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.
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.
SPICY BUTTERMILK FRIED CHICKEN WITH 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 Appetizers
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the buttermilk, hot sauce, garlic, the celery salt, 2 teaspoons salt, and 1 tablespoon pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight.
- Remove the chicken from the refrigerator and let come to room temperature, about 1 hour. Remove it from the marinade; discard the marinade.
- In another large bowl, whisk together the flour, 5 teaspoons salt, and 4 teaspoons pepper. In a medium bowl, whisk the eggs, milk, and remaining 1 teaspoon salt to combine. Working with one piece of chicken at a time, dredge the chicken completely in the flour, shaking to remove any excess, then dip it in the egg wash, allowing any extra to drip off, then give it a final roll in the flour. As you coat each piece, place it on a wire rack. Allow it to sit on the rack for 20 to 30 minutes -- this will help "set" the crust.
- Heat 1 1/2 to 2 inches of oil in a large cast iron skillet with high sides or Dutch oven to 325 degrees F (don't fill it more than half full with the oil). Working in batches, fry the chicken, turning it occasionally to promote even browning, until golden brown and crispy on all sides and cooked all the way through, 15 to 20 minutes. Wings and breasts will cook more quickly than the drumsticks and thighs. Transfer to a wire rack to drain, and let cool briefly before serving with Pepper Jelly Drizzle.
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
BASIC FRUIT GLAZE (FRUIT TART GLAZE, FRUIT PIZZA GLAZE)
This is a basic fruit glaze recipe that can be used as a fruit tart glaze, fruit pizza glaze, or for cheesecakes. You can make this glaze with apricot, red currant, strawberry, apple, or any flavor you prefer. This makes enough glaze for an 8" or 9" round fruit tart, or for 8-12 mini tarts.
Provided by Bettie
Categories All Recipes
Time 2m
Number Of Ingredients 2
Steps:
- Combine the jelly or jam in a small saucepan with the water or liqueur. Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.
- Let the mixture cool slightly. Brush gently over the fruit tart or fruit pizza. Alternatively, toss the fruit in the glaze before topping the pastry.
Nutrition Facts : Calories 0 calories
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.
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.
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
BASIC JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
PEPPER JELLY GLAZED CHICKEN
This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.
Provided by CARTUIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees F).
- Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
- Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g
ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
SMOKED TURKEY WITH HOT PEPPER JELLY GLAZE
Provided by Elizabeth Karmel
Categories turkey Thanksgiving Hot Pepper Jam or Jelly
Number Of Ingredients 11
Steps:
- Gas Grill Set-Up:
- Using wood chips in a gas grill is very easy but takes a little planning. If your grill has a smoker attachment, follow the manufacturer's instructions and fill it with wood chips that have been soaked in water or other non-flammable liquid for 30 minutes. If you don't have a smoker box, follow these simple instructions: Fill a small disposable aluminum pan with soaked wood chips, remove the cooking grate, and place the pan in the upper left corner of the grill, or at the spot where all the burners come together. The pan of wood chips will be resting directly on the ceramic briquettes, flavorizerbars, or lava rocks.
- Preheat the grill with all the burners on high until smoke begins to appear around the edges of the grill. At this time, set the grill for indirect cooking (turn the burners that will be directly under the food off) and turn the other burners down to medium-low heat. Immediately place the food in the center of the cooking grate and close the lid of the grill to retain the heat and the smoke. You won't need to add more chips, as one panful is enough to impart a nice smoky flavor to the food.
- Note: It is essential that you put the soaked wood chips in a gas grill during the preheat stage. Once you set the burners for indirect heat, there won't be enough heat to smolder the chips. Likewise, if you don't soak the chips, they will ignite and burn, not smoke.
