sylph's Savvy Sauces

I was looking for things to do with a package of fillo dough, and went to the website of the manufacturer, Athens Foods. What I mostly found were recipes a little beyond my time and needs just now, yet I thought these sauces sounded great, and they could be used in a variety of dishes. If you try any of them, be sure to share what you thought of the process and end results in the comments field.

--the sylph

for a duck or pork dish:

BLUEBERRY SAUCE

1 cup fresh or frozen blueberries
3/4 cup dry red wine
3/4 cup water
1/4 cup sugar
1/8 teaspoon crushed rosemary
2 tablespoons heavy cream
1 tablespoon corn starch
2 tablespoons cold butter, cubed

In small saucepan, combine blueberries, wine, water, sugar and rosemary, Bring to a boil, reduce heat and simmer for 7 minutes. In small bowl stir cream and corn starch together until smooth. Purée and strain blueberry sauce, add cream mixture, bring to a simmer. Reduce heat to low and stir in butter until incorporated into sauce. Do not allow sauce to simmer after butter is added.


for smoked chicken:

ROASTED GARLIC CREAM

12 unpeeled cloves garlic
1 quart heavy cream
Salt and pepper to taste

Place garlic on ungreased cookie sheet and roast in preheated 400ºF oven for 15 to 20 minutes or until golden brown and soft. Peel and mash garlic. Add cream to saucepan with mashed garlic and simmer until reduced to 2 cups. Season with salt and pepper.


for a roast lamb salad--a roast leg of lamb is cut into strips and seasoned with garlic, thyme, and black pepper. You can toss it with this dressing and top mixed greens with it.

KONA COFFEE VINAIGRETTE

1/2 cup ground Kona coffee beans (or other robust coffee beans)
1/2 cup champagne vinegar (or white wine vinegar)
1 1/2 tablespoons Dijon mustard
1 clove minced garlic
1 egg
1 cup walnut oil
1 tablespoon lemon juice
Salt and pepper to taste

In small saucepan, bring coffee and vinegar to a simmer. Remove from heat and let stand for 2 hours at room temperature. Strain through coffee filter. Pour coffee-flavored vinegar into food processor and add mustard, garlic and egg. Process 3 to 4 minutes. Slowly pour oil into running food processor. Season with lemon juice, salt and pepper. Leftover vinaigrette can be used as a delicious and different salad dressing.