Best Maple Rosemary Glaze Recipes
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
EASY MAPLE-MUSTARD-ROSEMARY HAM GLAZE
This sweet glaze, packed with earthy rosemary, mustard and maple flavors, will make your holiday ham a star.
Provided by Cindy Rahe
Categories Condiment
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.
Nutrition Facts : Calories 560, Carbohydrate 135 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 122 g, TransFat 0 g
PORK TENDERLOIN W/ ROSEMARY GARLIC MAPLE GLAZE, APPLE ONION HASH
Steps:
- Preheat sous vide machine to 135 degrees F.
- Mix all glaze ingredients in a food processor.
- Set aside about 1/3 of the mixture. Use the rest to rub all over pork loin. Add some additional salt to the loin. Vacuum seal loin and place into the 135 F water bath. Cook for 2.5 hours.
- Remove pork from bag. Heat a nonstick skillet with butter until sizzling. Add pork and sear, rotating, so all sides get a toasty brown, about 45-60 seconds / side. Remove pork and set aside.
- Using the same skillet, add your apples and onions and a tbsp. of the reserved glaze. Sautee over medium heat until onions are translucent and apples are soft.
- Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary.
MAPLE ROSEMARY GLAZE
Use pure maple syrup, not pancake syrup for this perfect fall glaze. Pancake syrups have other sweeteners and you want pure maple flavor. Serve with wild rice.
Provided by Food Network
Categories dessert
Time 35m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
- Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
- Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.
PORK TENDERLOIN WITH ROSEMARY GARLIC MAPLE GLAZE, APPLE ONION HASH RECIPE
Provided by á-14014
Number Of Ingredients 11
Steps:
- 1. Preheat sous vide machine to 135 degrees F. 2. Mix all glaze ingredients in a food processor. 3. Set aside about 1/3 of the mixture. Use the rest to rub all over pork loin. Add some additional salt to the loin. Vacuum seal loin and place into the 135 F water bath. Cook for 2.5 hours. 4. Remove pork from bag. Heat a nonstick skillet with butter until sizzling. Add pork and sear, rotating, so all sides get a toasty brown, about 45-60 seconds / side. Remove pork and set aside. 5. Using the same skillet, add your apples and onions and a tbsp of the reserved glaze. Sautee over medium heat until onions are translucent and apples are soft. 6. Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary.
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