PORK LOIN ROAST WITH PEPPER JELLY GLAZE
Chef Frank Brigtsen, of Brigtsen's restaurant in New Orleans, makes homemade pepper jelly to glaze thick pork chops for Réveillon. He recommends two ways to simplify for the home cook: go for store-bought jelly and, instead of chops, a pork loin roast.
Provided by Frank Brigtsen
Categories Healthy Pork Loin Recipes
Time 1h45m
Number Of Ingredients 20
Steps:
- To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.
- When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.
- To prepare glaze: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.
- To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.
- Spoon 2 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons glaze over the pork every 10 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 25 to 35 minutes more. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes.
- Slice the pork and serve with the remaining glaze.
Nutrition Facts : Calories 288 calories, Carbohydrate 15 g, Cholesterol 57 mg, Fat 15 g, Protein 22 g, SaturatedFat 3 g, Sodium 318 mg, Sugar 14 g
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
JELLY-FILLED DOUGHNUTS
These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 20
Number Of Ingredients 12
Steps:
- In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
- Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
- Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
- Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
- In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
- Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
- Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.
JALAPENO JELLY GLAZE
Make and share this Jalapeno Jelly Glaze recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 15m
Yield 1/3 cup, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt the jelly or preserves over low heat or in a microwave oven.
- Stir in flavoring ingredients.
- Note: Chunky preserves melt more readily when they are first pureed in a blender or food processor.
JELLY DRIZZLE
I received this from a message board I belong to. I have not tried, but am posting here for safe keeping. Lots of possibilities.
Provided by Elaine
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put the water the lemon juice and the jelly (jam) into a saucepan and bring to the boil.
- Continue to boil for just a few minutes and your jelly (jam) sauce will be ready to serve.
- Jelly sauce is ideal for drizzling over puddings or ice-cream and you can use any flavor jelly that you choose.
Nutrition Facts : Calories 113, Sodium 13.2, Carbohydrate 29.8, Fiber 0.4, Sugar 21.6, Protein 0.1
STRAWBERRY JAM GLAZE
Steps:
- Add the half-and-half and lemon juice to the jam in the jam jar (or combine them in a jar with a lid). Stir to combine. Add the confectioners' sugar, cover with the lid and shake until a uniform, pourable consistency.
- Serve drizzled over your favorite Bundt or pound cake.
PEPPER JELLY DRIZZLE
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- In a food processor or blender, combine the bell pepper, crushed red pepper, and vinegar, and blend for a few seconds. Transfer to a medium, heavy-bottomed saucepan and stir in the remaining ingredients. Heat over high heat until it comes to a vigorous boil that cannot be stirred down. Remove from the heat and let cool to room temperature undisturbed (stirring will encourage the formation of sugar crystals). Use immediately, or store in an airtight container in the refrigerator for up to 6 months.
GRAPE JELLY-GLAZED BLACK COD
Our chopped challenge this week was black cod. We maximized the flavors in our delicious marinade by using it as a glaze and a sauce as well. Chopped Basket Ingredient: Black Cod
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the soy, jelly and vinegar in a small saucepan over low heat, stirring until the jelly melts, about 1 minute. Let the glaze cool, and then place in a resealable plastic bag with the cod. Marinate in the refrigerator about 1 hour.
- Preheat the broiler. Line a baking sheet with foil.
- Remove the cod from the marinade and place the marinade in a small saucepan. Transfer the cod to the prepared baking sheet. Bring the glaze to a boil and turn off the heat. Remove 2 tablespoons of the glaze from the pot, reserving the rest for serving, and brush the cod with the glaze. Broil the cod about 5 inches from the heat, brushing with additional glaze halfway through, until just cooked through, 5 to 7 minutes depending on the thickness of the fish. It should feel just firm to the touch.
- Stir together the scallions and zest and sprinkle over the fish. Serve with rice and the reserved glaze.
STRAWBERRY JAM GLAZE
This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Categories Milk/Cream Jam or Jelly Quick & Easy Dessert Tree Nut Free Soy Free Wheat/Gluten-Free Strawberry Sauce
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, jam, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
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