| What's in Season? Strawberries! |
 |  |  |  |  |  |  |
| Cape Farm Alliance Ensuring Cape Elizabeth's Farming Future |
| Peas |
| Strawberries |
| Lettuce |
| Parsnips April |
| Asparagus May |
| Rhubarb June |
| Spinach June |
June 10, 2009
Cape Farm Alliance
The question is “What’s Fresh?” and the answer is:
A very Special Edition of the Recipe File loaded with non-traditional recipe ideas for the
upcoming Cape Farm Alliance Strawberry Fest Potluck Dinner
June 26, 2009
6 pm, Sprague Hall Grange
RSVP with your contributions to: Annie Upton, annesupton@gmail.com
If you cannot imagine strawberry season without shortcake and other desserts, please check
out last year’s recipe file for Strawberries posted on July 1, 2008 at www.capefarmalliance.com and
bring them on to our first Strawberry Fest Potluck.
However, if you would like to venture into new territory and experiment with Savory Strawberry Dishes,
Cape Farm Alliance member and supporter Liz Hunter has provided us with scads of delicious ideas
from two of her friends, one who is a chef at Jackson and Company in Houston, Texas, Dan Hodge
dhodge@jacksonandcompany.net and the other, local Linda Skinner, a food editor for several
commercial food magazines, Linda Skinner, lskinner@maine.rr.com. Please do not be intimidated
by these suggestions. Some are more time consuming than others and some are downright EASY.
Read on and find the recipe for right for you to share or bring your own favorite
When Liz contacted Dan he asked: “how about semi boneless Quail stuffed with strawberry rhubarb
stuffing served with a port strawberry reduction?” Although I did not find directions for his exact
concept, I did find a similar post from The California Strawberry Commission: www.calstrawberry.
com: Pan Roasted Quail
Cape Farm Alliance
The question is “What’s Fresh?” and the answer is:
A very Special Edition of the Recipe File loaded with non-traditional recipe ideas for the
upcoming Cape Farm Alliance Strawberry Fest Potluck Dinner
June 26, 2009
6 pm, Sprague Hall Grange
RSVP with your contributions to: Annie Upton, annesupton@gmail.com
If you cannot imagine strawberry season without shortcake and other desserts, please check
out last year’s recipe file for Strawberries posted on July 1, 2008 at www.capefarmalliance.com and
bring them on to our first Strawberry Fest Potluck.
However, if you would like to venture into new territory and experiment with Savory Strawberry Dishes,
Cape Farm Alliance member and supporter Liz Hunter has provided us with scads of delicious ideas
from two of her friends, one who is a chef at Jackson and Company in Houston, Texas, Dan Hodge
dhodge@jacksonandcompany.net and the other, local Linda Skinner, a food editor for several
commercial food magazines, Linda Skinner, lskinner@maine.rr.com. Please do not be intimidated
by these suggestions. Some are more time consuming than others and some are downright EASY.
Read on and find the recipe for right for you to share or bring your own favorite
When Liz contacted Dan he asked: “how about semi boneless Quail stuffed with strawberry rhubarb
stuffing served with a port strawberry reduction?” Although I did not find directions for his exact
concept, I did find a similar post from The California Strawberry Commission: www.calstrawberry.
com: Pan Roasted Quail
| CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM |
| Squash |
Pan Roasted Quail:
4 - Whole quail, quartered and partially de-boned
As needed - fine sea salt
As needed - black pepper, freshly ground
2 tsp. - canola oil
2 tbsp. - apple wood smoked bacon, minced
2 cups - carrot purée
2 cups - watercress Salad
4 Tablespoons – Strawberry Chutney.
Directions for Quail:
Pan Roasted Quail: Season the quail and reserve. Heat canola oil in a large sauté pan over medium heat; add bacon, sauté until barely crisp.
Add the quail and cook on both sides until golden - about 3 minutes each. Transfer quail and bacon to a plate lined with a paper towel to drain
off excess oil. Reserve quail and bacon, keeping hot.
Carrot Puree:
4 Cups - Carrots, peeled and rough diced
1/4 Cup Russet potatoes, peeled and rough diced
1 Medium - Shallot, peeled and quartered
1 Medium - Garlic clove, peeled and cut in half
1 1/2 Quart - Water
2 Tablespoon - Unsalted butter As needed
Salt As needed
White pepper, freshly ground
Directions of Carrot Puree:
Combine all ingredients except butter, salt and white pepper in large saucepan over medium heat; bring to boil; cook until vegetables are soft.
