Cherry Port Sauce Recipe • Incredibly Delicious! | Club Foody

 

Hello, my name is Frankie and I’m a “sauceholic”!
It’s insane… I love 💖 making sauces! Is it the fact that I’m French? Probably. As we know, French cuisine is well-known for its sauces. It’s an important part of its culinary identity. It brings richness and flavor to a wide variety of dishes.
 
Besides the famous 5 French Mother Sauces, there are many others like Aïoli (garlic sauce), Sauce Gribiche (hard-boiled egg yolks, cornichons, mustard), Sauce Vierge (diced tomatoes, olive oil, fresh herbs and lemon juice 🍋), Pistou (similar to Pesto), Sauce Périgourdine (truffle and white wine), etc.
 
I created a few on my own and that includes Cherry Port Sauce! It’s so amazing! With a few ingredients along with tawny Port and Bing Cherries, this condiment is perfect to spoon over beef 🐂, pork, lamb and chicken.
 
The recipe is pretty straightforward. Shallots and pressed garlic are sautéed in butter for just one minute ⏳ before adding Port, beef broth, granulated sugar and balsamic vinegar. Then comes the star of this sauce… Cherries!
 
Among all the cherry 🍒 varieties, my favorite is undeniably the Bing Cherry! The taste of these dark red, heart-shaped little guys is sweet with a touch of tartness. They’re juicy with a firm texture. Originating in Oregon, I can find them easily while they’re in season in British Columbia.
 
Before they disappear for an entire year, I make 👩‍🍳 my favorite recipes like Bing Cherry Pie, Cherries Jubilee, Canard aux Montmorency (technically Montmorency cherries should be used but I don’t… too sour), Black Cherry Ice Cream, and others as well as this Cherry Port Sauce!
 
Deliciously balanced, this tasty Cherry Port Sauce is another great one to add to your folder. From start to finish, it only takes 25 minutes and you’ve got yourself a gorgeous sauce to enhance your proteins 🐖🐓. Enjoy Bing Cherries with this condiment while they’re still around…
Bon Appétit! 🍽
 
Check out these other amazing sauce recipes… 😀
– Classic Mushroom Sauce
– Kansas City BBQ Sauce
– Marchand de Vin
– Fire Roasted Salsa
– Steak au Poivre (Steak with Peppercorn Sauce)
– Caribbean BBQ Sauce
– Soubise Sauce
– Ethiopian Red Pepper Sauce
– BBQ Sauce for Chicken
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cherry-port-sauce/

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Cucumber Tea Sandwiches Recipe • Elegant & Tasty! | Club Foody

 

Most of us entertain more during the summer months as the weather is warmer therefore enjoying ourselves outside plus taking or having extra time off. We do picnics with friends and family, have barbecues 🔥 and backyard parties, poolside soirées, garden parties, etc.
 
There are also other events and celebrations that take place as well during that time of year such as graduation parties, bridal or baby showers 👶, weddings, and so on. Either for big or small gatherings, you need great hors d’oeuvres for your guests…
 
Bouchées and canapés are both elegant and bite-sized, perfect to serve at any event. Bouchées are normally puff pastry shells filled with savory ingredients like Gougères, mini quiches, Crostini topped with Duxelles, cheese bites, or Vol-au-vent filled with a protein, cheese or mushrooms 🍄.
 
Canapés are pretty similar to bouchées but use a base like bread 🍞 or crackers as well as pastry. The French translation for “canapé” is “couch”. It refers to where people can “sit” on a couch like a topping on a piece of bread.
 
I think of sliders like Hot Browns or Shrimp, mini pizzas 🍕, smoked salmon on Raincoast Crisps, Spanakopita, Bruschetta, and even Gyoza. Another one that is also a delicious canapé to serve is Cucumber Tea Sandwiches!
 
