| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Georgian |
|
1 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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