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Posts Tagged ‘cherries’

  1. Rabbit in Kriek – Belgian Recipe with Cherry Beer and Sour Cherries Recipe

    February 2, 2018 by Varga László

    Ingredients (4 servings)

    • 1 rabbit – about 1 kg
    • 70-100 g butter
    • 2 tablespoons vegetable oil
    • 1 onion
    • 2 medium carrots or 4 small ones
    • 2 celery sticks
    • 2 bay leaves
    • 2 sprigs of thyme
    • a dozen black peppercorns
    • salt and pepper to taste
    • 1 tablespoon lemon jam
    • 1 tablespoon balsamic vinegar
    • 1 bottle kriek – Belgian cherry lambic beer
    • 1 jar sour cherries in syrup / compote
    • 1/2 tablespoon flour

    Preparation method:

    1. Chop the onion.
    2. Chop the carrots.
    3. Chop the celery sticks.
    4. Divide the rabbit into 8-10 pieces.
    5. Season the rabbit pieces with salt and freshly ground pepper.
    6. Melt the butter in a large pan and add the vegetable oil.
    7. Brown the rabbit pieces on both sides, by working in batches, frying them 6-7 minutes, set them aside.
    8. Add the chopped onion to the pan with fats and sauté them over low heat for 3 minutes
    9. Add the chopped celery and carrots, continue sautéing over medium heat, for about 10 minutes, until the vegetables are a bit browned.
    10. Return the rabbit to the skillet, add the vinegar, (lemon) jam, black peppers, sprigs of thyme and bay leaves, thyme and peppercorns.
    11. Pour over the beer and some of the cherry can’s juice just cover the rabbit in the pan. Simmer covered until the meat almost fells off the bones, about an hour or so.
    12. Remove the rabbit pieces from the pan and place them aside, covered to keep them warm. Using a slotted spoon take out the vegetables and herbs and discard them.
    13. Reheat the pan juices and sprinkle the flour in. Cook for one minute, stirring constantly. If you want to further reduce the sauce cook for a few more minutes.
    14. Add sour cherries withe the rest of the syrup and the remaining butter, to the sauce. Simmer for another 2 minutes or so.
    15. Return the pieces of rabbit to the pan and reheat gently in the sauce.
    16. Serve at once with potato croquettes or your preferred potato side-dish.
    17. Enjoy this food with another kriek! Cheers! 🙂

  2. Pork Shoulder with Cherry Sauce and Bavarian Semmelknödeln (Dumplings) Recipe

    August 3, 2012 by Varga László

    Ingredients (3-4 servings):

    • about 1 kg of pork shouulder
    • salt and pepper to taste
    • a few sage leaves
    • a cup of red wine

    For the Semmelknödeln (dumplings)

    • 4 stale bread rolls
    • salt and pepper to taste
    • 250 ml milk
    • 2 tablespoons flour
    • 1 onion
    • 4 tablespoons butter 200 ml cream
    • 3 tablespoons chopped fresh parsley
    • 2 small eggs

    For the cherrie sauce:

    • about 1/2 kg of fresh cherries
    • about a cup of water
    • 1-2 tablespoons honey
    • a pinch of cinnamon
    • 1 tablespoon cornstarch

     

    Preparation method:

    1. Slice the pork shoulder  into 1 cm slices.
    2. Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
    3. Let the pork marinade for 2-3 hours or best, overnight.
    4. Melt a bit o butter in a frying pan and fry the pork slices on bouth sides for 2-3 minutes.

    For the Semmelknödeln (dumplings):

    1. Cut the bread rolls  into cubes and salt them lightly.
    2. Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
    3. Peel the onion and chop it finely.
    4. Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
    5. Add the sauted onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
    6. In a saucepan, bring plenty of salted water to a boil.
    7. Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall appart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes.If the test dumpling falls apart, knead a bit of flour in the dough.

    For the cherry sauce:

    1. Wash and stone the cherries.
    2. Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
    3. Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
    4. In a separate cup mix thoroughly  together 1 tablespoon cornstarch with about a quarter cup of cold water.
    5. Add it  to the cherry pot and simmer further for a 2 minute or util the sauce thickens.
    Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.