met Kriek Bier En Gedroog Recipes
DRIED CHERRY MUFFINS
Make and share this Dried Cherry Muffins recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
- For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
- Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
- Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
RABBIT WITH DRIED CHEERIES -KONYNE RUG MET KRIEK BIER EN GEDROOG
Make and share this Rabbit With Dried Cheeries -Konyne Rug Met Kriek Bier En Gedroog recipe from Food.com.
Provided by Coasty
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the rabbit loins into 3cm pieces.
- Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams. Season the pieces of rabbit tenderloin with salt and pepper. Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes.
- Do not overcook or the meat will toughen up. Remove the meat to a warmed platter and set aside.
- Add the bones to the skillet and brown them over high heat for a few minutes, being careful not to burn the butter in the pan.
- 3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.
- Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute.
- Deglaze with the beer, scraping up all the brown bits from the bottom of the pan. Boil for 1 minute. Add the red currant jelly and stir until it has dissolved.
- Reduce the sauce by half over medium heat, 5 to 6 minutes. Pour through a strainer and return the sauce to the skillet.
- Add the dried cherries and simmer for 10 minutes. Swirl the remaining 1 tablespoon butter into the sauce.
- Return the meat to the skillet and reheat quickly in the sauce. Taste and adjust the seasoning and serve at once.
Nutrition Facts : Calories 154.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 13.9, Carbohydrate 13, Fiber 0.4, Sugar 5.9, Protein 0.8
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