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Recipe: Apple Cider Pan Gravy with Sage

Add a different twist to the gravy this year with the tart sweet flavor of apple cider, complemented by the aroma of fresh sage and a splash of apple brandy. Perfect with roast turkey and all the trimmings!

Recipe: Autumn Fruit and Pecan Stuffing

This savory-sweet stuffing, studded with fresh pears, dried cranberries, dried apricots, and pecans and scented with rosemary and sage makes a delicious complement to roast pork or chicken, as well as turkey.

Recipe: Balsamic-Glazed Cipollini Onions

Looking for the perfect side for a grilled steak or chop? Look no further than these tender braised onions with a great sweet/sour/savory flavor from balsamic vinegar, a whisper of honey, and our rich brown stock. They're also delicious with cheeses, in sandwiches and salads, or for topping a pizza.

Recipe: Barley and Corn Salad with Basil

Fresh corn, tomatoes, and cucumber combine beautifully with the nutty flavor of barley in this warm weather salad perfumed with aromatic basil. Serve it as a side with grilled fish, poultry, or meat, or make it a main dish by adding black beans, crumbled goat or feta cheese, cooked chicken--or even lobster for a superlative summer dinner.

Recipe: Basil Sauce de Mer

This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.

Recipe: Beef and Mushroom Pot Pie

Leftover roast beef on hand? Here's the perfect way to use it--add some aromatic vegetables, tender, earthy mushrooms, and a rich, beefy sauce with a whiff of brandy to make this tasty pot pie. Blanket it with a flaky, golden crust and toast your creation with a glass of red wine.

Recipe: Beef and Spinach Shepherd's Pie with Parmesan Potato Crust

Here's our version of an English and Irish tradition - shepherd's pie. We've added some fresh spinach to the savory meat gravy and tossed some Parmesan into the rich mashed potato topping to create a dish just right for a cold winter night.

Recipe: Beer Braised Brisket

Flavored with a simple rub, browned in bacon drippings, and then cooked slowly in a deliciously savory mixture of dark beer and our beef stock, this brisket is sure to become a favorite. Serve it up with mashed potatoes, roasted Brussels sprouts, and a mug of that beer for a terrific meal.

Recipe: Best Barbecue Sauce

A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!

Recipe: Black Grape and Balsamic Sauce

Need something different to jazz up roasted or grilled pork? Think outside the box and try this tangy sweet-and-sour sauce made with grapes and fresh herbs, savory notes from shallots and our Glace de Viande, and a zing of balsamic vinegar. It's also delicious with beef or lamb--or make it with our venison stock for the perfect sauce for wild game.

Recipe: Brad's Citrus and Herb Brined Turkey

Brining will reward you with an incredibly, moist, tender, flavorful turkey that will bring smiles to the faces of your friends and family and make second helpings a necessity. The process is simple, really--you just soak the turkey in brine overnight, roast it the next day, and let the feast begin!

Recipe: Braised Chicken with Lentils

Savor tender chicken cooked gently in white wine and our flavorful stock with garlic, bay leaves, and herbs. Combined with tomatoes and hearty red lentils, it's the perfect dish for a chilly spring or fall evening.

Recipe: Braised Fish with Thai Curry Sauce

Spicy, fragrant, and silky smooth, green curry sauce is the perfect foil for tender braised fish. Serve it over steamed jasmine rice for a superb dish with the exotic flavors of Thailand.

Recipe: Braised Pork Shoulder with Fennel and Onions

Fall-off-the-bone tender pork served up with savory braising liquid makes a wonderful supper for a chilly evening. Spoon the shredded meat and juices over warm polenta or mashed potatoes.

Recipe: Braised Rabbit and Cherries in Beer

Belgians are famous for cooking with beer. They also use dried fruits, especially cherries and prunes, in stews. This sweet, rich, and satisfying dish is a splendid example of how cherry beer and dried cherries marry with rabbit or other game meats. The final splash of balsamic really makes the tastes sparkle. Serve it over spaetzle or with boiled potatoes.

Recipe: Braised Sauerkraut with Pork

This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock. Smoked pork chops and sausages are nestled into the sauerkraut to cook. The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender. We've tossed in some apples for a little extra sweetness. For a German twist on this dish, try substituting an amber beer for the white wine. No matter how you make it, though, be sure to pass a pot of good mustard at the table.

Recipe: Braised Scrod with Oranges on Fennel Purée

This scrod is elegant and impressive, but simple to make. Orange-scented fish stock with a splash of dry vermouth is spooned over the meaty fillets to braise them. At the same time, the bed of sliced fennel and onions becomes tender enough to purée. The liquid is reduced, orange segments are added, and it’s ready to enjoy. Any mild, thick, firm fish fillet can be substituted.

Recipe: Braised Short Ribs

A great meal for a gathering of friends and family, these short ribs are fun to prepare, and quite tasty. Short ribs are one of the most flavorful cuts of beef. Braise them in a little red wine and our Glace de Viande, along with vegetables, garlic, and herbs, and you'll have a feast fit for a hungry crowd.

Recipe: Braised Shoulder of Venison

This is a great basic recipe for enjoying venison shoulder. A slow braise in red wine and our venison stock, with plenty of aromatic vegetables and herbs, yields meltingly tender meat. If you want to change it up, try adding a little minced ginger or some sauteéd mushrooms or even some raisins and a little cinnamon toward the end of cooking time to highlight the complex sweet/savory flavor of the venison. Serve it over mashed potatoes, polenta, rice, or wide buttered noodles.

Recipe: Braised Winter Vegetables with Butter and Herbs

Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.

Recipe: Caramel Pecan Squares

A tender, sweet crust topped with a rich topping of pecans enrobed in caramel--a decadent combination of flavors and textures. The secret ingredient? Our Graisse de Canard Gold rendered duck fat. We add it to the crust and the caramel topping for an extra dimension of flavor in these terrific pastries. Enjoy!

Recipe: Carnitas

Tender pork simmered gently and then briefly sautéed until crisp and browned, Carnitas has been called Mexican pulled pork. It's most popular as a decadently delicious filling for tacos, often along with a fresh, green tomatillo salsa, but it can also be used in burritos, enchiladas, tostadas, or even in omelets or sandwiches.

Recipe: Catalan Lamb Chops With Apricots and Sage

These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.

Recipe: Cheddar and Beer Soup

Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.
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Classic French Stocks and Sauces