In childhood, the black choke was only suitable for shooting her at each other from the tubes. As we grow older, the situation changes – we only learn that it is possible to make a decent homemade liquor from it. Break stereotypes! Having called for the help of cooks with Michelin stars on uniform, we decided to prove that not only wine can be made from black choke!
The most interesting thing is that we look at chokeberry as wine material, although it is quite clear – according to the natural concept, it was created only for sauce and only for meat: anyone who loves tkemali will understand what it is about. The tart, slightly astringent sweet taste perfectly complements the pastry pies – but that’s another story. Today we focus only on sauces!
Black chokeberry sauce does not endure uncertainty – either you retain its characteristic sweetness or refuse it, leaving an astringent aftertaste. Fans of unusual seasonings should combine it with spicy and sour: there will be something to tell grandchildren in old age.
Mediterranean aronia sauce
The traditional sauce from aronia and garlic to meat is often found in Spanish and Portuguese menus: a bright taste is what the upcoming slushy and cloudy autumn needs. For him we need:
- Chokeberry – 0.5 kg
- Lemon – 1 large
- Garlic – 50 g
- Basil – 100 g
- Sugar – 100 g
- Salt – 1/2 teaspoon
Everything is extremely simple – we pass the black choke through a meat grinder along with garlic and lemon (the lemon should be with the skin, but with the bones removed). Finely chop the basil, add to the mixture with sugar and mix thoroughly, after which we let it stand for half an hour. You can add a little water, if the sauce seems too sour – serve specially for fried meat.
French chokeberry sauce
Special masters in the part of sweet-tart affairs are the French, who even hooked the Italians who had seen the views of aronia sauce. In their performance, he rather looks like gravy. But this is a purely technical question: evaluate it yourself, and determine what should be called. Nothing more – in the best traditions of French provincial cuisine.
- Low Fat Lamb – 500 g
- Garlic – 3-4 cloves
- Coarse sea salt
- Coriander, rosemary, bay leaf
- Black chokeberry
Fry the meat in a dry frying pan – the crust “seals” the piece, which now needs to be placed on the foil and sprinkled with salt, chopped garlic, chopped coriander, rosemary and bay leaf grated in a mortar.
Overlay a piece of meat with aronia – preferably with twigs with berries, wrap in foil and bake at high temperature (more than 200 degrees) for about 2 hours. Every half hour, pour over the resulting juice – black chokeberry with herbs completely loses astringent properties, and passes all the sweetness to meat. When ready, we drain the juice and use it as a sauce.
Favorite Gerard Depardieu Sauce
And again we return to the French – what to do if they are experts on sauces … And they also have cognac – what is needed for the sauce, which has earned the recognition of Gerard Depardieu. While the Frenchman is enjoying the mysterious Russian soul, try to find out what made you do aronia and brandy sauce one of the main dishes of his Parisian restaurant.
To understand Mr. Depardieu’s subtle nature, you will need:
- White crushed crackers – a glass
- Butter – 50 g
- Aronia – 3-4 branches
- Orange – 1 large
- Egg yolk – 1 pc.
- Cognac – 20 ml
Dry the crushed crackers in a pan to a slightly brown hue and stir them in melted butter. We grind chokeberries literally into dust: the smaller the better. The same thing happens with the orange, first freeing it from the peel and seeds. We do not throw out the crust, but make the zest out of it.
Mix all of the above plus yolk, pepper and salt. And, of course, 20 grams of cognac: in the original recipe, Courvoisier. Mix, serve not only with meat, but also with poultry: black chokeberry and orange go well with duck.