Coffee Angel Food Cake with Nutella Glaze

1 cup cake flour, sifted
3 tablespoons instant espresso powder
12 egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1 1/3 cups granulated sugar
1 cup Nutella
1/2 cup confectioners’ sugar
6 tablespoons boiling water

Preheat oven to 350 degrees F.

In small bowl, stir together cake flour and espresso powder.

In large bowl, using electric mixer on medium speed, beat egg whites, salt and cream of tartar until frothy (about 1 minute). Increase speed to high, beating until soft peaks form. While continuing to mix, gradually add sugar (1 tablespoon at a time). Beat until sugar has dissolved and mixture holds firm peaks when beaters are raised. (Do not over-beat.)

Sprinkle 1/3 flour mixture over batter and gently fold in using rubber spatula. Before completely incorporated, add 1/3 more flour mixture and continue to fold. Add remaining flour and fold batter together completely. (Do not over-mix. Over mixing will cause cake to become flat.)

Place mixture into ungreased 10-inch tube pan and bake for 45 to 50 minutes. Remove pan from oven and immediately turn cake upside down onto cooling rack. (Do not remove cake from pan at this time.)

When cake has completely cooled, run knife around outer edge and center to loosen. Invert onto cake plate and carefully lift off outer pan. Run knife along top part of cake and remove tube insert.

Meanwhile, in medium bowl, whisk together Nutella, confectioners’ sugar and boiling water until smooth. Drizzle over top of cake and serve.

Southern Roast Turkey with Bourbon Peach Glaze

1 (15 pound) turkey, fresh or frozen (thawed)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup peach preserves
2 tablespoons bourbon
2 teaspoons Angostura bitters
5 pickled peaches for garnish

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle salt and pepper in the cavities of the bird.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2 inches deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 3 3/4 hours. Baste with the pan juices.

Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and bitters.

Cook until preserves are melted.

During the last 30 minutes of roasting time, baste the bird with the bourbon peach glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh or 170 degrees F in the breast.

Remove turkey from the oven and allow the bird to rest for 15 to 20 minutes before carving.

Place on a warm large platter and garnish with pickled peaches. Yield: 22 servings at 6 ounces per portion.

Calories: 355 Protein: 45 g Sodium: 258 mg Cholesterol: 132 mg Fat: 16 g Carbohydrates: 5 g

Roasted Turkey with Bourbon-Butter Glaze

Source: Better Homes and Gardens

Spread part of the glaze beneath the turkey’s skin to infuse the meat with mellow flavor. Brush the remaining glaze, with bourbon added, over the turkey for even more sumptuous flavor.

1/2 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram or
    2 teaspoons dried marjoram, crushed
1 teaspoon finely shredded lemon peel
1 (14- to 16-pound) turkey
1/4 cup bourbon
Salt
Pepper
Fresh herbs (optional)
Kumquats (optional)

For glaze, combine butter, brown sugar, marjoram, and lemon peel in a small mixing bowl.

Place turkey, breast side up, on a rack in a shallow roasting pan. Using your fingers, separate turkey skin from breast meat, being careful not to tear skin or pierce meat. Spread about half of the glaze over the breast meat under the skin.

Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over outside of turkey. Season turkey with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the band of skin that crosses the tail. If there isn’t a band, tie drumsticks to tail. Twist wing tips under back.

Insert a meat thermometer in the center of an inside thigh muscle. The thermometer bulb should not touch bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 3 3/4 to 4 1/4 hours or until thermometer registers 180 degrees F.

After 3 hours, cut the skin or string between drumsticks. Remove foil the last 30 minutes of roasting to let bird brown. Turkey is done when drumsticks move very easily in their sockets and their thickest parts feel soft when pressed. Remove turkey from oven and cover loosely with foil. Let stand 15 to 20 minutes before carving. If desired, garnish platter with fresh herbs and kumquats.

Makes 12 to 15 servings.

Nutritional facts per serving calories: 449 , total fat: 24g , saturated fat: 10g , cholesterol: 155mg , sodium: 243mg , carbohydrate: 5g , fiber: 0g , protein: 46g , vitamin A: 8% , vitamin C: 0% , calcium: 5% , iron: 17%

7-Up Pork Roast with Glaze

Posted by kdipaolo at recipegoldmine.com 6/5/01 8:54:57 pm

1 (3-4 pound) boneless pork loin
1 (12 ounce) can 7-Up?, Sprite?, or ginger ale
1 red bell pepper, finely chopped
1 onion, finely chopped
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon flour

In a plastic cooking bag place flour and shake it around to coat the inside of the bag. Place the pork loin in the bag. In a large bowl, combine the 7-Up, red bell pepper, onion, garlic, and soy sauce. Pour this over the pork loin. Seal the plastic bag and let marinate overnight. Turn the pork roast once while in the plastic bag.

