Blackberry Compote:
Ingredients:
Fresh Blackberries
Meyer Lemon
Toasted Slivered or Sliced Almonds
Champagne or Similar Sparkling White Wine
Light Brown Sugar
Cinnamon
Salt
Pepper
Butter
Heat a sauteé pan to medium heat (the size should allow the blackberries/almonds to be a tight, single layer in the pan)
Add blackberries and almonds, Stir for 1-2 minutes until blackberries begin to soften slightly.
Begin to add brown sugar in small increments so that it can disperse evenly, continue to stir gently.
At the same time as the brown sugar is being added, squeeze in the juice of meyer lemon as to coat the berries in the pan and add zest to taste.
Continue adding brown sugar as well as a pinch of salt, pepper, and cinnamon.
After about 5-7minutes of sauteeing (the Blackberries should be even softer but still retain their shape) add Champagne to fill the sauteé pan about 1/2 way up the blackberry mixture, and stir occasionally.
Once the liquid in the pan has absorbed/evaporated, serve onto plate or let cool and serve after.
If completed properly, this garnish should have a gelatin like consistency with the blackberries remaining in tact and retaining their shape. The flavor should initially be of sweet/jammy blackberries that gives way to a zesty acidity of the meyer lemon and lingers with the toasty freshness of the champagne.
I used this dish as a substitute for cranberry sauce but if a big bodied red wine was used instead of champagne this could work wonderfully with lamb dishes. Bon Apetit.
Sauteéd Green Beans with Shallots and Pancetta
Ingredients:
1 lb Green Beans (French "Haricots Verts" varietal are best but any will work)
3 oz Pancetta
1-2 Heads of Shallots
2-3 cloves garlic
1/4 tbs Butter
2 tbs extra virgin olive oil
Salt
Pepper
Prep:
De-stem green beans
Dice Pancetta
Slice Shallots
Mince Garlic
Cooking:
Add butter and olive oil to sauteé pan on low heat
Add beans, shallots, salt and pepper to taste and stir together
Cover pan and stir occasionally for 10 minutes
Stir in pancetta and recover (stirring occasionally still)
After another 10 minutes or so add garlic and stir frequently (in uncovered pan) for 5 minutes.
The dish is ready when the beans are slightly browned on the outside, tender but still retain a bit of crunch. The pancetta should be nicely sauteed but not crispy and shallots carmelized.
Remove from pan and serve.
This is one of both my and my families favorite dishes. It's easy to make and delicious with any type of food at any time of the year. Enjoy.
