teddywolf

This was an attempt to make something akin to the citrus chipotle sauce used at the various Wings Over places. I have not asked anybody there for hints; this is just my own first attempt, including all the additions I made at various points. I thought I had chipotle pepper powder in the house but was mistaken. If I'd had chipotle I would have cut the ancho and paprika in half and added two teaspoons of chipotle.

So, before I forget all the proportions I carefully measured for once:

1/2 cup water
1/2 cup sugar
juice of 1 fresh lime (about 1/4 cup)
1 oz orange juice
1 tablespoon maple syrup (this was grade b, which is fine--or you could use corn syrup, or half the amount of molasses)
2 teaspoons arrowroot powder
2 teaspoons mustard powder
2 teaspoons ancho pepper powder
1 teaspoon hungarian half-sharp paprika (sweet paprika would be milder if you want milder)
1 teaspoon salt (Kosher in this case)
1/2 teaspoon white pepper powder
1/4 teaspoon powdered ginger
small pinch of garlic powder
pinch of malt powder
(EDIT) Forgot to mention: dash of cinnamon, 1/4 teaspoon dried powdered lemon peel.(/EDIT)
1/2 teaspoon wine (I used golden sherry)
1 drop oil (I used grapeseed)

Equipment:
small saucepan, wire whisk, measuring spoons, tasting spoons as needed, rubber spatula for removal

Over medium heat, bring the water and the sugar to a low boil. Whisk until the sugar melts into the water, forming a simple syrup, then reduce to medium low heat. Whisk in the lime juice, orange juice, wine, oil and maple syrup, then add all the other ingredients except the arrowroot powder. Turn heat to just above low and let simmer without bubbling for 10-15 minutes, whisking occasionally. Add arrowroot powder and whisk thoroughly, reducing heat to low. When mixture is thickened, remove and put in a container of your choice for immediate use or easy storage.

(EDIT) I had my wife try a bit, and she declared it needed more lime. To the thickened mixture I added juice of one more lime, which made it considerably less thick--mine was thicker than maple syrup before the lime, now it's about the same thickness. I'm going to give it a day sitting in the fridge for the flavors to meld, again per her advice.

It is a little gritty but I'm not sure how to make it smoother. I don't think an immersion blender will further chop down powdered spices, after all. (/EDIT)

(SECOND EDIT) Two days later I added about an ounce of straight cranberry juice (not a blend or fruit cocktail) to the mix and stirred it in. The flavor was much better as a result.

Next time I will have chipotle, I will use less simple syrup, and I'll cook the spices in a little longer. (/SECOND EDIT)

I have, for several years, been trying to manage a good version of chicken and mushrooms with pasta and balsamic vinegar. I had this dish at Antonia's in Davis Square, which used to be located where the Boston Burger Company is now, and wanted to make it at home. Tonight I think I got it right. My wife says it's better than what Antonia's did. ( cut for length for people who might not be interested )

I can picture Ella Fitzgerald singing this one. Or me. It's jazzy, it's seasonal, it's sensual (well, it can be, or can be sung without that edge) and it's in 4/4 time. This one is for my musical fan browngirl, with a kiss. And ( here it is... )