10 BEST JUNIPER BERRY RECIPE COLLECTION
Add a cozy touch of winter to your menu with these fabulous juniper berry recipes. From salmon to stew to sauce, these delicious berries are a welcome addition to your meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
CHERRY JUNIPER JAM
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine the dried cherries, 2/3 cup water, vinegar, wine, sugar and salt into a pot. Place the peppercorns, juniper berries and bay leaf into a coffee filter. Using butcher's string, tie the coffee filter up so that the spices will not fall out. Now place the filter in the pot with the rest of the ingredients. Put the pot on the stove and turn the burner on high. Once it begins to boil, turn the burner to low and let simmer for 10 to 15 minutes. Stir the jam every couple of minutes. Let cool for 30 minutes and put in a blender. Blend until smooth. This goes really well with game meat and poultry.
JUNIPER BERRY HERRING
This recipe is adapted from one used at the Grand Hotel in Stockholm. The original recipe called for sandalwood, but I have left this out.
Provided by Dan-Amer 1
Categories European
Time P4D
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make the marinade first by mixing the marinade ingredients together. Place the herring fillets in the marinade so the fish are completely covered by the marinade. Let this stand overnight. The next day take the fish fillets out of the marinade and let them drip dry. Blend together the sugar and 20 grams of the salt. Blend together all of the spices and herbs and vegetables. Place the fish fillets, sugar blending, and the spice-herb-vegetable blending in layers in a large bowl. Let this stand at room temperature until the sugar and salt have dissolved. Then place the mixture in your refrigerator and let it stand for 2 to 3 days until it is ready to serve. Serve with Västerbotten cheese, boiled potatoes, and Wasa bread.
Nutrition Facts : Calories 252.2, Fat 9.4, SaturatedFat 2.1, Cholesterol 60, Sodium 1840.7, Carbohydrate 22.3, Fiber 0.5, Sugar 20.5, Protein 18.5
LESLIE REVSIN'S BRAISED QUAIL WITH JUNIPER, BAYBERRY AND POMEGRANATES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In the cavity of the quail put a little salt, a bayberry or quartered bay leaf (reserving the remaining leaves for later), and a quarter of a clove of garlic. Truss the quail.
- In a bowl large enough to hold all 12 quail combine half a teaspoon salt, juniper berries and whole white peppercorns. Crush the whole coriander seeds with a mortar and pestle and add. Add the brandy. Toss the quail in this mixture, cover tightly and refrigerate overnight.
- Preheat oven to 325 degrees. In a casserole large enough to hold the quail, brown the carrot, onion, celery and leek in threequarters of a tablespoon of duck fat or oil and butter mixture. Remove the vegetables and set aside. Add the remaining fat and carefully brown the quail a few at a time.
- Return the vegetables to the pan. Add the wine and stock. Bring to a boil and skim off any impurities that may rise to the surface. Add three bayberry or one bay leaf, thyme and rosemary and cover tightly. Cook for 45 minutes. The quail are done when they are very soft. Test with a fork or thin skewer. If they are not cooked long enough they will be stringy.
- Meanwhile, brown four tablespoons of butter without burning and brown the breadcrumbs in the butter. Set aside.
- Remove the birds from pan. Strain the cooking juices into a saucepan and reduce to 1 1/2 cups. Season with freshly ground pepper and salt if needed. Stir in remaining two tablespoons of cold butter. Pour the sauce over the birds and sprinkle with breadcrumbs.
- Garnish the plate with branches of juniper and peeled chokes of pomegranates, lacing them in and among the birds and sprinkle with extra bay leaves.
Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 64 grams, Fiber 4 grams, Protein 70 grams, SaturatedFat 23 grams, Sodium 1430 milligrams, Sugar 5 grams, TransFat 1 gram
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- Juniper Sugar. Freshly gathered juniper berries add wild aroma and flavor to baking, marinades, cured meats, slow braises, and stews involving duck, rabbit, or venison.
- Chai Masala. I am a huge tea drinker and absolutely adore Masala chai tea. Typically, it’s a spiced Indian tea, that includes spices such as cardamom, cinnamon, cloves, ginger, black tea, and milk.
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