Best 4 Carrots With Dried Cherries Recipes
WINE-BRAISED BRISKET WITH TART CHERRIES
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one! Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.
Provided by Melissa Roberts
Categories Wine Beef Braise Passover Dinner Cherry Meat Brisket Carrot Kosher Kosher for Passover Shallot Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350°F with rack in middle.
- Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.
- Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.
- If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.
- Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
- Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more.
- If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter. (If making brisket ahead, see Cooks' Notes.)
CARROTS WITH DRIED CHERRIES
Carrots glazed with honey with the tart addition of dried cherries. Dried cranberries can also be used. Even carrot haters like this.
Provided by Samitestar
Categories Carrot Side Dishes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Bring one inch of water in a medium saucepan to a boil. Add carrots and cook until tender, about 10 minutes. Drain and set aside.
- In the same pan, melt the butter over medium heat. Stir in the honey until dissolved. Add the cherries and simmer over low heat for one minute. Remove from heat and stir in carrots until completely coated.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 21.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 104.6 mg, Sugar 15 g
CARROTS WITH DRIED CHERRIES
Carrots glazed with honey with the tart addition of dried cherries. Dried cranberries can also be used. Even carrot haters like this.
Provided by Samitestar
Categories Carrot Side Dishes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Bring one inch of water in a medium saucepan to a boil. Add carrots and cook until tender, about 10 minutes. Drain and set aside.
- In the same pan, melt the butter over medium heat. Stir in the honey until dissolved. Add the cherries and simmer over low heat for one minute. Remove from heat and stir in carrots until completely coated.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 21.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 104.6 mg, Sugar 15 g
COUSCOUS SALAD WITH DRIED CHERRIES
From the Cherry Institute. You can substitute almonds for the pine nuts or leave the nuts out. Use water or vegetable broth for a meatless dish. A very nice take on the North African classic--and quite simple.
Provided by Chef Kate
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water or broth to a boil in a medium saucepan; stir in couscous.
- Remove from heat; let stand, covered, 5 minutes.
- Fluff with a fork; let cool 10 minutes, uncovered.
- Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
- Combine vinegar, olive oil and mustard in a small container; mix well.
- Pour over couscous mixture; stir to coat all ingredients.
- Season with salt and pepper, if desired. Serve chilled or at room temperature.
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