Recipe using apricot jam?
Just got a great deal on some excellent apricot jam (well, more like preserves) so I bought three jars. Now, what do I do with it? I would like some ideas that aren't sweets as well if there are recipes out there...thanks in advance.
You could use it in a chutney w/ some ginger and dried fruit to accompany pork or ham.
If it's good stuff though, I would probably just save it and eat it straight on hot-out-of-the-oven popovers...mmmm...
This is a favorite pizza of mine. White crust, thin layer of apricot jam, roast chicken breast slices, sprinkled sliced scallions, top with swiss cheese or similar. Yumm....O! :)
Gouda? Fascinating. I've only ever done this with Brie.
I have also glazed chicken with an apricot coffee marinade...
½ cup coffee, dark roast or espresso
8 TB apricot jam
1/3 cup dry sherry
2 tsp fresh lime juice
2 tsp corn oil
1 tsp salt
Marinade for 4 hours if you're going to grill, 1 hour if you're going to bake. Good with sour cream.
A glaze for roast or grilled chicken or pork -
1 cup apricot jam
3 Tbls. red wine vinegar
2 Tbls. coarse ground mustard (Grey Poupon is good enough)
Mix and 'melt' in microwave, about 1 min.
my ex mother in law always made a chicken dish w/ Apricot Jam, a package of dry onion soup mix and a bottle of catalina salad dressing. She mixed all 3 together poured it over chicken breasts and baked it for an hour @ 350. It was amazing.......
She served it w/ a side of rice.......
The sauce was delish!
re: gansu girl
Or if you want rugalech-style cookies in 1/8 of the time...
When I was cleaning out my freezer before I moved, and I had store-bought puff pastry and apricot jam and I decided to just roll it up and my friends loved it. Of course it does not have that magic texture of real rugalech dough, and I feel a little guilty really comparing it to true rugalech, but it's still a yummy treat.
The rugelach recipe in Martha Stewart's Baking Handbook calls for apricot jam, I believe. It's quite nice.
How about some Gerbeaud Slices?
1 oz cake yeast or 3/4 tsp (ca 1 3/4 envelopes) active dry yeast
1/2 cup warm milk
3 egg yolks
1 tsp vanilla extract
3 1/2 cups unbleached flour
1 cup sugar
pinch of salt
14 tbs (1 3/4 sticks or 7 oz) unsalted butter, cut into 1/2-inch cubes, chilled
1 cup ground walnuts
1/2 cup sugar
1 cup apricot preserves, warmed
3 1/2 oz bittersweet chocolate, finely chopped
1/3 cup sugar
1/4 cup water
1 tbs unsalted butter
Crumble yeast into the milk, let stand for 3 minutes, then stir. Add egg yolks and vanilla and mix.
Mix flour sugar, salt, add butter and mix till its texture is like coarse cornmeal. This can be done with food processor, or old school, by hand. Add the yeast mixture and work it together, adding more milk if necessary. Move to lightly floured surface and knead for 2-3 minutes. Consistency should be like cookie dough. Wrap in plastic and put in fridge for an hour.
Mix the walnuts and sugar together, set aside.
Butter and flour a 13x9-inch baking pan. Divide the dough into 3 equal parts. Roll out the first portion and use it to line the pan with. Spread half of the apricot preserves on it and sprinkle half the walnut mix on top of that. Roll out the second part of the dough and repeat the steps. Top with the third portion of rolled-out dough. Cover with clean kitchen towel and let it stand at a warm place for one hour. The dough will not rise noticeably, so don't be alarmed.
Preheat oven to 350˚F. Pierce the top layer of dough well with fork. Bake till top is golden brown, 30-35 minutes. Cool for 15 minutes before turning it out. Run and knife along the edges to loosen it. Put a large board or rack over the pan and turn them together upside down. The cake should slip out smoothly. Remove pan and cool the cake completely.
Make the icing: bring chocolate, sugar, water to a boil over medium heat, stirring consistently, for 3-4 minutes. Remove from heat, add butter, and stir till it melts. Cool it till it thickens, but is still pourable. This happens pretty fast, so don't set it asided, just keep stirring till it's ready. Pour it over the top of the cake and smooth it with a spatula. Do not bother working the chocolate down the edges. Refrigerate till icing sets. Using sharp knife dipped in hot water trim the edges off and cut the cake to long rectangular slices.
Although you have a few suggestions in this vein, I will add the following:
Slather the chicken in a mixture of the above in proportions that please you. Roast for 20 minutes at 400.