Georgian Cinnamon-orange Marinade Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
4: , (or 5) oranges
-minced, 1 cup
-, 2 cups juice
2: Cinnamon sticks,
2: , (to 4) lemons
3 tbsp: Paprika,
-, 1/2 cup juice
1 tsp: Cracked black peppercorns,
1/2 cup: Dry white wine,
1/4 tsp: Grated nutmeg,
3: Garlic clove, s
1 tsp: , (to 2 tsp) sugar
-minced, 1 tbs
-or to taste,
1 tbsp: Ginger, minced
1/2 tsp: Salt or to taste,
1 medium: Onion, s
3 tbsp: Olive oil,
Directions:
Grate the zest of 1 orange and 1 lemon. Juice the oranges and lemons.
Combine the orange juice, lemon juice, and wine in a saucepan and boil
until only
cup liquid remains. Let cool.
Combine the garlic, ginger, and onion in a bowl. Stir in the juice
mixture, grated zests, spices, sugar, salt, and oil. Marinate
swordfish steaks or boneless chicken breasts for 1-2 hours, whole
chickens or game hens overnight, turning once or twice.
Makes enough for 1
-2 pounds seafood or poultry.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
172 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp
Combine the orange juice, lemon juice, and wine in a saucepan and boil
until only
cup liquid remains. Let cool.
Combine the garlic, ginger, and onion in a bowl. Stir in the juice
mixture, grated zests, spices, sugar, salt, and oil. Marinate
swordfish steaks or boneless chicken breasts for 1-2 hours, whole
chickens or game hens overnight, turning once or twice.
Makes enough for 1
-2 pounds seafood or poultry.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
172 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp