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1. Slow Cooked Spicy Pulled Pork Barbecue with Spicy Barbecue Sauce on Curry-Spiced Buttered Buns

2. Spicy Barbecue Sauce

3. Curry-Spiced Buttered Buns

4. Jicama and Snow Pea Salad Dressed in Fresh Peach Vinaigrette

5. Chocolate Chocolate Chip Banana Ice Cream Cake with Pecan Rum Caramel Sauce

6. Pecan Rum Caramel Sauce

Book Description

As Abigail Kirsch knows after catering thousands of weddings, being a newlywed is all about beginning new traditions. One of the most pleasurable of those traditions is entertaining at home. But couples just starting to invite friends, family, and business colleagues for casual or more formal meals need some help in the kitchen, and Abigail Kirsch is here to offer her expert guidance.

... (more)

The Bride & Groom's Menu Cookbook

Authors: Abigail Kirsch, Susan M. Greenberg

Date: January 2002

ISBN: 0767906152

Publisher: Broadway

Hardcover

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Kitchenware: chef's knife, zester, large saucepan, pepper mill, wooden spoon, food processor
Preparation Time: 30 minutes
Cooking Time: 70 minutes
Do-Ahead: The entire sauce recipe can be made in advance and stored, covered, in the refrigerator up to 3 days.

• 1/4 cup peanut oil

• 2 large onions, finely chopped

• 6 large cloves garlic, finely minced

• Four 14-ounce cans whole peeled plum tomatoes with their juice, broken up with a spoon

• 2 tablespoons tomato paste

• 2 teaspoons chili powder

• 1/2 cup honey

• 1/2 teaspoon red pepper flakes

• Zest of 2 oranges

• 1 cup red wine vinegar

• Salt and freshly ground pepper

1. Heat the oil in the saucepan over medium heat. Add the onions and saute them for 4 minutes. Add the garlic and continue to saute 2 minutes more. With a wooden spoon, blend in the plum tomatoes with their juice, the tomato pastes, chili powder, honey, red pepper flakes, orange zest, and vinegar. Bring the sauce to a high simmer, then lower the heat to medium-low and simmer the sauce, uncovered, for 1 hour, stirring occasionally. Season with salt and black pepper to taste.

2. Cool the sauce to room temperature and divide it into two batches. Refrigerate one batch for the marinade. Pour the remaining sauce into the large bowl of the food processor fitted with the steel blade and process until smooth. This batch will be served as the sauce.

Cook's Tips:
This sauce freezes well and is perfect for chicken, lamb, or spare ribs.

More From This Book:

1. Slow Cooked Spicy Pulled Pork Barbecue with Spicy Barbecue Sauce on Curry-Spiced Buttered Buns

2. Spicy Barbecue Sauce

3. Curry-Spiced Buttered Buns

4. Jicama and Snow Pea Salad Dressed in Fresh Peach Vinaigrette

5. Chocolate Chocolate Chip Banana Ice Cream Cake with Pecan Rum Caramel Sauce

6. Pecan Rum Caramel Sauce

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