SPICY APRICOT SANGRIA
This sweet-tart fruit punch is scented with cinnamon, allspice and cloves, which makes it a fantastic beverage for winter and fall. If you like use, 1 medium red-skinned apple and 1 medium green-skinned apple for even more color.-Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Time 25m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Place the cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., Place the apricot nectar, water, lemon juice and spice bag in a large saucepan. Bring to a boil. Remove from the heat; cover and steep for 5 minutes. Transfer to a pitcher. Cover and refrigerate at least 3 hours. Discard spice bag., Just before serving, add the ginger beer, fruits and, if desired, mint leaves.
Nutrition Facts :
SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS
Provided by Valerie Bertinelli
Time 1h35m
Yield 8 servings, 2 cups sauce
Number Of Ingredients 16
Steps:
- For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
- For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
- Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.
RASPBERRY-APRICOT SANGRIA
Relax with a glass of this raspberry apricot-sangria, with fresh fruits and white wine. Lemon-lime flavored carbonation make it extra light and refreshing.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- Place thawed raspberries in blender. Cover and blend on high speed until pureed. Press blended raspberries through a strainer into small bowl, using wooden spoon; discard seeds.
- Mix raspberry puree, nectar, wine and brandy in 2-quart nonmetal pitcher or container. Just before serving, add carbonated beverage, fresh raspberries and lemon slices. Serve over ice.
Nutrition Facts : Calories 165, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 26 g, TransFat 0 g
SHRIMP SPRING ROLLS WITH SPICY APRICOT MUSTARD DIP
Provided by Sandra Lee
Time 40m
Yield 4 servings or 8 rolls
Number Of Ingredients 9
Steps:
- For the dip: In a small bowl, stir together the marinade, preserves, mustard and hot sauce.
- For the spring rolls: In a bowl, mix together the shrimp, slaw and marinade. Place a spring roll wrapper on your work surface with 1 of the corners facing you so it looks like a diamond. (Keep the spring roll wrappers covered with a damp towel so they don't dry out). Place 2 tablespoons filling on the lower third of the wrapper. Spread the filling out in a line from side to side. Roll the bottom corner up over the filling, and then fold in the sides. Moisten the top corner with some water, using your finger or a brush, and roll the filling over it so it sticks to itself and forms a seal. Place seam-side down on a plate and keep covered with a damp towel while you make the remaining rolls.
- When you are ready to cook, fill a large, heavy-bottomed pot with enough oil to come up about 3 inches from the bottom. Place over medium-high heat and bring to 360 degrees F. Add the spring rolls, a few at a time, and cook until they are golden brown, 2 to 3 minutes. Drain on paper towels and keep warm while you fry the rest. Serve with the spicy apricot mustard dip.
SPICY APRICOT SAUCE
Posted for ZWT7- The South Pacific Islands. This is the sauce to go with White Meat Drumsticks which I posted earlier. Found on alleasyrecipes.com.
Provided by CJAY8248
Categories Sauces
Time 40m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 1- to 1 1/2- quart saucepan, combine the apricots and water and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for about 30 minutes, or until the apricots are soft and have absorbed almost all of the liquid in the pan. Watch carefull for any signs of burning.
- Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl.
- Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth. Cover tightly and refrigerate until ready to use. (The sauce can be kept in the refrigerator for 2 or 3 months.).
- Spicy apricot sauce is traditionally served with white meat drumsticks but also may be used as a condiment with other fried or roasted meats and fowl.
Nutrition Facts : Calories 111, Fat 0.2, Sodium 101.9, Carbohydrate 28.1, Fiber 1.7, Sugar 25.8, Protein 0.8
EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE
This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.
Provided by Chef Mo
Time 1h5m
Yield 2
Number Of Ingredients 9
Steps:
- Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
- Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
- While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.
Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g
SPICY APRICOT CHICKEN STIR-FRY
Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.
Provided by Teri Carrillo-Fox
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
- Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 23.2 g, Cholesterol 43.2 mg, Fat 6.6 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 529.2 mg, Sugar 14.9 g
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