Brisket With Apricot Nectar Food

APRICOT BRISKET

Steps:

• In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
• Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
• Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
• Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

MOM'S APRICOT NECTAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch cake pan.
• Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
• Pour batter into the prepared cake pan.
• Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
• Cool cake completely.
• Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
• Spread frosting on cooled cake and sprinkle with lemon zest to serve.

APRICOT NECTAR CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
• Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
• Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
• To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

APRICOT NECTAR CAKE

Steps:

• Mix all ingredients well.
• Bake 1 hour in 300 F oven in a greased and floured bundt pan.
• Mix glaze ingredients and pour over cake while still hot.

BRISKET WITH DRIED APRICOTS, PRUNES, AND AROMATIC SPICES

Steps:

• Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
• Position rack in bottom third of oven and preheat to 300°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture. Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
• Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
• Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
• Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

APRICOT NECTAR POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
• In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
• To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

APRICOT NECTAR CAKE I

Steps:

• Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
• Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
• Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
• In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

BRISKET WITH APRICOT NECTAR

Steps:

• Season meat and put in a heavy Dutch oven, uncovered and broil 10 minutes per side until browned. Remove from oven.
• Add the onion soup mix and nectar and cover and put back in oven at 300 degrees F. for about 2 1/2 to 3 hours, according to tenderness desired.
• Remove and allow to cool.
• Slice meat and reheat slowly.

MOM'S APRICOT NECTAR DESSERT

Steps:

• Combine lemon cake mix, apricot nectar, sugar and oil in large bowl.
• Beat for 3 minutes.
• Add 1 egg at a time, mix after each one.
• Pour mixture into greased and floured pan.
• (you can use either a bundt or rectangle 13" x 9" pan) Bake at 325* for 1 hour or until done.
• (check a few times toward the end, don't want it to dry out.) Cool right side up 5 minutes then remove from bundt pan or leave in rectangle pan.
• Mix 1 cup powdered sugar and enough lemon juice to make a glaze.
• Pour over still warm cake to make a glaze over top and let it drizzle down the sides.

BRISKET WITH DRIED APRICOTS, PRUNES & AROMATIC SPICES

Steps:

• Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
• Position rack in bottom third of oven and preheat to 300°F Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture. Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
• Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
• Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.).
• Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

APRICOT NECTAR CAKE

Steps:

• Heat oven to 325; Grease and flour bundt pan.
• Mix all cake ingredients into mixing bowl and blend on low speed 1 minute. Increase speed to medium and beat for 2-3 minutes more.
• Pour into pan and bake until light brown and it springs back with finger touch: 40-42 minutes.
• Prepare glaze.
• Cool cake 10 minutes. Take long, sharp knife around edges of pan and invert cake onto platter.
• Poke holes in the top with ice pick or skewer.
• Spoon the glaze onto the cake.