Glazed Apricot Jam Strips Recipes

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

APRICOT-GLAZED CHICKEN TENDERS (OAMC)

Steps:

• Cooking Day Instructions: In large freezer bag, combine marinade ingredients (oil, garlic, lemon juice, rosemary, thyme, salt, pepper, bay leaf). Add chicken, toss to coat, and marinade at room temp one hour.
• Prepare Apricot Glaze: Melt butter over moderate heat. Add vinegar, preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate freezer bag. Store in freezer together with marinated chicken.
• Serving Day Instructions: Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown.

GLAZED APRICOT TWISTS

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper.
• Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips).
• Spread each strip with 1/2 tablespoon jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet.
• Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.

APRICOT GLAZE

Steps:

• In a small sauce pan, combine the apricot jam with the orange juice. Stir to combine.
• Heat over medium high heat until boiling and cook for 3 minutes.
• Strain through a fine-mesh sieve.
• Brush tops and sides of cooled breads or cakes with glaze and allow to set.

PUFF PASTRY GLAZED APRICOT TWISTS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
• Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
• Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
• Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
• Twist each strip 3 times, then place on the parchment-lined baking sheet.
• Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
• Bake for about 15-20 minutes.
• Transfer the twists to a rack.
• In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

GLAZED APRICOT JAM STRIPS

Steps:

• Heat oven to 350°F. In medium bowl, stir brown sugar, shortening, butter, vanilla and egg yolk until blended. Stir in Bisquick mix until well blended.
• Divide dough into 4 equal parts. Shape each part into 8x1-inch strip crosswise on ungreased cookie sheet. With handle of wooden spoon, make slight indentation lengthwise in each strip. Fill each indentation with about 1 1/2 tablespoons fruit spread.
• Bake 12 to 14 minutes or until edges are light brown. Cool slightly on cookie sheet. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over tops. Cut diagonally into 1-inch strips.