Spirit Health Style Relationships Home Food Money World
Maple Ginger Glaze
Recipe adapted from Tom Bivins, executive chef at the Old Tavern in Grafton, Vermont

 May be used to flavor fish or poultry, or as a vinaigrette.

Ingredients:
 

  • 1/4 cup Vermont maple syrup *
  • 1 small shallot , minced
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry vinegar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced fresh ginger
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh cilantro
  • 1/2 teaspoon minced fresh Italian parsley
  • 1/2 teaspoon minced fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3 tablespoons canola oil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Asian sesame oil
In a medium bowl, whisk together all but last three ingredients (or shake together in a jar with a tight-fitting lid). Let stand 1 hour to allow flavors to blend.

Whisk in oils. Cover tightly; refrigerate for up to 4 days. (Yields 11/2 cups.)

* Dark amber maple syrup is preferred (available online at www.bairdfarm.com).

Related Links

From O, The Oprah Magazine

Fill in this form to order. (We'll bill you later.)