Best Sheryl Crows Sherry Vinegar Gastrique Recipes

Sheryl Crow's Sherry Vinegar Gastrique image

Provided by Sharon123

Categories Sauces

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

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!

Veal Chops with Sherry Gastrique and Roasted Peperonata image

Provided by Selma Brown Morrow

Yield Makes 6 servings

Number Of Ingredients 14

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).