Preheat oven to 325 degrees F. Place the cooking bag in a large baking dish. Cut 6 (1-inch) slits into the top of the bag. Let roast for 1 hour 45 minutes to 2 hours or until pork is done.

Remove the pork roast from the plastic cooking bag and set aside.

Drain the vegetables away from the liquid. Discard the vegetables.

In a large microwave-safe bowl, combine 2 tablespoons Wondra Flour and 2 tablespoons cold water. Add 2 tablespoons sweet and sour sauce; combine. Add the cooking liquid from the pork. Microwave on HIGH for 5 minutes or until mixture has thickened.

Slice the pork roast and serve with the glaze.

Meat Loaf with Brown Sugar-Ketchup Glaze

Posted by JudyAZ at recipegoldmine.com May 31, 2001

Source: This is from Cook’s Illustrated and is our very favorite. The glaze makes the meat loaf.

Serves 6 to 8

If you like, you can omit the bacon topping from the loaf. In this case, brush on half of the glaze before baking and the other half during the last 15 minutes of baking.

Brown Sugar-Ketchup Glaze
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds meat loaf mix (50 percent ground chuck,
    25 percent ground pork, 25 percent ground veal)
2/3 cup crushed saltine crackers (about 16) or quick
    oatmeal or 11/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6?8 ounces thin-sliced bacon (8 to 12 slices,
    depending on loaf shape)

For the glaze: Mix all ingredients in small saucepan; set aside.

For the meat loaf: Heat oven to 350 degrees F. Heat oil in medium skillet. Add onion and garlic; saut? until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time, until mix no longer sticks.)

Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

Bake loaf until bacon is crisp and internal temperature of loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly.

Slice meat loaf and serve with extra glaze passed separately.

Lamb with Mustard Glaze

1/2 cup Dijon mustard
1 tablespoon soy sauce
1 clove garlic, minced
1/2-inch slice ginger root, minced
1 teaspoon crushed dried rosemary
1/4 cup olive oil
1 (6 1/2 pound) leg of lamb, boned

Preheat oven to 325 degrees F.

Combine mustard, soy sauce, garlic, ginger and rosemary. Gradually whisk in olive oil. With a brush, coat lamb thickly and evenly with this mixture and let stand at room temperature for 2 to 3 hours. If all the glaze is not used, baste with remainder while lamb is roasting.

Place lamb on a rack in a roasting pan and roast for 1 hour and 45 minutes or until done to taste.

Peppered Ham with Raspberry-Chipotle Sauce Glaze

1 (9- to 10-pound) cooked bone-in ham (rump half or shank portion)
1 recipe Raspberry Sauce
1 tablespoon pink or 1/2 teaspoon black peppercorns, coarsely cracked
Fresh raspberries (optional)
Fresh herb sprigs (optional)

Preheat oven to 325 degrees F.

If necessary, score ham by making diagonal cuts in fat in a diamond pattern. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of meat not touching bone. Bake ham until thermometer registers 130 degrees F. Allow 1 1/2 hours to 2 1/4 hours.

Meanwhile, prepare Raspberry Sauce. Brush ham with some of the Raspberry Sauce. Bake 15 to 20 minutes more or until thermometer registers 135 degrees F, brushing once or twice with additional Raspberry Sauce. Remove from oven. Sprinkle with pink or black peppercorns. Let stand 15 minutes. (Temperature of meat will rise 5 degrees during standing.)

Carve ham. Reheat any remaining Raspberry Sauce; pass with ham. If desired, garnish platter with fresh raspberries and sprigs of fresh herbs.

Makes 16 to 20 servings.

Raspberry Sauce
1 1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced

In a medium saucepan stir together preserves, vinegar, chipotles, and garlic. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Makes about 1 3/4 cups.

Nutrition facts per serving with one serving of ham: 250 cal., 7 g total fat (2 g sat. fat), 68 mg chol., 1,676 mg sodium, 15 g carbo., 0 g fiber, and 31 g pro. Daily Values: 2% vit. A, 1% vit. C, 1% calcium, and 8% iron