APRICOT GLAZED CARROTS
Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.
Provided by Eleanor
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
- Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g
EASY 5 MINUTE APRICOT GLAZE RECIPE
This Easy 5 Minute Apricot Glaze Recipe makes a great topping for Cheesecakes and a wonderful filling for Birthday Cakes.
Provided by Jill Selkowitz
Categories Sauce
Time 5m
Number Of Ingredients 2
Steps:
- Add preserves and liqueur to a saucepan and cook over medium low heat, whisking continually, until mixture becomes liquid, about four minutes.
- Use as is, or blend with an immersion blender or strain through a sieve for a completely smooth glaze.
CITRUS GLAZE
Provided by Alton Brown
Categories condiment
Time 5m
Yield about 2/3 cup glaze
Number Of Ingredients 12
Steps:
- Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
- Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
- Arrange a rack in the middle of the oven and heat to 375 degrees F.
- Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
- Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
- With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
- Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.
BALSAMIC-GLAZED APRICOTS WITH RICOTTA CLOUDS
Steps:
- In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.
CITRUS GLAZE
This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi.
Provided by BEYOND7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
- Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.4 mg, Sugar 19.2 g
APRICOT-GLAZED CARROTS
Our daughter made this for us using a mixture of carrots and parsnips. Delicious!!
Provided by Marilyn Mittelstadt
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cook scraped and cut carrots in salted water until just tender, about 20 minutes. Drain.
- 2. Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel and lemon juice.
- 3. Toss carrots with apricot mixture until well coated. Garnish with parsley and serve at once.
- 4. Note: Good with Poultry or Pork.
APRICOT GLAZE
Steps:
- Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.
- RED CURRANT GLAZE
- Substitute red currant preserves for the apricot preserves.
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GLAZED APRICOTS
From jamiegeller.com
Servings 20Total Time 25 minsCategory Desserts
- Combine water, honey and sugar in heavy, large saucepan over medium heat and cook until the sugar dissolves.
- Add apricots and cook until tender and syrup is reduced and thinly coats spoon, stirring frequently; about 20 minutes.
- Remove apricots from the syrup (apricots will be sticky). Drain on paper towels to remove any excess syrup. Tips: This recipe can be doubled or tripled.
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