Recipes tagged with « Glaze »
Balsamic Cherry Ham Glaze
Garlic, shallot swapped for red onion, with tart cherries and a hint of maple syrup instead of brown sugar. Balsamic vinegar reduced to sticky sheen infused with the savory punch of garlic. Cornstarch slurry thickens glaze, yielding a glossy finish over ham. Longer simmer to coax deep flavors out, watch texture shift from watery to syrupy. Simple, hands-on glaze with swaps for pantry ease or flavor twist. Sizzle, bubble, and darken until rich. Practical ways to rescue if glaze too thin or too sweet. Applied warm over cooked ham to nail sticky, glossy surface and flavor punch. All about aroma, color shifts, and timing over stopwatch.
Maple Pineapple Ham
Slow-roasted boneless ham with a sticky glaze made from pineapple juice, maple syrup and brown sugar. Cloves and pineapple rings add aroma and layered sweetness. Basted repeatedly for a deep caramelized crust without drying. Internal 145°F ensures the meat stays juicy but fully cooked. Simple ingredients, subtle shifts in seasoning for balance. Ideal for holiday or weekend feeding a dozen or so.
Roast Turkey Apple Glaze
Whole turkey dry-brined with herbs and salt two days ahead. Roasted low and slow with aromatic apple and shallots. Glazed halfway with a syrupy honey cider mix. Sauce thickened with potato starch, enriched with seared shallots, cider vinegar, broth, and tamari adds depth. Cook by eye—breast skin turns crisp golden, juices run clear, thigh temp hits 80 C. Rest before carving to lock juices. Autumnal veggies optional, but roasted root veg or sautéed greens pair well. Substitutions include duck fat for butter, white miso for tamari, and pear for apple for subtle tweaks. Time buffers given, but rely on sight and feel.
Chunky Chocolate Pecan Brownies
Dense, fudgy brownies with a slightly crisp edge and a rich, tangy cream cheese chocolate glaze. Uses bittersweet and semi-sweet chopped chocolate. Pecans swapped with toasted hazelnuts for earthier crunch. Cane sugar replaced half with brown sugar for moisture. Slightly less flour for deeper chew. Glaze sweetened with powdered coconut sugar, a twist on classic frosting. Baking temperature lowered by 10 °C for better dome control. Timing adjusted to focus on tactile cues, not just minutes. Relies on layered mixing techniques and sensory checks for best texture. Notes cover ingredient swaps and how to salvage dry or underbaked batches.
Japanese Pork Yakitori Glaze
Sticky glaze for pork skewers with soy reduction. Uses tamari for gluten-free swap; adds yuzu juice for brightness. Garlic replaced by shallots to soften bite. More brown sugar balances acidity. Simmer till thick and syrupy, smells deep, sharp, sweet. Ginger rounds off the punch. Strain solids out before serving. Keeps chilled. Use visual bubble size and texture as doneness guide.
Honey Bourbon Glaze
Sweet and smoky glaze with honey and bourbon, tomato paste swapped for molasses, Dijon replaced by whole grain mustard, plus a touch of apple cider vinegar and smoked paprika. Adjusted ingredient amounts and simmer longer for deeper flavor. Reduced powders, added a twist of heat. Refrigerate in airtight container. Lasts up to 10 days.