Archive for August, 2014

Rhubarb Mint Chutney

Recipe

1 Aug

RHUBARB MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 sm Onion — minced
3 c Rhubarb — chopped
2/3 c Granulated sugar
1/4 c Lemon juice — fresh
1 t Mint
1/2 ts Lemon zest — grated

Melt butter in large skillet over medium heat; cook
onion for 3 minutes or until soft. Add rhubarb, sugar,
lemon juice, mint and lemon zest. Bring to boil,
stirring to dissolve sugar. Reduce heat and simmer,
uncovered, for 5 to 7 minutes or until thickened.
Season to taste with salt and pepper. Chutney can be
prepared, cooled, covered and refrigetated for up to 2
days. Serve with lamb

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Filed under: Alcohol, Beverages, Ethnic

Georgian Marinade

Recipe

1 Aug

Title: GEORGIAN MARINADE
Categories: None
Yield: 1 servings

Stephen Ceideburg
4 lg Or 5 medium-sized oranges
3 Lemons
1/2 c Dry white wine
1 md Onion, minced
3 Cloves garlic, minced
1 tb Minced peeled ginger root
3 tb Paprika
1/2 tb Olive oil
1 To 2 tsp. sugar
1 ts Cracked black peppercorns
1/2 ts Salt
1/4 ts Freshly grated nutmeg
2 Cinnamon sticks

A citrus-and-spice mixture from the Republic of
Georgia. It is often used for poultry, but it goes
well with swordfish too.

Grate the zest of 1 orange and 1 lemon; set aside.
Juice the oranges and lemons. Combine the orange
juice, lemon juice and wine in a saucepan and boil
rapidly until only 1/2 cup liquid remains; let cool.

Combine onions, garlic and ginger in a bowl. Stir in
the reduced juice mixture, grated zest, paprika, oil,
sugar, peppercorns, salt, nutmeg and cinnamon sticks.

Makes 1 1/2 cups.

From an article by Steven Raichlen in The San Mateo
Times, 5/25/93.

Posted by Stephen Ceideburg

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Filed under: Ethnic, Meats, Soups

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Rhubarb Mint Chutney

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