MAPLE APPLE BOURBON GLAZE
A tangy sweet glaze to accompany roasted chicken. Perfect for the holidays! Easy to make without any preservatives. Makes a luscious gravy too! This glaze can be stored in the refrigerator for up to a week.
Provided by Evie Lee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 10.3 g, Protein 0.3 g, Sodium 158.8 mg, Sugar 8.9 g
BAKED HAM WITH LOW CARB MAPLE BOURBON GLAZE
Steps:
- Preheat oven to 325 degrees F.
- Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
- Place on lower rack of oven and bake for 1 hour.
- While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.
- After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a "tic-tac-toe" fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.
Nutrition Facts : Calories 517 calorie, Fat 23 grams, SaturatedFat 6 grams, Carbohydrate 4 grams
AIR FRYER SALMON WITH MAPLE-BOURBON GLAZE
This salmon starts from frozen and is dressed up with an easy maple-bourbon glaze. A hint of Sriracha also gives a pop of spice to counteract the sweetness of the maple syrup.
Provided by thedailygourmet
Categories Everyday Cooking Cookware and Equipment Recipes Air Fryer Air Fryer Main Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Sprinkle salmon fillets with salt and pepper and place into the air fryer basket.
- Air-fry for 6 minutes, or 8 minutes if the fillets are thick.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in bourbon, maple syrup, Sriracha, and salt. Continue stirring while glaze comes to boil. As soon as it boils, immediately lower heat to medium-low, and cook until glaze has thickened, about 10 minutes.
- Brush glaze onto salmon fillets using a silicon brush. Lower air fryer temperature to 370 degrees F (187 degrees C) and air-fry for an additional 6 minutes, or 8 minutes if the fillets are thick.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 10.2 g, Cholesterol 77.2 mg, Fat 12.9 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 146.6 mg, Sugar 8.9 g
SARASOTA'S SPICY MAPLE, BROWN SUGAR AND BOURBON GLAZE
This is a simple glaze which has great flavor. I love this best over salmon, but it is just as good over pork and chicken. Try adding some fine chopped pecans to the sauce as well for a nice twist. This recipe will make close to 2 cups of glaze. Just brush on the glaze as the salmon, chicken or pork grills.
Provided by SarasotaCook
Categories Low Protein
Time 25m
Yield 2 cups sauce, 8 serving(s)
Number Of Ingredients 11
Steps:
- Roasted Pepper -- This is the first thing I make. Heat the oven to 450 and put the pepper right on the middle rack and roast until good and charred on all sides. Remove and wrap with a small piece of plastic wrap. After 5 minutes or so, remove the pepper, peel the skin off, remove the ribs and seeds and fine chop.
- Sauce -- To a small pot, add the butter and bring to medium heat. Add in the shallot, garlic and jalapeno (you can use 1/2 of the minced pepper if you don't want it too hot) but the roasted pepper has a mild flavor. Cook on medium just until the onion is translucent, you don't want to brown them. Then, deglaze the pan with the bourbon. Don't forget to remove the pot from the stove top when you add any alcohol. Return to the stove, reduce the heat to medium low/low and cook, 30 seconds if that. Add in the brown sugar, maple syrup, a pinch of the red pepper and a pinch of salt. Bring the sauce to a low boil (not rolling) and cook for about 5-6 minutes.
- Done -- The sauce will be thin, but will thicken upon cooling. When you remove the sauce from the heat, taste for any additional seasoning. Once it thickens, it will coat the back of a spoon. Make sure to use the glaze cooled.
- Options -- If you want, you can add in pecans at this point, but that is just an option. Just brush on the fish, meat or chicken as it bakes or grills. ENJOY!
Nutrition Facts : Calories 254.6, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 109.6, Carbohydrate 23.2, Fiber 0.1, Sugar 19.3, Protein 0.6
BACON WRAPPED MEATLOAF WITH A BOURBON MAPLE GLAZE
Childhood memories of my mother's meatloaf (and meatloaf sandwiches the next day) have led me to experiment with different loafs my entire adult life. I made this one up for my honey's birthday using tidbits of loafs I have played with in the past, and combined with my desire to finally try to make a bacon wrapped meatloaf. ...
Provided by Michelle Tow
Categories Meatloafs
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Make the glaze: put all of the glaze ingredients in a small saucepan and heat over medium heat. you want it to simmer, but not boil, for about 10 minutes. Stir frequently. While this simmers, you can start assembling the meat mixture.
- 3. Mix the meatloaf: In a large bowl add ketchup, egg, onion (grate on a medium grate on a box grater), carrot (grate on a medium grate on a box grater), garlic powder, Emeril's seasoning, and salt in a large mixing bowl, and mix to combine evenly. Add hamburger and breadcrumbs to the wet ingredients and mix thoroughly to combine. Set aside.
- 4. Make a bacon basket weave: On a piece of parchment or wax paper lay out 6 thick cut bacon slices next to each other. Fold every other one in half (3 down, 3 up), and place another piece of bacon next to the folded down bacon. Unfold the 3 pieces of bacon over the top of the piece you just laid down, and then fold down over that piece of bacon the other 3 slices that were not previously folded. where those fold down, you want to put another slice of bacon, and then repeat the process of folding back over, and folding down the other three. One more slice of bacon, and then half of the bacon weave is done. Repeat for the other half of bacon. You should have a total of 12 slices of bacon made into a basketweave mat of yumminess waiting to happen.
