Cherry Maple Glaze Food

FRESH BONE-IN HAM WITH MAPLE-CHERRY GLAZE

Steps:

• Preheat 500F
• Carefully slice through the ham's skin and fat with a knife, making 1-inch diamonds
• Be careful not to cut into the meat
• Place ham wide side-down on a rack in a roasting pan and bring up to room temperature
• Meanwhile, make the glaze: Combine the maple syrup, cherry preserves, butter, whole-grain mustard, cinnamon, cloves and black pepper in a medium-size saucepot and bring up to a boil
• Remove from heat and reserve
• Roast the ham for 20 minutes then reduce oven temperature to 350F, brushing it with the Maple-Cherry Glaze every 45 minutes
• Cook about 2 1/2-3 hours, until the internal temperature reaches 155-160F
• Remove the ham from the oven, tent with foil and let rest for 20-25 minutes
• Drizzle any remaining cherry glaze on roast right before carving

CHERRY MAPLE GLAZED SALMON

Steps:

• Pit the fresh cherries, or if frozen, thaw and mince. Set aside.
• In a small saucepan mix together the sauce ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
• Rub Alaska salmon filets on both sides with olive oil and salt and pepper.
• In a hot grill pan add the Alaska salmon and cook on both sides for 2-3 minutes depending on thickness. Baste each side with the maple cherry sauce to glaze after turning.
• Serve over steamed rice and the remaining maple cherry sauce on top.

GLAZED HAM WITH CHERRY SAUCE

Steps:

• Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.

CHERRY COLA GLAZED RIBS

Steps:

• For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
• For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.
• For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing.
• Preheat barbecue grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess.
• Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve.

MAPLE CHERRY GLAZED SALMON

Steps:

• Make the glaze by bringing the cherry juice to a simmer in a non-reactive saucepan and reduce to 1/2 cup.
• Add the remaining ingredients; bring to a quick boil, reduce temperature and simmer for 10 minutes. Remove cinnamon stick and stir in vanilla.
• Cool to room temperature and then chill.
• Preheat grill on highest setting; rub the salmon with oil; season with salt and black pepper.
• Divide the glaze using half to baste the salmon while cooking and the other half to drizzle over the salmon when serving.
• Before cooking the salmon, place the 1/3 cup cherry juice and dry tart cherries in a small saucepan, bring to a boil, turn off heat, cover and allow to stand to reconstitute while the fish cooks.
• Place the salmon on the grate and turn down the flame to the medium setting; baste the salmon with the glaze and grill for approximately 6 minutes on each side or until it flakes easily.
• Drizzle the salmon with the cherry glaze and top with reconstituted cherries.

CHERRY-GLAZED CHICKEN

Steps:

• Preheat the oven to 350ºF.
• Rinse the chicken with cold running water and pat dry with paper towels.
• Pour the milk into a shallow dish.
• Mix the flour, thyme, salt and pepper together on a sheet of waxed paper or a shallow tray.
• Dip each piece of chicken into the milk, then coat with the seasoned flour, shaking off the excess.
• Heat the oil in a large non-stick pan over a medium-high heat and cook the chicken pieces for 5 minutes on each side or until golden-brown.
• As they brown, transfer the chicken pieces to a 13x9-inch baking dish.
• When all the chicken has been transferred to the baking dish, cover it with foil and bake for 30 minutes.
• THE CHERRY SAUCE: Combine the reserved cherry juice and both sugars in a small saucepan and bring to the boil over a medium heat. Stir in the mustard and cook for a further 5 minutes, or until the sauce thickens slightly. Stir in the cherries. (The sauce will continue to thicken once it bakes.).
• After the chicken has baked for 30 minutes, uncover it, and spoon the hot cherry sauce over it.
• Bake, uncovered for a further 15 minutes, or until the chicken is tender and the juices run clear.
• Serve over rice or noodles with steamed green vegetables.

CHERRY-GLAZED PORK TENDERLOIN

Steps:

• In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.

CHERRY GLAZED SALMON

Steps:

• Place cherries, butter, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. Reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. While the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. Bring back to a simmer, stirring constantly until thickened, about 5 minutes. Remove sauce from heat.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.
• Broil the salmon for 30 seconds, then remove from broiler and spoon the cherry glaze generously over the fillets. Place back under broiler, and broil until salmon is opaque and the glaze has baked onto the fish, 8 to 10 minutes. Remove salmon and reglaze with cherry sauce once or twice more during cooking. For slightly rare salmon that's still barely pink in the middle, check after about 5 minutes. Let salmon stand 1 minute before serving with extra cherry sauce.

CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES

Steps:

• Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
• Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
• Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
• Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
• Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
• Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
• Broil the potatoes until warm and golden, about 5 minutes. Set aside.
• Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
• Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and spray with cooking spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the prepared pan, flat-side down, and pour the wine or water into the bottom of the pan. Tent loosely with foil and bake until a thermometer inserted into the center of the ham registers 140 degrees F, about 2 hours.
• Meanwhile, make the glaze: Combine the preserves, horseradish sauce, brown sugar, cinnamon, cumin, 1/4 teaspoon salt and the lemon juice in a small saucepan and bring to a boil over medium heat. Cook until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon zest; let cool. Add more lemon juice to taste, if needed.
• Remove the ham from the oven, uncover and brush with about 1/4 cup of the glaze. Bake, uncovered, 20 more minutes, brushing the ham with another 1/4 cup glaze halfway through. Remove from the oven, brush with more glaze and transfer to a cutting board. Let stand 10 minutes before slicing. Serve with the remaining glaze.

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
• Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
• Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

SWEET MAPLE AND DRIED CHERRY GLAZE - RED LOBSTER

Steps:

• Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.
• Squeeze juice from half lemon in mixture and stir well.
• Once mixture is heated, begin adding ¼ cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.
• Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.
• Use at room temperature as glaze for grilled fresh fish.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
• To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
• Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

RED LOBSTER'S CHERRY MAPLE GLAZE

Steps:

• Combine syrup, soy sauce, and cherries in small sauce pot over medium heat. Squeeze juice from half lemon in mixture and stir well. Once mixture is heated, begin to add 1/4 cup of sugar and stir until completely dissolved. Taste glaze for sweetness. Different maple syrups will have different levels of sweetness, so it might be necessary to add additional sugar. Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.

MAPLE CHERRY GLAZE ALA RED LOBSTER RECIPE - (3.7/5)

Steps:

• 1. Make the maple-cherry glaze by combining all ingredients in a small saucepan over medium heat. 2. When mixture begins to boil, reduce heat and simmer for 8 to 10 minutes or until thick. 3. Preheat barbecue grill to high. 4. Skewer 6 shrimps on each of 4 skewers. 5. Brush the shrimp with a little melted butter, and sprinkle with salt and pepper to taste. 6. Sprinkle salmon fillets with a little salt and pepper. 7. Grill salmon for 2 to 3 minutes per side until done and grill shrimp for 1 to 2 minutes per side. 8. Brush the shrimp and salmon with maple-cherry glaze and serve.

CHERRY MAPLE GLAZE

Steps:

• 1. In a saute pan heat up the cherry juice and the butter, maple syrup, and brown sugar, Simmer for 2 or 3 minutes then add the Grenadine simmer at low heat it will thicken. Pour over your chicken and enjoy