This elegant bite-sized food is ideal for an afternoon event along with other similar items like Egg Salad Sandwiches, Scones with lemon 🍋 or Orange Curd, petit fours, Deviled Eggs, and Madeleines. They’re easy to prep and make such a beautiful presentation.
 
Our mother used to make us these Cucumber Tea Sandwiches when we were kids 👧👱‍♂️. Cut into small pieces with the crusts removed, they were perfect for us as we could eat them quick and go back outside to play. Hers wasn’t as elaborate as mine but nonetheless, they were delicious!
 
The ingredients I use to make the mixture are cream cheese, homemade mayonnaise, Miracle Whip, garlic powder, salt 🧂, pepper, fresh dill and fresh chives. The combination marries so well together plus the herbs give some freshness to the spread.
 
After being washed and patted dry, I use a mandoline when I slice the cuke 🥒. It makes thin slices evenly. I leave the skin on as it has great nutrients like beta-carotene and fiber. I prefer using white bread versus other kinds because it’s mild in flavor and won’t overpower the taste of the spread and cucumbers.
 
Let’s talk about the elephant 🐘 in the kitchen…
– Mayonnaise and Miracle Whip are similar but also different. While both are made with oil, eggs and acid (vinegar or lemon juice), mayonnaise is rich and tangy with a creamy texture.
– Miracle Whip has the same main ingredients as mayo (oil, eggs, acid) but there’s also water 💦 that goes in plus sugar and spices like mustard, paprika, and garlic. Its texture is lighter and thinner.
– When comparing the two, believe it or not, Mayonnaise has more calories and fat than Miracle Whip.
 
There are certain recipes that mayonnaise is the only option BUT (yes, there’s a BUT), when it’s feasible, adding Miracle Whip gives another layer of flavor. If you like mayo but want extra zip, don’t lift your nose 👃 at Miracle Whip!
 
Besides being super easy to make 👩‍🍳👨‍🍳, the mixture can be prepared ahead before your event. Simply cover it with plastic wrap and transfer to the fridge. You can also make the sandwiches, cover and chill until ready to serve – I prefer the first option.
 
There’s nothing written in stone. You can cut 🔪 the sandwiches at an angle crossway making 4 pieces each. Slicing them in thirds is also another option but you’ll end up with only 3 pieces. I like cutting them in the middle and again the other way, giving me 4 small pieces.
 
When serving these Cucumber Tea Sandwiches 🥪, calculate about 3 to 4 little pieces per person. Often served alongside other canapés and bouchées, this should be enough. Having said that, I still like making a little more so there’s enough for all my guests.
 
Light and easy to make, these elegant Cucumber Tea Sandwiches are a tasty canapé to serve at any event or Holiday 🎄. With a gorgeous spread topped with fresh sliced cucumber, these are cute little bites of freshness!
Bon Appétit! 🍽
 
Check out these other delicious party food recipes… 😀
– Crab Stuffed Mushrooms
– Grilled Jalapeño Poppers
– Korean Meatballs
– Baked Goat Cheese with Almonds
– Six Layer Chip Dip
– Clams Casino
– Stuffed Buns
– Brie en Croûte
– Crab Rangoon
and for even more hors d’oeuvre recipes 🍣, click on this link… Recipe Category • Hors d’Oeuvres/Antipasto, Canapés/Dips

For ingredient amounts, directions and much more, visit ➡ https://clubfoody.com/cucumber-tea-sandwiches/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Lining a Loaf Pan with Parchment Paper - Tips & Tricks | Club Foody

 

Parchment paper also known as baking paper is a valuable kitchen tool to have around. It’s very versatile. I use it when I cook my bacon 🥓 in the oven; I cover it so the fat doesn’t splash everywhere. I also line a baking sheet or a pan for my baked goods as well as when I cook fish en papillote.
 
In the last two years, I’ve been showing you a few ways to line different types of pans using this paper. I posted Parchment Paper Rounds for Cakes 🍰 as well as Lining a Square Pan. Here’s another one to know… Lining a Loaf Pan with Parchment Paper!
 
