Sauteed Cherries With Grappa And Almonds Recipes

SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

SAUTEED TILAPIA WITH ALMONDS AND CHERRIES

Steps:

• Toast the almonds in a large nonstick skillet over medium low heat until aromatic and golden, shaking the pan often, about 4 minutes.
• Transfer to a bowl.
• Season fish with salt and pepper.
• Heat 2 tsp oil in skillet.
• Add fish. Cook until firm and lightly browned, about 2 minutes per side.
• Remove the fish to 4 serving plates.
• Heat remaining oil.
• Add onion. Cook until softened, about 2 minutes.
• Add vermouth. Cook 20 seconds.
• Add cherries, broth and thyme.
• Heat until simmering.
• Cook additional 30 seconds to reduce slightly.
• Divide sauce and almonds among the fish.