6429 seared goat reduction Recipes

  • Goat Cheese Log with Muscadine Jelly
    goat cheese log, chopped roasted , salted pecans and
    2 More
    goat cheese log, chopped roasted , salted pecans, muscadine jelly, assorted crackers
    4 ingredients
  • Goat Cheese-Pecan Finger Sandwiches
    goat cheese, softened, cream cheese, softened and
    4 More
    goat cheese, softened, cream cheese, softened, chopped toasted pecans, chopped fresh parsley, bread slices, divided, red pepper jelly
    6 ingredients
  • Goat Cheese-Stuffed Dates
    goat cheese, crumbled, garlic clove, finely chopped and
    3 More
    goat cheese, crumbled, garlic clove, finely chopped, chopped fresh parsley, salt, dried dates, each cut in half, pits removed
    5 ingredients
  • Goat Cheese Fondue
    goat cheese, skim milk, butter, salt, pepper and
    4 More
    goat cheese, skim milk, butter, salt, pepper, freshly ground cumin, chopped chives, minced shallots, mixed raw vegetables , such as baby carrots, radishes, and zucchini
    9 ingredients
  • Goat Cheese Torta
    goat cheese, cream cheese, softened, garlic cloves, minced and
    5 More
    goat cheese, cream cheese, softened, garlic cloves, minced, salt, pepper, garden pesto, garnishes: fresh basil sprigs, pecans, pine nuts, french baguette slices
    8 ingredients
  • Goat Cheese Stuffed Portobello
    goat cheese crumbles, mint leaves chopped, chia seeds and
    10 More
    goat cheese crumbles, mint leaves chopped, chia seeds, sweet peppers chopped, greek yogurt, garlic chopped, olive oil, garam masala, garlic powder, cayenne pepper, black pepper crushed, raw agave nectar, lemon and/or lime juice
    40 min, 13 ingredients
  • Seared Duck Breast With Grapefruit Sake Reduction ...
    duck breasts, reduction, shallots minced, oil, honey, sake and
    10 More
    duck breasts, reduction, shallots minced, oil, honey, sake, ruby red grapefruit juice, port wine, lime juice, soya, celery salad, celery batons peeled, green onion match stick, grapeseed oil, soya, sea salt
    16 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Goat Cheese And Avocado Salad Goat Cheese And Avocado Salad
    goat cheese cut into slices., avocados cut into slices and
    7 More
    goat cheese cut into slices., avocados cut into slices, calamata olives, basil leaves cut in julienne, very good extra virgin olive oil, wine vinager, peperoncino, cracked pepper to taste, sea salt to taste.
    9 ingredients
  • Goat Cheese Quesadillas With Green-Chile Salsa Goat Cheese Quesadillas With Green-Chile Salsa
    goat cheese, grated reduced-fat monterey jack cheese and
    7 More
    goat cheese, grated reduced-fat monterey jack cheese, chopped fresh cilantro, chili powder, red beans, rinsed and drained, fat-free flour tortillas, green-chile salsa, cilantro sprigs (optional)
    9 ingredients
  • Goat Cheese And Anchovy Spread Goat Cheese And Anchovy Spread
    goat cheese, softened, minced red onion and
    4 More
    goat cheese, softened, minced red onion, fat-free sour cream, anchovy paste, pepper, fat-free cream cheese, softened
    6 ingredients
  • Goat Cheese and Greens Goat Cheese and Greens
    goat cheese, cut into 12 rounds and
    9 More
    goat cheese, cut into 12 rounds, italian-seasoned breadcrumbs, vegetable cooking spray, olive oil, lemon juice, dried basil, salt, pepper, head radicchio , torn, arugula , torn
    10 ingredients
  • Goat Cheese Bruschetta Goat Cheese Bruschetta
    goat cheese, softened and
    8 More
    goat cheese, softened, tub-style light cream cheese with chives and onion, freshly ground black pepper, thick) slices diagonally cut french bread baguette, olive oil-flavored cooking spray, garlic cloves, halved, marinara sauce, tomato paste with italian herbs, sliced fresh basil
    26 min, 9 ingredients
  • Goat Cheese Crostini Goat Cheese Crostini
    goat cheese, minced fresh tarragon, freshly ground pepper and
    1 More
    goat cheese, minced fresh tarragon, freshly ground pepper, thick) baguette slices, toasted
    4 ingredients
  • Goat Cheese and Spinach Appetizer Pizza Goat Cheese and Spinach Appetizer Pizza
    goat cheese with garlic and herbs and
    8 More
    goat cheese with garlic and herbs, sliced fresh spinach leaves, part-skim ricotta cheese, fennel seeds, crushed, freshly ground black pepper, italian cheese-flavored pizza crust (such as boboli), drained chopped oil-packed sun-dried tomato halves (about 12 halves), grated parmesan cheese, freshly ground black pepper
    9 ingredients
  • Goat Cheese Crostini Goat Cheese Crostini
    goat cheese, chopped fresh thyme, fresh lemon juice and
    2 More
    goat cheese, chopped fresh thyme, fresh lemon juice, garlic clove, minced, sourdough bread
    5 ingredients
  • Goat Cheese Sandwich with Cucumber and Alfalfa Sprouts Goat Cheese Sandwich with Cucumber and Alfalfa Sprouts
    goat cheese, whole-grain english muffin, split and toasted and
    3 More
    goat cheese, whole-grain english muffin, split and toasted, freshly ground black pepper, thick) slices cucumber, alfalfa sprouts
    8 min, 5 ingredients
  • Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse) Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse)
    sugar, white wine, dried red currants and
    19 More
    sugar, white wine, dried red currants, pears, diced small, skin on, balsamic vinegar, salt and pepper, duck breast, seasoned with essence, shallot reduction (any dark stock can be used preferably duck stock), chives, for garnish, essence, for garnish, duck stock, chopped shallots, salt, pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme
    1 hour 5 min, 22 ingredients




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