[CH] Paint the town---er----whatever
Andrea L. Paysinger (asenji@earthlink.net)
Sun, 31 Jan 1999 09:33:25 -0800
The following is a bit of work but if you try it, I believe you will
find it exceptional.
In a large saucepan or small kettle - glass, enamel or stainless steel,
NO ALUMINUM.
Place 5 cups water, 4 cups sugar - put over low heat.
Using a vegetable peeler, peel enough oranges so you have at least a cup
of peel (without the white part)
add to the syrup. Press down into cup. I peel the oranges in strips
and then snip into smaller pieces with a scissors.
Slice enough fresh ginger to also fill a cup. Unless you have fairly
large pieces of ginger, it is easier to slice the ginger first then peel
the slices.
add to the syrup.
Using your favorite dried chiles, (most recently I used Chile de Arbol)
remove the stem and seeds, cut into narrow strips and
add to the syrup.
Cook this at fairly low heat, barely simmering, for about 3 hours,
until the liquid has reduced by 1/3, is syrupy, and the orange peel and
ginger are both soft.
Strain, bottle the syrup and store in fridge.
Drain the peel/ginger/peppers on a wire rack. when fairly dry, roll
them in sugar, allow to dry overnight and store in airtight
container. These can be used as a very spicy snack, or chopped
finely, added to cakes, scones, stirred into yoghurt, ice cream - the
possibilities are endless.......
The syrup has many uses, but it wonderfull painted on duck, goose,
chicken, turkey, game hen, pork or lamb prior to roasting.
This takes duck a-la orange to new heights.
I am sure that many of you can find other great uses for it - and I
would love to have your feed-back.
It also makes a great topping for ice cream - especially the very rich
chocolate specialty ice creams, i.e. Chocolate Decadence.
Enjoy!!
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/