Recipe - Georgian Marinade

Stephen Ceideburg
4 lg Or 5 mediumsized oranges
3 Lemons
One half cup Dry white wine
1 md Onion, minced
3 Cloves garlic, minced
1 tablespoon Minced peeled ginger root
3 tablespoon Paprika
One half tablespoon Olive oil
1 To 2 tsp. sugar
1 teaspoon Cracked black peppercorns
One half teaspoon Salt
One fourth teaspoon Freshly grated nutmeg
2 Cinnamon sticks

A citrusandspice mixture from the Republic of Georgia. It is often used
for poultry, but it goes well with swordfish too.

Grate the zest of 1 orange and 1 lemon; set aside. Juice the oranges and
lemons. Combine the orange juice, lemon juice and wine in a saucepan and
boil rapidly until only One half cup liquid remains; let cool.

Combine onions, garlic and ginger in a bowl. Stir in the reduced juice
mixture, grated zest, paprika, oil, sugar, peppercorns, salt, nutmeg and
cinnamon sticks.

Makes 1 One half cups.

From an article by Steven Raichlen in The San Mateo Times, 5/25/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini