Originally Posted by Constance
I'd like to see a recipe for the bourbon apricot sauce, also.
Well, since you asked so nicely!
This is based on a CI recipe.
Bourbon Apricot Pan Sauce
1 shallot, minced
1/2 C bourbon (I like Woodford, but pick your own poison)
1 C chix stock
3 t fresh thyme, minced
3/4 C dried apricots, small dice
2 T apple cider vinegar
2 t umeboshi plum vinegar (optional)
In the pan used to cook the meat, saute shallot in a small amount of oil on med to med-high until translucent. Add bourbon to deglaze and scrape up fond. Add apricots, thyme, and stock. Simmer until reduced by 1/2. Add vinegar and S&P to taste. Spoon over meat to serve.
Works well with pork (tenderloin is excellent, and it's great w/stuffed chops) and duck. I don't think I've tried it on anything else. I think the ume vinegar adds a harmonious extra level of flavor, but it's fine without; if using, be sure to add it before salting. Makes enough for 4 servings, but scales well.