HOME > Chowhound > Home Cooking >
What have you made lately? Get great advice
TELL US

Recipe using apricot jam?

l
LJS Feb 9, 2008 06:45 AM

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.

  1. WCchopper Feb 10, 2008 05:46 PM

    Although you have a few suggestions in this vein, I will add the following:
    Chicken thighs
    apricot jam
    spicy mustard
    smoked paprika

    Slather the chicken in a mixture of the above in proportions that please you. Roast for 20 minutes at 400.

    1. t
      Toadberry Feb 10, 2008 08:48 AM

      How about some Gerbeaud Slices?

      Ingredients

      DOUGH
      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

      FILLING
      1 cup ground walnuts
      1/2 cup sugar
      1 cup apricot preserves, warmed

      CHOCOLATE ICING
      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.

      2 Replies
      1. re: Toadberry
        l
        LJS Feb 10, 2008 04:08 PM

        Oh, thank you, Toadberry-I had forgotten this treat, they used to make this at a restaurant I went to many years ago and I had forgotten all about it-is it Austrian orginally?

        1. re: LJS
          t
          Toadberry Feb 11, 2008 06:53 AM

          Hungarian. Signature pastry from the Gerbeaud Cafe in Budapest. http://www.gerbeaud.hu/

      2. eatsbread Feb 9, 2008 03:13 PM

        The rugelach recipe in Martha Stewart's Baking Handbook calls for apricot jam, I believe. It's quite nice.

        1. gansu girl Feb 9, 2008 03:12 PM

          A sweet, but so so good! Rugelach a la Barefoot Contessa - my go-to rugelach recipe . . . .

          http://www.foodnetwork.com/food/recip...

          1 Reply
          1. re: gansu girl
            Adrienne Feb 10, 2008 08:04 AM

            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.

          2. n
            NE_Elaine Feb 9, 2008 01:11 PM

            I have made these tarts a number of times and they are best with apricot jam. They have always gotten rave reviews!

            Jam-Filled Frangipane Tartlets

            http://www.williams-sonoma.com/recipe...

            1. l
              LJS Feb 9, 2008 12:33 PM

              Wow, what a range of options! I will be trying out a few of these...thanks very much!

              1. QueenB Feb 9, 2008 10:34 AM

                A simple thing to do is just brush the apricot jam on thick-cut boneless pork chops and bake.

                3 Replies
                1. re: QueenB
                  ciaogal Feb 9, 2008 10:39 AM

                  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!

                  1. re: ciaogal
                    Suzy Q Feb 9, 2008 10:43 AM

                    ciaogal, I'm going to have to try that one, because I have to say that sounds absolutely bizarre. Onion soup mix, catalina dressing, and apricot jam? Was it really sweet, or did the soup cut it?

                    1. re: Suzy Q
                      ciaogal Feb 9, 2008 12:47 PM

                      It's savory and sweet.....it's wonderful!
                      It's the only reminder I have of my ex mother in law. It was too good not to have in my repitoire!

                2. OCEllen Feb 9, 2008 10:30 AM

                  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.

                  1. Gio Feb 9, 2008 08:01 AM

                    Marinade:
                    tamari
                    white wine
                    apricot jam
                    maple syrup
                    Worcestershire sauce
                    balsamic vinegar
                    minced garlic
                    sliced shallot
                    grated fresh ginger
                    chili garlic paste

                    1 Reply
                    1. re: Gio
                      drewb123 Feb 9, 2008 08:09 AM

                      Dave lieberman has a great apricot chix recipe with apricot jam, garlic and chicken pieces. Pop in oven for 40 min and delish.

                    2. lynnlato Feb 9, 2008 07:53 AM

                      We used to always take a puff pastry and top it with a softened wedge of smoked gouda. Pour a generous amount of apricot jam over and fold up the pastry sheet to enclose. Bake according to pkg directions. Then slice into melty wedges - yum!

                      2 Replies
                      1. re: lynnlato
                        Adrienne Feb 9, 2008 01:01 PM

                        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.

                        1. re: Adrienne
                          lynnlato Feb 9, 2008 01:23 PM

                          Ooooh, Adrienne, that sounds lovely! What an interesting blend of flavors. I have to try that, you've piqued my curiosity.

                          Yea Gouda... try it.

                      2. m
                        Maximilien Feb 9, 2008 07:37 AM

                        on good toasts with butter ?

                        or maybe as a glaze on veal or pork ?

                        1. scuzzo Feb 9, 2008 07:01 AM

                          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! :)

                          1. Carb Lover Feb 9, 2008 06:52 AM

                            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...

                            Show Hidden Posts