Sweet ‘n’ Hot Glazed Salmon
Sweet ‘n’ Hot Glazed Salmon
1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 (3/4 pound) salmon filet without skin
1. Preheat your oven’s broiler, and grease a broiling pan.
2. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
3. Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.
Cinnamon Heart Popcorn
1 cup butter
1/2 cup light corn syrup
1 1/2 cups cinnamon red hot candies
8 cups popped popcorn
1. Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
2. Combine butter, corn syrup, and cinnamon candies in a bowl over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn onto the prepared baking sheets.
3. Bake in the preheated oven until the candy coating is set, about 30 minutes.
Liquor-Infused Chocolate Strawberries
16 large fresh strawberries with leaves
1/2 cup brandy-based orange liqueur (such as Grand Marnier)
1 pound bittersweet chocolate, chopped
2 tablespoons shortening
2 tablespoons heavy cream
1/4 cup brandy-based orange liqueur (such as Grand Marnier)
1 (1 ounce) square chopped white chocolate
1. Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
2. In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
3. Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.