JUNIPER SAUCE RECIPES
JUNIPER MOP SAUCE : RECIPES : COOKING CHANNEL RECIPE ...
So, the barbecue master in your life needs a new trick. Bring on a tangy, punchy, and perfectly balanced juniper-coriander mop laced with gin and juice to slather on their next chicken dinner. If you have a lot of barbecue lovers in your life, double, triple or even quadruple this recipe and make this in the biggest pot you have.
Provided by Cooking Channel
Categories condiment
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Three 1-pint jars (about 6 cups)
Number Of Ingredients 10
Steps:
- Combine the ketchup, orange juice, vinegar, molasses, juniper berries, coriander seeds, and bay leaves in a large pot and cook over medium-low heat for 10 minutes. Increase the heat to medium, add the gin, season with salt and pepper, and simmer for 5 minutes. Remove from the heat and set aside to let the flavors steep for about 1 hour. Strain and pour into three 1-pint jars. Seal and gift with this note: Gift Note: Preheat a grill for direct and indirect heat grilling. Sprinkle 2 to 4 bone-in, skin-on chicken breasts on all sides with salt and pepper. Grill, skin-side down, on the hotter side until the skin crisps and releases easily, 6 to 8 minutes. Transfer the chicken, skin-side up, to the cooler section the grill. Cover and continue cooking, 5 to 6 minutes more. Slather the mop on all sides of the chicken. Continue cooking, covered, mopping 3 to 4 times more, until cooked through but still tender and juicy, 12 to 15 minutes. Rest 5 minutes and serve.
- Copyright 2011 Cooking Channel, LLC. All rights reserved.
SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE RECIPE ...
Provided by Florence Fabricant
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
- Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
- Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
- Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.
Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 6 grams, CarbohydrateContent 11 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 37 grams, SaturatedFatContent 5 grams, SodiumContent 622 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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