VerJus
can be used as an alternative to vinegar or simply added as an acidulant -
to bring out the natural flavors in your foods.
Try our recipes or use VerJus in your own favorite recipes.
Be daring... you'll enjoy this, we do!
DRINKS / BIBITAS
VerJus Brandy Spritzer
VerJus
Sparkling Spritzer
(non-alcoholic)
SALADS /
INSALATAS
VerJus Cucumber Salad
Apricot & Walnut Fresh Green Salad with VerJus Vinaigrette
Spring Greens with Strawberries, Goat Cheese and VerJus Vinaigrette
VEGETABLES
/ VEGETALES
Steamed Asparagus with VerJus
POULTRY / POLLO
Chicken Breasts with Mushroom-Pancetta Stuffing and VerJus Sauce
SEAFOOD / PESCE
Halibut Cheeks with Spring Succotash and VerJus Butter Sauce
PORK
/ CARNE DI MAIALE
VerJus Pork Tenderloin
with Black Peppercorns
MEATS
/ CARNE DI BOVINO
Baby back Ribs al VerJus
DESSERTS
/ DOLCETTO
VerJus Mint Sorbet
Fresh Strawberries with Deglazed VerJus
MARINADES
Wine Country VerJus Marinade
Living in Sonoma County, every season brings many delicious fruits and vegetables to our table. Farmers Markets are in full swing which is the best place to purchase the ingredients needed for your recipes.
We
believe it is absolute key to use fresh ingredients from your area in order
to capture the true flavors of your meal. We also recommend using organically
grown fruits and vegetables. Having grown up on vegetables handpicked directly
from the garden everyday, there really is nothing better than clean, healthy
juicy fruits and vegetables. This includes the flavors you capture when you're
cooking your favorite recipes with VerJus!
November 2007
FEATURED VERJUS RECIPE
{ Elsa's End-of-Summer Chicken Paillards }
2 boneless, skinless chicken breast halves
Sea salt and freshly ground black pepper
1 tablespoon olive oil
4 cloves of garlic, thinly sliced
1 tablespoon minced chile pepper
3 cups zucchini, diced
1/2 cup Terra Sonoma VerJus 1 tablespoon tomato paste 2 cups cherry tomatoes
Pound the chicken breasts flat to a 1/4-inch thickness between two sheets
of waxed paper. Sprinkle generously with salt and pepper.
Heat the olive oil in a large, sauté pan and sear the chicken for 3-4
minutes per side, until nicely crusted. Remove chicken to a plate and cover
loosely with foil. Add the garlic, chile and zucchini to the pan with another
dusting of salt and pepper and sauté for 2-3 minutes, until garlic
is soft and zucchini is starting to brown.
Pour VerJus into pan and scrape up anything stuck to the bottom. Stir in tomato
paste and tomatoes, lower heat to medium-low and simmer for 10 minutes, until
tomatoes have popped and sauce has thickened. Season to taste with additional
salt and pepper.
Add chicken back to pan and simmer another 3 minutes to warm. Serve
1 chicken paillard each topped with sauce.
Serves 2
Graciously
created by:
Lia Huber of Healdsburg, CA
We would love to hear what you are creating in your kitchen! Drop us an email
with your ideas!