| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Black peppercorns |
| 4 |
|
Whole cloves |
| 2 1/2 |
tb |
Sugar |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
White rhum |
| 1 |
tb |
Grated lemon zest |
| 2 |
ts |
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
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