MOLASSES MUSTARD
Make and share this Molasses Mustard recipe from Food.com.
Provided by Millereg
Categories Grains
Time 10h
Yield 1 1/4 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix the mustard seeds and spices in a bowl, pour the vinegar on top and leave to soak overnight.
- Place the mixture in a mortar and pound to a paste.
- Gradually work in the molasses.
- The finished mustard should resemble a stiff paste, so add extra vinegar if necessary.
- Store the mustard in sterilized jars in the fridge.
- Use within 4 weeks.
MOLASSES-MUSTARD GLAZE
Molasses, mustard, vinegar, onions and Worcestershire sauce team up to make a full-flavored sauce for brushing onto chicken and ribs.
Provided by My Food and Family
Categories Home
Time 10m
Yield About 2/3 cup or 5 servings, about 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
- Reduce heat to low; simmer 3 min., stirring occasionally.
- Use to brush onto chicken and ribs for the last few min. of the cooking time.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 13 g, Protein 1 g
MOLASSES-MUSTARD GLAZED PORK SKEWERS
Steps:
- Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
- Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.
BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER
Provided by Bobby Flay
Categories main-dish
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the apple butter:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
- Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
- For the glaze:
- Whisk all the glaze ingredients in a small bowl.
- For the pork:
- Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
- Preheat oven to 425 degrees F.
- Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
- Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
- Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.
MUSTARD- MOLASSES GLAZED CHICKEN
My Husband found this recipe. And are we all glad he did too! This is a tasty glaze that perks up boring chicken. I love molasses, it makes everything taste better.
Provided by sweetp
Categories Chicken Breast
Time 58m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Whisk together in a small bowl the molasses, mustard, vinegar, and hot sauce.
- Completely cover the chicken in mustard glaze mix.
- Place the chicken skin side down in a 10x15 inch baking pan.
- Pour remaining glaze over chicken.
- Sprinkle with the salt and pepper.
- Roast chicken on top rack in oven for about 40 minute.
- Or until the juices run barely clear when you prick the chicken.
- Remove the pan from the oven.
- And turn the broiler on high turn the chicken pieces over and baste the chicken with pan drippings.
- If there is a lot of pan drippings or fat that has been rendered out, spoon out some before broiling.
- To prevent flare ups.
- Broil, basting the chicken and rotating the pan for even browning.
- Until fully browned, and has a nice glossy look, about 8 minute.
- Drizzle any pan drippings left over the chicken before serving.
Nutrition Facts : Calories 592.2, Fat 36.9, SaturatedFat 10.4, Cholesterol 181.1, Sodium 438.4, Carbohydrate 17, Fiber 0.5, Sugar 12.2, Protein 45.5
LAMB CHOPS WITH MUSTARD-MOLASSES GLAZE
DH and I made these lamb chops from my Bobby Flay "Boy Meets Grill" cookbook. We liked how fast and easy they were, requiring minimal prep. We used lamb loin chops. DH said next time we will use rib chops as he didn't think the loin chops needed all of the dressing up, though he agreed the glaze was very nice.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the glaze: In a small bowl, mix all of the glaze ingredients together until combined.
- For the lamb chops: Preheat a gas or charcoal grill to medium.
- Brush each lamb chop on both sides with olive oil and season with salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn over and cook an additional 3 to 4 minutes for medium rare. During the last 2 minutes of cooking, brush the chops on both sides with the Molasses-Mustard Glaze.
Nutrition Facts : Calories 449.1, Fat 25.8, SaturatedFat 11.2, Cholesterol 70.3, Sodium 152.5, Carbohydrate 37.9, Fiber 0.8, Sugar 24.2, Protein 16.9
GRILLED SALMON WITH MUSTARD-MOLASSES GLAZE
Make and share this Grilled Salmon with Mustard-Molasses Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together first 3 ingredients in a medium bowl.
- Sprinkle fillets with salt and pepper.
- Brush with half of mustard mixture.
- Grill, covered with grill lid, over high heat 4-5 minutes on each side or until fish flakes with a fork.
- Baste with remaining mustard mixture.
GLAZED BRUNCH HAM WITH MUSTARD & MOLASSES
This is one baby that your guests will rave about at your next brunch party. Set this out with recipe # 12503 or any other quiche, recipe #17227 and a salad or two--maybe recipe #22862 --and all your guests will think they died and went to heaven.
Provided by Bergy
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove the heavy rind from the ham leaving about 1/2 inch of white fat.
- Score the fat diagonally into diamonds.
- Insert a whole clove in each diamond.
- Heat oven to 325°F.
- Combine, sugar, molasses, mustard, allspice, cinnamon & vinegar.
- Using a brush coat the ham well& evenly with the glaze.
- Sprinkle the ham with the bread crumbs so all is covered evenly.
- Use an open roaster lined with foil, and place the ham in it.
- Carefully pour the apple juice around the ham.
- Roast for 1 1/2 hours or until heated through and golden.
- Remove from oven and rest for 20 minutes before slicing.
Nutrition Facts : Calories 881.8, Fat 40.4, SaturatedFat 13.3, Cholesterol 234.3, Sodium 6063.9, Carbohydrate 49.6, Fiber 0.8, Sugar 36.5, Protein 80.2
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MOLASSES-MUSTARD GLAZED PORK LOIN ROAST - OLIVIA'S CUISINE
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4.2/5 (9)Total Time 1 hr 40 minsCategory Main CoursesCalories 850 per serving
- In a bowl, combine the garlic, crushed bouillon cubes, 2 tablespoons mustard, olive oil and lime juice. Brush that mixture all over the pork loin, including the bottom. Cover the prepared roast with plastic and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Add the baby potatoes and cook until al dente, about 10 minutes. Drain and pat dry with paper towels. Reserve.
MUSTARD AND MOLASSES GLAZED HAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 3 hrs 40 minsServings 8Calories 473 per serving
- Preheat oven to 325°F. Trim off ham rind to expose thick layer of fat underneath. Use a sharp knife to score fat in a diamond pattern, making sure to not cut all the way through. Press 1 clove into center of each diamond. Place ham in a large roasting pan and pour in 2 cups of water. Cover loosely with foil and bake until heated through, about 18 minutes per pound (2 hours 25 minutes for an 8-lb. ham).
- Make glaze: Combine molasses, mustard, lemon juice and butter in a small saucepan. Stir over medium-high heat until butter has melted and mixture is blended.
- Remove ham from oven and brush entire ham with about 1/4 of glaze. Return ham to oven and continue baking, uncovered, until a meat thermometer inserted into thickest part of ham reads 160°F, about 45 minutes. Brush with remaining glaze every 15 to 20 minutes of baking time.
- Transfer ham to a work surface and loosely cover with foil. Let stand at room temperature for 15 to 20 minutes before thinly slicing.
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