BRIAN KLUTCH
Recipes

Make the Most of Juniper

By SAVEUR Editors


Published on March 23, 2020

Braised Pork with Juniper Berries
Braised Pork with Juniper Berries

Pan-seared and shallow braised in an aromatic sauce of white wine perfumed with juniper—the key flavoring component of gin—and rosemary.

Lummi Island, Verjus-Brined Pork Chops with Marinated Leeks
Verjus-Brined Pork Chops with Marinated Leeks

These verjus-brined pork chops are accompanied by charred leeks, which are drizzled with vinaigrette and wrapped in foil before they hit the grates. Get the recipe for Verjus-Brined Pork Chops with Marinated Leeks »

Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)
Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)

In this dish, thick-cut ham is doused in a velvety tomato-based cream sauce made with chablis. Get the recipe for Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis) »

Bacheofe (Alsatian Meat and Vegetable Stew)
Bacheofe (Alsatian Meat and Vegetable Stew)

This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through.

Braised Leg of Lamb with Graukäse Polenta
Braised Leg of Lamb with Graukäse Polenta

Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese.Get the recipe for Braised Leg of Lamb with Graukäse Polenta

Pork and Duck Sausage
Pork and Duck Sausage

Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.

black coffee spike

Black coffee spike

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.