Apple Bourbon Glaze Food

SUNNY'S APPLE-BOURBON HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• To make the glaze, add the apple cider, brown sugar, bourbon, pumpkin pie spice and cloves to a large pot. Turn the heat to medium high and cook, while stirring, until the liquid reduces and becomes slightly thickened like a glaze, 10 to 15 minutes. Add the butter and stir to melt. Taste and season with salt and pepper.
• Lay out plenty of aluminum foil to wrap the ham in and create a bed for it. Place the ham in the center of the aluminum foil and pull the sides up around it, leaving the top exposed. Pour over half the glaze, getting it into the spirals. Finish tightly wrapping the ham and place it on a rack in a roasting pan. Fill the pan with water, but do not let it touch the bottom of the ham.
• Cook until the internal temperature reaches about 140 degrees F (gauge 15 to 20 minutes per pound). Remember, it is already cooked, so you just need to bring it to temperature without drying it out.
• Remove the ham and raise the oven temperature to 400 degrees F. Pull back the aluminum foil (watch out--it's steamy and hot!!). With a brush and the remaining glaze, slather the top of the ham, allowing the glaze to get into any creases of the spiral you see. Place back in the oven uncovered but still sitting in the foil and roasting pan, an additional 10 to 15 minutes. Remove and rest 10 minutes before serving.

EMERIL'S APPLE & BOURBON GLAZE

Steps:

• To make the glaze, place all of the ingredients for the glaze except for the Bourbon in a 6-quart pot and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 30 to 35 minutes longer. Remove the glaze from the stove and strain through a fine-mesh strainer. Stir in the Bourbon, a tablespoon at a time to get the desired flavor and consistency. Reserve until ready to use.

BOURBON APPLE GALETTE

Steps:

• Preheat the oven to 400 degrees F.
• Make the filling: Peel the apples and slice about 1/4 inch thick. Toss with the bourbon and lemon juice in a medium bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
• Roll one of the dough rounds on a lightly floured surface into a 12-inch disk (reserve the other dough round for another use). Transfer the dough to a baking sheet. Starting 2 inches from the edge, spoon the apple filling in a circle in the center of the dough. Fold and pleat the dough over the edge of the filling. Brush the crust with the beaten egg and sprinkle with the coarse sugar.
• Bake until the crust is brown and the apples are tender and caramelized, about 55 minutes. Cool the galette briefly on a wire rack. Cut into wedges and serve.

MAPLE APPLE BOURBON GLAZE

Steps:

• Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.

BOURBON FRIED APPLES

Steps:

• Combine water, butter, and Bourbon in a large skillet over medium heat; stir until butter melts. Add apples, raisins, brown sugar, and cinnamon; stir to coat. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.

APPLE BOURBON BUNDT CAKE

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.