Toasted Almond Crepes With Preserved Duck And Sherry Vinegar Apricot Sauce Recipes

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GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE



Grilled Rack of Pork with Sherry Vinegar BBQ Sauce image

Provided by Bobby Flay

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1/2 cup plus 4 teaspoons kosher salt
1/2 cup light brown sugar
1/4 cup yellow mustard seeds
1/4 cup whole black peppercorns
8 sprigs fresh thyme
1 Spanish onion, peeled and quartered
One 4-pound center cut rack of pork, chine and feather bones removed
4 tablespoons Spanish paprika
4 teaspoons cumin seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons black mustard seeds, ground
2 teaspoons coarsely ground black pepper
Canola oil
Sherry Vinegar BBQ Sauce, recipe follows
1 cup ketchup
1 cup aged sherry vinegar
1/2 cup homemade chicken stock
1/4 cup dark brown sugar
2 tablespoons Dijon mustard
2 tablespoons Spanish paprika
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Honey

Steps:

  • Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
  • Prepare a charcoal grill for direct and indirect cooking.
  • Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
  • Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
  • Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.

LUSCIOUS CHEESE CREPES WITH APRICOT SAUCE



Luscious Cheese Crepes With Apricot Sauce image

This sounds wonderful! Found this on I Can't Believe It's Not Butter website. Interesting! Then I changed it a bit.

Provided by Manami

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup milk
3 large eggs
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine, melted
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
i can't believe it's not butter-flavored cooking spray
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1 (18 ounce) jar apricot preserves
2 tablespoons Amaretto or 1/8 teaspoon almond extract
toasted and chopped fine almonds

Steps:

  • In blender process milk, eggs, melted butter or margarine, sugar and vanilla until blended.
  • Add flour and process until smooth.
  • In omlet pan or 8" skillet sprayed with cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom.
  • Cook over medium heat 1 minute or until cooked.
  • Loosen edges and turn onto plate; keep warm.
  • Repeat with remaining batter.
  • Evenly spread cream cheese down center of each crepe; sprinkle with toasted almonds, roll up and set aside.
  • In same skillet, bring remaining butter or margarine, preserves and liqueur to a boil.
  • Reduce heat to low and add crepes.
  • Cook spooning sauce over crepes, 1 minute or until crepes are heated through.
  • Sprinkle with toasted almonds.
  • Carefully slide crepes onto serving platter and serve immediately.

Nutrition Facts : Calories 430.7, Fat 16, SaturatedFat 9.3, Cholesterol 122.4, Sodium 161.7, Carbohydrate 69.4, Fiber 0.5, Sugar 36.5, Protein 7

SHERRY ROSEMARY APRICOT JAM



Sherry Rosemary Apricot Jam image

Provided by Kardea Brown

Categories     condiment

Time 2h25m

Yield 3 cups

Number Of Ingredients 7

24 ounces dried apricots (about 4 cups; see Cook's Note)
3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar

Steps:

  • Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
  • Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
  • Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
  • Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

APRICOT GLAZED DUCK



Apricot Glazed Duck image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/4 cup unsalted butter, plus 3 tablespoons unsalted butter
6 duck breasts
1 large white onion, diced
1 cup chopped dried apricots
1/4 cup apple cider vinegar
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons cornstarch
Cold water
Salt and freshly ground black pepper
1/2 teaspoon freshly chopped tarragon leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
  • Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
  • In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
  • Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
  • Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

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