Rhum And Pepper Paint
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 2 | t | Black peppercorns |
| 4 | Whole cloves | |
| 2 1/2 | T | Sugar |
| 1/4 | c | Soy sauce |
| 1/4 | c | White rhum |
| 1 | T | Grated lemon zest |
| 2 | t | Fresh lemon juice |
INSTRUCTIONS
Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. transfer to a spice grinder and grind roughly, about 1 minute. Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices. Over medium heat, reduce the liquid until 1/4 cup remains, about 10 to 12 minutes; it will begin to foam as it reduces. Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature. Yields: about 1/4 cup MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Air date 3/4/98 Recipe by: Norman Van Aken Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17, 1998
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 533.3mg
Potassium: 55.5mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 8.3g
Protein: 1g