Coffee Soy Glaze Recipes

SOY GLAZE

Steps:

• Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
• Let glaze cool to thicken, at least 1 hour.

EASY ORANGE-SOY GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

COFFEE DOUGHNUTS WITH COFFEE GLAZE

Steps:

• Make the doughnuts:
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
• Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
• Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
• Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
• Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
• Make the Coffee Glaze:
• Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.

COFFEE SOY GLAZE

Steps:

• In a small saucepan blend together the brown sugar and cornstarch.
• Add coffee, soy sauce, and vinegar.
• Mix well.
• Cook and stir mixture till thickened and bubbly.
• Use to baste spareribs or pork chops during the last 15 minutes of barbecuing.

COFFEE GLAZE

Steps:

• Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat.

BROWN SUGAR AND SOY GLAZE

Steps:

• Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
• Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.

COFFEE-SOY GLAZE

Steps:

• In a small saucepan blend together the brown sugar and cornstarch. Add coffee, soy sauce, and vinegar. Mix well. Cook and stir mixture till thickened and bubbly. Use to baste spareribs or pork chops during the last 15 minutes of barbecuing.

COFFEE-GLAZED DOUGHNUTS

Steps:

• Make dough:
• Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
• Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
• Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
• Make glaze:
• Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
• Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.

SOY-GLAZED SCALLOPS

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.