Jerked Honey Rum Glaze Food

JERKED HONEY RUM GLAZE

Jerked Honey Rum Glaze image

Make and share this Jerked Honey Rum Glaze recipe from Food.com.

Provided by Pneuma

Categories Sauces

Time 5m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 3

Ingredients

1 teaspoon jerk seasoning
4 tablespoons runny honey
2 teaspoons dark rum

Steps:

Combine seasoning, honey and rum. Brush onto meat just before and during grilling.
Make up to 1 month in advance, cover and refrigerate.

Nutrition Facts : Calories 276.7, Sodium 3.5, Carbohydrate 69.2, Fiber 0.2, Sugar 69, Protein 0.2

JERK WINGS WITH RUM-BROWN SUGAR GLAZE

Jerk Wings with Rum-Brown Sugar Glaze image

Provided by Bobby Flay

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

Ingredients

2 cups dark rum
1 tablespoon ancho chili powder
Pinch ground chili de arbol
3/4 cup dark brown sugar
Pinch salt
2 tablespoons unsalted butter, cut into small pieces
Peanut or canola oil
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper, plus more for seasoning
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds chicken wings, split at the joint, wing tips removed and discarded
Chopped cilantro leaves, about 2 tablespoons
Chimichurri Sauce, recipe follows
1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/2 cup fresh mint leaves
1 clove garlic
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Whisk together the rum, ancho powder, chile de arbol, brown sugar, and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced by half. Remove from the heat, and then add butter.
Heat 2 inches of oil in a large high-sided pan until it reaches 365 degrees F on a deep-fry thermometer.
Stir together the coriander, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves in a large bowl. Season the wings with salt and pepper and toss them in the jerk rub. Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes. Remove them with a slotted spoon and put them on a plate lined with paper towels to drain for a few minutes, and then transfer the wings to a large bowl.
Add the brown sugar-rum glaze and chopped cilantro and toss to coat each wing. Serve with the Chimichurri Sauce.
Combine the cilantro, parsley, mint, garlic, and vinegar in a food processor and pulse until coarsely chopped. With the motor running, slowly add the oil through the feed tube until smooth. Add salt and pepper, to taste, and pulse a few times until combined.

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

Ingredients

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.

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