Juniper Berries
19 recipes found
Great South Bay Duck Ragù
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan. He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind. It was food of deep intensity and flavor, and it led to crazy, vivid dreams. Made with farmed duck amped up with anchovies, juniper, and vinegar it becomes a dish of domestic heritage, though with a feral streak, absolutely delicious.
Salt-Baked Snapper with Ice Wine Nage
Roast Pheasant In a Clay Pot
Braised Radicchio With Juniper Berries
Root Beer Semifreddo
The list of ways to put root beer to use is fairly brief. A root beer float or granita are obvious options, as is making a Cuba libre (cola, rum and ice) with root beer instead. Root beer can also be used as the basis for a barbecue marinade, best made by first reducing and concentrating the drink. I took bits of some of these applications to make a frozen dessert, a semifreddo that’s got root beer every which way. The root beer is reduced and infused with spices, then used to make a custard and mixed with whipped cream and egg whites. There is also some birch or maple syrup to enhance the texture as well as the flavor, and rum to spike the sauce of apricots poached in — you guessed it — root beer.
José’s Gin and Tonic
Brine-Cured Pork Chops
Juniper and Tonic
Juniper-Flavored Gravlax
Chilled 'Gin' Custards
Juniper-and-Beer-Braised Short Ribs
Choucroute Garnie (Garnished Sauerkraut)
Skirt Steak With Juniper, Thyme And Garlic
Lingonberry Relish
Leslie Revsin's Braised Quail With Juniper, Bayberry And Pomegranates
Smoked Ricotta
At Quince in San Francisco, Michael Tusk, the chef, smokes fresh ricotta over fruitwood and spices until it's lightly browned and crumbly. If you have a stove-top smoker, this is the time to use it, but you can improvise using a wok, a round baking rack and a vegetable steamer. (Fruitwood chips are available at barbecuewood.com.)
Spice-Crusted Venison Medallions With Juniper Sauce
Provencal Spice Rub
This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.