Text 39234, 72 rader
Skriven 2010-06-20 19:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: cranberry juice 1
=========================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > Add to other fruit juices, tea or ice tea. Make cocktails.

 CS> It appeals with tea!  Hot tea in my case.  Meantime, we added a
 CS> little to some cold water for flavored water in the morning.

The various beverages are fairly intuitive but you can also use
cranberry juice in a variety of sauces and glazes for meats,
especially wild game.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Lamb Shoulder with Dried Cherry Sauce
 Categories: Lamb, Wine, Beef, Sauces, Fruit
      Yield: 4 Servings
 
      2 tb Goose or duck fat
      1    Lamb shoulder
      2    Carrots; sliced
     14    Garlic cloves; peeled
      2 tb Tomato paste
      3 pt Stock; chicken or beef
      1    Onion; peeled and chopped
    1/2    Bottle red wine
      8    Thyme sprigs
      6    Whole black peppercorns
      2    Bay leaves
      1 c  Cranberry juice
    1/2 c  Dried cherries
 
  Pre heat the oven to 175C. Take the blade bone out of the lamb and
  the knuckle, then divide up the meat into 4 pieces.
  
  In a casserole pan, add the goose fat and wait until it has melted
  then season the meat and add it to the fat to fry off. The lamb
  needs to be seared so wait until the lamb pieces are crusty and
  brown on both sides. Use a pair of tongs to help turn the meat.
  Once the meat is seared on both sides, remove the 4 pieces and
  place on a plate.
  
  In the same casserole dish, add the carrots, onion, garlic, bay
  leaves and peppercorns and stir them all in the juices of the
  lamb. Let the vegetables caramelise and soften until the goose fat
  turns golden. Add the red wine which deglazes the pan and then
  return the lamb to the pot. Add the stock and tomato puree and
  stir. Bring everything to the boil then put the lid on and place
  in the oven to cook slowly for 2 hours.
  
  When ready, take the pot out of the oven and using a pair of
  tongs, remove the meat and leave it to stand on a plate. With a
  ladle take off the fat from the surface of the liquid remaining in
  the pot and then pass the stock and vegetables through a moule.
  
  In a heated pan, add the cranberry juice and the dried cherries,
  bring everything to the boil and add in the vegetables and sauce.
  Stir everything together well and serve on a plate with the lamb.

  Garnish with some parsley.
 
MMMMM

Cheers

YK Jim


... The rare albino cranberry is Mother Nature's misfit

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