Achiote Honey Glaze Food

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HONEY GLAZE



Honey Glaze image

Based on a recipe from The King Arthur Flour Baker's Companion cookbook. I needed a quick glaze for some tea cakes and tried this recipe. Simply double the ingredients for a larger batch.

Provided by mersaydees

Categories     Dessert

Time 10m

Yield 3 ounces

Number Of Ingredients 2

1/4 cup honey
1 teaspoon lemon juice

Steps:

  • Heat honey until it's liquid.
  • Stir in lemon juice.
  • Apply glaze to pastry while warm or cool.

ROAST TURKEY WITH MUSTARD-MAPLE GLAZE



Roast Turkey with Mustard-Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups dark pure maple syrup
2 heaping tablespoons Dijon mustard
2 heaping tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
Kosher salt and freshly ground pepper
1 17-pound fresh turkey, patted dry (neck and giblets removed)
Kosher salt and freshly ground pepper
10 tablespoons unsalted butter, slightly softened
12 cups homemade chicken stock
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash of dry white wine (optional)
1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
Kosher salt and freshly ground pepper

Steps:

  • Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
  • Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
  • Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
  • Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
  • Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
  • Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

ANCHO CHILE HONEY BASTED QUAIL



Ancho Chile Honey Basted Quail image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 dried ancho chile
1 cup hot water
1 chopped garlic clove
1/8 cup honey
1 teaspoon kosher salt
About 12 semi-boneless quail (1 or 2 per person)

Steps:

  • Soak ancho chile in 1 cup of hot water for 30 minutes.
  • Preheat grill to medium-high.
  • Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
  • Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
  • Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.

ACHIOTE HONEY GLAZE



Achiote Honey Glaze image

Make and share this Achiote Honey Glaze recipe from Food.com.

Provided by MarraMamba

Categories     < 15 Mins

Time 7m

Yield 1 1/2 cups

Number Of Ingredients 4

1 teaspoon achiote paste
1 teaspoon salt
1 1/2 cups honey
2 tablespoons water

Steps:

  • Mix Achiote paste, salt and honey together. Thin down with water.

RED CHILI AND HONEY-GLAZED TURKEY WITH ANCHO PAN GRAVY



Red Chili and Honey-Glazed Turkey with Ancho Pan Gravy image

Categories     Food Processor     Chocolate     Garlic     turkey     Roast     Thanksgiving     Orange     Hot Pepper     Fall     Honey     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 13

3 1/2 cups water
4 ounces dried ancho chilies,* stemmed, seeded, torn into small pieces
1 pound plum tomatoes, halved
5 large heads of garlic
2 tablespoons plus 2 1/3 cups (about) canned low-salt chicken broth
1 tablespoon olive oil
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons chili powder
2 tablespoons honey
1 14-pound turkey, wing tips cut off; neck, heart, gizzard and wing tips reserved for stock
1/2 cup fresh orange juice
5 1/2 cupsGiblet Stock
1/2 ounce unsweetened chocolate

Steps:

  • Bring 3 1/2 cups water to boil in medium saucepan over high heat. Remove from heat. Add ancho chilies and let stand 1 hour. Drain, reserving 2/3 cup liquid. Combine chilies and reserved liquid in processor; process to smooth thick paste. Using rubber spatula, press ancho paste through strainer; discard solids in strainer. Set aside.
  • Position rack in center of oven and preheat to 400°F. Arrange tomatoes in single layer in oiled 13x9-inch baking pan. Cut top 1/4 off heads of garlic; discard tops. Arrange garlic, cut side up, in single layer in small glass baking dish. Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil. Place tomatoes and garlic in oven. Roast tomatoes until softened and lightly browned, turning once, about 30 minutes. Bake garlic until tender when pierced with skewer, about 1 hour. Place tomatoes in processor and blend to smooth purée. Allow garlic to cool, then squeeze garlic cloves from skins into small bowl. Mash garlic with fork to smooth purée. (Ancho paste, tomato purée and garlic purée can be made 1 day ahead. Cover separately; chill.)
  • Position rack in bottom third of oven and preheat to 325°F. Mix 3 tablespoons garlic purée, butter, chili powder and 1 tablespoon honey in small bowl until well blended. Season to taste with salt and pepper. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread all but 2 tablespoons garlic-chili butter under turkey skin. Rub outside of turkey with remaining garlic-chili butter. Place turkey on rack set in large roasting pan. Roast 1 hour. Combine orange juice with 2/3 cup chicken broth. Pour mixture over turkey. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes and adding more broth as needed if pan juices evaporate, about 3 hours longer. Transfer turkey to platter. Tent with foil to keep warm.
  • Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits. Strain pan juices into heavy large saucepan; discard solids in strainer. Spoon fat off top; discard fat. Add ancho paste, tomato purée, remaining garlic purée and 5 1/2 cups Giblet Stock. Bring to boil over medium-high heat. Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes. Add chocolate; stir until smooth. Mix in remaining 1 tablespoon honey. Season to taste with salt and pepper. Serve gravy alongside turkey.
  • *Sold at Latin American markets, specialty foods stores and some supermarkets

