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Ingredients:

1 tsp. pink peppercorns, crushed

1 tsp. pimentos, chopped

1 tsp. chopped sun-dried tomatoes

1/4 cup heavy cream

 

Blend all ingredients until all they are full incorporated and the sauce has a fine consistency. Pour the pink peppercorn sauce into an airtight container and store in the refrigerator at least one hour before serving. The pink peppercorn sauces can be served cold or gently warmed before serving.

Ingredients:
1 tablespoon butter
1 shallot finely minced
1 tablespoon pink peppercorns
1/4 cup red wine
1/4 cup beef broth
1 teaspoon Dijon or other coarse grain mustard
1 tablespoon finely chopped parsley

Directions:
Chop and measure out all ingredients before starting. Cook meat until nearly none, cover and allow it to rest while the pan sauce is made. Melt the butter in the pan and stir vigorously to start deglazing the pan. Add the shallots and peppercorns and sauté until the shallots are tender, about four minutes. Add the red wine and deglaze the pan further by continuing to stir vigorously to loosen and dissolve any browned bits in the pan. Add the beef stock and mustard and simmer to reduce by half. Sever warm over the meat immediately.
 

Ingredients:
2 tablespoons unsalted butter
2 shallots, finely minced
1 tablespoon tomato paste
1/2 cup of dry chardonnay
3 tablespoons dark rum
2 1/2 teaspoons of pink peppercorns
1/2 cup cream
Sea salt to taste

Directions:
Sauté the shallots in the butter over medium heat until soft. Add the tomato paste and cook stirring constantly until the paste is fragrant, being careful not to burn. Add the chardonnay and rum, stir vigorously to loosen any brown bits. Add the crushed pink peppercorns to the pan with the cream and bring the pan to a simmer, reduce the heat and continue simmering for 5-10 minutes or until the pink peppercorn sauce has reached the desired thickness. Sever the sauce hot ASAP.

Ingredients:
1 stick room temperature butter
1 1/2 Teaspoon pink peppercorns
1 1/2 tablespoons Honey
A dash of freshly ground black pepper

Finely grind the pink peppercorns and mix them with the other ingredients in a bowel. Let this mixture sit at room temperature for about an hour to let the flavors meld and remix to evenly distributed the flavors and pink color.

Roll the pink peppercorn butter into a roll and refrigerate to harden. Click here to learn more about how to make a butter roll. The roll can then be easily sliced thin and served at room temperature on sweet baked goods.

 

 

 

Ingredients:
8 whole star anise
2 tablespoons whole pink peppercorns plus additional for garnish
1 tablespoon whole cloves
3 cups water
1 cup sugar
1/2 cup fresh thyme sprigs plus 8 additional sprigs for garnish
4 cups chilled club soda
Ice cubes

Preparation:
Toast anise, two tablespoons peppercorns, and cloves in a small skillet over medium-high heat until aromatic, stirring often, about two minutes. Wrap spices in triple layers of cheesecloth; tie shut. Pound the cheese cloth with a rolling pin to lightly crush the spices. Bring three cups water and the sugar to boil in medium saucepan. Add spices in cheesecloth. Remove from heat; cover and steep 15 minutes. Add 1/2 cup thyme sprigs; cover and steep ten minutes longer. Strain syrup into medium bowl. Chill until cold. Mix together the pink peppercorns, thyme syrup, club soda, and enough ice to cool the mixture. Gently mix and serve immediately.

Ingredients:
1/2 cup olive oil
2 teaspoons dried rosemary
1 tablespoon pink peppercorns, crushed
2 bay leaves
3 tablespoons sherry vinegar
2 shallots, finely minced
1/2 teaspoon garlic powder
 

Instructions:
Put three tablespoons of oil in a small sauce pan over a low heat. Add the rosemary, crushed peppercorns, and bay leaves. Allow the oil mixture to steep for ten minutes. Turn the heat off and allow the mixture to cool.

Whisk into the vinegar shallots, garlic powder and continue whisking as the remaining oil is slowly added. This mixture can be stored in an airtight jar for several weeks. Serve on salads or grilled meats and fish. Mix thoroughly before serving.

Makes just over a half cup pink peppercorn and rosemary vinaigrette.

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