Recipe - Hungarian Supper

Three fourths cup Cabernet Sauvignon or other
dry red wine
One fourth cup Balsamic vinegar
3 tablespoon Olive oil
2 tablespoon Unsulfured; (light) molasses
2 tablespoon Chopped fresh thyme or 2
teaspoons dried
2 tablespoon Chopped fresh rosemary of 2
teaspoons
; dried
1 tablespoon Crushed juniper berries or 2
tablespoons
; gin
3 lg Garlic cloves; minced
3 Strips orange peel; (orange
part only)
; (2x1inch)
3 Strips lemon peel; (yellow
part only)
; (2x1inch)
8 Whole cloves
8 Whole black peppercorns
2 Bay leaves; broken in half
Three fourths teaspoon Salt

Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover;
chill.)

Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain
marinade into saucepan. Boil 1 minute. Pat meat or poultry dry. Grill,
basting occasionally with marinade.

Makes about 1 One half cups.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 412 Calories (kcal); 41g Total Fat; (85% calories from fat);
1g Protein; 15g Carbohydrate; 0mg Cholesterol; 1603mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; One half Fruit; 8 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.