Use a slotted spoon to remove carrots and potatoes from the pan and transfer them to a food processor; puree. Pulse in the butter - do not
overwork - butter will break. Season. Transfer to Bain Marie; reserve keeping hot.
Baby Watercress Salad:
1 Cup - Fresh baby watercress, loosely packed
1 Teaspoon - Sherry Vinegar
1 Teaspoon - Extra virgin olive oil As needed
Salt As needed
Black pepper, freshly ground
Direction for Baby watercress Salad:
Place watercress in large bowl. Add vinegar and oil; toss. Season and reserve.
California Strawberry Chutney: 1/4 Cup - aged balsamic vinegar 1/4 Teaspoon - powdered ginger 1/8 Teaspoon - cinnamon, ground 1/8
Teaspoon - Clove, ground 1/8 Teaspoon - Allspice, ground 2 Tablespoon - Granulated sugar 2 Tablespoon - Fresh orange juice 1 Teaspoon
- Orange zest, finely grated 1/2 Cup - Juicy Strawberries As needed - Salt AS needed - Black pepper, freshly ground
Directions for California Strawberry Chutney:
Combine all ingredients except strawberries, salt and pepper in a small non-reactive saucepan over low heat. Cook until reduced by 75% -
about 15 minutes. Remove chutney base from direct heat. Stir strawberries into base. Season. Cool to room temperature, reserve.
Directions
TO SERVE:
Spoon 1/2 cup of carrot puree in the center of a large serving plate. Mound 1/2 cup of watercress next to and on purée; arrange quail around
watercress. Sprinkle bacon over quail and around, garnish plate with large dollop of chutney. Drizzle chutney juice around plate, serve
immediately. Yield: 4 servings.
Next Dan suggested: Seared Scallops with sesame Strawberry glaze in a strawberry lemon thyme sauce. He wrote, “you can use a firm
white fish like halibut or sea bass instead of scallops if you want.”
So I found from the Sweet Recipe Collection of Hershey Resorts: www.hersheysweetrecipes.com.
Barbecue Glazed Seared Scallops with Strawberry Basil Salsa
Ken Gladysz, Executive Chef at The Hotel Hershey,
Ingredients:
16 each buttermilk or white bread, cut into 1 1/2 inch rounds
8 each scallops, 10/20 count, cut evenly in half diagonally
2 ounces chocolate BBQ sauce
4 strawberries, fresh, washed, stem removed, small dice
2 teaspoon basil, fresh, chiffonade
1 teaspoon olive oil
Salt and white pepper, fresh ground
Directions:
Place croutons evenly on clean, dry baking pan. Place in pre-heated 350 degree convection oven for 3 to 5 minutes until crisp. Remove and
allow to cool. Lightly season scallops with salt and pepper. Heat 1 tablespoon of oil in large saute pan. Saute scallops for 1 minute. Coat
scallops thoroughly with BBQ sauce. Remove from pan. Gently mix strawberries, basil and oil in small bowl. Season to taste. To serve, place
cooked scallop on crouton. Top with 1 teaspoon of salsa. Serve immediately. Yield: 16 pieces
On a roll, Dan continued by suggesting: “Pork Tenderloin baked with strawberry jam and served with strawberry chutney.”
So I found posted on http://planetgreen.discovery.com/food-health this EASY way to prepare a Savory Strawberry dish.
Grilled Pork Tenderloin with Spicy Strawberry Sauce
Sara Novak of Columbia, South Carolina
She says: “Pork in general takes well to the play on sweet and savory and that's why I thought it a good candidate for my strawberry sauce.
The sauce is easy to make. I think it would also be a good match for creamy Brie. Simply spread it atop a dollop of creamy Brie and a cracker
and you've set yourself up for a pretty elegant snack.”
Ingredients:
1 cup local, organic strawberries
2 tbsp organic olive oil
1 tsp jalapeño pepper, diced, seeded
2 tbsp shallots, chopped
2 cloves garlic, diced
1 tsp sugar
salt and pepper to taste
1 pork tenderloin
1 tbsp organic olive oil
salt and freshly cracked pepper to taste
Directions:
Wash, remove stems, and dice the strawberries. Begin to cook the berries in olive oil over low heat. Add in jalapeño, shallots, and garlic
stirring continuously. After the strawberries have cooked down so that they resemble a jam add sugar, salt, and pepper. Let it cook for a few
more minutes stirring continuously. Rub pork tenderloin with olive oil and then season with salt and pepper. Grill for about 4 minutes on each
side or until medium rare. Let sit for 20 minutes. Slice and top with strawberry sauce. Serves 6.
Then Dan suggested in an email to Liz: “how about Strawberry Hazelnut Chicken, chicken breaded in hazelnuts and served with a
strawberry buerre blanc. “ He writes: “Mom can tell you about that - we used to do a raspberry hazelnut chicken at Nickerson Tavern for
YEARS.” Where is Dan’s mother when needed?
Finally Dan thought an easy out would be - Roasted Duck with Sweet and Sour Balsamic and Black Pepper Roasted Strawberries.
He elaborated: “I was thinking roasted duck glazed with strawberry puree roasted till very crisp outside and tender meat inside. Then, make
a sauce with strawberries roasted with a thick aged balsamic and black pepper, make a caramelized sugar and add more balsamic to it to
make it sweet and sour and stir in the strawberries.
Wow! Thanks Dan! And last, but certainly not least, Dan sent this yummy idea to Liz:
Persian Pomegranate (think Strawberries)-Walnut Chicken
He writes: “I love this dish as is - it is tangy with the pomegranate so I am sure you could substitute strawberries.”
Ingredients:
* 1 cup walnuts, toasted
* 8 (6-ounce) skinless, boneless chicken breast halves
* 1 3/4 teaspoons kosher salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* Cooking spray
* 1/2 cup finely chopped onion
* 2 garlic cloves, minced
* 1 cup fat-free, less-sodium chicken broth
* 1 cup pomegranate juice
* 1 tablespoon tomato paste
* 2 teaspoons sugar
* 1/8 teaspoon saffron threads, crushed
* Dash of ground cinnamon
* Cilantro sprigs (optional)
Directions:
1. Place walnuts in a food processor; process until finely ground. Set aside.
2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken.
3. Recoat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon
pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat,
and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until
thoroughly heated. Garnish with cilantro sprigs, if desired.
Then, Liz sent me news of how the idea for Savory Strawberry dishes inspired her friend Linda. Liz says, “Linda is an editor for several
commercial food magazines, so she is now looking up savory strawberry recipes. Cape Farm Alliance’s latest newsletter, which I forwarded to
her, got her hooked! Stay tuned. –liz”
Linda offered: “How's this sound? I'd double it or use a regular pork loin.”
Pork Tenderloin with Strawberry-Plum Sauce Recipe
Ingredients:
* 1 pork tenderloin (about 1 pound), trimmed of excess fat
* Salt and freshly ground black pepper
* 1-1/2 teaspoons mild olive oil
* 1-1/2 tablespoons unsalted butter
* 1/2 cup plums, seeded, peeled, and quartered
* 1/2 cup fresh strawberries, hulled and quartered
* 1-teaspoon sugar
* 1/4-cup Dry sherry
Directions:
Cut the pork tenderloin in half so that it fits in a medium size skillet and season the pieces with salt and pepper. Heat the olive oil and 1/2
Tablespoon of the butter in a medium size skillet over high heat. Add thepork tenderloin and brown it on all sides, about 2 minutes total. Cover
the
pan, reduce the heat to low, and cook until the pork registers 150 degrees F. on an instant read thermometer, about 15 minutes. Transfer the
pork
tenderloin to a plate and cover to keep warm.
Pour off the fat in the pan. Add the loquats, strawberries, and sugar to the pan, and sauté until the fruits are just soft, 30 seconds. Stir in the
Madeira wine with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add any meat juices collected on the plate to
the pan.
Simmer until the sauce thickens slightly, about 1 minute. Stir in the remaining 1 tablespoon butter until it is completely melted. Remove from the
heat. Season the sauce to taste with salt and pepper.
Slice the pork tenderloin l/4-inch thick and place on a warmed serving
platter. Spoon the fruit sauce over the meat, and serve at once.
