Start and Finish Your Day with Shrubs

Drizzle your favorite shrub over yogurt in the morning for a great start to the day.

Then over ice cream at night for a fantastic finish.

Most every shrub works great,

but we have to say Strawberry Balsamic Black Pepper

is our absolute favorite over ice cream.

Simple and delicious.

Click here for printable version of the recipe.

Roasted Pork Tenderloin with Shrub Drinks Balsamic Cherry Pan Sauce

- 1 1-1 ½ pound pork tenderloin, trimmed and patted dry
- salt and pepper
- 2 tablespoons canola or vegetable oil
- 2 large shallots, finely chopped
- 1 large clove garlic, finely chopped
- 3 tablespoons Shrub Drinks Balsamic Cherry Shrub
- 1 ½ cup low sodium chicken stock
- ½ cup dried cherries soaked in ¼ cup bourbon for ½ hour
- 2 tablespoons unsalted butter

Preheat oven to 400 degrees. 

Heat the oil in an ovenproof sauté pan. Season the pork with salt and pepper. When the oil is glistening, place the tenderloin in the pan and sear it until nicely browned on all sides. Place the pan in the oven to finish cooking the pork to an internal temperature of 145 degrees about 7 to 12 minutes. Take the pan out of the oven and remove the tenderloin to a plate and loosely tent the meat with aluminum foil. Strain the cherries, reserving the liquid. Set aside. 

While the meat rests, place the pan over medium heat. Add the shallots and sauté until softened. Next, add the garlic and cook for a minute or 2 more. Be careful not to let the garlic get too brown or it will become bitter. Deglaze the pan with the ShrubDrinks Balsamic Cherry Shrub and the strained bourbon soaking liquid. It will reduce and begin to stick. Deglaze the pan again with the chicken stock, scraping up the browned bits on the bottom of the pan. Add the dried cherries. When it has reduced by about half, add any juices from the resting pork. Continue reducing to a sauce consistency. Off heat, swirl in the butter one tablespoon at a time to finish the sauce. Taste and adjust the seasonings. 

Slice the pork on the diagonal about an inch thick. Place on a platter. Spoon some of the sauce over the top. Serve the remaining sauce at the table.


Click here for printable version of the recipe.

Chicken or Pork with Pineapple Shrub

Chicken or Pork with Pineapple Shrub

Shrub Drinks Pineapple Marinade

- 2 Tablespoons Shrub Drinks Pineapple Shrub
- 3 or 4 cloves, Fresh Garlic, finely minced
- ¼ Cup Soy Sauce, we like to use
- 1 Tbs. grated Fresh Ginger root
- ¼ Cup Fresh Lime Juice
- 2 Tbs. Canola Oil, or other neutral cooking oil
- Salt and fresh ground Black Pepper, to taste

In a small bowl, whisk together Shrub Drinks Pineapple Shrub, Dijon Mustard and White Balsamic Vinegar. Add salt and pepper. Dribble the olive oil in slowly while whisking, until the mixture emulsifies.

The Chicken: 

Marinate 4 boneless, skinless Chicken Breasts, 4 boneless center-cut Pork Chops or 1 whole Pork Tenderloin in Shrub Drinks Pineapple Marinade for about an hour. Remove from marinade and pat dry. Season lightly and grill or saute to desired doneness. Serve with Pineapple Salsa. (Recipe below)

Pineapple Salsa: 

- 1 large, ripe Avocado, finely diced
- 1 Cup (about ½) Fresh Pineapple, finely diced
- 1 small, Purple Onion, minced finely
- 1 or to taste, Fresh Serrano Chile, finely minced
- 1 Cup Fresh Jicama, finely diced
- ¼ Cup, Fresh Cilantro, minced finely
- 2 Tablespoons Shrub Drinks Pineapple Shrub
- Salt to taste 

Combine all ingredients for the salsa. Taste and adjust seasoning. Serve this delightful salsa with your chicken or pork, either on top or alongside.

Click here for printable version of the recipe

A Favorite Salad with Shrub Drinks Apple Lemon Ginger Shrub Vinaigrette

Shrub Drinks Apple Lemon Ginger Vinaigrette

-  2 Tablespoons Shrub Drinks Apple Lemon Ginger Shrub

-  1 Tablespoon Dijon Mustard

-  2 Tablespoons White Balsamic Vinegar

-  1/3 Cup Extra Virgin Olive Oil

-  Salt and fresh ground Black Pepper, to taste

In a small bowl, whisk together Shrub Drinks Apple Lemon Ginger Shrub, Dijon mustard and white balsamic vinegar. Add salt and pepper. Dribble the olive oil in slowly while whisking, until the dressing emulsifies.  

For the salad, we suggest:

- dark leafy greens of your choice, we use Arugula and Purple Kale

- toasted Pecan Halves

- slivers of Fresh Shallot

- thin slices of Crisp Apple, peeled or not

- bleu d’ Auvergne or your favorite blue veined Cheese, crumbled

- finely minced Candied Ginger

Dress the salad, and enjoy!

Click here for printable version of recipe.