Lynn's
Berry Sauces
Lingonberry:
½ cup Lingonberry Sauce
¼ lb. unsalted Butter
½ cup Pine Nuts
Few dashes of Lemon Juice
Dash of salt & White Pepper
Lightly brown pine nuts in
the butter using medium heat. When browning is done add Lingonberry Sauce and
lemon juice. Whisk ingredients until smooth and add salt & white pepper to
taste.
When buying Lingonberry Sauce you can buy the sauce strained or not strained.
The unstrained will give sauce a little texture and the strained will be smooth.
Raspberry:
4 medium Shallots (chopped finely)
¾ cup of Red Raspberry Vinegar
¼ lb. of unsalted Butter
Dash of salt & White Pepper
In a sauce pan sauté Shallots in butter until tender. Add raspberry vinegar
and over medium heat, heat until the volume is ½ of original volume. Then add
butter in small amount and whisk as butter melts. After adding all the butter
and the butter has melted whisk until very smooth-now add white pepper and salt
and pour sauce while hot over cooked Salmon
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