This amazing, deep, rich sauce takes a while to make but is well worth the wait.Coconut water, pomegranate juice, stock and red wine are reduced to about a third of original volume. Cream and dried cherries are added and the sauce is reduced further. This is a delicious sauce for goose, turkey or chicken and is a great substitute for gravy for guests who are gluten-intollerant or are on grain-free or paleo diets.
Deep and Creamy: Pomegranate, Coconut Water and Cherry Reduction
November 19th, 2012 | Gluten Free, Grain-Free, Meat, Recipes, Sauces, cherry, coconut water, cream, gluten-free, goose, grain-free, gravy, holiday, pomegranate, reduction, sauce, traditional, Turkey
Burmese Egg Curry
March 31st, 2011
Now this is an incredibly delicious and surprising way to cook an egg. Great for vegetarians as well as people who just love food. serves 4 10 eggs 4 T or so of coconut oil or olive oil 1/2 t turmeric dash of chili powder (more if you like it spicy) 2 medium onions 2 inches ginger 10 t ...
Sun-Reduced Cherry Compote
September 27th, 2010
This is a very simple recipe which is a good way to prepare a fresh cherry sauce for a cheesecake! I was preparing my apricot and plum jams in a similar fashion, when I met a lady in the Vancouver farmers market who told me of her cherry sauce recipe, which is basically the same and confirmed my not ...
Spiced Apple Sauce
May 10th, 2010
Apple sauce! Everyone knows how to make it, I have found a way to do it with minimum processing and I love to add lots of spices to my apple sauce. This is great for Almond Pancakes or for Apple Sauce Souffle. 5 lb organic apples water to cover the bottom of the pan vanilla pod 1 inch gi ...
Cranberry and Date Chutney
November 15th, 2009
Now here is a great alternative for cranberry sauce for Thanksgiving, especially if you like the flavors of Asia this is modeled on Sally Fallon's raisin chutney recipe in Nourishing Traditions. 1 lb (500g) fresh dates (pitted) 1 lb (500g) fresh cranberries 1 t red chili flakes 1/2 head garl ...
August 4th, 2007
½ c shelled walnuts 1 clove garlic ½ c vinegar ½ c chopped green onions 2 T chopped parsley pinch cayenne salt Method: Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley. Serve with fish, poultry or vegetables. ...
Sour Cream Sauce
August 4th, 2007
Smetana Sauce (sour cream) ½ c sour cream (smetana) 2 T butter 1 T flour ½ c beef or veg stock salt Method: Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes. Sauce may be served with meats, vegetables ...
June 28th, 2007
According to Linda Stradley's post on her site What's Cooking America, Newburg Sauce was created at the Delmonico Restaurant in New York City by their French chef, M. Pascal. The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. They had a falling out an ...
Minty Raw Honey Sauce
June 19th, 2007
Makes about 1 cup Use a small pot with a tight fitting lid. Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes) Stir in as much fresh chopped mint as it can take Method If you store whole mint leaves in the freezer, choppin ...
Honey-Butter Hard Sauce
June 19th, 2007
Makes about 1 cup 1/2 c butter 1/3 c honey lemon juice to taste Method: Cream the butter. Gradually beat in the honey. Add the lemon juice slowly and blend until smooth. Brandy-Honey Hard Sauce: Brandy can be added instead of lemon juice. But add it very slowly. Use more th ...