Lynns Cherry Vanilla Sauce Recipes

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NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE



New York Steaks with a Vanilla and Cherry Sauce image

Grilled steak with a cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried cherries, rehydrated in wine sauce.

Provided by CupcakeSparkles11

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 40m

Yield 2

Number Of Ingredients 9

2 (8 ounce) New York strip steaks
2 tablespoons Worcestershire sauce
salt and pepper to taste
¾ cup red wine
1 pint fresh cherries, pitted and halved
1 tablespoon white sugar
1 tablespoon vanilla extract
½ teaspoon cornstarch
¼ cup water

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
  • Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  • While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

Nutrition Facts : Calories 623.7 calories, Carbohydrate 37.3 g, Cholesterol 106.3 mg, Fat 28 g, Fiber 3.3 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 256.4 mg, Sugar 30 g

LYNN'S CHERRY VANILLA SAUCE



Lynn's Cherry Vanilla Sauce image

This sauce is from Lynn Crawford's recipe posted on FoodNetwork.ca to go on top of goat cheese ice cream. It seems very similar to a sauce I had at her restaurant Ruby Watchco poured over Niagara Gold Cheddar and had wanted to replicate the combo. This does the trick -- one of my favourite sauces!

Provided by GrovelHog

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

2 cups fresh cherries, pitted and halved
1/2 cup orange juice
1/4 cup sugar
1 cinnamon stick
1 vanilla bean, split lengthwise
1 tablespoon cornstarch

Steps:

  • Combine cherries, orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean and add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon water and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours.

Nutrition Facts : Calories 236.9, Fat 0.4, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 59.8, Fiber 3.4, Sugar 49.9, Protein 2.1

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