Peach-Ginger Glaze
Makes about 2 cups.
Note: This glaze is just as delicious with chicken as with ham.
• 4 large ripe peaches
• 1/2 c. honey or unrefined sugar
• 1 c. grapefruit juice
• 2 tbsp. finely chopped fresh ginger root, or 2 tsp. ground ginger
• 1/2 tsp. cloves, crushed
• 1/2 tsp. salt
• Freshly ground black pepper
Directions
Rinse and peel the peaches and remove the pits and discard. Cut the fruit into chunks and place in a blender or food processor.
Add the honey or sugar, grapefruit juice, ginger, cloves, salt and black pepper. Blend or process at high speed until smooth.
Molasses Glaze Makes about 2 cups.
Note: Molasses chicken is an old family favorite, but the glaze is also fine with pork or ham.
• 12 oz. beer
• 1/2 c. molasses
• 2 tbsp. cider vinegar
• 2 tbsp. spicy brown mustard
• 1 tsp. ground allspice or crushed allspice berries
• 1 or 2 garlic cloves, finely minced or crushed
• 1 tsp. finely chopped fresh herb, such as thyme or sage, or 1/2 tsp. dried herb
• 1/2 tsp. salt
• Freshly ground black pepper
Directions
In a medium saucepan on medium high heat, combine beer, molasses, vinegar, mustard, allspice, garlic and herb, and salt and black pepper. Bring to a gentle boil. Reduce to low, and simmer the sauce uncovered for about 30 minutes, or until it thickens, stirring occasionally.
Caribbean Citrus Glaze Makes about 11/2 cups.
Note: A light aromatic glaze infused with herbs and hot chile peppers reigns in Martinique and Guadeloupe in the French West Indies, where it adorns grilled chicken and whole fish.
• 1 c. grapefruit juice
• 1/4 c. lemon juice
• 1/3 c. honey or light brown sugar
• 1 tbsp. soy sauce
• 2 garlic cloves, minced
• 1 tsp. crushed red pepper flakes
• 1 tbsp. finely chopped fresh rosemary, oregano or marjoram, or 1 tsp. dried and crushed
• 1 chile pepper, such as jalapeño or habanero, finely diced
• 1/2 tsp. salt
• Freshly ground black pepper
Directions
In a small saucepan, combine the grapefruit juice, lemon juice, honey or brown sugar, soy sauce, garlic, red pepper flakes, herb, chile pepper, salt and black pepper.
Bring to a quick boil and let bubble for a few minutes, and then reduce heat to low. Cook sauce for about 15 minutes or until the glaze thickens, stirring often.
Pineapple Glaze Makes about 11/2 cups
Note: Pineapple juice is a good source of a tenderizing enzyme. The glaze is fine for chewy spareribs and beef short ribs.
• 11/2 c. pineapple juice
• 1/4 c. sugar, or to taste
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• Pinch of salt
• Freshly ground black pepper
• 2 tbsp. bourbon or dark rum, or 1 tbsp. soy sauce
Directions
In a small saucepan, combine pineapple juice, sugar, allspice, cinnamon, salt and black pepper. Bring sauce to a boil and cook for about 2 minutes, stirring until mixture is well blended.
Reduce heat and stir in bourbon, and cook over low heat 12 to 15 minutes more or until the glaze is syrupy and thick, stirring frequent to prevent the sauce for scorching.
Apple Honey Glaze Makes a generous 11/2 cups.
Note: This glaze imparts a delectable luster to a shoulder of pork or veal. It's fine with chicken, too.
• 11/2 c. apple juice or cider
• 1/2 c. honey
• 1 tsp. ground cardamom or powdered ginger
• 1/2 tsp. salt
• Freshly ground black pepper
Directions
In a small saucepan, combine apple juice or cider, honey, cardamom or ginger, salt and black pepper. Place pan on high heat and bring to a boil and cook for about 2 minutes, stirring briskly.
Reduce heat to low and simmer for about 15 minutes, or until it thickens, adding a little more juice or cider if needed. Watch pot carefully and stir often to keep glaze from scorching. Remove thickened glaze from the heat and set aside until needed.
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