glaze
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This 2-Ingredient Glaze Recipe Is Good on Any Meat
There are so many good jams, jellies, and preserved fruit spreads in this world, it can be easy to accumulate quite a collection. (At any given time, I have three to five Bonne Maman jars in my fridge.) Though these fruity beauties are perfect on nothing more than good bread, they can also be used…
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Four Ways to Use Your Leftover Amarena Cherry Syrup
Fishing out the last stem from a jar of Amarena cherries is extremely disappointing — even more upsetting if there’s no cherry attached. These bitter cherries are saturated with flavour and boast such a romantic, dark red, you’ll be instantly smitten the moment you pop the lid. They’re the elevated version of a maraschino cherry…
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Glaze Your Holiday Ham With Pepper Jam
Brushing a sticky, sugary glaze on your salty holiday ham is practically a given, but the best glazes have need a flavour besides sweet to make them shine. A splash of vinegar or orange juice can add some acid and depth, but truly interesting people glaze their cured pork with pepper jam.
