New recipes

Best Gastrique Recipes

Best Gastrique Recipes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Chef Stephanie Izard served this delicous, creamy soup at the 2011 CMT Artists of the Year dinner that she had the pleasure of catering. The menu for the event was created by her and inspired by the artists' — Kenny Chesney, Lady Antebellum, Taylor Swift, and others — favorite foods and flavors from the South. This soup in particular was one of Taylor Swift's favorites.


Best Gastrique Recipes - Recipes

Use this basic gastrique recipe to create a special sauce, using seasonings that go with the fruit and the protein. For example:

  • An apple gastrique made with apple cider vinegar and Calvados (apple brandy) is a winner with fatty foods such as duck and foie gras. Season with 1/2 teaspoon cinnamon, 1/2 teaspoon allspice and a pinch of cayenne pepper.
  • A cherry gastrique seasoned with cinnamon and balsamic vinegar should be paired with lamb or duck.
  • Strawberry and balsamic gastrique takes a classic pairing into a sauce for pork or poultry (try chicken breasts stuffed with goat cheese).
  • A dried cranberry or dried cherry gastrique produces a more intense flavor than fresh fruit, and goes well with venison (use red wine vinegar and port).
  • An orange gastrique is delicious with white-flesh fish and poultry.
  • Try a peach and ginger gastrique with pork or poultry.
  • A mango gastrique is excellent with pork, poultry or seafood. Spice it up with some fresh chiles.

Use your favorite spices&mdashif you like cardamom in your recipes, add it to your gastrique.

Basic Gastrique Recipe


  • 2 cups fruit (berries or larger fruit peeled and cut into 1/2-inch pieces)
    You can substitute a quality fruit juice (no sugar added) for the fruit, or squeeze
    the fresh fruit into juice.
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 or 3 tablespoons sugar (depending on the sweetness of the fruit&mdashuse less if you can)
  • 3 tablespoons wine, cider, brandy or port
    Match to the fruit and the protein&mdashsave the brandy and port for heavier fruits,
    pork, red meat and duck.
  • 3 tablespoons champagne vinegar, wine vinegar or balsamic vinegar
    Match vinegar to the fruit&mdashdelicate fruits should be paired with a white wine
    vinegar. See the types of vinegar.
  • 1/2 teaspoon of optional spice
    For example, star anise with orange, allspice with peaches, mango with jalapeño, etc.
  • Pinch of salt


  1. Combine ingredients in a small sauce pan bring to a boil over medium-high heat.
  2. Reduce heat to low and simmer until fruit is tender (10 - 20 minutes, depending on fruit).
  3. Pour mixture into a food processor or blender and purée. If a berry gastrique, first strain to remove seeds.
  4. Taste you can adjust the flavor by adding a bit more sugar or vinegar.

© Copyright 2005-2021 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.

What The Hell Is A Gastrique?

The best thing about learning how to make a gastrique is that it’s extremely easy for the clueless chef to do. It makes a simple dish look like it just came across the kitchen line of a four-star restaurant. Easy to pull off and automatically classy, this basic sauce is the true definition of “dress to impress.”

In a nutshell, a basic gastrique is a reduction of vinegar and sugar that can be infused with just about anything you’d like — from liquor and alliums (garlic, onions, shallots) to any fresh (or not-so-fresh) fruits you have on hand. It’s meant to bring out the assertive flavors and saltiness of meat, and look good while doing it.

When I’m looking to dress up a relatively simple dish in which the ingredients really speak for themselves, like pork tenderloin, a nice steak or duck breast, my go-to gastriques at Los Angeles restaurant Cafe Del Rey are brandy and blueberry.

The steps are pretty much foolproof: in a sauce pot, combine vinegar, sugar, and whatever single ingredient you choose, and let it reduce over a low flame until it’s about half of the original volume. At that point, it should nicely coat the back of a spoon — just dip and swirl to test it out.

Both of these variations — and really any version — can be used with countless other proteins like poultry and fish. What you ultimately get is a marriage of two strong flavor profiles, sweet and sour, just not too sweet.

