“New from the Kitchen”
Recipe of the Month – May 2015
Accompaniments: Pomegranate Relish
This versatile recipe has a bright and tangy zip. Use it as a salsa for chips or as a relish on pork, chicken or duck. We feature it with an Asian inspired marinade for grilled duck breast and pork tenderloin at the Inn.
2 tablespoons red current jelly
2 teaspoons lime juice
1/2 cup pomegranate seeds
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro
1/4 cup finely chopped red onion
1/4 cup chopped parsley salt and pepper to taste
Combine the red current jelly and lime juice and mix well.
Add remaining ingredients, mix thoroughly cover and refrigerate.