|2 teaspoons||Black peppercorns|
|¼ cup||Soy sauce|
|¼ cup||White rhum|
|1 tablespoon||Grated lemon zest|
|2 teaspoons||Fresh lemon juice|
Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. transfer to a spice grinder and grind roughly, about 1 minute. Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices.
Over medium heat, reduce the liquid until ¼ cup remains, about 10 to 12 minutes; it will begin to foam as it reduces. Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature.
Yields: about ¼ cup
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Air date ¾/98
Recipe by: Norman Van Aken
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998
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