Best 3 Sheryl Crows Sherry Vinegar Gastrique Recipes

Indulge your taste buds with a culinary journey into the world of gastriques, a versatile and flavorful sauce that adds a touch of sophistication to any dish. Gastriques are made by reducing vinegar, sugar, and sometimes herbs or spices, resulting in a thick, glossy sauce that can elevate the flavors of meat, fish, vegetables, and even desserts. In this article, we present a collection of tantalizing gastrique recipes that showcase the diverse applications of this culinary gem. From the classic sherry vinegar gastrique, perfect for glazing roasted chicken or grilled salmon, to the luscious balsamic gastrique, ideal for drizzling over fresh berries or ice cream, these recipes offer a range of flavors to suit every palate. Explore the vibrant world of gastriques and discover how this simple yet elegant sauce can transform your culinary creations.

Here are our top 3 tried and tested recipes!

SHERYL CROW'S SHERRY VINEGAR GASTRIQUE

Sheryl Crow's Sherry Vinegar Gastrique image

Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.

Provided by Sharon123

Categories Sauces

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

1 cup sherry wine vinegar
1/3 cup sugar
1/4 teaspoon kosher salt
2 -3 sprigs fresh thyme
2 -3 fresh sage leaves
1 bay leaf
1/2 sprig fresh rosemary
1/2 teaspoon black peppercorns

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!

PESCADO A LA BILBAíNA (SEARED FISH W/ SHERRY VINEGAR)

Pescado a La Bilbaína (Seared Fish W/ Sherry Vinegar) image

A dish from Bilbao, Spain. Garlic and chiles are sizzled in olive oil which is sprinkled over the mild white fish of your choice, along with sherry vinegar. This recipe is from the San Francisco Chronicle, 1/10/07. I haven't yet tried it.

Provided by Whats Cooking

Categories Tilapia

Time 17m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 (6 ounce) white fish fillets, with skin on (two 6 ounce filets of Tai snapper or other mild fish)
kosher salt
2 teaspoons extra virgin olive oil
2 1/2 tablespoons extra virgin olive oil
3 large garlic cloves, sliced
1 small dried red chili, seeds removed, broken into small pieces
2 teaspoons sherry wine vinegar
2 teaspoons minced Italian parsley

Steps:

Sprinkle a generous amount of kosher salt on both sides of the fish filets.
Heat skillet over medium-high heat. Add 2 teaspoons of olive oil and spread it across the entire skillet. When it's hot, add the fillets with the skin side down.
Reduce heat to medium-low and cook fish until it turns from opaque to white (approximately 8-10 minutes for most fillets). You may cover the skillet to complete the cooking process if you need to.
When the fish flesh has mostly turned white, pour 2 1/2 tablespoons of olive oil into a small saucepan along with the chile pieces and sliced garlic. Heat on medium-low until the garlic begins to sizzle and become golden in color. Do not let the garlic brown.
Transfer the fish fillets carefully to two dinner plates using a spatula. Immediately splash each fillet with 1 teaspoon of sherry vinegar. Then spoon the hot oil/garlic/chile mixture over each piece of fish.
Garnish with minced parsley and serve.

Nutrition Facts : Calories 359.8, Fat 23.8, SaturatedFat 3.4, Cholesterol 114.9, Sodium 127.3, Carbohydrate 3.6, Fiber 0.5, Sugar 1.1, Protein 32.1

VEAL CHOPS WITH SHERRY GASTRIQUE AND ROASTED PEPERONATA

Veal Chops with Sherry Gastrique and Roasted Peperonata image

A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.

Provided by Selma Brown Morrow

Categories Garlic Roast Hanukkah Quick & Easy Dinner Raisin Veal Bell Pepper Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

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).

Tips:

Use a heavy saucepan to prevent the gastrique from scorching.
Stir the gastrique constantly to prevent it from sticking to the bottom of the pan.
Reduce the gastrique until it has thickened and coats the back of a spoon.
Store the gastrique in a jar or bottle in the refrigerator for up to 2 weeks.
Use the gastrique as a glaze for roasted vegetables, chicken, or fish.
Add the gastrique to sauces, soups, or stews for a pop of flavor.
Drizzle the gastrique over fresh fruit or berries for a delicious dessert.

Conclusion:

Sherry vinegar gastrique is a versatile and flavorful condiment that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. Whether you are using it as a glaze, sauce, or marinade, sherry vinegar gastrique is sure to add a touch of elegance to your next meal.