Wednesday, November 23, 2011

Almendrado (Almond Sauce)

Encarnacion Pinedo includes a recipe for Almendrado, almond sauce, in her cookbook, suggesting it's a perfect complement to either roasted birds or meat. Sounded like a perfect accompaniment for my marinated, grilled quail. I made a few adjustments to include my prized chardonnay molasses, but, for the most part, I stayed true to her sauce.

caramelized onions and fennel
oregano
ground almonds
ground cloves
ground cinnamon
ground ginger
ground nutmeg
capers
red wine
chicken broth
balsamic vinegar
chardonnay molasses
raw turbinado sugar

Mix all of the ingredients in a large, flat-bottomed pan. Let the sauce thicken before serving with cooked poultry or meats. Can't wait to serve this tomorrow for our Thanksgiving feast!

2 comments:

  1. Hello,

    Can you please email me back and let me know how much of each ingredient get's all mixed together, it does not specify in this section at all. I was going to email you directly to find out, but I could not find anyway to contact on your blog, so I am leaving the message here in your comment section. I would really appreciate it if you would email me with further information regarding this recipe. Thanks, Karen

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  2. @Karen, You didn't leave me your email address, so hopefully you'll check back here. There were no proportions in the book I was working from and, also, I didn't measure as I was making it myself. I just sort of mixed everything together until it was the consistency that I wanted. I would guess that I used 1/2 C of broth and 1/2 C of red wine. 2 T of both the molasses and vinegar. Hope that helps.

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