Glazes are a wonderful way to add a lot of flavor to roasted or grilled meats. With very few ingredients and just a little effort you can turn the every-day into the extraordinary.
This is one of those glazes. With just four ingredients that can probably be found in your pantry right now you can use this to move any pork or chicken dish to a sublime new level, and it would most likely be exquisite on duck as well.
note: The recipe calls for sweet white wine, which is available to us in Texas as “Texas Sweet White”. If this is unavailable, any sweet white will do. A white zinfandel (Sutter Home, if you please) or a Muscato would work very well.
Serving Size: 1
Amount Per Serving: Calories: 229 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 1g Sugar: 41g Sugar Alcohols: 0g Protein: 0g
What I would have done differently had I thought of it at the time:
I think this glaze speaks for itself. It ads a wonderful aroma and an oh-so-lovely hint of rosemary. If you prefer, double the recipe and put a dollop of glaze under the meat at time of serving, or drizzle some over the dish for some added zing.
You can use fresh rosemary if you choose. If so, use double the amount given and chop.
Why is it shown in a sundae dish? Because it’s simple to get the brush into the glaze in that dish. It would be a shame to waste it!