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FareShare Gazette -- September 2008 Recipes

FareShare Gazette -- September 2008 Recipes comes together with Cold Water, Strained Fresh Lemon Juice, Sugar, Beef Tip Round, and Soy Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 3/4 cup
• 3 tbsp
• 3 1/2 cup
• 3 lb
• 1/4 cup
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Make the basil infusion by putting the fresh basil and water into a pot and bringing to a full boil.

2. 2

   Lower to a simmer; cover and let the mixture steep for 15 minutes.

3. 3

   Ladle mixture into a dampened jelly bag set over a bowl and let drip undisturbed for 2 hours or until it yields 2 cups of basil infusion.

4. 4

   If there is not enough, pour a little boiling water through the bag.

5. 5

   Return this liquid to the pot; add the lemon juice and sugar and bring to a full boil.

6. 6

   Add the pectin and the food colouring, if desired; boil, stirring constantly, for 1 minute.

7. 7

   Skim off the froth and pour into sterilized jars.

8. 8

   Cover with a double layer of melted paraffin or seal with two-piece lids; let stand for 24 hours until set.

9. 9

   Mix together remaining ingredients; marinate for at least two days. Place in hydrator for 8 to 10 hours.