Sour cherries and poppy seeds are a traditional pairing and work really great together. Usually, you can find this combination in the form of crépes, muffins or cakes – so in most cases, they are served as dessert. Since I love to include fruits in savory dishes, I was thinking about a way of using sour cherries and poppy seeds in a more salty environment. Cherry sauce is a classic pairing for duck breasts, so I thought it might work with pigeon breasts as well. Additionally, I enhanced the plate with a few more ingredients that pair similarly well with sour cherries, which took the resulting dish into a very exciting Asian direction.
Winter is passing by slowly and spring gets in its place. This is a very interesting time of the year, not only because of the awakening of the nature, but also from a culinary point of view. At this time of year, both winter-stored and fresh spring versions of the same ingredients can be found at local markets. While the winter vegetables usually require a lot more cooking time, spring vegetables tend to get soft within minutes. In this dish I combined the last purple carrots from winter with the first orange ones of spring.
Last year in spring I tried a new technique for cooking chicken legs. I carefully removed the bones, rolled the meat up and fixed it with kitchen twine. Then I roasted the chicken roll on all sides and baked the leg in the oven. The result turned out really great, so now in winter I gave the same technique a try using duck legs.
I wondered why red or white wine is usually added to reduced sauces. Usually the wine is allowed to cook off completely, so in most cases – as long as you’re not cooking specifically a red wine sauce – wine is not so much added for its taste than rather for its acidic component. Another function of the wine is to scrape off the brown roasted parts from the bottom of the pot, but for this purpose water works perfectly well too. Instead of the wine I had the idea to add some quince as an acidic component. Cooking quince over a long time magically enhances its flavor, so I thought it would work ideally in a sauce too, since the the basic stock had to be cooked for several hours. The quince worked really well in the sauce, so if you have any problems with adding alcohol to a sauce – although the alcohol will cook off completely – during autumn you can add some fresh quince instead.
My Stock Photos
- http://bleacherreport.com/ on Apricot and Bell Pepper Terrine with Ceps and Dill-Vinaigrette
- optimus green coffee review on Red Cabbage Cream Soup with Apple, Beets and Blue Cheese
- Dead on Trout with Cauliflower and White Poppy Seed and Lemon Puree
- Robert on Egg Yolk “Bread” with Goat Cheese, Marinated Radish and Hemp Seeds
- Robert on Braised Lamb Knuckle with Quince Sauce and Autumn Vegetables
- Valentino on Egg Yolk “Bread” with Goat Cheese, Marinated Radish and Hemp Seeds