Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ¼ cup | Pineapple juice |
| ¼ cup | Honey |
| ½ teaspoon | Nutmeg |
| ¼ cup | Butter |
| ¼ cup | Honey |
| 1 tablespoon | Lemon juice |
| ¼ cup | Butter |
| ⅓ cup | Frozen concentrate orange juice or orange marmalade |
| ½ teaspoon | Ginger |
| ¼ cup | Butter |
| ½ cup | Peach preserves |
| 1 teaspoon | Curry powder |
| 2 tablespoons | Butter |
| ⅓ cup | Soy sauce |
| ¼ cup | Light corn syrup |
| ¼ teaspoon | Garlic salt |
| 1 | tsp curry powder. |
HONEY PINEAPPLE GLAZE
HONEY LEMON GLAZE
ORANGE GINGER GLAZE
CURRY PEACH GLAZE
SOY BUTTER GLAZE
Here are some simple glazes that can add pizazz and flavor to your birds.
Margarine can be substituted for butter in the recipes. Each recipe should cover one turkey, a duck, or 4 Cornish hens.
HONEY PINEAPPLE GLAZE: Melt ¼ cup butter. Stir in ¼ cup pineapple juice, ¼ cup honey and ½ tsp nutmeg.
HONEY LEMON GLAZE: Melt ¼ cup butter. Stir in ¼ cup honey and 1 tbsp lemon juice.
ORANGE GINGER GLAZE: Melt ¼ cup butter. Stir in ⅓ cup frozen concentrate orange juice or orange marmalade and ½ tsp ginger.
CURRY PEACH GLAZE: Melt ¼ cup butter. Stir in ½ cup peach preserves and SOY BUTTER GLAZE: Melt 2 tbsp butter. Stir in ⅓ cup soy sauce, ¼ cup light corn syrup and ¼ tsp garlic salt.
Posted to Recipe Page 17 November 96 Date: Sat, 16 Nov 1996 03:26:55 +0500 From: Gourmet Connection <capco@...>