Thursday, August 30, 2012

On The Grill

If you truly love nature,
you will find beauty everywhere.
Vincent Van Gogh

Starry Night Over The Rhone 
I was unable to get a picture of a starry night but did catch the full moon with its reflection on the lake water.

Pork Roast with Cherry Barbecue Sauce
Recipe adapted from Bon Appetit
Cook's notes: The recipe makes about 1-1/3 cups. Sauce can be made the day before and reheated. 
  • 1 cup low salt chicken broth
  • ½ cup cherry preserves
  • 1/3 cup orange juice
  • ¼ cup lemon juice
  • ½ tsp, lemon peel
  • ½ tsp. cinnamon
  • 1 cup dried cherries
  • Scant ground cloves (taste to see what flavor works for you)
  • ½ cup dry red wine
  • 2 tsp. cornstarch
  • ¼ cup orange marmalade
  • 1TB. Ketchup

  • In saucepan combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, dried cherries and ground cloves
  • Boil over medium heat until broth mixture is reduced to 1-1/2 cups, about 6 minutes
  • Whisk wine and cornstarch together and then add orange marmalade and ketchup  
  • Add wine mixture to broth mixture
  • Simmer over medium heat, whisking constantly till flavors blend and sauce thickens about 5 minutes
  • Use half of the sauce when cooking the pork roast or grilling. Use rest of sauce when serving meat

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