Recipes tagged with « Seasonal »
Fruity Sea Buckthorn Chutney
A vibrant chutney combining apples, nectarines, and sea buckthorn berries cooked with pearl onions, cider vinegar, and warming spices. Sweet-tart balance with a subtle kick from cayenne and clove. Textured with diced celery and bell pepper, thickened into a glossy, syrupy finish. Can be refrigerated short-term or preserved by freezing or water-bath canning for long storage.
Veal Roast with Peppers and Sage
A roasted veal loin with vibrant peppers, fresh sage, and tangy lemon. Uses oregano instead of sage for herbal depth and adds smoked paprika for a subtle smoky warmth. Lemon zest brightens the oil-seared meat, while reduced chicken stock sauce balances acidity. Peppers and shallots caramelize slowly. Cherry tomatoes burst juice near the end. Adjust roast timing by feel not clock for consistent pink interior. Pan sauce strained to avoid grit. Allergen free without dairy, nuts or eggs, suitable for delicate diets.
Stuffed Zucchini Blossoms
Zucchini flowers filled with a medley of summer vegetables, simmered cream reduced to balance richness. Aromatic herbs—rosemary swapped for thyme, parsley for basil—brighten layers. White wine swapped for dry vermouth adds subtle depth. Slow sauté brings out natural sweetness in carrots and celery; bell pepper replaced by diced yellow squash for gentle flavor twist. Finished gently braised in a light vegetable broth. Techniques focus on tight folding of fragile petals, reducing risk of tearing. A simple dish packing vegetable essence, creamy texture, fresh herbs. No gluten, no nuts, no eggs. Timing tricks anchored on visual cues: butter bubbling low, cream thickening till silk, broth simmer whisper before oven drop.
Roast Lamb Leg with Buckwheat Honey and Golden Carrots
Roasted lamb leg, glazed with buckwheat honey and balsamic, slow-cooked till just rare then rested to medium. Served on carrots and whole garlic cloves, with a honey-enriched chicken stock sauce thickened with roux. Substituted yellow carrots with heirloom multicolored for flavor depth. Added a touch of smoked paprika for subtle warmth. Carrots and garlic caramelize beneath meat, infusing layers. Sauce balanced sweet, savory, and tangy, with reduction key. Timing flexible, rely on visual and tactile cues. Resting crucial to keep juices intact. A side of creamy parm polenta recommended.