Cucumber Sauce/Dip Recipe

An easy sauce to prepare and oh so delicious! Serve with chicken or fish, grilled veggies, pita chips or as a raw vegetable dip!

Ingredients

• 1 large or 2 medium-sized cucumbers

• 1 TBSP. Cherchies® Champagne Mustard

• 1 tsp. sugar

• 2 TBSP. peanut oil

• Pinch of ginger

• 1/3 cup white wine vinegar or rice vinegar

• 2 cups whole mik yogurt or sour cream

• 2 TBSP. Cherchies® Lem'n Dill Seasoning

• Salt to taste

Preparation

Peel the cucumbers. Quarter them the long way and cut out the seeds. Grate the meat on the large holes of a grater and spread the shreds on absorbent paper to dry. Let them sit about 5 minutes.

Beat the Champagne Mustard, sugar, oil, and ginger until the mixture is well combined, then slowly beat in the vinegar. Stir in the shredded cucumber and marinate, refrigerated, 1 to 3 hours, but not longer.

At serving time, drain the cucumbers, reserving the marinade. Stir the yogurt or sour cream until it is smooth, then slowly stir in the marinade to make the sauce just a little thicker than heavy cream. Fold in the cucumber, Lem'n Dill Seasoning, and salt to taste.

Put back in refrigerator for 15 minutes to allow flavors to meld and then serve at once.

Note: The texture of the sauce does not hold well, but it does continue to taste good even after it looks terrible. If there is any leftover sauce - stir into potato salad!

Enjoy!
 

Cranberry Butter Spread Recipe

Cranberry Butter Spread Recipe

This tasty spread will add a sweet/tangy flavor to waffles, pancakes, toast,  sweet potatoes, etc.

Ingredients

• 2 TBSP.  Cherchies® Cranberry Preserve with Champagne
• 1/4 lb. butter, softened

Preparation

Stir  Cherchies® Cranberry Preserve into a stick of softened butter. Cover and chill 8 hours. 

Cranberries aren't just for the holidays.  Enjoy!

You could even spread the butter onto parchment paper, place in freezer for 10 minutes or so, and use your favorite cookie cutters to make fancy shapes.  Aren't I clever?

Enjoy!

Champagne Vinaigrette Salad Dressing Recipe

Champagne Vinaigrette Salad Dressing Recipe

Make an easy salad dressing that's delicious on any leafy, green salad! Our Champagne Vinaigrette uses only 5 ingredients.  Serve this vinaigrette over our Strawberry Spinach Salad.

Ingredients

• 4 oz.  Cherchies Champagne Mustard (could substitute Cherchies Cranberry Mustard)
• 2 oz. Cherchies® Cranberry Preserve with Champagne
• 2 oz. Balsamic vinegar
• 2 oz. Extra virgin olive oil
• 2 oz. Cranberry juice

Preparation

Combine all ingredients. Shake well before each use.

Enjoy!

Steak Au Poivre Recipe

Steak Au Poivre Recipe

Ingredients

• 2 lbs. Sirloin steak (3/4" to 1" thick)
• 2 TBSP. Cherchies Pepper'n Lime No Salt Seasoning or Cherchies Pepper Pizzazz Seasoning
• 1 1/2 TBSP. butter
• 1 1/2 TBSP. oil

Sauce

• 1 TBSP. butter
• 2 TBSP. minced shallots
• 1/2 cup beef stock or bouillon
• 1/3 cup cognac
• 3 - 4 TBSP. softened butter

Preparation

Dry the steaks on paper towels. Rub and press the No Salt Pepper 'n Lime or Pepper Pizzazz into both sides of the meat. Cover with waxed paper and let stand for at least 1/2 hour on the counter and up to 3 hours in the refrigerator.

Saute the steaks in hot oil and butter over moderately high heat - each side for 3-4 minutes. Remove to a hot plate and keep warm while completing the sauce.

Pour the fat out of the skillet. Add butter and shallots and cook slowly for 1 minute. Pour in the stock or bouillon and boil down rapidly over high heat while scraping up the coagulated cooking juices. Add the cognac and boil rapidly for 1-2 minutes to evaporate the alcohol.

Remove from the heat, swirl in the softened butter, 1/2 a TBSP. at a time.

Pour sauce over the steaks and serve.

Serves 4

Enjoy!