| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bbq-list, Beef, Glazes |
10 |
Servings |
INGREDIENTS
| 2 |
|
Lemons, medium-size |
| 1/2 |
c |
Honey |
| 2 |
T |
Mixed pickling spice |
|
|
crushed |
| 2 |
t |
Salt |
| 1 |
|
Apple jelly, 11oz |
| 1/3 |
c |
White wine, dry |
| 3 |
T |
Green onions, minced |
| 3 |
T |
Mustard, prepared |
| 1 1/2 |
t |
Salt |
| 3/4 |
t |
Curry powder |
| 1/2 |
t |
Pepper, cracked |
| 1 |
|
Apricot halves |
|
|
drained17oz |
| 2 |
T |
Sugar |
| 2 |
T |
Salad oil |
| 2 |
T |
White vinegar |
| 1 |
t |
Salt |
| 1/4 |
t |
Cloves, ground |
INSTRUCTIONS
** HONEY-AND-SPICE GLAZE *** 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. 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.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”