Juniper Berry Recipes

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 Ideas for Juniper Berries:
--Combine melted butter and crushed juniper berries; use to baste Cornish Hens or Chicken.
--Heat 1 quart sauerkraut with 6 juniper berries; serve with smoked sausage.
--Add 8 crushed juniper berries to 1/2 cup olive oil, 1/2 cup dry red wine, bay leaf, salt and pepper for marinating a leg of lamb.
--Stir 2 teaspoons crushed juniper berries into basic white sauce for added taste, serve with game.
--Steep 2 tablespoons crushed juniper berries in 1 cup hot water for a flavored tea.

Chicken with Juniper Berry Sauce
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 chickens, cut up
2 eggs, slightly beaten
1/2 cup butter
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1/2 cup dry sherry
2 teaspoons crushed Spice Barn Juniper Berries
1/4 teaspoon salt
1/8 teaspoon Spice Barn White Pepper

Combine 1 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper.  Dip chicken pieces in eggs; coat with flour mixture.  Melt 1/2 cup butter.  Brown chicken in butter 3-5 minutes.  Place chicken in baking pan; bake at 350 degrees until tender, about 35 minutes.  Melt 2 tablespoons butter, stir in 2 tablespoon flour.  Stir in stock and sherry gradually.  Add juniper berries, salt and pepper.  Heat to boiling; reduce heat.  Simmer, uncovered, stirring constantly, until thickened.  Place on serving dish and spoon sauce over.

Marinated Pork Loin
5-7 pound pork loin
1 1/2 cups sugar
1 1/2 cups coarse salt
1 1/2-2 quarts warm water
4 cloves garlic, roughly chopped (with skins)
6-8 Spice Barn Juniper Berries
1 teaspoon Spice Barn Thyme
2/3 cup olive oil
3 cloves garlic, peeled and chopped
1/2 teaspoon Spice Barn Thyme
1/2 teaspoon Spice Barn Rosemary

In a non-corrosive pan; mix sugar, coarse salt, water, 4 cloves garlic, juniper berries and thyme. Stir until sugar dissolves.  Cool brine.  Add 5-7 pound pork loin.  Meat should be just covered, add water if necessary.  Weight the roast with a plate so it stays submerged.  Let stand in brine for two days refrigerated.  Remove meat from brine and wipe with paper towels.  Let come to room temperature.  Oil grill and heat.  Stir together oil, garlic, thyme, and rosemary.  Brush on pork.  Place on the grill on low.  Grill and turn occasionally. Cook to an internal temperature of 140 degrees to 145 degrees.  Let rest 10 minutes before carving.