Besides eliminating the need for greasing pans 🧈, it also provides a barrier between baked goods and pans so nothing sticks. I don’t line my pans every time I bake… it depends on the recipe. As an example, when I make my Nutella Fudge, I want to make sure it comes out nicely squared without sticking.
 
Parchment paper is coated with silicone therefore it won’t stick to either the pan or baked goods 🍪. Although it does prevent from sticking, greasing the pan helps the paper to adhere. Also greasing the paper itself is a great insurance policy to ensure that your baked goods come out clean especially when they’re syrupy or very sticky like brownies or when I make my Peanut Butter & Jam Quick Bread.
 
My method of Lining a Loaf Pan with Parchment Paper is pretty straightforward. After placing the pan on a piece of parchment paper, big enough to cover the sides, I simply trace lines from the inside corner of the pan and cut them ✂.
 
From there, I fold the 3 panels on each side and then fold both of the longest sides over again, about a third of the way. I place the paper inside the pan, open it and push the folds to the ends. You might have to press down and play with it a little so it sits nicely.
 
This extra step of Lining a Loaf Pan with Parchment Paper is so worth it! The 2 minutes ⏳ it takes might help to avoid your baked goods from sticking to the pan plus with the overhangs, it facilitates easy removal by lifting it out. It’s a nice baking hack to know…
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Graham Cracker Crust
– Berries • How to Keep Them Longer
– Perfect Whipped Cream Every Time – How to
– Almond Meal • DIY
– Powdered Sugar – Make it, Don’t Buy it!
– Cranberry Simple Syrup
– Perfect Meringue
– Measuring Honey, Syrup or Molasses without Sticking
– Buttermilk from Scratch
– Homemade Sanding Sugar aka Sand Sugar
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Garlic Herb Butter Roasted Potatoes Recipe | Club Foody

 

Every time I post a “potato” recipe, I always mention how globally 🌍 popular this vegetable is – tomatoes and onions are also in the same league, followed by carrots, cabbage and cucumbers. These are the most consumed veggies in the world.
 
Back to the potatoes 🥔…
There are a few reasons why they’re among the top 10. First, they’re very affordable 💰 and can be found at any supermarket or food stand. Second, they’re versatile. Besides side dishes, they can be used for soups, casseroles, making Gnocchi, Lamb Leema or Bunny Chow, or as a snack like chips or bonbons. Third, they’re satisfying and lastly, they’re contain vitamins and minerals.
 
With almost 2 dozen potato recipes on the website, here’s another one to add… my Garlic Herb Butter Roasted Potatoes! Using my Garlic Herb Butter 🧈 recipe, these spuds are extremely delicious and perfect to pair with many proteins.
 
This recipe is fairly easy. I combine my melted Garlic Herb Butter with a couple pressed garlic cloves 🧄. Although the butter is very garlicky, I still add more to intensify the flavor. Then the oil, hot paprika and freshly ground “mixed peppercorns” are added then stirred to blend.
 
The butter mixture is poured over the potatoes. I like using baby potatoes, preferably the mixed ones. I wash and scrub them well, leaving the skin on. Did you know that the skins have more nutrients 💚 than the flesh itself? There’s vitamin C, B9, plus potassium, fiber and antioxidants.
 
After everything is nicely stirred to coat, the potato mixture is transferred to the oven for 20 minutes ⏰. When the time is up, they’re flipped and returned for another 20 minutes or until tender and golden brown.
 
To make these Garlic Herb Butter Roasted Potatoes crispy on the outside, the broiler is turned on “Low”. I, once, put them under “High” by accident and thank goodness, I caught them in time otherwise they would be burned 🧯. Nonetheless, even if they’re on “Low”, keep an eye on them.
 
