Easy Apricotcherry Glaze Recipes

BASIC POWDERED SUGAR GLAZE

Steps:

• In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
• Use to glaze cakes, coffee cakes or pastries.

VANILLA GLAZE

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

QUICK VANILLA GLAZE

Steps:

• In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.

EASY APRICOT/CHERRY GLAZE

Steps:

• Mix all ingredients in small bowl.
• Glaze ham that has been studded with clove the last 30 minutes of roasting time.

BASIC GLAZE ICING

Steps:

• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

DUCK WITH SOUR CHERRY GLAZE

Steps:

• Preheat the oven to 225 degrees F.
• Place oven rack in the bottom third of the oven.
• Bring a large stockpot of water to a boil.
• Using a straight-edge razor or an X-acto knife, score the fat on the breast making crosswise slashes every 1/2-inch, being sure not to puncture the flesh.
• Using kitchen twine, truss the duck, leaving enough twine to form a handle.
• Lower the duck into the boiling water for 10 seconds.
• Remove and drain any water that has accumulated in the cavity of the duck.
• Set the duck on a wire rack, breast-side up, in a large roasting pan.
• Add enough water to come 1 inch up the side of the roasting pan.
• This will prevent the fat from smoking as it drips into the roasting pan.
• Season the duck with salt and pepper.
• Roast until the duck is golden brown and most of the fat has rendered, 2 1/2 to 3 hours.
• Increase the oven temperature to 500 degrees F.
• Continue to roast duck until the skin is well-browned and crisp, about 10 minutes.
• Remove cooked duck from oven and brush with half of the sour cherry glaze.
• Reserve the remaining half for passing at the table.
• Zinfandel Sour Cherry Glaze: Make ahead In a small saucepan, combine the cherries and vinegar.
• Cook over medium heat until steam rises from the saucepan.
• Remove from heat and set aside until the cherries have re-hydrated.
• Place the sugar in a large skillet over medium heat and cook, stirring, until the sugar dissolves and becomes a light caramel color, about 10 minutes.
• Drain the cherries, reserving the vinegar, and roughly chop; set aside.
• Remove caramel from heat.
• Carefully add the vinegar as it may spatter.
• Stir until the caramel melts.
• Add the wine and simmer over medium-low heat until the mixture has reduced by about 2/3 and is the consistency of a thin syrup.
• Stir in the reserved cherries.
• Whisk in the mustard and salt.
• The glaze may be prepared in advance and stored in a covered container in the refrigerator for up to 2 days.
• The sauce will thicken upon standing; heat gently before serving.
• Yield: about 2 cups of syrup.

CHERRY-GLAZED ROAST PORK

Steps:

• Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE

Steps:

• Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
• Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
• Meanwhile, cut peppers lengthwise into thin strips.
• Mince garlic.
• Transfer chicken to a serving platter.
• Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
• Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.

APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.