Now if you’re a real food adventurer, have fun with the process and make a gastrique suited for sweet dishes like French toast and ice cream. Add a little more sugar to your sauce pan and balance out that vinegary tang — I recommend using the blueberry recipe to start. The amount of extra sugar is really up to you, to reach the point where you feel the mixture is sweet enough for your taste. To each his own, which is really and ultimately the whole point of cooking.

Take a recipe and use it as an outline for your own interpretation. The point of cooking is to have fun and explore your inner chef even if it means throwing out a few batches of blueberry goop before getting the reduction just right. Run with your own variation. Hopefully with these recipes in hand, you’ll be able to excite your own dinner guests (and breakfast guests, for that matter).

Recipe Summary

  • 2 dried pasilla chiles
  • 3 dried chipotle chiles
  • 1/4 cup sugar
  • 1 tablespoon water
  • 2 garlic cloves, minced
  • 1/4 cup plus 1 tablespoon fresh orange juice
  • 2 tablespoons Champagne vinegar

Preheat oven to 300 degrees. Bake chiles until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed, and break into small pieces.

Combine sugar and water in a small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it will result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.

Remove from heat, and stir in chiles. Stir in orange juice and vinegar, set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.

If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

Scallops with Blood Orange Gastrique

Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice boil until mixture begins to thicken, about 5 minutes. Add broth boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD Can be made 3 days ahead. Cover chill. Rewarm over medium heat.

Scallops and brussels sprouts

Step 2

Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil toss to coat. Season salad with coarse salt and pepper.

Step 3

Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side.

Step 4

Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.

Our 11 Best Collard Greens Recipes Because They’re Not Just A Southern Side Dish

Todd Coleman

Collard greens braised with ham hock and doused with vinegar and hot sauce is such a popular Southern American dish that people often think the vegetable and the dish are the same thing. But to associate the bitter greens solely with the soul food staple is to ignore everything else the vegetable can do. In some households, children grow up eating collard greens on New Year’s Day to symbolize wealth in the new year, and in other homes, collard greens are a year-round delicacy served in soups, salads, or by themselves, seasoned in skillets. Whether you’re looking to try a new leafy green on your sandwich or sauté this vegetable as a side dish, our best collard greens recipes have you covered.

Braised Collard Greens with Pickled Trotters

While you can use store-bought trotters in this dish, we pickled our own, which add a similar kick of acidity and deep hammy flavor. Get the recipe for Braised Collard Greens with Pickled Trotters »

“Creamed”Collard Greens with Peanut Butter and Chile

Greens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. Get the recipe for “Creamed”Collard Greens with Peanut Butter and Chile »

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Grilled Greens and Leek Tops with Chile-Garlic Sauce

When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »

Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)

Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)

Softshell Crab Sandwich with Collard Slaw

A crisp collard slaw and tangy tartar and cocktail sauces top pan-fried softshell crabs in this classic sandwich. Get the recipe for Softshell Crab Sandwich with Collard Slaw »

Shredded Collard Green Salad With Roasted Sweet Potatoes

Shredded Collard Green Salad With Roasted Sweet Potatoes

Sautéed Collard Greens with Six-Hour Caramelized Onions

Rich, sweet caramelized onions are swirled into this simple side dish, giving the sautéed greens an umami-like bittersweet flavor. Get the recipe for Sautéed Collard Greens with Six-Hour Caramelized Onions »

Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fuba)

Cornmeal thickens the broth in this comforting soup from the state of Minas Gerais in Brazil.

Pepper Pot

Colonial Philadelphia, with its busy waterfront, was well influenced by trade from points south. Among the most famous Caribbean culinary imports was pepper pot. The rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of “pepper pot, smoking hot!” Today, at City Tavern, a colonial-style saloon, this version is served. Get the recipe for Pepper Pot »

Top 10 Aronia Berry Recipes

Aronia berry or chokeberry is becoming more and more popular due to its extraordinary health benefits. These small, dark berries are an excellent source of antioxidants and vitamin C. In fact, they have the highest concentration of antioxidants present in any fruit.

