| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Bbq-list, Glazes |
10 |
servings |
INGREDIENTS
| 2 |
|
Lemons; medium-size |
| 1/2 |
c |
Honey |
| 2 |
tb |
Mixed pickling spice; crushed |
| 2 |
ts |
Salt |
| 1 |
pk |
Apple jelly; (11oz) |
| 1/3 |
c |
White wine; dry |
| 3 |
tb |
Green onions; minced |
| 3 |
tb |
Mustard; prepared |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
Curry powder |
| 1/2 |
ts |
Pepper; cracked |
| 1 |
cn |
Apricot halves; drained(17oz) |
| 2 |
tb |
Sugar |
| 2 |
tb |
Salad oil |
| 2 |
tb |
White vinegar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cloves; ground |
INSTRUCTIONS
HONEY-AND-SPICE GLAZE
APPLE-MUSTARD GLAZE
APRICOT GLAZE
*** HONEY-AND-SPICE GLAZE ***
1. Remove peel from 2 lemons; trim off as much white membrane as possible.
Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoon
juice.
2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey,
mixed pickling spice, and salt about 5 minutes.
*** APPLE-MUSTARD GLAZE ***
In 1-quart saucepan over medium heat, cook jelly, wine, green onions,
mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend
flavors.
*** APRICOT GLAZE ***
In blender at medium speed or in food processor with knife blade attached,
blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth.
Pour into small bowl.
Posted to bbq-digest by "wight" <wight@odc.net> on Mar 8, 1999, converted
by MM_Buster v2.0l.
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