- Charcoal Grill Set-Up:
- Using wood chips on a charcoal grill is much simpler than a gas grill. There is no special equipment necessary; all you do is soak the chips and put a handful directly on top of the white-gray ashed briquettes. To set up a charcoal grill for indirect cooking, place two equal piles of ashed briquettes on each side of the grill, separated by an aluminum pan filled with a bit of water. If you want just a hint of smoke, only use one handful of chips. If you want a more pronounced smoke flavor, add a handful or two more, but be careful: Too much smoke will turn the meat acrid and your food will taste more like ashes than smoke.
- Note: There is a barbecue contingent that believes that smoke dehydrates the cooking chamber and steals moisture from the meat. To prevent any loss of moisture, I usually add some liquid in an aluminum pan to both charcoal and gas grills. After all, it can't hurt and we all know that steam does tenderize and cook food.
- Smoke the Turkey:
- Remove and discard excess fat from the turkey. Rinse the bird and pat dry. Twist the wing tips under the back. Brush the turkey with oil and lightly sprinkle with salt and pepper inside and out. If you brined your bird, skip the salt and pepper.
- If using a gas grill, place the turkey on a roasting rack set in a disposable aluminum-foil roasting pan and place in the grill over the unlit burners. Bend the roasting pan to accommodate closing the gas grill.
- If using a charcoal grill, set an aluminum pan filled with 2 inches water on the charcoal grate directly under where the turkey will smoke. Place the turkey, breast?side-up, directly on the cooking grate above the pan. Add wet wood chips directly to the gray-ashed charcoal briquettes. Place the lid on the grill and adjust the vents so that two-thirds of them are closed on the bottom and the top.
- Cook over indirect heat without lifting the lid for at least 40 minutes to get good smoke on the turkey. Add more wet wood chips to the smoker box or to the charcoal as desired. After a total of 1 1/2 hours, you won't need to add any more wood, as the turkey will have developed a nice burnished color and "cooked" skin. Charcoal grillers will have to add about 12 briquettes to each side every hour; gas grillers don't need to do any tending. No need to baste; the thin coating of oil will promote browning and keep the juices inside the bird.
- While the turkey smokes, prepare the glaze. In a small saucepan over low heat, melt the hot pepper jelly, stirring occasionally so it doesn't burn. When the jelly is melted, stir in the vinegar to combine. Add the salt and red pepper flakes, if using. If the glaze is too thick, add a bit more vinegar. Taste and adjust seasonings.
- Cook the turkey for 12 minutes per pound total, or until a meat thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F and the juices run clear when the meat is pierced. Brush the smoked turkey with the glaze, cover, and cook for 15 minutes more. Transfer to a serving platter and let rest for at least 20 minutes before carving and serving.
More about "jelly drizzle recipes"
RASPBERRY PRESERVES OR JAM GLAZE - CRAFTYBAKING
From craftybaking.com
25 JELLY RECIPES TO MAKE AT HOME - INSANELY …
From insanelygoodrecipes.com
13 BEST RECIPES WITH GRAPE JELLY - INSANELY GOOD
From insanelygoodrecipes.com
LEMON TRIFLE! - JANE'S PATISSERIE
From janespatisserie.com
LEMON DRIZZLE CAKE RECIPE: HOW TO MAKE EMELIA JACKSON’S …
From smh.com.au
JELLY GLAZE - RECIPES - COOKS.COM
From cooks.com
HOW TO MAKE EASY HOMEMADE JELLY: BASIC JELLY RECIPE …
From masterclass.com
3 UNIQUE PEPPER JELLY GLAZE RECIPES TO MAKE AT HOME
From pepperjelly.net
RIBS WITH HOT-PEPPER-JELLY GLAZE RECIPE - GRACE PARISI
From foodandwine.com
10 BEST GRAPE JELLY GLAZE RECIPES | YUMMLY
From yummly.com
SPICY BUTTERMILK FRIED CHICKEN WITH PEPPER JELLY DRIZZLE
From emerils.com
THE BEST JALAPEñO PEPPER JELLY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
APRICOT GLAZE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK …
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love