Sauces and Condiments
Pear-Honey Cranberry Sauce
This recipe balances three layers of sweetness - honey, sugar, and pear- with the tartness of cranberries and lemon.
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 2 pears pared, cored, cut into medium-dice
- 12 oz fresh or thawed frozen cranberries
- 1 cup honey
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Heat the water and sugar to boiling in medium saucepan over medium-high heat, stirring constantly to dissolve sugar. Stir in pears, reduce heat to medium, and cook gently, stirring frequently, 3 minutes.Add cranberries and honey to pears and stir well,, Cook over medium heat until cranberries pop and syrup thickens slightly, about 5 minutes. Let cool slightly, then stir in lemon juice and zest. Let cool to room temperature; refrigerate covered until cold. (Can be stored in refrigerator up to 1 week.)Transfer to serving dish and serve cold.
Grand Marnier Cranberry Sauce
At tennis, Eleanor and I were talking about Thanksgiving dinner recipes. I mentioned that I wanted to try a new recipe for cranberry sauce so she sent me this wonderful recipe from Epicurious. Easy to make and delicious!
Ingredients
- 12 oz package fresh cranberries
- 1 1/4 cups sugar
- 2 tbsp frozen orange juice concentrate thawed
- 2 tbsp Grand Marnier or other orange-flavored liqueur
Instructions
- Preheat oven to 325 degrees F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil and bake until juices form and cranberries are very soft, about 1 hour.Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled
Lemon-Basil Vinaigrette for Grilled Halibut
This light and fresh vinaigrette is perfect for any mild flavored white fish
Ingredients
- 2½ tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic crushed
- ½ tsp lemon zest grated
- 3 tbsp sliced fresh basil can substitute 3 tsp dried basil
- 2 tsp capers drained
Instructions
- Whisk lemon juice, olive oil, garlic, and lemon zest in a small bowl. Stir in 2 tbsp fresh basil and capers, (reserving 1 tbsp basil for garnish)Season vinaigrette to taste with kosher salt and freshly ground black pepper.
- Season 4-6oz halibut steaks with salt and pepper. Brush with 1 tablespoon vinaigrette divided equally among the steaks. Grill or broil until cooked through. Transfer fish to plates. Stir remaining vinaigrette and pour over fish. Garnish with remaining basil and serve.
Notes
This can be prepared 1 hour ahead. Cover and let stand at room temperature.
Strawberry Relish For Seared Sea Scallop
Ingredients
- 1 cup fresh strawberries diced
- 2 tbsp shallots minced
- 2 tsp olive oil
- 1 1/2 tbsp white balsamic vinegar
- 1/8 tsp kosher salt
- 1/8 tsp black pepper freshly ground
- 1 tbsp minced arugula more for salad and to garnish
Instructions
- Heat 2 teaspoons of olive oil in a pan on medium heat and sauté minced shallots for two minutes - being careful not to burn. Transfer shallots to a bowl and allow to cool.
- Add the diced/minced strawberries to the bowl of shallots along with the remaining ingredients; vinegar, salt, pepper and minced arugula.
- Spoon over seared sea scallops served over fresh greens.