Caribe Honey
This is a wonderful glaze for meats.
1/4 cup crushed caribe chiles
Water
2 cups desert honey
Simmer chiles in a small amount of water until the pulp becomes soft and slides off the peel, about 30 minutes. Strain and stir pulp into honey that has been placed in a heavy saucepan. Bring it to a simmer, then pour into a sterilized jar and seal. Process for 10 minutes in a hot water bath. Store in a cool place.
Makes 1 pint.
Spiral Ham With Honey Glaze
1 (7 pound) spiral cut smoked ham, fully cooked
1/2 cup pear nectar
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey
Preheat oven to 375 degrees F.
Place ham, cut end down, in a baking pan.
Mix together pear nectar and orange juice in a bowl. Bake ham in a preheated oven for 15 minutes, basting twice with juice mixture.
Mix together brown sugar and honey in a small bowl. Brush mixture over ham. bake for about another hour, or until internal temperature measures 140 degrees F on an instant read meat thermometer. Serve immediately.
Raspberry Rum Cake With Buttered Rum Glaze
1 cup pecans
1 (18.25 ounce) box yellow cake mix
1 (4 ounce) box instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 (12 ounce) package semisweet chocolate morsels, melted
1 cup raspberry jam, warmed to room temperature
Buttered Rum Glaze
1/4 cup plus 2 tablespoon butter
3/4 cup granulated sugar
3 tablespoons water
3 tablespoons rum
Cake: Preheat oven to 325 degrees F (160 degrees C). Sprinkle pecans over bottom of a greased and floured 10-inch tube or 12-cup Bundt pan. Set aside.
In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and dark rum, mixing well. Pour 1/3 cake batter over pecans. Drizzle melted chocolate evenly over batter in pan. Pour another 1/3 of cake batter over melted chocolate. Spoon raspberry jam evenly over batter. Pour remaining batter on top of jam. Bake for 1 hour or until tested done when a wooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.
While cake is still warm, prick top of cake with the tines of a long fork and drizzle Buttered Rum Glaze over top and sides of cake.
Buttered Rum Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat. Stir in rum.
Makes 12 to 15 servings.
Chicken Wings With Caramel-black Pepper Glaze
Source: Ponzu Restaurant – San Francisco, California
12 chicken wings
1 to 2 quarts vegetable oil for deep frying
1/2 cup granulated sugar
1 tablespoon water
1/3 cup Asian fish sauce
1 tablespoon pepper
Cut the chicken wings into 2 pieces, cutting at the joint. Remove the wing tips and reserve for stock, if desired.
Heat the oil in a large pot to 375 degrees F.
Add the chicken wings and fry for about 10 to 15 minutes, until golden brown and crispy. Remove the wings to paper towels to drain.
Combine the sugar and water in a small saucepan; place over medium-high heat until the sugar turns a light caramel color, about 7 minutes.
Remove from heat and add the fish sauce. The sauce will boil vigorously. Return to medium heat and cook until slightly thickened, about 30 seconds to 1 minute. Stir in the pepper.
Toss the chicken wings with the sauce and serve.
Serves 3.
Hot Tempered Baby Back Ribs With Sweet Guava Glaze
Source: McCormick – used by recipegoldmine.com with permission.
Create some sweet-heat at your next barbecue with these mouth watering ribs. The sweet flavors of brown sugar and guava jelly perfectly compliment the zing of ginger, cinnamon and red pepper.
Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Marinate: 1 hour
Makes 4 servings.
1/4 cup brown sugar
2 teaspoons McCormick? Ground Ginger
2 teaspoons McCormick? Garlic Powder
2 teaspoons McCormick? Season-All? Seasoned Salt
1 teaspoon McCormick? Crushed Red Pepper
1/2 teaspoon McCormick? Ground Cinnamon
3-4 pounds pork baby back ribs
1/4 cup water
1 cup guava jelly*
Combine brown sugar and spices in a small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well.
Place ribs in a single layer on an aluminum foil-lined baking sheet (17 x 11-inch) or roasting pan. Pour water into pan; cover with foil. Bake at 375 degrees F 1 hour, or until meat starts to pull away from bones.
Meanwhile, combine jelly and reserved spice mixture. Brush steamed ribs with jelly mixture. Cover and refrigerate 1 hour or overnight, if desired.
Grill or broil 3-5 minutes per side, or until heated through and nicely browned.
* Available in International aisle of grocery store.
