Saranac
Black & Tan and Molasses Marinade
Modified
from Real Beer and Good Eats by Bruce Aidells and Denis Kelly,
Zane, 1992.
This
sweet marinade with slightly bitter overtones is best used to
marinate ham steaks, smoked pork chops, venison, wild boar,
duck, or pork. Serve with a Saranac Pale Ale or Black & Tan.
Yield:
2 cups
-
1
tablespoon Worcestershire sauce
-
2
bay leaves, crumbled
-
1
teaspoon Tabasco
-
1/2
cup finely chopped onions
-
3
tablespoons Dijon mustard
-
1/4
cup molasses
-
1
cup Saranac Black & Tan
-
1/3
cup malt or red wine vinegar
In
a small saucepan mix together the mustard and molasses. Gradually
stir in the remaining ingredients. Bring to a boil, and simmer
for 2 minutes. Cool before using. Marinate venison, wild boar,
duck breast or fresh pork overnight in the refrigerator. For ham
or smoked pork chops, marinate 2 hours at room temperature or
up to 6 refrigerated.
