Recipes
Fresh Cranberry-Tarragon Sauce
Saucy Steaks
The Strip House opened in Naples with fanfare (see pictures in November’s social pages), and settles into its saucy tradition with this holiday recipe for Fresh Cranberry-Tarragon Sauce that you can make at home.
Fresh Cranberry-Tarragon Sauce
MAKES 4 CUPS
2 bags fresh cranberries, 12 ounces each
1 1/2 cups fresh orange juice
1/2 cup balsamic vinegar
2 1/2 cups dark brown sugar
1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons grated orange rind
Wash cranberries and reserve. Bring orange juice, balsamic vinegar and brown sugar to a boil in a nonreactive pot. Add cranberries and cook at a simmer until the cranberries start to pop. Add the grated orange rind and cook until almost all the cranberries have cooked down. Add the chopped tarragon. Remove from heat and refrigerate.
If cooking isn’t your thing, or for a sumptuous gift, the Strip House will ship Executive Chef John Schenk’s signature 24-layer Strip House Chocolate Cake to impress even the most seasoned chocoholic. Standing five and a half inches tall and weighing five pounds, it features 12 thin layers of moist chocolate cake, alternating with 11 layers of smooth chocolate filling—all of which is then enrobed in nearly a pound of luxurious semisweet chocolate ganache. Order via telephone (212-406-7900) Monday through Friday, 9 a.m.-5 p.m., and through the Strip House website, striphouse.net.
Executive Chef John Schenk’s signature 24-layer Strip House Chocolate Cake
