Fruity Friday’s …The Juniper Berry.

Fruity Friday's Juniper Berries

Welcome to Fruity Fridays today it is the lovely Juniper Berry something I hadn’t used in recipes until I moved to Thailand… Where I discovered that Juniper Berries…..make a beautiful sauce.

The Juniper grows either on a beautiful evergreen tree which can grow as high as 131 ft or Junipers come on small low growing spreading shrubs so depending on where in the world you are you should able to find these luscious little berries although I use them dried and they are very nice.

They are the only spice which comes from a conifer tree and the spice is used in a variety of cuisines and culinary dishes.

The extract is also used to make essential oils.

Also Girls just in case you didn’t know it the primary flavour in Gin… Oh yes, one of those would go down very nicely at the moment…lol

The berries are green when young, and mature to a purple-black colour over about 18 months in most species. The mature, dark berries are usually but not exclusively used in cookery, while your Gin ladies is flavoured with fully grown but immature green berries.

Paired with game meat like Venison, quail or pheasant it makes a great sauce.

Juniper Sauce:

quail-727968_1920

Ingredients:

  • 1 banana shallot peeled and finely chopped.
  • 8 juniper berries very lightly crushed.
  • 2 cloves of garlic finely chopped.
  • 1/2 tsp sugar
  • 200 ml white burgundy or a dry white wine.
  • 4 tbsp white wine vinegar
  • 40 gm butter
  • 25 gm flour
  • 1 tsp fresh thyme leaves.
  • 300 ml venison stock
  • 100 ml double cream
  • Sea salt and freshly ground black pepper to taste.

Let’s Cook!

Put shallot, garlic, sugar, white wine vinegar, juniper berries, white wine and thyme in a pan and bring to the boil.

Lower the heat and simmer for 3-4 minutes this needs to reduce to about 2 tbsp.

In another pan melt the butter and whisk in the flour to make a roux.  Strain your wine reduction through a fine sieve and still whisking…we don’t want a lumpy sauce now do we? Add the wine reduction….keep whisking!

Pick out the juniper berries and add to the sauce. Keep whisking and add the stock slowly now….to the sauce a ladle at a time.  Cook the sauce for 10 mins or until it coats the back of a spoon.

Finally, pour in the cream and bring to a very slow simmer.

Remove from the heat and season.

The sauce can be used immediately or reheated when it is needed.

This is a beautiful sauce over when poured over a  luscious piece of beautifully cooked venison or my favourite quail… if you have guests for dinner or just for that special occasion.

Enjoy!

Juniper berries are used widely in European and Scandinavian cuisine they go especially well with wild birds and game.

My next recipe was given to me by my Swiss friend Marianne and it was a recipe which her mother used to make every single weekend for her father…A family tradition. I have copied Marianne’s recipe exactly as she gave it too me..no changes…

Marianne’s Recipe:

Surre Moche- Swiss-recipe- authentic

The beef marinating in the red wine

Tip: 1dl equals 100ml.

Sauerbraten ( Suure Moche) is popular in many regions of Switzerland, but the taste is always unique because it is marinated in the local wine. Those that do not have their own wine add vinegar to the marinade and bind the sauce with sour cream.
 
1kg (2,2 lbs) beef chuck, eg. shoulder, 1/2 celery root,1 leek, 2 carrots, 1 garlic clove, 1 clove, 6 juniper berries, 4 cardamom seeds, 4 coriander seeds, 12 peppercorns, thyme 1, Liter (1 gt) wine, 2dl (3/4 C) liquid instant gravy, 3 Tbs butter, 1 Tbs flour, salt, pepper, 2 Tbs sour cream, 1 piece dark bread (end piece)
 
Dice half of the vegetables and cut half of the herbs into fine strips. Bring to boil in 7 dl (2 3/4 C)wine. Place the meat in a deep bowl and pour over the hot marinade. Let stand in a cool place for 5 days. Be sure that the meat is always completely covered with wine.
After the 5 days have passed, remove the meat and pour out the marinade. Dab the meat dry with paper towelling. Sauté on all sides in 2 Tbs butter. Add the remaining chopped vegetables, herbs and bread. Let steam briefly, then pour in 3 dl (1 1/4 C) wine and simmer slowly for 2 hours. Add the dissolved instant gravy and reduce slightly. Knead the flour with the rest of the butter and stir into the sauce.
Season with salt and pepper and enhance with sour cream. Simmer over low heat for 15 minutes.
Serve with mashed potatoes.
That’s all for Fruity Fridays I hope you enjoyed the post if so please hit the share buttons…Thank you xxx

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Have a lovely day xxx

 

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26 thoughts on “Fruity Friday’s …The Juniper Berry.

  1. Pingback: Orienthailiving and Retired No One Told Me! Weekly Roundup…The Charade,Obesity and Beef.. | Retired? No one told me!

    1. Carol Post author

      Thank you, Sally for the reblog I hope you enjoy the dishes as much as we do…and can wait the 5 days while the beef soaks up that lovely red wine and spices…P.S I have also been sent a lovely recipe using lamb so watch this space..I have the berries just need to source some lamb 🙂 xxx

      Liked by 1 person

      Reply
      1. Carol Post author

        Not on the scale that others do and limited choice…I have just found an online one who delivers here which does have it so I am going to give them a try they also have cod loin which I haven’t had for years. xx

        Liked by 1 person

    1. Carol Post author

      You are very welcome…I love the flavour as well..someone sent me another recipe using lamb so once I have tried it I will post it…I hope hubby enjoys or can wait the mandatory 5 days while the Suure Moche marianades in the red wine 🙂 x

      Like

      Reply
    1. Carol Post author

      Not sure I have only used dried ones I have not come across fresh ones yet..I keep looking… I have been told fruity with a slight peppery taste. The ancient Romans used them as an alternative to black pepper. If I come across them I will let you know can you get fresh ones there??

      Liked by 1 person

      Reply
    1. Carol Post author

      Some are too bitter to eat but the common variety you can..There are about 40 different varieties . Anything you buy dried is ok if you have a bush check what variety you have before using..They have been used for thousands of years and more in Europe and Scandinavia.

      Liked by 1 person

      Reply
    1. Carol Post author

      I didnt until I moved here Teagan..My Swiss friend gave me my first recipe for Juniper berries and it went from there..never to old to learn..I am always learning something new…Hugs xxx

      Liked by 1 person

      Reply
      1. Carol Post author

        I buy job lots of fresh ginger when I run out in the garden and my glass is next to me and it does help…I also love it…Hugs xxx

        Liked by 1 person

  2. Pingback: Fruity Friday’s …The Juniper Berry. – The Militant Negro™

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