Month: October 2010

Chicken Marinade

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Submitted by Renee Teer, who says, “You can’t miss with this recipe.  Everyone always asks for it. If throwing a party, make it the day before, put chicken in big crock pot and let it sit in marinade overnight before grilling.

  • 1  1/2 cup Oil (use one low in saturated fat)
  • 3/4 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup white wine vinegar
  • 1/3 cup lemon juice
  • 2 teaspoons dry mustard
  • 1 Tablespoon fresh ground pepper
  • 1  1/2 Tablespoons fresh parsley ( I usually use more)
  • 2 cloves of garlic
  • 4-5 chicken breasts

Put everything but the chicken in a blender and liquefy. Put marinade with chicken breasts in a zip lock bag and freeze. Take the chicken out of the freezer the morning of the day you want to use it and let it thaw.  The chicken sits in marinade all day and is extra tasty.  Cook on the grill.

I usually make a double batch.

Sea Salt Caramels

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Submitted by Carl LaFrance in response to our request for edible gift ideas.

  • 1 1/3 cup heavy cream
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup honey
  • 6 tbsp butter, cut into small pieces
  • 1 tsp vanilla extract
  • 3 tsp sea salt, such as fleur de sel
  • 1 lb bittersweet chocolate, chopped

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

5. Pour into prepared pan and let set at room temperature until firm enough to cut.

6. Cut the caramel into small squares or strips with a chef’s knife.

7. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.