Best 3 Sheryl Crows Sherry Vinegar Gastrique Recipes

Cook up a delightful and versatile sauce with our guide to preparing Sheryl Crows' Sherry Vinegar Gastrique. This tangy, sweet, and slightly sharp condiment adds a burst of flavor to a range of dishes, from savory meats to sweet desserts. With our step-by-step instructions, you'll learn how to craft this culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL CHOPS WITH SHERRY GASTRIQUE AND ROASTED PEPERONATA

Veal Chops with Sherry Gastrique and Roasted Peperonata image

A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.

Provided by Selma Brown Morrow

Categories Garlic Roast Hanukkah Quick & Easy Dinner Raisin Veal Bell Pepper Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

Sherry gastrique:
2 cups cream sherry
1 1/2 cups low-salt chicken broth
2/3 cup sherry wine vinegar
1/4 cup (packed) dark brown sugar
Veal chops:
6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
1 1/2 teaspoons ground allspice
2 tablespoons chopped fresh thyme
All purpose flour
2 tablespoons chicken fat or olive oil, divided
1/3 cup low-salt chicken broth
1 1/2 teaspoons cornstarch
Roasted Peperonata

Steps:

For sherry gastrique:
Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.
For veal chops:
Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
What to drink:
This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).

SHERYL CROW'S SHERRY VINEGAR GASTRIQUE

Sheryl Crow's Sherry Vinegar Gastrique image

Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.

Provided by Sharon123

Categories Sauces

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

1 cup sherry wine vinegar
1/3 cup sugar
1/4 teaspoon kosher salt
2 -3 sprigs fresh thyme
2 -3 fresh sage leaves
1 bay leaf
1/2 sprig fresh rosemary
1/2 teaspoon black peppercorns

Steps:

In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!

SHERRY VINEGAR SYRUP

Sherry Vinegar Syrup image

Yield Makes about 1/2 cup

Number Of Ingredients 2

Ingredients

1/2 cup Sherry vinegar
1/2 cup packed light brown sugar

Steps:

Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes. Pour into a heatproof bowl and cool completely.

Let's explore the delectable delights of Sherry Vinegar Gastrique, a versatile culinary creation that adds a touch of sophistication to your dishes. Originating from the renowned chef, Sheryl Crow, this gastrique offers a unique blend of flavors, textures, and aromas.

Tips:

Use High-Quality Ingredients: Opt for good quality sherry vinegar and balsamic vinegar to ensure a rich and balanced flavor profile.
Control the Heat: Maintain a low simmer throughout the cooking process to prevent scorching and preserve the delicate flavors.
Achieve the Right Consistency: Cook the gastrique until it reaches a syrupy consistency, allowing it to coat the back of a spoon.
Mind the Storage: Store the gastrique in a clean and sterilized glass jar or bottle. Keep it refrigerated for up to two weeks to maintain its freshness.
Experiment with Different Flavors: Try incorporating herbs, spices, or citrus zest to create unique flavor variations that complement your dishes.

Conclusion:

Sherry Vinegar Gastrique is a culinary gem that elevates the taste of various dishes with its sweet, tangy, and slightly acidic notes. Its versatility allows it to shine as a glaze for grilled meats, a drizzle over roasted vegetables, or a sophisticated addition to salads and desserts. As you experiment with different flavor combinations and applications, you'll discover the endless possibilities of this culinary treasure. Indulge in the exquisite flavors of Sheryl Crow's Sherry Vinegar Gastrique and unlock a new level of culinary artistry.