Spicy Molasses Glaze Recipes

Steps:

• Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
• Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
• Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9-12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
• Repeat with remaining dough, using fresh parchment paper on baking sheets.
• Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
• Do Ahead
• Cookies can be baked and glazed 2 days ahead. Once glaze is set, store airtight at room temperature, or freeze unglazed cookies up to 1 month in resealable plastic bags.

Steps:

• Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

Steps:

• Combine all ingredients in a small bowl.;
• Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

Steps:

• Submerge fennel in small pot with 1 cup orange juice. Season with salt. Cover pot and cook over medium high flame until tender, about 5 to 10 minutes.
• In a small kettle mix chopped mango, sugar, remaining 1 cup orange juice, lime juice, cinnamon, nutmeg, salt and hot red pepper sauce. Heat rapidly, and then reduce to a simmer. Cook for about 20 to 30 minutes.
• Season tuna, to taste, with salt and pepper. Add oil to skillet and preheat over medium flame. Sear both sides of tuna. Cook until tuna is about medium done. Remove from heat and slice into 8 slices.
• Grill or toast baguette bread. Spread 1 side of each slice with spicy mango molasses.
• Arrange seared tuna and braised wild fennel on top of the bread.
• Glaze the top of the sandwich with mango molasses.

Steps:

• Special equipment: 12 wooden skewers soaked in water for 1 hour
• For the glaze: Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper. Let the glaze sit at room temperature for at least 30 minutes.
• For the kofte: Heat 2 tablespoons canola oil in a small saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more. Remove from the heat and let cool slightly.
• Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest. Season with salt and pepper. Process until fairly smooth. Transfer to a bowl and chill for at least 1 hour.
• Preheat a charcoal grill to high heat using the direct heat method.
• Divide the tuna mixture into 12 equal portions and roll into footballs. Brush the koftes with some of the remaining oil and sprinkle with salt and pepper. Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side. Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn.
• Transfer the skewers to a platter and mound some of the Spicy Hummus next to them. Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.
• Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, chile, lemon juice, hot sauce if using and season with salt and pepper. Puree until almost smooth. With the machine running, drizzle in enough olive oil to make a smooth but thick puree. Transfer to a serving bowl.
• Put the remaining chickpeas in a bowl and mash coarsely with a potato masher. Spoon the mashed chickpeas on top of the puree. Drizzle with olive oil and scatter parsley leaves over the top.

Steps:

• Whisk molasses, garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Set oven control to broil. Spray broiler pan rack with cooking spray. Place half of the drummettes on rack in pan. Broil 3 inches from heat 20 minutes, turning after 12 minutes, or until lightly browned. Transfer drummettes to slow cooker. Repeat with remaining drummettes.
• In medium bowl, mix soy sauce, vinegar, molasses, orange juice, chili paste and brown sugar. Pour sauce over drummettes; toss lightly to coat with sauce.
• Cover; cook on Low heat setting 3 hours. Remove drummettes from slow cooker to serving platter. Pour sauce into 1-quart saucepan; heat to boiling over medium-high heat. Cook until thickened and reduced by half, about 10 minutes. Drizzle sauce over drummettes. Sprinkle with onions and sesame seed.