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Receta Rhubarb Cherry Sauce For Poultry
by Global Cookbook

Rhubarb Cherry Sauce For Poultry
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  Raciónes: 4

Ingredientes

  • 1/2 c. Tawny port
  • 1/2 c. Dry cherries (fresh Strawberries)
  • 1/4 c. Minced shallots
  • 1 lb Fresh rhubarb -- trimmed and
  •     Sliced
  • 1 1/2 c. Chicken stock
  • 1 Tbsp. Arrowroot -- dissolved in
  • 2 Tbsp. Orange juice
  • 1 tsp Coarsely grnd black
  •     Pepper

Direcciones

  1. Serve sauce with poultry (chicken, duck, turkey breast).
  2. In a small saucepan heat the port over moderate heat till it is warm. Add in the cherries, cover the pot and let the mix stand for 15 min.
  3. Add in a little oil to a skillet and heat, add in shallots and saute/fry over moderately high heat till softened. Add in the rhubarb and saute/fry for 5 min. Transfer the mix to a bowl. Add in the cherry/port mix to the saute/fry pan and let it simmer for 1 minute. Add in the chicken stock and simmer till reduced by one third. Whisk in the arrowroot mix and let the sauce come to a boil. Add in the pepper and salt to taste.
  4. Slice the poultry entree at an angle and divide among 4 plates.
  5. Serves eachportion topped with some of the sauce.
  6. Serve with sugar snap peas and garlic mashed potatoes.