Showing posts with label Syrups. Show all posts
Maple-Soy Salmon Filets
in Dijon mustard, Entree, Fish/Seafood, Salmon, Sauces/Marinades, Syrups on Tuesday, January 3, 2012
I love salmon but, who would imagine it with maple syrup! When I first read this recipe in some magazine a long time ago, I was really curious and knew I had to try it.
Did you know that salmon are bred originally in fresh water but swim out to salt water for most of their lives? Then at some point, they swim back upstream, fighting the strong currents, challenging nature’s gravity and whipping their flipper-like tails to return to fresh water for spawning, only to die. Talk about sacrificing for the young! It is an amazing thing and one more reason to mad for salmon besides its fantastic flavor.
This pungent glaze is packed with tangy and sweet flavors and works perfectly with the richness of salmon. It makes, without a doubt, the best and the most delicious salmon I have ever eaten. It has just a few ingredients along with the syrup; soy sauce, Dijon
Maple-Soy Salmon Filets
Ingredients:
4 salmon filets
Salt and pepper
½ cup maple syrup
2 tablespoons soy sauce
2 teaspoons Dijon
Method:
Preheat oven to 400 degrees.
Season filets with salt and pepper.
Whisk remaining ingredients together.
Lay salmon filets skin side down in 9”x13” baking dish.
Using a pastry brush, spread a thick layer of the maple-soy glaze over tops and sides of salmon.
Bake 20-25 minutes until flesh flakes when tested with a fork.
Baste filets a couple of times with the glaze.
Place on platter and serve.
Absolutely delicious!!!
My POM Wonderful Pomegranate Syrup
in Breakfast/Brunch, Fruit, Pancakes, Pomegranates, Syrups on Tuesday, November 29, 2011
So, what do you do with your pomegranate juice, drink it plain or zap it up a notch? I’ll tell you what I do with mine later…
The pomegranate is one of the oldest fruits known, having originated in Persia
Pomegranates are about the size of an orange with a rosy red skin, encasing a plethora of tiny glistening red seeds. I love, love those seeds, especially in a salad because of the crunch and the tartness but, another great and healthy thing is the juice of the pomegranate.
Not all juices are created equal! If you are only going to drink one glass of juice a day, make it POM Wonderful 100% Pomegranate Juice for its nutritional power with each sip. Only POM Wonderful products are backed by $32 million in medical research, primarily in the areas of prostate, cardiovascular and erectile function. Published clinical studies have documented the benefits of drinking eight ounces of POM Wonderful 100% Pomegranate Juice daily. It contains no added sugars, preservatives, colors or cheap filler juices.
Here are a few more reasons why we should be drinking pomegranate juice: This valuable juice prevents breast cancer cells from forming, may inhibit the growth of lung cancer, prevent and slow Alzheimer’s disease, may prevent dental plaque, aid in the prevention of colon cancer, may play a role in inflammatory diseases such as Irritable Bowel Syndrome and arthritis and may well in fact aid insulin resistance.
After reading so much information about this juice, I can assure you I will be drinking a glass of it every day. I have always enjoyed eating pomegranates as I love the slightly tart taste of it and the crunch of the seeds like I said earlier; however, now I am a huge fan of the juice, thanks to Kristen at POM Wonderful! It has a delicious flavor, not too sweet, that is enjoyable to drink!
I was working with the juice and incorporating it with other foods such as salad dressing when Bill mentioned he would like pancakes for breakfast one of these days. Then, it dawned on me ~ maybe the pomegranate juice would work great as syrup. And BAM!!! It did and it is delicious! Just ask Bill and others who sampled it!
Pomegranate Pancake Syrup
Ingredients:
3 cups POM Wonderful pomegranate juice, plus 4 teaspoons
3 teaspoons corn starch
3 tablespoons brown sugar, or to taste (I use Splenda)
¼ teaspoon cinnamon extract
¼ teaspoon lemon extract
¼ teaspoon butter extract
Method:
Pour 3 cups juice into saucepan.
Add brown sugar.
Bring to a boil and simmer for about 3 minutes.
In a small bowl, combine corn starch with 4 teaspoons of juice.
