Name: Ginger Shallot Marmalade
Ingredients: 10 Shallots; sliced thin; ; lengthwise; 2 tb Julienne strips peeled fresh ginger; 2 tb Unsalted butter; 1 Garlic clove; cut into thin; ; strips; 1/2 c Chicken broth; 1/3 c Balsamic vinegar; 1/4 c Honey; 1/4 ts Salt; 1/4 ts Freshly ground black pepper

We know the principle of justice that when two legitimate rights conflict, the right that protects the higher value should prevail. We deny the right to drive at 100 miles per hour because the value of life is greater than the value of being on time or getting thrills. The right of the unborn not to be killed and the right of a woman not to be pregnant may be at odds. But they are not equal rights. Staying alive is more precious and more basic than not being pregnant.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	April 1994	1	servings

INGREDIENTS

10		Shallots; sliced thin
		; lengthwise
2	tb	Julienne strips peeled fresh ginger
2	tb	Unsalted butter
1		Garlic clove; cut into thin
		; strips
1/2	c	Chicken broth
1/3	c	Balsamic vinegar
1/4	c	Honey
1/4	ts	Salt
1/4	ts	Freshly ground black pepper

INSTRUCTIONS

In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger
in butter over moderate heat, stirring frequently, until pale golden, about
12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to
moderately high and stir in a remaining ingredients. Cook mixture, stirring
frequently, until syrup and almost all liquid is absorbed, about 12
minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
Serve marmalade with meat, poultry, fish, or vegetables.
Makes about 1 cup.
Gourmet April 1994
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Converted by MM_Buster v2.0l.

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