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Archive for July 19th, 2010

 

There is something really satisfying about roasted potatoes; smothering them with a delicious gravy only heightens the experience.  I was cruising Trader Joe’s the other day and had already plucked some beautiful organic red potatoes and placed them in my basket, when the juice aisle caught my attention.  I knew right away when I saw the black cherry juice that it would be a winner.   I wanted to make a light summertime gravy that would be both sweet and savory and, to my mind,  the deep ruby color would look gorgeous spilling all over the smashed red potatoes.  I love eating with my eyes before I ever indulge my taste buds;  turns out, it was delicious to all senses involved. 

 

Black Cherry and Caramelized Onion Gravy

Ingredients:

2 large onions, sliced thinly

1 cup frozen pearl onions

2 cloves garlic, minced

½ cup white wine

2 cups black cherry juice

2 cups faux chicken stock

⅓ cup tamari

¼ cup vegan Worcestershire sauce

8 sprigs fresh thyme, plus a few to use as garnish

Olive oil

Directions:

Sauté the sliced onions in a drizzle of olive oil over medium heat until caramelized [This will take a good 45 minutes or so].  Add the garlic and cook for a couple more minutes.  Add the wine and cook until the wine is nearly evaporated.  Add the cherry juice, faux chicken stock, Worcestershire sauce, tamari, and pearl onions.  Tie the thyme sprigs into a bundle with kitchen twine and toss into the pot.  Simmer over medium low heat until the volume has reduced by about a third to a half, depending upon the consistency you prefer.

I served this over red potatoes that I had tossed lightly in olive oil and roasted for an hour at 400°F.

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