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
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
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
Juice pears. Strain juice through
Pour juice into small saucepan. Cook over
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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