Orange-Lime Sauce from the Plaza Hotel
"from The Plaza in New York City -- to be served hot as a condiment for chicken --"
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
1/2 cup
- Serves:
- 4
ingredients
- 3 limes
- 1⁄3 cup orange marmalade
- 1 inch piece green ginger, peeled
directions
- Peel the limes with a vegetable peeler and use scissors to shred the peel [or use a grater or zester to get zest].
- Cover shredded peel with cold water and boil for 5 minutes. Drain off water.
- Add the juice of the limes, marmalade and minced ginger.
- Bring to a boil and cook 3-4 minutes.
- Serve hot with chicken.
- Makes 1/2 cup.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I altered this recipe a little, but loved the concept! I used the said amount of marmalade, but I didn't have fresh limes so I just added the subitized amount of lime juice to the sauce. I also didn't have ginger, so it was omitted. This went so nicely with the citrus chicken I made tonight, and I am adding this recipe to my cookbook.
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
