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).
 

From the February 2002 issue of O, The Oprah Magazine