Yield: 4 servings
Finally, Don’t make this one, as Liz and Linda are bringing this to the potluck. Wouldn’t you know, I can’t be there due to a friend’s wedding.
So please let me know how things go and how delicious this must be:
Meatballs with Strawberry-Black Pepper Balsamic Glaze
Ingredients:
• 1 ½ pounds ground sirloin
• 1 cup balsamic vinegar
• 1 cup red wine
• 1 tsp black peppercorns
• 1 bay leaf
• 1 star anise
• 2 cloves
• 1 clove of garlic
• 1/2 cup reduced veal stock
• 1/4 cup chopped shallots
• 1 tablespoon cracked black peppercorns
• 2 cups strawberries, washed, hulled, and quartered
• butter
• 1/4 cup basil chiffonade
• Salt and black pepper
Directions:
In a heavy bottomed sauce pot, combine balsamic, red wine, peppercorns, bay leaf, star anise, cloves, and garlic. Bring to a boil, lower heat,
and reduce liquid by two-thirds. Add veal stock and return to a boil. Strain liquid and reserve.
Season filet with salt and pepper and pan roast to desired temperature. Remove meat and drain oil from pan. Add shallots and cracked
peppercorns to deglaze the pan. Add balsamic glaze. Reduce to thicken and mount in butter. Add strawberries and adjust seasoning with salt
and pepper. Add basil chiffonade.
To plate: place filet on plate and top with strawberries and glaze ( OR throw meatballs into a bowl and dump sauce over them).
Have Fun!
Annie Upton
annesupton@hotmail.com
Cape Elizabeth resident, apiarist, herbalist, recipe tester and amateur cook.
4 - Whole quail, quartered and partially de-boned
As needed - fine sea salt
As needed - black pepper, freshly ground
2 tsp. - canola oil
2 tbsp. - apple wood smoked bacon, minced
2 cups - carrot purée
2 cups - watercress Salad
4 Tablespoons – Strawberry Chutney.
Directions for Quail:
Pan Roasted Quail: Season the quail and reserve. Heat canola oil in a large sauté pan over medium heat; add bacon, sauté until barely crisp.
Add the quail and cook on both sides until golden - about 3 minutes each. Transfer quail and bacon to a plate lined with a paper towel to drain
off excess oil. Reserve quail and bacon, keeping hot.
Carrot Puree:
4 Cups - Carrots, peeled and rough diced
1/4 Cup Russet potatoes, peeled and rough diced
1 Medium - Shallot, peeled and quartered
1 Medium - Garlic clove, peeled and cut in half
1 1/2 Quart - Water
2 Tablespoon - Unsalted butter As needed
Salt As needed
White pepper, freshly ground
Directions of Carrot Puree:
Combine all ingredients except butter, salt and white pepper in large saucepan over medium heat; bring to boil; cook until vegetables are soft.
Use a slotted spoon to remove carrots and potatoes from the pan and transfer them to a food processor; puree. Pulse in the butter - do not
overwork - butter will break. Season. Transfer to Bain Marie; reserve keeping hot.
Baby Watercress Salad:
1 Cup - Fresh baby watercress, loosely packed
1 Teaspoon - Sherry Vinegar
1 Teaspoon - Extra virgin olive oil As needed
Salt As needed
Black pepper, freshly ground
Direction for Baby watercress Salad:
Place watercress in large bowl. Add vinegar and oil; toss. Season and reserve.
California Strawberry Chutney: 1/4 Cup - aged balsamic vinegar 1/4 Teaspoon - powdered ginger 1/8 Teaspoon - cinnamon, ground 1/8
Teaspoon - Clove, ground 1/8 Teaspoon - Allspice, ground 2 Tablespoon - Granulated sugar 2 Tablespoon - Fresh orange juice 1 Teaspoon
- Orange zest, finely grated 1/2 Cup - Juicy Strawberries As needed - Salt AS needed - Black pepper, freshly ground
Directions for California Strawberry Chutney:
Combine all ingredients except strawberries, salt and pepper in a small non-reactive saucepan over low heat. Cook until reduced by 75% -
about 15 minutes. Remove chutney base from direct heat. Stir strawberries into base. Season. Cool to room temperature, reserve.
