February 2021 - Page 2 of 4 - Freise's Corner Bar

Cherries and Port Wine Sauce

Cherries and Port Wine Sauce for Duck

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Prep Time 5

Cook Time 7

Course Main Course

Servings

Ingredients

2 TBSP Duck Fat
1/4 Cup Shallots, diced. About 1 large.
1 TBSP Unsalted Butter, Cold
1/2 Cup Chicken Stock, low sodium or no salt
2 TBSP Tawny Port
1 TBSP Honey, Orange Blossom if possible.
8-10 Whole Cherries, sweet, frozen, thawed or fresh.

Instructions

Using the pan you cooked your duck in, leave 2 TBSP of duck fat, add the shallots and stir over medium heat for 30 seconds.
Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

Notes

Wines that go well with this are medium bodied reds. A Spanish Rioja for example.

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February 17, 2021February 18, 2021

Shannon FreiseLeave a comment

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Cask Aged Vieux Carre

Add depth and complexity to your favorite cocktails by aging them in an oak barrel. Vieux Carre, Boulevardier and Negroni are all great cocktails that benefit from oak cask aging.

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February 17, 2021February 18, 2021

Shannon FreiseLeave a comment

Cask Aged Vieux Carré

Cask Aged Vieux Carre

Add depth and complexity to your favorite cocktails by aging them in an oak barrel. Vieux Carre, Boulevardier and Negroni are all great cocktails that benefit from oak cask aging.

No ratings yet

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Prep Time 5

Cook Time 7

Course Drinks

Servings

Equipment

Cured 2 Liter Oak Barrel
2.5 Liter Pitcher
Measuring Cup
Funnel

Ingredients

Cask Aging

22 oz High Proof Rye Whiskey 100 proof
22 oz Cognac
22 oz Sweet Vermouth
5 oz Benedictine

Serving

2 dashes Peychaud's Bitters
2 dashes Angostura Bitters
Lemon Twist

Instructions

Cure the Barrel

If this is the first time you used your barrel, you want to make sure it is properly cured. Curing expands the wood and prevents leaking. It is important to not rush this process.
Rinse out your barrel three or four times to get any loose charred wood debris out.
Fill your barrel full of HOT water and insert bung. Set the barrel with spigot end up while curing.
Keep it full of water for 5-7 days. If still leaking after 7 day use some barrel wax to seal leaks.

Aging

Pour your liquor into barrel. DO NOT age bitters or juices. These should be added just before serving. Bitters will over power the cocktail and juices will go bad.
The age of your barrel will determine the length of aging. The new the barrel the less time it takes to impart the flavors. Taste regularly for flavor preference.

Bottling

Once the cocktail reaches your flavor preference, pour it out and store in bottles. Fill bottles to the top to prevent too much air from accessing the cocktail.

Storing Your Barrel

You never want to barrel to dry out. Store with water or start aging another batch of liquor. Don't let water sit for more than 14 days, as mold may be to develop.