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Clementine Marmalade
Braised Lamb Shank with Clementine Marmalade
Spicy Sausage and Edamame Stew
Grilled Pork Belly Sandwich
Kirk Avondoglio's Spice-Rubbed Salmon with
Radicchio Slaw and Clementine Marmalade
WINE NOTES
d'Arenberg Shiraz Grenache: 50% shiraz, 50% grenache. Wide array of red fruits
(strawberry, cherry, mulberry) and savory dried herbs. A lovely,
sweet fruit mid-palate leads into a very tight earthy tannic
complexity, balanced by acidity and lingering strawberry and
raspberry.
Harbin Lager: Brewed using a blend of Chinese and European hops,
from China's oldest brewery.
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Clementine
Marmalade
Master
Makes about 5 cups
- 1 dozen clementines, juiced, membranes
removed and peels julienned
- 1/2 gallon freshly squeezed orange juice
- 4 cups sugar
- 3 dried Thai bird chiles
- 4 slices ginger, peel intact and washed
In a small non-reactive saucepan over low heat, combine clementine
juice, orange juice, sugar, chiles and ginger. Stir to dissolve
sugar, bring to a simmer and reduce by 75 percent. Meanwhile, soak
julienned clementine peels in warm water for 15 minutes. Drain well
and add to reduction. Simmer for 15 minutes and let cool; Clementine
Marmalade will thicken upon cooling.
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