Besides my Duck Fat Roasted Potatoes, Greek Lemon Rosemary Potatoes and Tex-Mex Potatoes, these Garlic Herb Butter Roasted Potatoes are always a crowd pleaser! It’s a delicious side dish that compliments many proteins 🥩🐓…
Bon Appétit! 🍽
 
Check out these other amazing side dish recipes… 😀
– Smoky Bacon Creamed Corn
– Sambal Green Beans
– Veggie Orzo Risotto
– Tomates à la Provençale (Tomatoes Provencal)
– Vegetable Tian
– Lemon Couscous
– Carrot & Rutabaga Mash
– Quick & Easy Bok Choy
– Aloo Gobi
and for even more side dish recipes 🍟, click on this link… Recipe Category • Side Dishes & Vegetables

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/garlic-herb-butter-roasted-potatoes/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Coffee Cocoa Pork Tenderloin Recipe • Super Tasty! | Club Foody

 

As we move towards the summer and the weather gets warmer 🌞, the last thing we want to do is to spend too much time in the kitchen prepping and cooking. Whenever I can, I make most of my meals on the barbecue. I avoid heating up the kitchen during the warmer months of the year.
 
I have a lot of BBQ recipes on the website and they just keep coming. When it comes to proteins, any kind of meat can be grilled on the barbecue. It can range from venison, to sausages, steak, chicken, fish 🐟, and so on.
 
Another popular one is pork 🐖. It can be nice Honey Mustard Pork Loin Chops, Kansas City Style or Canadian Smoky Pork Ribs, Greek Ouzo Pork Kebabs, Hot Italian Sausage, Creole Shrimp & Andouille Skewers, and more including this featured one… Coffee Cocoa Pork Tenderloin!
 
This recipe is amazing! Insanely easy to make, this delicious pork is certainly a must try! It takes 5 minutes ⏳ to prep and around 25 minutes to cook on the barbecue, depending on the size of the tenderloin. It’s a tasty way to enjoy this cut of meat.
 
What makes this recipe so flavorful is obviously the rub. I posted my Coffee Cocoa Rub last year but have been using it for years. The mixture is so lovely and it enhances many proteins. Tracy 👨‍🦱, a friend of ours, uses it on his venison roast and then cooks it slowly on the pellet grill… so yummy!
 
After removing the silver skin 🔪 and patting it dry, the meat is lightly brushed with canola oil although any other flavorless oil will do as long as their smoke points are high like avocado, safflower, grapeseed, peanut oil, and sunflower.
 
From there, the rub is generously applied on the tenderloin. Don’t be afraid to use your clean hands 🖐… it does a better job. When it’s entirely coated, I like to let it rest for 20 minutes. If it’s cold, bring the meat to room temperature so it cooks evenly.
 
The BBQ temperature is brought between 350ºF to 400ºF, leaving one burner off. Then the well-coated Coffee Cocoa Pork Tenderloin is placed on direct heat 🔥 and grilled for 7 minutes per side with the lid closed.
 
When time is up, it’s moved onto the cold burner and cooked on indirect heat until the internal temperature reads 140ºF. It can take anywhere from 8 to 12 minutes ⏰ depending on the size of the tenderloin.
 
When it reaches its internal temperature, it’s transferred to a cutting board, covered loosely with foil and rested for 10 minutes before slicing, giving time for the juices to redistribute for more tender and succulent results 😋.
 
This lovely Coffee Cocoa Pork Tenderloin is perfect to try 👩‍🍳👨‍🍳 during BBQ season! It’s uncomplicated and a delicious way to enjoy this cut of meat without heating up the kitchen. A great sauce that compliments this recipe is my Red Wine Cream Sauce coming next month so stay tuned…
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Hawaiian Teriyaki Shrimp Kebabs
– Beer Can Chicken
– Bison Burgers with Bourbon Onion Jam
– Elotes • Grilled Mexican Street Corn
– Shrimp Sliders
– Rotisserie Chicken
– Grilled Jalapeño Poppers
– Blackened Grilled Fish
– Turkish Kebabs
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/coffee-cocoa-pork-tenderloin/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube