Chef
Jeffrey Freburg from Kuleto’s Italian Restaurant in
San Francisco uses garnet red Traverse City cherries to
make a fresh summer cherry sauce. Freburg matches the sweet,
syrupy condiment on his Roast Duck with Braised Cabbage
and Black Pepper Polenta. "Sun-dried cherries are also
a perfect option for this recipe during the winter months,"
advises Freburg.
Ingredients:
2
shallots, sliced
3 cups pinot noir
3 cups port
1/2 cup fresh cherries
2 sprigs tarragon
1 quart chicken stock
1/2 stick butter
Caramelize the shallots, add red wine and port, and reduce
by half. Add stock and reduce by half again. Add tarragon
and cherries. Puree while adding the butter slowly. Strain
and check for seasoning.
Kuleto’s Italian Restaurant
221 Powell Street
San Francisco, CA 94102
(415) 397-7720