Directions
TO SERVE:
Spoon 1/2 cup of carrot puree in the center of a large serving plate. Mound 1/2 cup of watercress next to and on purée; arrange quail around
watercress. Sprinkle bacon over quail and around, garnish plate with large dollop of chutney. Drizzle chutney juice around plate, serve
immediately. Yield: 4 servings.
Next Dan suggested: Seared Scallops with sesame Strawberry glaze in a strawberry lemon thyme sauce. He wrote, “you can use a firm
white fish like halibut or sea bass instead of scallops if you want.”
So I found from the Sweet Recipe Collection of Hershey Resorts: www.hersheysweetrecipes.com.
Barbecue Glazed Seared Scallops with Strawberry Basil Salsa
Ken Gladysz, Executive Chef at The Hotel Hershey,
Ingredients:
16 each buttermilk or white bread, cut into 1 1/2 inch rounds
8 each scallops, 10/20 count, cut evenly in half diagonally
2 ounces chocolate BBQ sauce
4 strawberries, fresh, washed, stem removed, small dice
2 teaspoon basil, fresh, chiffonade
1 teaspoon olive oil
Salt and white pepper, fresh ground
Directions:
Place croutons evenly on clean, dry baking pan. Place in pre-heated 350 degree convection oven for 3 to 5 minutes until crisp. Remove and
allow to cool. Lightly season scallops with salt and pepper. Heat 1 tablespoon of oil in large saute pan. Saute scallops for 1 minute. Coat
scallops thoroughly with BBQ sauce. Remove from pan. Gently mix strawberries, basil and oil in small bowl. Season to taste. To serve, place
cooked scallop on crouton. Top with 1 teaspoon of salsa. Serve immediately. Yield: 16 pieces
On a roll, Dan continued by suggesting: “Pork Tenderloin baked with strawberry jam and served with strawberry chutney.”
So I found posted on http://planetgreen.discovery.com/food-health this EASY way to prepare a Savory Strawberry dish.
Grilled Pork Tenderloin with Spicy Strawberry Sauce
Sara Novak of Columbia, South Carolina
She says: “Pork in general takes well to the play on sweet and savory and that's why I thought it a good candidate for my strawberry sauce.
The sauce is easy to make. I think it would also be a good match for creamy Brie. Simply spread it atop a dollop of creamy Brie and a cracker
and you've set yourself up for a pretty elegant snack.”
Ingredients:
1 cup local, organic strawberries
2 tbsp organic olive oil
1 tsp jalapeño pepper, diced, seeded
2 tbsp shallots, chopped
2 cloves garlic, diced
1 tsp sugar
salt and pepper to taste
1 pork tenderloin
1 tbsp organic olive oil
salt and freshly cracked pepper to taste
Directions:
Wash, remove stems, and dice the strawberries. Begin to cook the berries in olive oil over low heat. Add in jalapeño, shallots, and garlic
stirring continuously. After the strawberries have cooked down so that they resemble a jam add sugar, salt, and pepper. Let it cook for a few
more minutes stirring continuously. Rub pork tenderloin with olive oil and then season with salt and pepper. Grill for about 4 minutes on each
side or until medium rare. Let sit for 20 minutes. Slice and top with strawberry sauce. Serves 6.
Then Dan suggested in an email to Liz: “how about Strawberry Hazelnut Chicken, chicken breaded in hazelnuts and served with a
strawberry buerre blanc. “ He writes: “Mom can tell you about that - we used to do a raspberry hazelnut chicken at Nickerson Tavern for
YEARS.” Where is Dan’s mother when needed?
Finally Dan thought an easy out would be - Roasted Duck with Sweet and Sour Balsamic and Black Pepper Roasted Strawberries.
He elaborated: “I was thinking roasted duck glazed with strawberry puree roasted till very crisp outside and tender meat inside. Then, make
a sauce with strawberries roasted with a thick aged balsamic and black pepper, make a caramelized sugar and add more balsamic to it to
make it sweet and sour and stir in the strawberries.
Wow! Thanks Dan! And last, but certainly not least, Dan sent this yummy idea to Liz:
Persian Pomegranate (think Strawberries)-Walnut Chicken
He writes: “I love this dish as is - it is tangy with the pomegranate so I am sure you could substitute strawberries.”
