Pinot Noir Sauce Recipes

Steps:

• To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
• Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
• To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
• Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.

Steps:

• Preheat the oven to 425 degrees F.
• Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
• In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
• Serve the pork with generous drizzle of the pinot noir sauce.

Steps:

• Preheat the oven to 375 degrees F.
• Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper. Repeat until you have 15 layers of phyllo. Cut into 2 (6-inch) circles.
• Lay phyllo out on parchment paper or lightly oiled cookie pan. Bake until golden, about 10 minutes. Remove from oven.
• Clean scallops by pulling off attaching side muscle. Pat dry with a clean towel. Heat a large heavy-duty saute pan over high heat. Add olive oil and heat almost to the smoke point. Season scallops with salt and pepper. Sear on both sides until golden brown, about 30 seconds on each side. Remove from the pan, set aside and keep warm.
• Bring the potatoes to a boil in salted water. Boil until fork tender, about 20 minutes. Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops. Set aside.
• Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice. In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften. Set aside.
• Preheat the oven to 375 degrees F.
• Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately.
• In a heavy bottom saucepot melt the butter and add shallots. Saute until the shallots are tender. Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4. Add the heavy cream and reduce by half. Strain and finish with salt and the lemon juice.
• This sauce will not reconstitute after refrigeration.

Steps:

• Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper.

Steps:

• Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
• In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
• With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
• Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.

Steps:

• For sauce:
• Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
• Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
• For lamb:
• Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
• Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
• Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.

Steps:

• Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil a shallow baking dish.
• In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
• Shape into 24- 1 1/2 inch balls.
• Place in one layer in baking dish.
• Bake for 20 minutes.
• Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
• Simmer over medium heat for 5 minutes, stirring often.
• Remove from heat and set aside until needed.
• After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
• Bake an additional 15 minutes.
• Remove meatballs and sauce to a serving platter and serve warm.
• A chafing dish or crockpot keeps them warm for buffets.

Steps:

• Preheat the oven to 275 degrees F.
• Trim the roast of excess fat. Add olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle the salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings.
• Cut shallots in half and remove skins. Next, add the shallots to the pot and cook until browned. Remove the shallots and set aside.
• Add red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot.
• Place shallots and roast into roasting pan and place in the preheated oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart.
• Meanwhile, in the saucepot, stir together beef broth and Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups.
• After the roast is cooked, place on a serving platter and cover with aluminum foil to help keep it warm. Arrange shallots around the roast.
• Add wine mixture to the pan, and place over medium heat, stirring to release the browned bits from the bottom of the pan. In a small bowl, whisk together flour and water until smooth, then stir into the sauce in the roasting pan. Cook over medium heat, stirring constantly until slightly thickened. Add butter, stirring just until melted. Add salt and pepper to taste.
• Pour the sauce over the roast and shallots and serve.