Add slowly to saucepan, stirring constantly.
Add flavorings.
Cook until it reaches desired thickness.
Serve
Pam’s note: This would also make a great sauce for ice cream, cheese cake, tartlets or as a sauce on fish, chicken or turkey.
Pom Wonderful 100% Pomegranate Juice may well be the elixir of our lives!
Disclaimer: The POM Wonderful pomegranate juice was given to me by Kristen from POM Wonderful for my utilization. Thanks, Kristen!
Barbecue Baked Bean Dip
in Appetizers, Beans, Cheddar, Cream cheese, Dijon mustard, Ham, Super Bowl, Syrups on Tuesday, October 4, 2011
AP Photo ~ Larry Crowe
Wow! Does this look good or what??? It looks and sounds like it’s filled with a gazillion calories and is probably worth every last one of them. Actually though, the article states it packs an only slightly more reasonable 567 calories per serving. Do you think it’s worth it? I do!
This was published in our local newspaper, The Northwest Herald yesterday and the photo had me salivating. According to the article: the dip combines the best of barbecue-style baked beans with a creamy sauce laced with maple syrup, brown sugar, cream cheese and – just for good measure – cheddar cheese.
It’s best served with tortilla chips for dipping, or spooned over them nacho-style. Since Super Bowl is nearly here, this just might be the dish you want to cook for the big party day. And if you do, please let me know how you like it!
Barbecue Baked Bean Dip
Ingredients:
1½ cups ketchup
½ cup molasses
1/3 cup maple syrup
1/3 cup packed brown sugar
3 strips bacon, finely chopped
4 slices deli ham, finely diced
1 small yellow onion, diced
¼ cup Dijon
1 cup water
3 (15 ounce) cans cannellini beans, drained
8 ounce package cream cheese, softened
8 ounces shredded cheddar cheese
1 pound bag corn tortilla chips
Method:
In medium saucepan over medium heat, combine ketchup, molasses, maple syrup, brown sugar, bacon, ham, onion, mustard and water.
Bring to a simmer, then reduce heat to low and cook, stirring often, until very thick, about 2 hours.
Add beans and simmer another 10 minutes.
Heat oven to 325 degrees.
Spread the cream cheese in an even layer across the bottom of a deep 8”x8” baking or casserole dish.
Spoon beans and sauce over cream cheese.
Top with cheddar cheese.
Bake for 10 minutes, or until the cheese is melted and heated through.
Serve with tortilla chips.
Yum! Yum! Yum!
Grace’s Glazed Ham Loaf
in Entree, German, Ground pork, Ham, Mom's recipes, Pork, Sauces/Marinades, Smoked ham, Syrups on Monday, September 5, 2011
I love this dish! Yum!!! Sometimes it’s hard to plan a meal and think of something different that all your family will enjoy. This is a succulent entrée that will impress your family and friends. It is excellent any time of year and is a perfect meat for company that is a little out of the ordinary.
Grace, Mom’s friend, gave her this excellent recipe and it is a keeper, for sure. The ham and pork mixture is moist and full of flavor and the tangy brown sugar glaze is the key. You can grind your own ham or ask your butcher to do it for you like I do.
It is a hearty traditional German recipe with a mixture of old-world flavors that will please your family and friends. It would be so good served with a salad, mashed potatoes, steamed asparagus or even corn bread.
It is a hearty traditional German recipe with a mixture of old-world flavors that will please your family and friends. It would be so good served with a salad, mashed potatoes, steamed asparagus or even corn bread.
Grace’s Glazed Ham Loaf
Ingredients:
1 ½ pound smoked ham, ground
1 pound lean pork, ground
1 cup dry bread crumbs
2 eggs
1 teaspoon pepper
Combine all ingredients. Form into a loaf in a baking dish.
Syrup
Ingredients:
1 cup brown sugar
¾ cup water
¾ cup vinegar
1 ½ teaspoon dry mustard
Mix together above ingredients in a sauce pan.
Boil to a thin syrup.
Pour onto ham loaf.
Bake at 350 degrees for 1 ½ hours.
Baste every 15 minutes.
Absolutely delicious!
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