KitchenAid KVJ0111 Marinades, Lemon Basil Marinade, Orange Ginger Marinade, Sauces and Jellies

RECIPES

MARINADES

Lemon Basil Mar_inade

Makes 2 cups of marinade or salad dressing

5lemons, peeled and seeded

1cup packed fresh basil leaves

6cloves garlic

6tablespoons extra virgin olive oil

1teaspoon coarse salt

½ teaspoon freshly ground black pepper

Juice 2 lemons, basil, and garlic. Juice remaining 3 lemons. Pour juice into jar with tight-fitting lid.

NOTE: Juicing the lemons after the garlic will help to clean the garlic from the screen.

Add olive oil, salt and pepper; seal jar and shake to blend. Store in airtight jar or container in refrigerator up to 2 weeks.

TIP: Use as a marinade or salad dressing.

English

Or_ange Ginger_ Mar_inade

Makes 2 cups

3large navel oranges, peeled and halved

4ounces fresh ginger, peeled and cut into chunks

¼cup dark sesame oil

1 tablespoon honey

1 teaspoon coarse salt

½ teaspoon freshly ground black pepper

Juice oranges and ginger. Measure 1¾ cups juice; pour into jar with tight-fitting lid.

Add sesame oil, honey, salt and pepper; seal jar and shake to blend. Store in refrigerator up to 2 weeks.

TIP: Use as a marinade for grilled salmon.

SAUCES AND JELLIES

Pear_ Car_amel Sauce

Makes ¾ cup sauce

2 to 3 Comice or Anjou pears, quartered

½cup sugar Pinch cream of tartar

2 tablespoons heavy cream

1 tablespoon butter

1/8 teaspoon salt

1tablespoon pear-flavored vodka or liqueur

Juice pears. Strain juice through fine-mesh sieve. Measure 1 cup juice.

Pour juice into small saucepan. Cook over medium-high heat for 10 minutes or until thickened and reduced to ¼ cup, stirring occasionally. Set aside.

Combine sugar, 2 tablespoons water and cream of tartar in medium saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. When mixture boils, cover pan 2 minutes to dissolve sugar crystals on side of pan. Remove cover; cook without stirring 8 to 10 minutes or until mixture is light amber in color, swirling pan occasionally.

Remove from heat; carefully whisk in reduced pear juice, cream, butter and salt until smooth (mixture will bubble vigorously). Stir in vodka; cool completely.

Store in airtight jar or container in refrigerator up to 2 weeks.

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