| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/4 |
c |
Pineapple juice |
| 1/4 |
c |
Honey |
| 1/2 |
t |
Nutmeg |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Honey |
| 1 |
T |
Lemon juice |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Frozen concentrate orange |
|
|
juice or orange marmalade |
| 1/2 |
t |
Ginger |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Peach preserves |
| 1 |
t |
Curry powder |
| 2 |
T |
Butter |
| 1/3 |
c |
Soy sauce |
| 1/4 |
c |
Light corn syrup |
| 1/4 |
t |
Garlic salt |
INSTRUCTIONS
Here are some simple glazes that can add pizazz and flavor to your
birds. Margarine can be substituted for butter in the recipes. Each
recipe should cover one turkey, a duck, or 4 Cornish hens. HONEY
PINEAPPLE GLAZE: Melt 1/4 cup butter. Stir in 1/4 cup pineapple juice,
1/4 cup honey and 1/2 tsp nutmeg. HONEY LEMON GLAZE: Melt 1/4 cup
butter. Stir in 1/4 cup honey and 1 tbsp lemon juice. ORANGE GINGER
GLAZE: Melt 1/4 cup butter. Stir in 1/3 cup frozen concentrate orange
juice or orange marmalade and 1/2 tsp ginger. CURRY PEACH GLAZE: Melt
1/4 cup butter. Stir in 1/2 cup peach preserves and 1 tsp curry
powder. SOY BUTTER GLAZE: Melt 2 tbsp butter. Stir in 1/3 cup soy
sauce, 1/4 cup light corn syrup and 1/4 tsp garlic salt. Posted to
Recipe Page 17 November 96 Date: Sat, 16 Nov 1996 03:26:55 +0500
From: Gourmet Connection <capco@norwich.net>
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