Nutritional Information (per serving): Calories: 832, Fat: 36 g, Cholesterol: 149 mg, Sodium: 823 mg, Carbohydrates: 55 g, Fiber: 1 g, Protein: 72 g
Skillet Chicken With Peppers And Blue Cheese Glaze
2 tablespoons olive oil
2 tablespoons pine nuts or walnuts
4 to 6 boneless chicken breasts
Salt and pepper
2 medium green bell peppers, cored,
seeded and cut into strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 tablespoons fresh minced tarragon
1/4 cup crumbled blue cheese
1 1/2 cups orzo pasta, cooked
Heat oil in a large skillet. Saut? nuts for 2 to 3 minutes until golden. Remove with a slotted spoon and reserve.
Season chicken breasts lightly with salt and pepper. Saut? for 2 to 3 minutes on each side until golden. Remove chicken and cover to keep warm.
Add peppers and garlic to skillet. Saut? over high heat for 3 to 4 minutes until golden. Deglaze pan with wine, scraping to remove browned particles. Scatter tarragon and pine nuts over peppers.
Place chicken breasts in a single layer over peppers. Scatter cheese over chicken. Cover and cook over low heat for 8 to 10 minutes until cheese melts.
To serve, place chicken over or beside peppers and orzo pasta on plate. Garnish with pan juices.
Applesauce Jumbles With Browned Butter Glaze
Makes 5 dozen.
2 3/4 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1 cup seedless raisins
1 cup nuts, chopped
Mix together all ingredients. If dough is soft, cover and refrigerate until a little firmer.
Drop dough by rounded teaspoonsful about 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree F oven until almost no indentation remains when touched – about 10 minutes.
Immediately remove from cookie sheet; cool and spread with Browned Butter Glaze.
Browned Butter Glaze
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water
Heat butter over low heat until golden brown. Remove from heat; stir in confectioners’ sugar and vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.
Peppered Ham With Raspberry-chipotle Sauce Glaze
1 (9- to 10-pound) cooked bone-in ham (rump half or shank portion)
1 recipe Raspberry Sauce
1 tablespoon pink or 1/2 teaspoon black peppercorns, coarsely cracked
Fresh raspberries (optional)
Fresh herb sprigs (optional)
Preheat oven to 325 degrees F. If necessary, score ham by making diagonal cuts in fat in a diamond pattern. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of meat not touching bone. Bake ham until thermometer registers 130 degrees F. Allow 1 1/2 hours to 2 1/4 hours.
Meanwhile, prepare Raspberry Sauce.
Brush ham with some of the Raspberry Sauce. Bake 15 to 20 minutes more or until thermometer registers 135 degrees F, brushing once or twice with additional Raspberry Sauce. Remove from oven. Sprinkle with pink or black peppercorns. Let stand 15 minutes. (Temperature of meat will rise 5 degrees during standing.)
Carve ham. Reheat any remaining Raspberry Sauce; pass with ham. If desired, garnish platter with fresh raspberries and sprigs of fresh herbs. Makes 16 to 20 servings.
Raspberry Sauce
1 1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
In a medium saucepan stir together preserves, vinegar, chipotles, and garlic. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Makes about 1 3/4 cups.
Nutrition facts per serving with one serving of ham: 250 cal., 7 g total fat (2 g sat. fat), 68 mg chol., 1,676 mg sodium, 15 g carbo., 0 g fiber, and 31 g pro.
Daily Values: 2% vit. A, 1% vit. C, 1% calcium, and 8% iron
Tags: Peppered, Raspberry-chipotle, Sauce
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Brown Sugar Ham Glaze
1 cup brown sugar, firmly packed
1/2 teaspoon dry mustard
1 tablespoon vinegar
Mix ingredients well.
Yields about 3/4 cup.
Baked Ham With Raspberry And Dijon Mustard Glaze
Serves 8 to 10, with leftovers
12 ounces frozen, unsweetened raspberries
1 (16 ounce) jar red currant jelly
1 (8 ounce) jar Dijon mustard
Precooked whole ham, bones in, 10 to 13 pounds
1 1/2 cups firmly packed brown sugar
1 cup water
Kale leaves and flat-leaf parsley sprigs
Preheat the oven to 350 degrees F.
Pur?e the berries with their juices in a blender or food processor, and pass the pur?e through a fine-mesh sieve. You should have about 1 cup pur?e.
Stir together the raspberry pur?e, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Raise the heat to high and bring to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as glaze. You will have 3 cups glaze.
Place the ham, fat side up, in a large roasting pan. Peel off the skin and trim the fat to a layer 1/4-inch thick. Score the fat in a diamond pattern, and rub the brown sugar over the surface.
Roast the ham for 30 minutes. Remove from the oven and pour the water over the ham. Spoon 1 cup of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hours longer, basting every 15 minutes with the pan juices and 1/4 cup of the raspberry glaze (until the glaze is gone).
Line a large platter with fresh kale leaves and parsley sprigs and place the ham on it. Carve at the table.