Studies have shown that Aronia berries improve blood circulation, make blood vessels stronger, and reduce heart disease risk. Aronia berries, just like cranberries, are very effective in the treatment of urinary tract infections, but they are actually 5-10 times more effective than cranberries.

Aronia recipes also help remove toxic substances from the body, so next time, you might want to include them in your detox meal plan. Due to its long list of health benefits, Aronia berry well deserves to be labeled a superfood.

Let’s see how you can incorporate these super healthy berries into tasty Aronia Recipes!

1. Gluten & Sugar-Free Aronia Muffins

Who doesn’t love starting the day with a delicious muffin and a cup of coffee? With this gluten, wheat, and sugar-free muffins, you can have a perfectly satisfying treat without feeling guilty. The Aronia berries make the muffins rich in antioxidants, giving a slightly sour and deliciously juicy flavor.

2. Fermented Aronia Berry Relish with Fried Kasseri Cheese

It’s hard to go wrong pairing ripe fruit with cheese! This beautiful recipe explains how to make a homemade relish using Aronia berries, sauerkraut juice, orange zest, maple syrup, and ginger. Once it is done, the relish has to stay at room temperature for 3-5 days, and after that, you can use it, pairing with a lovely grilled cheese.

3. Aronia Cheesecake Popsicle

Popsicles are not only for kids we all love them on hot summer days. To prepare these healthy, homemade popsicles, you will need Greek yogurt, honey, and of course, Aronia berries. In a zip-top freezer bag, they keep in the freezer for up to one month. If you find Aronia berries at the farmer’s market when they are in season, buy a bigger batch of them as they freeze well for later use. They become sweeter naturally after freezing!

4. Aronia Berry Salad with Squash and Brussels Sprouts

Aronia berries make a great base for a gastrique, which is a sweet-and-sour sauce. You will have to cook the berries with apple cider vinegar, sugar, cinnamon, and orange zest. This gastrique will keep for a few weeks, and you can use it to complement many dishes. Try this beautiful Aronia berry salad with blanched squash and Brussels sprouts.

5. Aronia Berry Pie

As we mentioned earlier, Aronia berries freeze well, and one of the best things about them is that they do get sweeter after freezing. They are very tart but delicious when sweetened. Try this healthy pie with frozen Aronia berries, maple syrup, and honey. It’s simple and quick to prepare. Make sure to refrigerate overnight it will make the filling set up nicely.

6. Aronia Berry Butter Swirls

Butter swirls are delicious and so satisfying! Why not try Aronia berries? This could be an easy way to convince the kids to eat the tart Aronia berries. Wrapped in warm, sweet, and slightly crispy dough, they will love it! Dust with powder sugar and serve with a glass of milk or coffee.

7. Gluten-free, Vegan Aronia Berry Crumble Bars

This one is a simple and quick recipe to use Aronia berries. You can’t go wrong with berries sandwiched in a crumble bar! These Aronia crumble bars are gluten-free and vegan. You will need oat and rice flour for the crust and the filling Aronia berries and apples. The apples neutralize the taste of the berries mixed with muscovado sugar maple syrup.

8. Aronia Recipes – The Berry Jam

This fantastic Aronia Berry Jam recipe combines berries with apples, spiced with cinnamon, vanilla, and honey. Aronia berry contains plenty of pectins, so the jam gels easily. Nothing is better than spreading your very own homemade jam on a slice of rustic bread as a snack in the morning!

9. Aronia, Acai, and Blueberry Anti-Aging Smoothie

Aronia berry, acai berry, and blueberry have many things in common. They are all packed with antioxidants and other phytonutrients. With this smoothie, you can nourish and rejuvenate your whole body. This recipe uses acai berry powder and Aronia powder, but you can use fresh berries if you have some at hand. Avocados, coconut water, raw cacao powder, argan oil are all featured in this super healthy smoothie!

10. Aronia Berry Oatmeal Cookies

Aronia berries look very similar to blueberries, and generally said, any recipe containing blueberries can be made with Aronia berries as well. We all just love berries in muffins, cakes, or cookies, so here is a tasty oatmeal cookie recipe featuring the new superfood, Aronia berries.


