This is another beer-based recipe that comes to us thanks to the generosity of Lucy Saunders, America’s foremost authority on cooking with beer. She’s written numerous books and runs the Web site
www.beercook.com.
She makes this recipe as both a marinade and a glaze for chicken or pork.
- 1 cup chopped cherries
- 3 tablespoons honey
- 1/4 cup minced scallion
- 1 tablespoon minced fresh cilantro
- 2 cloves garlic, finely minced
- 1 to 2 pinches cayenne pepper or more to taste
- Dash white Worcestershire sauce
- 1 tablespoon lime juice
- 12 ounces honey ale
- 2 Tablespoons cherry spread (whole fruit spread, not an artificial spread)
Mix all ingredients expect cherry spread in a blender. When blended, set aside 1/2 cup. Place 2 pounds of chicken or pork with the remaining marinade in a large resealable plastic bag. Seal and chill for at least 2 hours. Mix the half-cup of reserved marinade with the 2 Tablespoons of cherry spread. Remove chicken or pork from marinade and cook on grill over indirect low heat (keep away from open flame or honey will burn). Season with extra pepper or salt if desired. Spoon reserved cherry-honey ale mixture over cooked food just before serving.