HONEY SESAME GLAZE FOR ROAST CHICKEN



Honey Sesame Glaze for Roast Chicken image

A quick glaze that's nice added to roast chicken during the last 30-45 minutes of cooking. This makes enough for a large chicken.

Provided by Peter J

Categories     Whole Chicken

Time 2h5m

Yield 1 Chicken, 4-6 serving(s)

Number Of Ingredients 5

2 tablespoons honey
1 tablespoon sesame seeds
2 teaspoons soy sauce
1 teaspoon minced garlic clove
1/2 teaspoon sesame oil

Steps:

  • Mix all ingredients in a small bowl.
  • Start roasting chicken as per your normal preferred method, don't glaze the chicken at the start because the skin will burn.
  • Brush the glaze over the chicken when there is 30-45 minutes cooking time remaining. I normally do it with 45 minutes for a fairly dark crispy skin but you may prefer 30 for a lighter colour.

Nutrition Facts : Calories 52.6, Fat 1.7, SaturatedFat 0.2, Sodium 168.4, Carbohydrate 9.6, Fiber 0.3, Sugar 8.7, Protein 0.8

ANCHO CHILI GLAZE



Ancho Chili Glaze image

We tried this Ancho Chili Glaze on salmon and it was a big hit in the Test Kitchen. The sweetness from the honey paired really well with the smokiness from the bacon. The ancho chilies were pretty mild. We can't wait to try this on other meats like chicken and pork. Yummy!

Provided by Karl Strasser

Categories     Other Sauces

Time 1h

Number Of Ingredients 6

3 1/2 c water
1 3/4 c sugar
5 large ancho chilies (seeded and sliced)
7 Tbsp lime juice
7 oz bacon, uncooked and diced
4 c honey

Steps:

  • 1. Add all ingredients together, except the honey, and cook in a heavy pot. Cook until it is reduced by half.
  • 2. Let it cool down for about 10 minutes. Then add the honey and blend together with a hand blender until it is blended smooth.
  • 3. Brush on fish, chicken, ribs, steak before or after cooking.

HOMEMADE PECAN TORTILLAS



Homemade Pecan Tortillas image

Chef Anthony Fearing's recipe, to be used with Antelope with Achiote Honey Glaze or anything you like. From chef2chef

Provided by MarraMamba

Categories     Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup all-purpose flour
3 ounces toasted and ground pecans
1 teaspoon salt
8 ounces warm water

Steps:

  • In a mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky.
  • Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas.
  • Cook tortillas on a hot griddle 1/2 minute on each side.

Nutrition Facts : Calories 260.7, Fat 15.6, SaturatedFat 1.4, Sodium 583.1, Carbohydrate 26.8, Fiber 2.9, Sugar 0.9, Protein 5.2

HONEY FRUIT GLAZE FOR LAMB



Honey Fruit Glaze for Lamb image

Make and share this Honey Fruit Glaze for Lamb recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 5m

Yield 1/2 cups

Number Of Ingredients 3

1/4 cup pineapple juice
1/4 cup honey
2 teaspoons mustard

Steps:

  • In a small bowl, combine all ingredients until well blended.
  • Brush over lamb chops 2 to 3 times during cooking.

Nutrition Facts : Calories 594.7, Fat 0.8, Sodium 233.3, Carbohydrate 157.3, Fiber 1.2, Sugar 152.2, Protein 1.8

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