ISO: ISO recipes using PINK Peppercorns. Just bought 2.4 oz or 1.5 CUPS !

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REC: Pears Poached in Port with Cranberries.. it uses cranberry juice and dried berries...

PEARS POACHED IN PORT WITH CRANBERRIES

Recipe By :Gourmet/December 2000
Serving Size : 4

8 whole allspice
1 tablespoon pink peppercorns
1 2-inch piece fresh ginger -- cut crosswise into 1/4-inch thick slices
1 2-inch piece cinnamon stick
1 4x1-inch strip zest from a navel orange -- removed with a vegatable peeler
3 cups cranberry juice cocktail
2 cups Tawny Port
1/2 cup dried cranberries
1/2 cup sugar
4 Bosc pears -- or Anjou, firm-ripe with stems

Special equipment: an 8-inch square of cheesecloth

Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.

Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.

Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.

 
Poached pears and peaches

I had the most incredible pears and she had ginger, pink peppercorns, cardamom, cinnamon, and black peppercorns. I've done sort of recreated and played with those spices plus some lavender. I use honey and white wines in the mixes also

 
Nope, these were dry - well, supposed to be. They were kinda damp and

definately gone bad - no liquid in there with them. They were pretty, with green and white ones too, but they didn't smell good.

 
Pink Peppercorn-Crusted Prime Rib of Beef with Cabernet Gravy

Pink Peppercorn-Crusted Prime Rib of Beef with Cabernet Gravy
LCBO Winter 2005 by Jennifer Mackenzie

A rub made with pink and black peppercorns gives a zesty crust to classic prime rib. Pink peppercorns are not true peppercorns but berries from the Baies rose plant grown in Madagascar. Look for the freeze-dried type in gourmet stores or well-stocked grocery or bulk food stores. The drippings from the roast add a peppery accent to the gravy and complement the robust red wine. The roasting times below are for a 4 lb (2 kg) roast. If your roast is larger, allow an extra 20 minutes per pound (500 g) for rare or 25 minutes for medium doneness. A meat thermometer is a must to get an accurate test for doneness. Be sure to allow the roast to rest before carving to make sure all the wonderful juices redistribute through the meat.

4 to 5 lb (2 to 2.5 kg) prime rib premium oven roast
¼ cup (50 mL) butter, softened
3 tbsp (45 mL) all-purpose flour
3 tbsp (45 mL) pink peppercorns, crushed lightly
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) cracked black peppercorns
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) salt

Cabernet Gravy
1 onion, finely chopped
3 tbsp (45 mL) all-purpose flour
¾ cup (175 mL) Cabernet or other full-bodied red wine
2 cups (500 mL) beef stock
Salt and freshly ground pepper

1. Let roast stand at room temperature for 30 minutes. Preheat oven to 325ºF (160ºC).

2. Place roast, rib-side down, in roasting pan. Make a paste with butter, flour, pink peppercorns, mustard, black peppercorns, sugar and salt. Rub over top and sides of roast. Roast, uncovered, for about 1½ hours for rare or until meat thermometer reads 135ºF (57ºC) or 2 hours for medium or until meat thermometer reads 155ºF (68ºC). Place roast on cutting board, and tent with foil for 15 minutes.

3. To make Cabernet Gravy, skim most of the fat from roasting pan and discard. Place pan over medium heat and stir in onions. Cook, stirring, for about 3 minutes or until soft. Sprinkle in flour and cook, stirring, for 1 to 2 minutes. Whisk in wine then beef stock, scraping up any bits stuck to pan. Simmer, stirring often, for about 5 minutes or until thickened. Season to taste with salt and pepper. Strain into a warmed gravy boat. Serve slices of roast drizzled with gravy.

Serves 4 to 6

 
Salt & Pepper Shrimp

Salt and Pepper Shrimp (A Laura Calder Recipe)
Yield: 6
Ingredients:
Salt and Pepper Shrimp

* 2 tbsp olive oil
* 24 x medium shrimp (thawed are fine), peeled
* 1 tsp coarse sea salt or fleur de sel
* 1 tbsp mixed peppercorns (especially pink and black), cracked


Directions:
Salt and Pepper Shrimp

1. Heat the oil in a frying pan. Add the shrimp, tossing the pan to coat, then immediately add the salt and pepper. Keep tossing until the shrimp have turned pink and curled, 2 to 3 minutes. Slide onto a plate, pierce with toothpicks, and serve straight away.

 
Goat Cheese with Thyme, Peppercorns and Lemon Oil

GOAT CHEESE WITH THYME, PEPPERCORNS, AND LEMON OIL

Pink peppercorns and peppercorn mélange (a mixture of black, pink, green, and white peppercorns) are available at many supermarkets.

1 (5.5-ounce) log soft mild goat cheese
1 teaspoon pink peppercorns or peppercorn mélange, cracked
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon peel
1/2 small garlic clove, pressed (optional)
Sliced baguette (toasted, if desired)


Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette. One serving (without baguette) contains the following: 134.12 Calories (kcal),

Makes 6 (appetizer) servings.

Bon Appétit
July 2007
Bon Appétit Test Kitchen

 
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