106 W. Highway 18, Davis SD 57021-0069 US
RECIPIES FOR YOUR DINING PLEASURE:
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Savory Blueberry Sauce for Pork or Chicken
Made With Our Spiced Blueberry Jam
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup Spiced Blueberry Jam
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon tawny port
- 2 pounds pork tenderloin (cut into medallions) or boneless, skinless chicken breasts (trimmed and pounded)
- 2 Tablespoons olive oil
- Add olive oil to a small saucepan over medium heat.
- Add the minced garlic and sauté until tender, but not brown.
- Add the remaining ingredients and heat. Stir until ingredients are combined and warm.
- Heat additional olive oil in a fry pan and sauté the pork or chicken until cooked through.
- Serve meat with sauce drizzled over each serving.
Roasted Apple Soup
Prep time 1.5 hrs
Yield 1 quart (eight 4 oz servings)
2 each Braeburn and Granny Smith apples, diced
2 Tablespoons vegetable oil
2 small shallots, minced
1 rib celery, minced
1 small carrot, diced
1 cup butter
¼ teaspoon dried marjoram
½ cup all-purpose flour
¼ cup Riesling (or a sweet white wine)
2 cups chicken stock
¼ cup apple cider vinegar
¼ cup apple juice
¼ cup heavy cream (as needed)
Salt and freshly ground black pepper to taste
1. On a baking sheet lined with parchment paper place the dice apples and 1 tablespoon of the vegetable oil and season with salt. Put into a 425-degree oven and roast until fragrant and browned on the edges – about 40 minutes
2. In a wide, heavy-bottomed saucepan over medium-high heat, add the remaining vegetable oil and heat until shimmering.
3. Add the shallots, celery and carrot. Season with salt and pepper and sauté until fragrant – about 2 minutes
4. Add the butter, marjoram and roasted apples. Heat until the foam in the butter subsides and the marjoram is fragrant – about 3 minutes.
5. Sprinkle the flout over the cooked vegetable mixture, and stir with a wooden spoon until well-combined. (Add a little more flour if necessary) Cook the vegetables until the flour smells “like toast” but hasn’t yet browned.
6. Add the wine. Deglaze the pan while scraping the bottom with a wooden spoon.
7. Add the chicken stock, vinegar and apple juice; heat until simmering.
8. Pour the contents of the pan into a 2-quart sauce pot over low heat Offset the pan over the burner, and continue to simmer until the flour has cooked out – about 45 minutes (Continually skim the surface of any impurities that form)
9. Pour the content of the pan into a heavy-duty variable-speed blender, and puree until smooth while mounting with cream as necessary to reach desired consistency.
10. Strain if necessary
11. Taste and adjust seasonings
12. Keep warm until serving