Apricot Ginger Glaze Recipes

Steps:

• Combine all the ingredients in a small saucepan and simmer, uncovered, over medium heat for two minutes.

Steps:

• To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
• Position a rack in the lower third of an oven and preheat to 325°F
• Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
• In a small bowl, whisk together the sour cream and milk until blended; set aside.
• Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
• Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
• Stop the mixer and scrape the sides of the bowl occasionally.
• Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
• Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
• Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
• Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
• To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
• Using a pastry brush, generously brush the surface of the warm cake with the glaze.
• Let the glazed cake cool completely, 1 to 2 hours, before serving.
• Serves 16.

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, place remaining ingredients in a food processor; process until blended. Remove ham from oven. Increase oven setting to 425°. Spread apricot mixture over ham., Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes longer. If desired, increase oven setting to broil; broil until golden brown, 2-4 minutes.

Steps:

• Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
• Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
• Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Preheat oven to 425°F with rack in middle.
• Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.