| 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”