Best Apricot Dipping Sauce Recipes

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

Steps:

• Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
• Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE

Steps:

• Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
• Pierce the soft eye of the coconut and drain the coconut water. Reserve.
• Crack coconut in 1/2 using the back of a cleaver.
• Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
• Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
• In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
• Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
• Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
• While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
• When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
• Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

APRICOT DIPPING SAUCE

Steps:

• Combine all ingredients in a small saucepan.
• Heat to boiling, stirring frequently.
• Cool and store in refrigerator.
• I'm guessing at the number of servings, but it does make about 3/4 cup of sauce.

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE

Steps:

• Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
• Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
• Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
• Apricot Dipping Sauce.
• While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
• Serve with your favourite vegetables and fries or mash what ever you like.

SESAME PECAN CHICKEN TENDERS WITH APRICOT DIPPING SAUCE

Steps:

• For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl.
• Beat the egg whites in a small bowl until frothy and set aside.
• Combine the sesame seeds and pecans in a small bowl and set aside.
• Dip the chicken strips in to the egg whites and then the nut mixture.
• Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown.
• Drain on paper towels.
• Serve chicken with dipping sauce.

HAM-WRAPPED CHICKEN FINGERS WITH APRICOT-MUSTARD DIPPING SAUCE

Steps:

• Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice.
• Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely.
• Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
• Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm.
• Let chicken fingers cool slightly. Serve with dipping sauce.

COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE

Steps:

• Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
• Press each shrimp open and press slightly to flatten.
• Combine cornstarch, salt and cayenne pepper.
• Place coconut in a shallow dish.
• Beat egg whites until frothy.
• Roll shrimp in cornstarch mixture; shake off excess.
• Dip shrimp into egg whites, then press into coconut; coating both sides.
• Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
• Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
• Carefully transfer shrimp to paper towels to drain.
• SPICY APRICOT DIPPING SAUCE:.
• Combine all ingredients; stir until well blended.

SPICY CHICKEN EGG ROLLS WITH HONEY-APRICOT DIPPING SAUCE

Steps:

• In a large bowl combine cabbage and carrots; mix well.
• Add chicken; mix well.
• Add seasonings, mixing well.
• Taste, adjust seasonings if needed.
• Add egg, mixing well.
• To wrap egg rolls--.
• Lay wrapper on work surface.
• With wet fingers, damp all edges of wrapper.
• Place 4 tablespoons of mixture evenly across center of wrapper.
• Make sure filling is 3/4 inches away from edge.
• Fold bottom half over to meet top.
• Roll until tightly wrapped.
• Make sure that you are folding in sides as you are rolling.
• In a large 12 inch skillet, heat oil until hot.
• Fry on both sides until golden brown, about 3 minutes on each side.
• Drain on paper towels.
• For Honey-Apricot Dipping Sauce--.
• In small saucepan combine all sauce ingredients.
• Over low heat, stir until boiling.
• Then cool.

WON TON WRAPPED CHICKEN WITH APRICOT DIPPING SAUCE

Steps:

• For the chicken: In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
• For the wrappers: Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
• Heat the peanut oil in a large skillet until hot. Cook the won ton wrapped chicken for about 2 minutes per side, turning once.
• For the sauce: In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.

APRICOT DIPPING SAUCE

Steps:

• Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.

EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE

Steps:

• Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
• Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
• Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
• While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

BRANDIED APRICOT BEIGNETS WITH CHOCOLATE DIPPING SAUCE

Steps:

• For sauce:
• Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
• For beignets:
• Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
• Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
• Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
• Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
• Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.

APRICOT MUSTARD DIPPING SAUCE

Steps:

• In a small bowl, stir together preserves, water and mustard.

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

Steps:

• Toss together the coconut, flour and Creole seasoning in a bowl.
• In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess.
• Pour the beaten egg into a separate bowl and dip the fillets in it.
• Press the fillets in the coconut mixture coating all sides.
• Heat the canola oil in a frying (or electric) pan to a temperature of about 350°F
• Fry fillets one or two at a time on both sides until golden brown and crispy.
• Remove fillets to drain on a paper towel.
• Apricot sauce: mix all ingredients in one bowl. Mix well.

SHRIMP AND SESAME STICKS WITH APRICOT DIPPING SAUCE

Steps:

• Make shrimp filling:
• Pulse together all filling ingredients in a food processor until they form a coarse paste.
• Make sticks:
• Preheat oven to 450°F.
• Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Put 1 phyllo sheet on a work surface, keeping remainder covered, and brush generously with butter. Stack 2 more phyllo sheets on top, generously buttering each.
• Cut phyllo stack in half lengthwise, then arrange 1 half with a long side nearest you. With dampened fingers shape 3 tablespoons shrimp filling into a narrow rope along edge nearest you, then roll up paste tightly in phyllo to form a long thin roll. Make another roll with other half of stack. Make 6 more rolls with remaining phyllo sheets, butter, and shrimp filling.
• Lightly brush top of rolls with egg and sprinkle with sesame seeds and kosher salt. Cut each roll crosswise into 4 sticks and arrange, seam sides down, 1 inch apart on 2 large baking sheets. Bake sticks in upper and lower thirds of oven, switching position of sheets halfway through baking, until phyllo is golden brown, about 15 minutes total.
• Transfer sticks to a rack to cool slightly and serve warm with dipping sauce.

SPICY APRICOT DIPPING SAUCE

Steps:

• 1. Whisk all ingredients together until well blended.
• 2. Chill.

APRICOT-GINGER DIPPING SAUCE

Steps:

• Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.

APRICOT DIPPING SAUCE

Steps:

• Combine ingredients in saucepan.
• Heat until jam melts.
• Brush onto barbecued sausages in the last 5-10min. of cooking.
• Or cut cooked sausages in pieces and dip in sauce as appetizer.