Red Wine Juniper And Bay Leaf Marinade Recipes

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

SAUERBRATEN WITH JULIENNE VEGETABLES

Steps:

• Trim the beef of excess fat, salt it and set aside. Make a marinade by combining red wine, vinegar, water, onions, peppercorns, juniper berries, bay leaves and cloves in a large pot and bring to a boil over high heat. Let this marinade cool to room temperature. Place the beef in the now cooled marinade, cover, and refrigerate, overnight if possible, but for at least 2 hours.
• Remove the meat from the marinade and set aside on a utility platter. Strain the marinade into a pot, bring to a boil, and skim, then reduce to a simmer.
• Heat the oil in a large saute pan. Add the beef and sear it on all sides, then remove to a utility platter. Combine the carrots, onion, and celery in the same pan to make a mirepoix. Saute for 2 to 3 minutes, deglaze pan with a small amount of the warmed marinade, then add the tomato paste and continue cooking for another 2 to 3 minutes. Add a bit more of the warmed marinade to the saute pan to de-glaze, and reduce heat to medium. Add the flour gradually until a paste is formed. Then, slowly add all of the warmed marinade to the mixture, similar to making a roux. If the sauce is too thick, which can sometimes happen due to density of flour, gradually add chicken or vegetable stock until you reach the consistency where it coats the back of a spoon. Return the meat to the pan, cover and simmer until fork-tender, about 1 1/2 to 2 hours.
• Remove meat and let rest 5 to 10 minutes before slicing. Strain the sauce, place slices of meat on serving plate, spoon sauce around and garnish with steamed vegetables and dollops of sour cream. Serve with cooked egg noodles as an accompaniment.

JUNIPER BRINE

Steps:

• In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
• Proceed with brining the turkey .
• Cook’s Note
• The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.