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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: First Group: 3 1/2 red onions, cut into 1/4 slices 1/3 c. dry red wine 1/3 c. red wine vinegar 1/4 c. packed light brown sugar 1/4 c. honey Second Group: 1 Tbsp. orange juice 1 Tbsp. lemon juice Instructions: Cook the "first group" of ingredients over medium heat stirring constantly, until sugar is dissolved; then simmer until the consistency of marmalade, about 30 minutes. Stir in the "second group." Continue to cook, stirring, until the juices are absorbed. Let cool, then cover and refrigerate for up to 3 weeks. Serve at room temperature. Yields 2 cups. In the late summer the red onions from our organic garden are delicious. This is a simple recipe that I use on seared sirloin or the new craze, Iron steak. |
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