In the Kitchen: Keiser University Chef James Taylor showcases French cuisine

TALLAHASSEE, Fla. (WCTV) - Keiser University’s Chef James Taylor joined our Lanetra Bennett and Rob Nucatola in the studio. This week, Chef Taylor showcased a delicious sauce made for meats. We have the recipe below so you can create it at home.

Instructions:

• 1/2 cup - Tart Cherries, Dried
• 1 cup - Port Wine
• 2.5 tsp - Butter, unsalted
• 1/4 tsp - Kosher Sea Salt, Fine Ground
• 2 Green Onions, Chopped

Directions:

1. In a medium saucepan, place the port wine and cherries. Bring to a boil; cook for 5 minutes or until the wine is reduced by half. Whisk the butter, salt, and pepper.
2. Immediately spoon over your choice of meat and garnish with chopped green onions.

To keep up with the latest news as it develops, follow WCTV on Facebook, Instagram, YouTube, Nextdoor and X (Twitter).

Have a news tip or see an error? Write to us here. Please include the article’s headline in your message.

Be the first to see all the biggest headlines by downloading the WCTV News app. Click here to get started.