RED CABBAGE CABERNET SAUVIGNON SAUCE
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
- Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
RASPBERRY SAUCE
I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Provided by The_Tattooed_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g
FILET MIGNON WITH MUSHROOM-CABERNET GRAVY
I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!
Provided by Muffinmom
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
- Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
- In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g
RASPBERRY CABERNET SAUVIGNON SAUCE
Steps:
- Combine all ingredients in a sauce pan. Bring to a boil. Boil until 2 cups remain. Cool to room temperture. Using an electric blender, liquefy the rasberrry sauce. Pour through a seive. Transfer to a small container.
More about "raspberry cabernet sauvignon sauce recipes"
RED WINE RASPBERRY SAUCE - DAILY DISH RECIPES
From dailydishrecipes.com
Estimated Reading Time 2 mins
- Simmer for 3 minutes then add in the Gallo Family Cabernet Sauvignon or red wine of your choice
DARK CHOCOLATE RED WINE CAKE W/ RED WINE RASPBERRY …
From dailydishrecipes.com
10 BEST CABERNET SAUVIGNON SAUCE RECIPES | YUMMLY
From yummly.com
10 BEST COOKING WITH CABERNET SAUVIGNON RECIPES | YUMMLY
From yummly.com
RASPBERRY CABERNET SAUCE – ERECIPE
From erecipe.com
CABERNET CRANBERRY AND CURRANT SAUCE - AVERIE COOKS
From averiecooks.com
RASPBERRY CABERNET SAUCE | CANADIAN LIVING
From canadianliving.com
EASY CABERNET SAUCE RECIPE FOR BEEF OR LAMB - THE …
From thespruceeats.com
4.5/5 (16)Total Time 26 minsCategory Dinner, SauceCalories 165 per serving
RASPBERRY CABERNET SAUVIGNON SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RASPBERRY CABERNET SAUVIGNON SAUCE RECIPES RECIPE
From food-recipe.info
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
PAN-SEARED FILET MIGNON WITH CABERNET SAUCE RECIPE - BON APPéTIT
From bonappetit.com
CABERNET REDUCTION SAUCE RECIPE - HARRIS RANCH BEEF COMPANY
From harrisranchbeef.com
FILET MIGNON WITH CABERNET SAUCE RECIPE | MYRECIPES
From myrecipes.com
10 BEST COOKING WITH CABERNET SAUVIGNON RECIPES | YUMMLY
From yummly.com
RASPBERRY-CABERNET SAUVIGNON SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
25+ BEST RASPBERRY COCKTAILS (WITH EASY RECIPES)
From platingsandpairings.com
EASY RASPBERRY CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love