- 5. Shape the Loaf: Gather up the meatloaf mix by hand and shape it into a loaf about three inches shy of the length of your bacon mat, and about 1/3 of the width. You need to eyeball it here and use your best judgment so that when you lay the loaf in the middle, the long sides will have enough bacon to wrap up and over to the top so they almost meet each other, and the short sides will wrap up to totally cover the end pieces. Lay it in the center of the bacon mat.
- 6. Fold the bacon mat up and over the length of each of the long meatloaf sides so that it wraps up and over to the top, then fold the bacon from the ends up.
- 7. Place the dish you want to bake the loaf in over the loaf, and then grab the paper on one side, and hold the pan tight on the other side, and flip it over so that the loaf slides inside the pan. Center it in the pan, and then brush on the glaze over the maple. Bake in a 350 degree oven for 30 minutes and then start basting every 15 minutes with the glaze. Keep basting until a meat thermometer inserted in the center
POT ROAST WITH BOURBON MAPLE GLAZE
This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.
Provided by Lvs2Cook
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
- Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
- When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.
MAPLE BOURBON GLAZE
Great glaze for chicken, pork or shrimp. Can use as a marinade. I love to marinade shrimp in this and then grill them basting with the sauce
Provided by barbara lentz
Categories Other Sauces
Time 20m
Number Of Ingredients 10
Steps:
- 1. Whisk all ingredients together in saucepan over medium high heat. Bring to a boil and then reduce to a simmer. Let reduce by half.
- 2. To keep ladle in jars and water bath for 15 minutes or refrigerate.
MAPLE BOURBON TURKEY GLAZE
This recipe was featured in Parade's SimplyDelicious November 2005. It has been tried and true season after season as well as a little here and a little there in between. Enjoy! We do!
Provided by Tallie in Pacific NW
Categories One Dish Meal
Time 25m
Yield 2 1/4 cups
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in a bowl and refrigerate, covered, overnight. Brush the glaze over the turkey during the last 15 minutes of roasting @ 5 minute intervals.
Nutrition Facts : Calories 679.9, Fat 0.4, SaturatedFat 0.1, Sodium 3189.9, Carbohydrate 95.8, Fiber 0.7, Sugar 85.4, Protein 5.9
ANCHO CHILE TURKEY WITH MAPLE BOURBON GLAZE
Add some spice to your holiday with this clever take on traditional roasted turkey, made with ancho chili paste, real maple syrup and bourbon.
Provided by Cheri Liefeld
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 19
Steps:
- In 1-quart saucepan, place chiles; cover with water. Heat to simmer over medium heat. Simmer 15 minutes or until chiles have softened. Remove chiles from water; reserve water.
- Place chiles in food processor. Add remaining Chili-Garlic Paste ingredients. Cover; process until a paste forms. Add 1 tablespoon reserved chile water to thin. Refrigerate until ready to use. (Can be made up to 2 days ahead.)
- In 1-quart saucepan, heat Glaze ingredients over medium heat to boiling. Remove from heat; set aside.
- Heat oven to 400°F. Place cooling rack or roasting rack in bottom of large roasting pan.
- Wash turkey inside and out; dry well. Season with salt and pepper, pressing it in to adhere. Slide hand under turkey breast skin to loosen; place 1/2 cup Chile-Garlic Paste under skin and rub all over top of turkey. Place orange wedges, half of the onion and the bay leaf inside cavity. Tie legs together with string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place turkey on rack in pan; arrange celery and remaining onion in pan around turkey. Pour 2 cups chicken broth over vegetables. Brush turkey with Glaze. Roast 30 minutes.
- Reduce heat to 325°F. Roast about 2 hours to 2 hours 30 minutes, basting with pan broth and glaze every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
- Remove turkey from pan onto carving or cutting board; let rest 15 minutes before carving. Strain pan juices; reserve. Discard vegetables, orange and bay leaf.
- While turkey is resting, in 2-quart heavy saucepan, cook butter and flour over medium heat 3 to 4 minutes, stirring constantly, until a blond roux forms. Add remaining 1/2 cup Chile-Garlic Paste, all strained pan juices and carton of chicken broth (4 cups); heat to boiling over high heat. Reduce heat; simmer until thickened. Serve gravy with carved turkey.
Nutrition Facts : ServingSize 1 Serving
HAM WITH BOURBON, MAPLE SYRUP AND PECAN GLAZE
I found this in a 2005 Gourmet Magazine edition and made it this Christmas, it was a big hit and the guests were asking for leftovers and the recipe as well.
Provided by Pinaygourmet 345142
Categories Ham
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes.
- Combine sugar, pecans, molasses, and mustard in bowl.
- Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead.)
- Cover; chill.
- Bring to room temperature before using.
- Position rack in bottom third of oven and preheat to 325°F
- Line large roasting pan with heavy-duty foil, leaving overhang on all sides.
- Trim off skin and all but 1/4 inch fat from ham.
- Place ham, fat side up, in prepared pan.
- Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
- Remove ham from oven; increase oven temperature to 425°F
- Lightly score fat on ham in diamond pattern.
- Rub glaze thickly over top and sides of ham.
- Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes.
- Let ham stand at least 20 minutes and up to 45 minutes.
- Serve with chutney and spoon bread.
Nutrition Facts : Calories 1754.2, Fat 132.4, SaturatedFat 44, Cholesterol 423.4, Sodium 7537.4, Carbohydrate 32.5, Fiber 1.3, Sugar 19.3, Protein 100
MAPLE-BOURBON GLAZE
Categories Chicken Grill/Barbecue
Number Of Ingredients 7
Steps:
- Combine ingredients in small sauce pan and simmer until thickened slightly, about 10 min. Let cool. This glaze can be made ahead and kept refrigerated for a few days.
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