Warm-Spiced Pan Sauce with Currants and Almonds
By America's Test KitchenPublished on October 5, 2011
Time
40 minutes
Yield
Serves 6 (Makes about 2/3 cup, enough for 6 cutlets)
Ingredients
2 teaspoons brown sugar, dark or light⅛ teaspoon cayenne pepper (or more, to taste)Pinch ground cloves Pinch ground allspice 1 tablespoon olive oil 2 cinnamon sticks (3-inch)1 large shallot, minced (about 3 tablespoons)2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)¾ inch piece fresh ginger, minced (about 2 teaspoons)1 cup fruity red wine, such as Zinfandel½ cup chicken stock or canned low-sodium chicken broth3 tablespoons currants 3 tablespoons unsalted butter, softened2 tablespoons chopped fresh parsley leaves ¼ cup sliced almonds, toasted in a small dry skillet over medium heat until color deepens slightly, about 4 minutes
Instructions
- Mix brown sugar, cayenne, cloves, and allspice in small bowl; set aside. After transferring cutlets to warmed plate, set now-empty skillet over medium-low heat (do not clean skillet or discard any fat); add oil, spice mixture, and cinnamon sticks and cook, stirring constantly, until fragrant, about 1 minute. Add shallots and cook, stirring frequently, until softened, about 1 minute. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add wine, stock, and currants; increase heat to high and bring to boil, scraping skillet bottom with wooden spoon to loosen browned bits. Boil until liquid reduces to about 1/3 cup, about 10 minutes, adding any accumulated turkey juices from plate after about 8 minutes. Off heat, discard cinnamon sticks, whisk in butter until melted and sauce is slightly thickened; stir in parsley. Season to taste with salt and pepper, spoon sauce over cutlets, sprinkle with almonds, and serve immediately.
Time
40 minutesYield
Serves 6 (Makes about 2/3 cup, enough for 6 cutlets)Ingredients
2 teaspoons brown sugar, dark or light
⅛ teaspoon cayenne pepper (or more, to taste)
Pinch ground cloves
Pinch ground allspice
1 tablespoon olive oil
2 cinnamon sticks (3-inch)
1 large shallot, minced (about 3 tablespoons)
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
¾ inch piece fresh ginger, minced (about 2 teaspoons)
1 cup fruity red wine, such as Zinfandel
½ cup chicken stock or canned low-sodium chicken broth
3 tablespoons currants
3 tablespoons unsalted butter, softened
2 tablespoons chopped fresh parsley leaves
¼ cup sliced almonds, toasted in a small dry skillet over medium heat until color deepens slightly, about 4 minutes
Ingredients
2 teaspoons brown sugar, dark or light
⅛ teaspoon cayenne pepper (or more, to taste)
Pinch ground cloves
Pinch ground allspice
1 tablespoon olive oil
2 cinnamon sticks (3-inch)
1 large shallot, minced (about 3 tablespoons)
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
¾ inch piece fresh ginger, minced (about 2 teaspoons)
1 cup fruity red wine, such as Zinfandel
½ cup chicken stock or canned low-sodium chicken broth
3 tablespoons currants
3 tablespoons unsalted butter, softened
2 tablespoons chopped fresh parsley leaves
¼ cup sliced almonds, toasted in a small dry skillet over medium heat until color deepens slightly, about 4 minutes
Ingredients
2 teaspoons brown sugar, dark or light
⅛ teaspoon cayenne pepper (or more, to taste)
Pinch ground cloves
Pinch ground allspice
1 tablespoon olive oil
2 cinnamon sticks (3-inch)
1 large shallot, minced (about 3 tablespoons)
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
¾ inch piece fresh ginger, minced (about 2 teaspoons)
1 cup fruity red wine, such as Zinfandel
½ cup chicken stock or canned low-sodium chicken broth
3 tablespoons currants
3 tablespoons unsalted butter, softened
2 tablespoons chopped fresh parsley leaves
¼ cup sliced almonds, toasted in a small dry skillet over medium heat until color deepens slightly, about 4 minutes
Why This Recipe Works
If turkey cutlets are incorrectly cooked, they will be dry and flavorless. To combat this result in our turkey cutlet recipe, we purchased cutlets of uniform thickness. We sautéed the uncoated cutlets in a preheated skillet with olive oil, browning them on only one side, and made a quick but flavorful sauce from the fond (the browned bits the cutlets leave behind in the pan).
Instructions
- Mix brown sugar, cayenne, cloves, and allspice in small bowl; set aside. After transferring cutlets to warmed plate, set now-empty skillet over medium-low heat (do not clean skillet or discard any fat); add oil, spice mixture, and cinnamon sticks and cook, stirring constantly, until fragrant, about 1 minute. Add shallots and cook, stirring frequently, until softened, about 1 minute. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add wine, stock, and currants; increase heat to high and bring to boil, scraping skillet bottom with wooden spoon to loosen browned bits. Boil until liquid reduces to about 1/3 cup, about 10 minutes, adding any accumulated turkey juices from plate after about 8 minutes. Off heat, discard cinnamon sticks, whisk in butter until melted and sauce is slightly thickened; stir in parsley. Season to taste with salt and pepper, spoon sauce over cutlets, sprinkle with almonds, and serve immediately.
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