Its that time of year again, when the grass starts to turn green and we dye eggs, turn our beer green and celebrate the rebirth of the Earth from its winter slumber – Truly one of my favorite times of year!!
In the rotation of holidays, the March and Spring holidays just don’t seem to get enough of the limelight compared to the winter holidays — let’s face it, its really hard to top Christmas. But these days are equally as special if not more so! If you are celebrating from origins of your faith or just for the relief that winter is over, the celebration should still be grand! Large or small, the gathering of family and friends starts with food and builds from there… well if you are ready for something really splendid for your Spring celebrations, you will want to include this Pomegranate Port Wine Fig Sauce recipe in your menu! It’s an especially nice compliment to lamb, but will work divinely with what ever your meat of choice is.
Happy Passover, Easter, St Patrick’s Day, Vernal Equinox … ah heck, just Happy Spring!!! And happy eating!!
Sherea
Pomegranate Port Wine Fig Sauce
Servings: 4 to 5
Ingredients:
1 tsp fresh garlic, minced
1/4 tsp dried thyme
2 tbs shallots, minced
2 tbs unsalted butter
1.5 oz lamb stock by More Than Gourmet*** diluted with 2 cups hot water
1/4 cup MarXana Pomegranate Based Fig Port Reduction Sauce ***
- Melt butter in a small saucepan over medium heat. Add shallots and allow them to turn to a golden color then add garlic. Stir until the garlic just starts to turn a light tan color and add the thyme. Stir all the ingredients for a few seconds more to meld the flavors.
- Add the reconstituted lamb stock to the pan. Stir and scrape the bits pieces on the bottom of the pan with a wooden spoon and continue to cook until reduced to half. Add the pomegranate fig port reduction sauce and stir to incorporate all the flavors. Continue to cook for two minutes or until slightly thickened then remove form heat.
- Serve the finished sauce over sliced lamb or in a sauceboat to be added at the table. If you prefer a smoother sauces without the garlic and shallot pieces you can strain the sauce through a sieve before serving.
Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.