Ingredients:
* 1 cup walnuts, toasted
* 8 (6-ounce) skinless, boneless chicken breast halves
* 1 3/4 teaspoons kosher salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* Cooking spray
* 1/2 cup finely chopped onion
* 2 garlic cloves, minced
* 1 cup fat-free, less-sodium chicken broth
* 1 cup pomegranate juice
* 1 tablespoon tomato paste
* 2 teaspoons sugar
* 1/8 teaspoon saffron threads, crushed
* Dash of ground cinnamon
* Cilantro sprigs (optional)
Directions:
1. Place walnuts in a food processor; process until finely ground. Set aside.
2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken.
3. Recoat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon
pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat,
and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until
thoroughly heated. Garnish with cilantro sprigs, if desired.
Then, Liz sent me news of how the idea for Savory Strawberry dishes inspired her friend Linda. Liz says, “Linda is an editor for several
commercial food magazines, so she is now looking up savory strawberry recipes. Cape Farm Alliance’s latest newsletter, which I forwarded to
her, got her hooked! Stay tuned. –liz”
Linda offered: “How's this sound? I'd double it or use a regular pork loin.”
Pork Tenderloin with Strawberry-Plum Sauce Recipe
Ingredients:
* 1 pork tenderloin (about 1 pound), trimmed of excess fat
* Salt and freshly ground black pepper
* 1-1/2 teaspoons mild olive oil
* 1-1/2 tablespoons unsalted butter
* 1/2 cup plums, seeded, peeled, and quartered
* 1/2 cup fresh strawberries, hulled and quartered
* 1-teaspoon sugar
* 1/4-cup Dry sherry
Directions:
Cut the pork tenderloin in half so that it fits in a medium size skillet and season the pieces with salt and pepper. Heat the olive oil and 1/2
Tablespoon of the butter in a medium size skillet over high heat. Add thepork tenderloin and brown it on all sides, about 2 minutes total. Cover
the
pan, reduce the heat to low, and cook until the pork registers 150 degrees F. on an instant read thermometer, about 15 minutes. Transfer the
pork
tenderloin to a plate and cover to keep warm.
Pour off the fat in the pan. Add the loquats, strawberries, and sugar to the pan, and sauté until the fruits are just soft, 30 seconds. Stir in the
Madeira wine with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add any meat juices collected on the plate to
the pan.
Simmer until the sauce thickens slightly, about 1 minute. Stir in the remaining 1 tablespoon butter until it is completely melted. Remove from the
heat. Season the sauce to taste with salt and pepper.
Slice the pork tenderloin l/4-inch thick and place on a warmed serving
platter. Spoon the fruit sauce over the meat, and serve at once.
Yield: 4 servings
Finally, Don’t make this one, as Liz and Linda are bringing this to the potluck. Wouldn’t you know, I can’t be there due to a friend’s wedding.
So please let me know how things go and how delicious this must be:
Meatballs with Strawberry-Black Pepper Balsamic Glaze
Ingredients:
• 1 ½ pounds ground sirloin
• 1 cup balsamic vinegar
• 1 cup red wine
• 1 tsp black peppercorns
• 1 bay leaf
• 1 star anise
• 2 cloves
• 1 clove of garlic
• 1/2 cup reduced veal stock
• 1/4 cup chopped shallots
• 1 tablespoon cracked black peppercorns
• 2 cups strawberries, washed, hulled, and quartered
• butter
• 1/4 cup basil chiffonade
• Salt and black pepper
Directions:
In a heavy bottomed sauce pot, combine balsamic, red wine, peppercorns, bay leaf, star anise, cloves, and garlic. Bring to a boil, lower heat,
and reduce liquid by two-thirds. Add veal stock and return to a boil. Strain liquid and reserve.
Season filet with salt and pepper and pan roast to desired temperature. Remove meat and drain oil from pan. Add shallots and cracked
peppercorns to deglaze the pan. Add balsamic glaze. Reduce to thicken and mount in butter. Add strawberries and adjust seasoning with salt
and pepper. Add basil chiffonade.
To plate: place filet on plate and top with strawberries and glaze ( OR throw meatballs into a bowl and dump sauce over them).
Have Fun!
Annie Upton
annesupton@hotmail.com
Cape Elizabeth resident, apiarist, herbalist, recipe tester and amateur cook.