Recipe - John Birdsalls White Wine Marinade

2 cup Dry white wine (chardonnay;
sauvignon blanc or
riesling)
2 tablespoon Champagne vinegar
One half cup Extravirgin olive oil
One half ounce Dried mushrooms; chopped
(porcini or Chinese black
mushrooms)
4 Cloves garlic; crushed
4 Sprigs fresh thyme or
3 teaspoon Dried thyme
6 Juniper berries; crushed
1 teaspoon Salt
Freshly ground black pepper
1 One half teaspoon Orange zest

Chicago Tribune

Preparation time: 10 minutes Cooking time: 5 minutes Yield: 2 One half cups

Use this for up to 3 pounds of chicken, duck, pork, seafood (especially
shrimp and salmon steaks) and vegetables.

1. Combine all ingredients except orange zest in a small nonreactive
saucepan. Heat to a boil over medium heat. Cool to room temperature. May be
made in advance up to this point and refrigerated, covered. Just before
using the marinade, add orange zest. 2. Combine marinade and meat in a
covered nonreactive container or zipsealed plastic bag and refrigerate.
Marinate pork and duck up to 4 hours, chicken up to 2 hours, and seafood
and vegetables for less than 1 hour, turning frequently. Variations: Omit
juniper berries and add One fourth cup grainy Dijon mustard. Or substitute
rosemary for thyme. Posted to TNT Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 27, 1997