Best 2 Kerrys Carrot Red Wine Reduction Recipes
Searching for a culinary delight that tantalizes your taste buds and impresses your dinner guests? Look no further than "Kerry's Carrot Red Wine Reduction", a delectable dish that combines the natural sweetness of carrots with the rich, robust flavors of red wine. This enticing recipe transforms simple ingredients into an extraordinary symphony of flavors, making it a perfect choice for special occasions or a cozy night in.
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KERRY'S CARROT-RED WINE REDUCTION
Kerry Simon, executive chef at Jean-Georges' Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook wine until syrupy and reduced to 3/4 cup, about 20 minutes.
- Place carrots in a small saucepan. Cover with water, adding a pinch of salt. Cook, covered, until tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Transfer the carrots to a blender or food processor, and puree, adding a bit of the cooking liquid if the mixture is too thick.
- Transfer the reduced wine to a bowl, and stir about 1/2 cup of the carrot puree into it. If the sauce is too thick, add a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter.
RED WINE AND MAPLE-GLAZED CARROTS
Categories Herb Onion Vegetable Side Vegetarian Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
- Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
- Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
- Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
- Remove from heat and stir in dill.
Tips:
- To achieve the best flavor, use high-quality ingredients. Opt for organic carrots and a robust red wine.
- To enhance the sweetness of the carrots, roast them before adding them to the reduction.
- Use a heavy-bottomed saucepan to prevent the reduction from scorching.
- Cook the reduction over medium heat, stirring frequently, to prevent sticking.
- Reduce the sauce until it reaches a syrupy consistency, about 15-20 minutes.
- Season the reduction with salt and pepper to taste.
- For a richer flavor, add a pat of butter or a drizzle of olive oil to the reduction.
- Serve the carrot red wine reduction immediately or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
The carrot red wine reduction is a versatile sauce that can be used to enhance the flavor of various dishes. Its sweet and tangy flavor pairs well with roasted meats, grilled fish, and sautéed vegetables. The reduction can also be used as a glaze for roasted carrots or as a dipping sauce for appetizers. With its vibrant color and delicious flavor, the carrot red wine reduction is sure to impress your guests.
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