Her new cookbook, “The Food in Jars Kitchen,” was inspired by a frequent question from her readers — about what to do with all those preserves. From pulled chicken with apple butter and cider vinegar to a sauerkraut frittata, McClellan offers appealing ideas for using what you’ve stashed in your pantry.
McClellan describes this marinade as being “built on the bones” of a recipe she learned from family friends Maria and Raphael Baker. She says they made a similar marinade by the gallon and used it as a salad dressing, vegetable marinade and sandwich spread at a small chain of restaurants they ran in California and Oregon in the 1980s and ‘90s.
“I use it mostly as a marinade for chicken thighs and zucchini that are destined for the grill, but it is also a favorite for dressing chopped salads,” she says in the recipe’s introduction.
HERBED MARMALADE MARINADE
Makes 1 1/4 cups of marinade
2/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons freshly squeezed lemon juice
2 tablespoons lemon or orange marmalade
2 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons dry mustard
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
In a blender, combine the olive oil, vinegar, lemon juice, marmalade, garlic cloves, basil, oregano, thyme, mustard, salt and pepper. Blend until just incorporated and pour into a mason jar for storage. It will keep in the refrigerator for up to 1 month.
Reprinted with permission from “The Food in Jars Kitchen” by Marisa McClellan; published by Running Press.
©2019 The San Diego Union-Tribune
Visit The San Diego Union-Tribune at www.sandiegouniontribune.com
Distributed by Tribune Content Agency, LLC.