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    Posts Tagged ‘Glaze’

    Oregano Pesto

    A very simple alternative to the typical Basil Pesto.

    You will need:
    Fresh Oregano approximately 1 ounce.
    Olive oil
    Lemon zest from one lemon
    Lemon juice from 1/2 lemon
    Parmesan cheese
    Pine nuts

    In a dry sauté pan, toast the pine nuts just until they begin to brown. Break apart the parmesan cheese for easier chopping and place in a food processor and chop until coarse, add oregano and continue to process until oregano is well chopped. Drizzle in enough olive oil to produce a silky mayonnaise consistency product, add lemon zest and juice to taste (you can omit the juice if the product gets too moist, the zest will provide enough flavor). Remove mixture from food process and stir in toasted pine nuts.

    Teriyaki Glaze

    This easy to prepare glaze works well with pork, chicken or fish. I usually prepare just enough for two servings but can easily be made in bulk.

    You will need:
    Tamari Soy Sauce – approximately 2 TBS/2 servings
    Mirin – approximately 2 TBS/2 servings
    Ginger – puréed – approximately 1 tsp/2 servings
    Toasted Sesame Oil – approximately 1 tsp/2 servings
    Dark Brown Sugar – approximately 1 tsp/2 servings.

    Whisk together all ingedients, put in a sauce pot and cook until glaze thickens.

    NB:You can replace the Mirin by adding sugar to white wine replicating the flavor of the Mirin.

    Cognac Orange Glaze

    This is a very simply prepared glaze that can be used on Ham, Chicken or Pork. The total cooking time is less than 10 minutes.

    You will need:

    Cognac (I used Hennessey VS) 2 TBS
    Orange Marmalade (I used Smuckers Simply Fruit) 1 cup
    Honey/Dijon Mustard (I used Plochman’s) 2 TBS + 1 tsp
    Habanero Pepper 1/2 with seeds (cut pepper in half lengthwise

    In a small sauce pot add cognac and habanero pepper bring to a boil to cook off alcohol. Add marmalade and honey/mustard. Turn heat down so that glaze just simmers, put on lid and cook for 5 minutes. Remove habanero pepper. As an alternative you can omit the pepper or use milder Jalapeno pepper. The glaze can be made ahead and reheated when needed. Brush glaze on ham, pork or chicken and roast as you would normally. You can re-glaze the meat half way through cooking time to enhance the flavor.

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