Cooking Light Magazine, June 2011

  • Apricot-fig chutney

    Apricot-fig chutney (page 16)

    from Cooking Light Magazine, June 2011 Cooking Light Magazine, June 2011

    • Categories: Chutneys, pickles & relishes; Summer
    • Ingredients: apricots; dried figs; white wine; golden raisins; thyme; honey; mustard seeds; ground cumin; ground ginger; ground red pepper; jalapeño chiles; shallots; cilantro
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Notes about Recipes in this book

  • Sparkling apricot sorbet

    • hillsboroks on July 21, 2017

      This is a great way to use up fresh apricots. The sorbet is bright, fresh and full of lovely apricot flavor. To peel the apricots I blanched them in boiling water for a minute and then plunged them into an ice bath. The skins did not slip off as peach skins would but they were very easy to peel with a paring knife. I will definitely make this sorbet again.

  • Tequila-glazed grilled chicken thighs

    • pattwilson on August 14, 2014

      COOKING LIGHT ULTIMATE Chicken Cookbook, page 28

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  • ISSN 0886-4446
  • Published Jun 01 2011
  • Format Magazine
  • Page Count 208
  • Language English
  • Countries United States