PLUM GLAZE FOR BAKED HAM
Provided by Julia Moskin
Categories easy, condiments
Time 15m
Yield Enough for one 8- to 12-pound ham
Number Of Ingredients 8
Steps:
- In a small saucepan with a lid, melt butter over medium heat until it foams. Add shallots, thyme and pinch of salt. Cook, stirring, until shallots are soft and fragrant but not brown, 3 minutes. Add stock and plums; bring to boil. Turn off heat, cover, and let stand 10 minutes to plums soften.
- Pour into a food processor, add mustard and vinegar, and process until smooth.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 474 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED PLUM-GLAZED TURKEY TENDERLOINS
Plum jam is the flavor secret for the sweetest grilled turkey.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, mix all ingredients except turkey. In shallow glass dish, place turkey. Pour half of the plum mixture over turkey; turn turkey to coat. Cover dish; refrigerate 30 minutes, turning once. Reserve remaining half of plum mixture to serve with turkey.
- Heat gas or charcoal grill for indirect-heat cooking. Remove turkey from marinade; reserve marinade for basting.
- Place turkey on grill for indirect cooking. Cover grill; cook over medium-high heat 25 to 30 minutes, turning and brushing occasionally with reserved marinade, until juice of turkey is clear when center of thickest part is cut (170°F). Discard any remaining marinade. Heat reserved plum mixture. Serve with sliced turkey.
Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 100 mg, Fat 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 0 g
ROASTED DUCK BREAST WITH PLUM SAUCE
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium
PLUM-GLAZED TURKEY
Steps:
- 1. Prepare the Giblet Broth one day ahead: Simmer the chicken broth, giblets and neck in a saucepan until the giblets are tender, about 1 hour. Strain the broth into a bowl; cover and refrigerate. Shred the meat from the neck and finely chop the giblets; cover and refrigerate.
- 2. Preheat oven to 325°F. Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff loosely with Cranberry Fennel Stuffing , using about 3 cups for the neck and 8 cups for the body. Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together. Rub bird with the butter; sprinkle with paprika, salt and pepper.
- 3. Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise. Place the turkey, breast-side up, on top of the foil. Pour 2 cups of the Giblet Broth into the pan. Close the foil loosely over the turkey. Roast for 1 1/2 hours.
- 4. Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours. If the turkey starts to get too brown, tent it loosely with the foil.
- 5. Raise the oven temperature to 350°F and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F. The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife. During the last 15 minutes of roasting, brush the turkey with the Plum Glaze . Transfer the turkey to a platter. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. Remove the stuffing to a serving dish and cover.
- 6. Present the turkey, garnished with the grapes and sage, before carving. Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy.
TURKEY DRUMSTICKS WITH PLUM SAUCE
Add something savory to your family's Asian night! Serve slow-cooked turkey drumsticks with flavor of plum sauce served with rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle turkey with salt and pepper. Place turkey in 5- to 6-quart slow cooker. Mix plum sauce, onions and soy sauce; pour over turkey.
- Cover and cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
- Remove turkey from cooker. Cover with aluminum foil to keep warm.
- Remove any fat from sauce. Mix cornstarch and water; stir into sauce.
- Cover and cook on high heat setting 15 to 20 minutes or until sauce has thickened. Cut turkey from drumsticks. Serve with sauce and rice.
Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 210 mg, Fiber 1 g, Protein 58 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 680 mg
PLUM-GLAZED ROAST TURKEY WITH SPINACH, BACON, AND CASHEW STUFFING AND PLUM GRAVY
Categories Leafy Green Nut Pork Poultry turkey Roast Thanksgiving Bacon Cashew Fall Jam or Jelly Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make glaze and roast turkey:
- Preheat oven to 425°F.
- Simmer jam, five-spice powder, peppercorns, water, and 1/2 teaspoon salt in a small saucepan, stirring, until jam is melted, about 3 minutes. Pour glaze through a fine-mesh sieve into a small bowl, pressing on and discarding solids, then cool.
- Rinse turkey inside and out and pat dry. Season inside and out with remaining teaspoon salt. Loosely fill large body cavity (and neck cavity if desired) with stuffing and tie drumsticks together with string. Fold neck skin under body and secure with skewers, then tuck wings under.
- Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
- Reduce oven temperature to 350°F.
- Brush melted butter over turkey and roast, basting every 30 minutes (add a little water to pan if juices get too dark), 1 1/2 hours.
- Brush turkey with plum glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone), 1 to 1 3/4 hours more. If glaze starts browning too much, tent turkey with foil. (Total roasting time: 3 to 3 3/4 hours.) Transfer turkey to a platter (do not clean roasting pan), then remove skewers and discard string. Transfer stuffing from cavity to a serving dish and keep warm, covered. Let turkey stand 30 minutes.
- Make gravy while turkey stands:
- Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it. Add enough turkey stock to pan juices to total 4 1/2 cups. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Add stock mixture and jam and boil, stirring, until jam is melted. Pour through fine-mesh sieve into glass measure.
- Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in turkey juices accumulated on platter and simmer 1 minute. Season with salt and pepper.
- Serve turkey with gravy.
PLUM GLAZE FOR PORK
A great sweet, spicy glaze for pork roast or chicken. Any leftover can be served with the meat as a dip.
Provided by roger
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 47m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.1 g, Fat 1.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 14.4 g
PLUM-GLAZED ROAST CHICKEN
I adjusted a recipe for duck so I could use a chicken instead, and it's been a favorite holiday entree ever since. I've also substituted a small 9- to 11-pound turkey.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.
Nutrition Facts : Calories 574 calories, Fat 30g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 951mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 44g protein.
TURKEY ROAST WITH PLUM SAUCE
Make and share this Turkey Roast With Plum Sauce recipe from Food.com.
Provided by AnnaBananaFofana
Categories Meat
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- put all ingredients in slow cooker. plums on bottom, turkey roast, all remaining ingredients, mix the water and cornstarch together first. cook 6 hours on low.
Nutrition Facts : Calories 1457.5, Fat 68.8, SaturatedFat 19.4, Cholesterol 581.4, Sodium 760.6, Carbohydrate 22.5, Fiber 1, Sugar 18.5, Protein 175.2
PORK ROAST WITH PLUM SAUCE
This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.
Nutrition Facts :
GRILLED TURKEY BREAST WITH PLUM SAUCE
Make and share this Grilled Turkey Breast With Plum Sauce recipe from Food.com.
Provided by lazyme
Categories Turkey Breasts
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill, arranging coals around edge of firebox.
- Place drip pan under grilling area.
- Grease cooking surface of grill.
- Sprinkle turkey breast with lemon pepper.
- Insert meat thermometer in center of turkey.
- Cover and grill turkey, skin side down, 4-6-inches from medium coals 30 minutes; turn turkey.
- Cover and grill 40-50 minutes longer, brushing with plum jam during last 10 minutes, until thermometer reads 170 and juice of turkey is no longer pink when center is cut.
- Serve turkey with plum sauce.
- PLUM SAUCE:.
- Mix all ingredients in 1-quart saucepan.
- Cook over medium heat about 5 minutes, stirring occasionally, until plums are tender.
Nutrition Facts : Calories 422.7, Fat 16, SaturatedFat 4.3, Cholesterol 147.4, Sodium 140.4, Carbohydrate 16.4, Fiber 0.5, Sugar 11.9, Protein 49.9
CHICKEN WITH PLUM GLAZE
A simple Asian dish with a savory-sweet bite. If you don't have plum jam, you can use apricot preserves instead. Serve with baked squash and wild rice mix, if desired.
Provided by Chef Rick
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
- While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
- Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 496.2 calories, Carbohydrate 37.6 g, Cholesterol 119.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 37.9 g, SaturatedFat 5.9 g, Sodium 120.3 mg, Sugar 34.1 g
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