eMail Us . Facebook . Twitter

Updated:
Aug 20, 2017

Search our Site

 

Advanced Search

From Our Archives...



STUFF




Wine X World Headquarters
winexus@winexmagazine.com

© Copyright 1997 - 2015
X Publishing, Inc.

home  |   archives   |  about us  |  events  |  media kit  |  


Apricot-Ginger Dipping Sauce
by Bob Blumer
Magazine Issue: U.S. Vol 5.4
Apricot-Ginger Dipping Sauce

1/2 cup of apricot jam
1 T freshly grated ginger
1 T Dijon mustard
1 jalapeno pepper, seeds discarded, minced
2 T seasoned rice wine vinegar or freshly squeezed lime juice

Place all ingredients in a blender or food processor. Blend until smooth.

An important note on cooking with oil: Oil temperature is very important. If it's too high, food burns. Too low? Food turns out greasy. If you don't have a thermometer, stick a 1/2-inch cube of bread on a skewer and dip it in the oil. If the oil bubbles, but the bread doesn't brown, continue heating the oil. If the bread browns instantly, the oil temperature is too high. If the bread turns into a golden crouton in 5 to 10 seconds, you're set to fry.

Hot oil is very dangerous. If you leave it unattended, don't bring my name up at the trial. The best way to put out an oil fire (God forbid) is to smother it with a tightly fitting lid.

Cross References:
Coconut Shrimp Lollypops with Apricot Ginger Dipping Sauce

Original Source:
Guilty Pleasures

E-Mail a Friend


Add Your Comment

Name:

Email:

Location:

URL:

Remember my personal information

Notify me of follow-up comments?

Please enter the word you see in the image below:


Back to top

home  |   archives   |  about us  |  events  |  media kit  |  


Sister Sites