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RECIPESRECIPES
Juice 2 lemons, basil, and garlic. Juice remaining 3
lemons. Pour juice into jar with tight-tting lid.
NOTE: Juicing the lemons after the garlic will
help to clean the garlic from the screen.
Add olive oil, salt and pepper; seal jar and shake
to blend. Store in airtight jar or container in
refrigerator up to 2 weeks.
TIP: Use as a marinade or salad dressing.
Lemon Basil Marinade
MARINADES
Makes 2 cups of marinade or salad
dressing
5 lemons, peeled and seeded
1 cup packed fresh basil leaves
6 cloves garlic
6 tablespoons extra virgin olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
Juice oranges and ginger. Measure 1¾ cups
juice; pour into jar with tight-tting lid.
Add sesame oil, honey, salt and pepper; seal
jar and shake to blend. Store in refrigerator
up to 2 weeks.
TIP: Use as a marinade for grilled salmon.
Orange Ginger Marinade
Makes 2 cups
3 large navel oranges, peeled and halved
4 ounces fresh ginger, peeled and cut into
chunks
¼ cup dark sesame oil
1 tablespoon honey
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
SAUCES AND JELLIES
Juice pears. Strain juice through ne-mesh
sieve. Measure 1 cup juice.
Pour juice into small saucepan. Cook over
medium-high heat for 10 minutes or until
thickened and reduced to ¼ cup, stirring
occasionally. Set aside.
Combine sugar, 2 tablespoons water and
cream of tartar in medium saucepan. Bring to
a boil over medium heat, stirring until sugar
dissolves. When mixture boils, cover pan 2
minutes to dissolve sugar crystals on side of pan.
Remove cover; cook without stirring 8 to 10
minutes or until mixture is light amber in color,
swirling pan occasionally.
Remove from heat; carefully whisk in reduced
pear juice, cream, butter and salt until smooth
(mixture will bubble vigorously). Stir in vodka;
cool completely.
Store in airtight jar or container in refrigerator
up to 2 weeks.
Pear Caramel Sauce
Makes ¾ cup sauce
2 to 3 Comice or Anjou pears, quartered
½ cup sugar
Pinch cream of tartar
2 tablespoons heavy cream
1 tablespoon butter
1
/
8
teaspoon salt
1 tablespoon pear-flavored vodka
or liqueur
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