BOURBON GLAZE FOR STEAK RECIPES

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BRUSSEL SPROUTS IN MAPLE BOURBON SAUCE - I AM BAKER



Brussel Sprouts in Maple Bourbon Sauce - i am baker image

This amazing side-dish could be a meal in itself! Even folks who don't like Brussel sprouts RAVE about this recipe!

Provided by Amanda Rettke

Categories     Side Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 10

2 pounds Brussel sprouts, (trimmed and halved)
4 strips bacon, (diced)
1/2 cup candied pecans, (chopped)
2 ounces bourbon
1 tablespoon balsamic vinegar
1/2 cup maple syrup
1/2 cup brown sugar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°F.
  • On a foil-lined baking sheet, place Brussel sprouts, olive oil, salt, and pepper.  Toss to combine and flatten into an even layer.
  • Bake for 15-20 minutes, until crispy, turning halfway through.
  • In a skillet, over medium-high heat, add bacon and cook until crispy (about 7-8 minutes).  Remove bacon bits to drain on a paper towel.  Set aside.
  • Remove the skillet from the heat and add the bourbon and balsamic vinegar to the pan. Immediately set the pan back on the heat and scrape up the browned bits from the pan and stir the sauce. 
  • Bring the bourbon to a boil and then add the maple syrup and brown sugar, stirring constantly until sauce begins to thicken.
  • Remove from heat and add in the cooked Brussel sprouts, bacon, and candied pecans.  Stir to combine and serve.

Nutrition Facts : ServingSize 8 g, Calories 312 kcal

HONEYBAKED HAM GLAZE RECIPE COPYCAT | TOP SECRET RECIPES



HoneyBaked Ham Glaze Recipe Copycat | Top Secret Recipes image

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze. Now, what's for dessert? Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Nutrition Facts : Calories 125 calories

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