Martha's Herbary Recipes

Marinades dry and wet are the way to go.  They tenderize meat and add lovely flavor to meat and vegetables.

Maple Apple Marinade

1 cup maple syrup
1/2 cup cider or apple juice
1 cup red wine vinegar

Simmer this combo for 1 hour, reducing the liquid by a third.  I like this subtle Maple Apple Marinade for chicken legs and wings.  Marinate the chicken for 1/2 hour before grilling.  Brush regularly while cooking.

Lemon Thyme Marinade

1/2 cup fresh lemon juice
1/2 cup olive oil
2 tablespoons lemon zest
1/4 cup fresh thyme leaves
1/2 onion, chopped
salt and pepper

Add lemon juice and olive oil, season with salt and pepper, lemon zest, thyme and onion.  When I grill fish, I use this zesty Lemon Thyme Marinade.  This is especially good on salmon steaks.

Spicy Apricot Sauce

1 cup apricot jam
1/2 cup white wine vinegar
4 tablespoons Worcestershire Sauce
3 tablespoons Dijon- style mustard
3 tablespoons honey
1 teaspoon cayenne powder

Heat all the ingredients together.  When shrimp is on the menu, I like to use this Spicy Apricot Sauce.  Use this to baste the shrimp.  Very delicious indeed!

Olio Santo

1 cup olive oil
6 large leaves of sweet basil
3 dried not chilies

Combine in a jar.  Keep this in the refrigerator for a week before using.  This recipe is terrific for making salad dressings, pizza and as a brushing for the grill.

Martha's Herbary
P.O. Box 236
Pomfret, CT. 06258
Tuesdays through Sundays
860 - 928 - 0009