PARVE
Gold’s Duck-Mango-Barbecue-Sauce
tasty
CONDIMENTS
One of my family’s favorites is Barbecued Brisket with Duck-Mango-BarbecueSauce. I slow-cook the meat in the oven two days before, remove any fat and save
the pan juices for other recipes. Then all I have to do is heat the brisket on the grill
and keep slathering on sauce until the meat is hot, glazed and crispy. It tastes
terrific from the oven too (425 degrees) as I found out recently on a rainy Sunday.
Ingredients
1 large ripe mango
1 large clove garlic, minced
1 teaspoon chopped fresh ginger
1 small chili pepper (such as Serrano), seeded, coarsely chopped
1 cup ketchup
1 cup Gold’s Duck Sauce
Asian-Inspired Orange-Ginger Dressing
You can prepare this dressing and take some off for the non-spicy fans before
adding red pepper flakes.
Ingredients
½ cup mayonnaise
4 tablespoons orange marmalade
1 tablespoon orange juice
2 tablespoons sweet chili sauce
½ teaspoon sesame oil
1 tablespoon Gold’s Prepared White Horseradish (or to taste)
1 teaspoon crushed ginger (I use a frozen cube)
¼ teaspoon red pepper flakes (or to taste)
Directions
Combine all ingredients well. Serve with grilled chicken as a salad dressing or as a dip.
¼ cup molasses
2 tablespoons apple cider vinegar
2 teaspoons grated fresh orange peel
Directions
1. Peel the mango, cut away the flesh and chop it into chunks. Puree the chunks,
garlic, ginger and chili pepper in a food processor.
2. Place the mixture in a saucepan. Add the ketchup, Gold’s Duck Sauce, molasses, apple cider vinegar and orange peel and stir to blend the ingredients
thoroughly.
3. Bring to a boil over medium heat; reduce the heat and simmer for about
15 minutes or until thickened. Let cool. Makes about 2½ cups
**For 2-3 pound brisket use about ½ to ¾ cup of sauce
Recipe courtesy of Ronnie Fein and JoyofKosher.com
Recipe courtesy of Tzippy Fettman and Joy of Kosher with Jamie Geller Magazine
40 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com
41 | joyofkosher.com/golds