Texas Monthly: Multimedia

Dried-cherry and Sorghum Syrup Dressing (December 1992)

Recipe from Dean Fearing of Dallas’ Mansion on Turtle Creek.

Squab wings and carcasses reserved from previous recipe, chopped (may also add chicken bones)
2 cups veal demiglace (available canned or frozen; reduce by half to concentrate)
1/2 cup dried cherries
1/2 cup brandy
1/2 cup sorghum syrup
2 tablespoons hazelnut oil or other nut oil
2 shallots, peeled and cut in 1/4-inch cubes
2 tablespoons white wine vinegar
1/2 teaspoons fresh cracked black pepper
2 teaspoons prepared Dijon mustard
Salt to taste

Combine squab wings and carcasses and demiglace in small saucepan over high heat. Bring to a boil. Lower heat and simmer for 15 minutes. Strain demiglace and set aside, keeping warm.

Place cherries and brandy in a small saucepan over high heat. Bring to a boil. Immediately remove from heat and pour into small bowl. Set aside to cool for at least 30 minutes. Heat sorghum syrup in small saucepan over medium heat. Boil hard for 4 minutes to caramelize, shaking pan to prevent burning. Pour over cherry mixture.

Heat hazelnut oil in small saucepan over medium heat. Add shallots and saute 1 minute. Add vinegar and pepper and cook for about 3 minutes, or until pan is dry. Add cherry mixture and cook for about 5 minutes, or until pan is dry. Add demiglace and bring to a boil. Immediately remove from heat and stir in mustard. Season with salt and serve warm with squab salad.

Recipe from A Texas Style Christmas Feast Meets West. Texas Monthly, December 1992.