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 651

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Scallops with Apple Gastrique

Apples appeared in every course at chef Leo Bushey&rsquos Connecticut Apple Harvest Dinner at the Beard House, including this perfectly balanced sea scallop dish.


  • 2 quarts apple cider
  • 2 medium golden beets, washed, peeled, and cut into 1/2-inch pieces
  • 2 medium red beets, washed, peeled, and cut into 1/2-inch pieces
  • 2 medium Yukon Gold potatoes, washed, peeled, and cut into 1/2-inch pieces
  • 1/4 cup canola oil
  • 1 pint Brussels sprouts, washed and trimmed
  • 16 to 24 dry sea scallops
  • Salt and pepper, to taste


Bring cider to a quick boil and then to a very slow simmer. Reduce until it becomes syrupy. While still warm, strain through a coffee filter. Allow to cool.

Preheat the oven to 350ºF. Spread the golden and red beets and potatoes on a sheet pan and toss with 2 tablespoons of the canola oil to coat. Roast until almost tender, 20 to 30 minutes. Add the Brussels sprouts and roast for 10 more minutes, until potatoes and beets are tender and Brussels sprouts are still a little crunchy.

Heat the remaining 2 tablespoons of canola oil in a large skillet over high heat. Season scallops with salt and pepper on both sides. Place in the pan and sear the scallops until golden brown, about 1 to 2 minutes on each side. (Don&rsquot move the scallops once they are placed in the pan or they will not form a nice crust.)

To serve, place the potatoes and Brussels sprouts in the center of the plate, top with 4 scallops, and spoon the cider gastrique around.

Pork Tenderloin with Apple Gastrique

I’ve been trying my hand in the private chef world lately, which is completely different than working in the kitchen.

First of all, your food is yours, you can’t blame any mistakes on the prep cooks or other chefs, if you mess up it is purely your fault. So there is more pressure, at least in my opinion.

I thrive on that pressure, though.

Do you any of you guys have something similar that you do that gives you adrenaline and makes you feel supremely proud afterwards?

So at the beginning of the blog, I made this pork tenderloin and I really loved it, but I knew it needed more, it needed to be better.

So I have been experimenting at home and came up with one of the most perfect recipes that I have ever had.

It was so perfect in fact that I used it as the main course of last night’s meal.

First of all, let’s talk about apple and pork.

Why do these two items go so well together?

I actually did a little research on this. In the early 1000s, they used to allow pigs to graze in apple orchards to ‘sweeten’ the meat. How interesting is that?

When cooking with apples, make sure that you use something with lots of flavor, not a Red Delicious. You won’t get that flavor that you’re really looking for.

I like to use Granny Smith, because not only is it sweet, but has a little bit of sour. You need that sour to really balance your dish.

Pork is naturally sweet, so you wouldn’t want to pair it with a Gala apple, you would want that sour from the Granny Apple to tame down the sweetness, so this is a match made in heaven.

The recipe that I came up with paired these two beautiful flavors and added a little bit of herbs to really get that pallet going.

Have you ever had a gastrique?

The best way for me to describe this sauce is that it is a vinegar-y, caramel type sauce.

I made an apple gastrique to go with the pork tenderloin, which takes a little more time, so if you're pressed you can definitely take this out, but let me tell you, it is delicious!

Watch the video: Ξέρατε ότι έχετε 15 κιλά τοξίνες στο έντερο; Πως θα τα αποβάλλετε; (June 2022).


  1. Gyes

    On mine the theme is rather interesting. I suggest all to take part in discussion more actively.

  2. Kazrahn

    I apologise, but, in my opinion, you commit an error. Let's discuss it. Write to me in PM, we will communicate.

  3. Paco

    That funny announcement

  4. Tegis

    Absolutely with you it agree. In it something is and it is excellent idea. It is ready to support you.

  5. Aviv

    It's just incomparably topic

  6. Gowyn

    I apologize for interfering, but could you please give a little more information.

  7. Vushura

    I apologise, but it does not approach me. Perhaps there are still variants?

  8. Elson

    I apologise, but it does not approach me. Perhaps there are still variants?

Write a message