CUMBERLAND SAUCE
ESSENTIAL INGREDIENT: ELDERBERRY ELIXIR
(for Lamb, Duck, Venison, Beef)
- 1 shallot, minced
- 1/2 cup Port Wine (no substitutes)
- 1/4 cup demi-glace (venison or duck) or 1 cup regular beef stock
- pinch salt
- 1/2 tsp dry mustard
- 1/4 tsp cayenne
- Zest of one lemon and one orange
- 1/4 cup Elderberry Elixir
- Freshly ground black pepper
- Take venison/duck/lamb out of fridge and salt well. Stand at room temp for 30 mins
- Melt butter in sauté pan large enough to hold meat. Brown meat on all sides at medium heat. Cook to medium rare. Move to cutting board and tent.
- Leave 1 tablespoon butter or oil in pan and sauté shallot over medium-high heat for 90 seconds.
- Add Port and de-glaze pan. Allow to boil and reduce to ½. Add stock, salt, citrus spices and boil for up to 2 minutes
- Stir in Elderberry Elixir and black pepper.
- Allow to boil down to thicken (you can strain if you want refined).
- Slice meat into medallions. Pour jus from meat into sauce and stir.
- Serve with sauce.
SPICED ELDERBERRY SYRUP
ESSENTIAL INGREDIENT: ELDERBERRY ELIXIR
Enjoy as a daily immune booster or add to beverages.
Heat one cup of Elderberry Elixir on low.
Add 1 tbsp honey
3-4 cloves
1/2 tsp cinnamon OR cinnamon stick
1/2 tsp grated fresh ginGer
Simmer for 5-10 mins, remove from heat, allow to cool, strain and enjoy!
Sea Buckthorn & Yogurt
ESSENTIAL INGREDIENT: SEA BUCKTHORN ELIXIR
Shared by a fan of Sea Buckthorn Elixir; Leanne S of Toronto:
- Greek or Buffalo Yogurt topped with fresh fruit/berries (blueberries, peaches)
- Sprigs of fresh mint
- Walnuts
- Sea Buckthorn Elixir
Drizzle one tbsp Sea Buckthorn Elixir over serving and enjoy.
Cocktail Recipes
ESSENTIAL INGREDIENTS: ELIXIRS/LIBATIONS