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Peach Chipotle glaze

Started by Monsur Fromage du Pollet · · Last activity · 8 posts · 367 views

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01 / Original postPeach Chipotle glazeMonsur Fromage du Pollet · 17 Jun 2005 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Monsur Fromage du Pollet · 21 Jun 2005

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Original section
General fitness, health and nutrition
Published
17 June 2005
Last activity
21 June 2005
Original author
Monsur Fromage du Pollet
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8
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  1. Original post
    Monsur Fromage du Pollet
    Archived post
    #1

    Peach Chipotle glaze

    1 & 1/2 cup peach jam (approx)
    2-3 chipotle chiles in adobo sauce (from a can), minced.
    1/4 tsp nutmeg
    1/2 tsp mustard powder
    1/4 tsp ground ginger
    1/2 tsp of granulated garlic and onion powder (approx)
    zest and juice from 1 lime
    1 to 1 1/2 tbsp apple cider vinegar
    1/2 tsp of crushed red chile flakes (approx)

    In a smallish pot over med-low heat dump everything in and infrequently
    stir to help it melt. When it just comes to a simmer (small bubbles
    around the edges) remove from heat & cool then bottle.
    Simmer it longer to get it thicker if desired.

    Good on pork, great on grilled boneless skinless chicken breasts.
    Brush it on late in the grilling to prevent it from burning.

    Modified from a BH&G recipe

    --
    It's not a question of where he grips it!
    It's a simple question of weight ratios!

    A five ounce bird could not carry a one pound coconut.

    Are you suggesting coconuts migrate?

    Report
  2. Lynn from Fargo
    Archived post
    #2

    Hey!
    I've been encouraging everybody to try a sauce made from Barb
    Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was
    wondering how it would taste with her peach raspberry jam!
    Lynn from Fargo

    Report
  3. Wayne Boatwright
    Archived post
    #3

    On Thu 16 Jun 2005 06:40:35p, Lynn from Fargo wrote in rec.food.cooking:

    Quoted message said:

    Hey!
    I've been encouraging everybody to try a sauce made from Barb
    Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was
    wondering how it would taste with her peach raspberry jam!
    Lynn from Fargo

    You have but to try it! :-)

    --
    Wayne Boatwright *¿*
    ____________________________________________

    Give me a smart idiot over a stupid genius any day.
    Sam Goldwyn, 1882-1974

    Report
  4. Monsur Fromage du Pollet
    Archived post
    #4

    Lynn from Fargo wrote on 16 Jun 2005 in rec.food.cooking

    Quoted message said:

    Hey!
    I've been encouraging everybody to try a sauce made from Barb
    Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I
    was wondering how it would taste with her peach raspberry jam!
    Lynn from Fargo

    I first tried it without the vinegar...Tasted like peach limeade. With
    what ever jam you use, lime or not include the vinegar. The crushed red
    chile flakes add more heat.

    --
    It's not a question of where he grips it!
    It's a simple question of weight ratios!

    A five ounce bird could not carry a one pound coconut.

    Are you suggesting coconuts migrate?

    Report
  5. sf
    Archived post
    #5
    Wayne Boatwright said:

    On Thu 16 Jun 2005 06:40:35p, Lynn from Fargo wrote in rec.food.cooking:

    Quoted message said:

    Hey!
    I've been encouraging everybody to try a sauce made from Barb
    Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was
    wondering how it would taste with her peach raspberry jam!
    Lynn from Fargo

    You have but to try it! :-)

    I think the jam will be overpowered by the chipotle.

    sf
    <not a fan of chipotle>

    Report
  6. Wayne Boatwright
    Archived post
    #6

    On Thu 16 Jun 2005 10:10:32p, sf wrote in rec.food.cooking:

    Quoted message said:
    Wayne Boatwright said:

    On Thu 16 Jun 2005 06:40:35p, Lynn from Fargo wrote in
    rec.food.cooking:

    Quoted message said:

    Hey!
    I've been encouraging everybody to try a sauce made from Barb
    Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I
    was wondering how it would taste with her peach raspberry jam!
    Lynn from Fargo

    You have but to try it! :-)

    I think the jam will be overpowered by the chipotle.

    The one time I bought jarred chipotles in some sort of brownish sauce, it
    reminded me of peppers in mud, in looks and taste!

    However, I have repeatedly bought Fischer & Wieser's Roasted Raspberry
    Chipotle Sauce and absolutely love it as a final baste for grilled pork.

    --
    Wayne Boatwright *¿*
    ____________________________________________

    Give me a smart idiot over a stupid genius any day.
    Sam Goldwyn, 1882-1974

    Report
  7. Melba's Jammin'
    Archived post
    #7

    In article <[email hidden]>,

    Lynn from Fargo said:

    Hey!
    I've been encouraging everybody to try a sauce made from Barb
    Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was
    wondering how it would taste with her peach raspberry jam!
    Lynn from Fargo

    Dunno, but I included some onion and some garlic in my version of the
    cherry chipotle sauce made with my commercially-made cherry jam. I used
    canned chipotles in adobo - hot little buggers. I think that next round
    I'll leave out the onions; I dont' think they added anything worthwhile.

    The Peach Raspberry Jam is more like raspberry - just not as sweet.
    Might be good with chipotles.
    --
    -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
    from Notable Women's Dinner at the Governor's Residence.

    Report
  8. Monsur Fromage du Pollet
    Archived post
    #8

    Monsur Fromage du Pollet wrote on 16 Jun 2005 in rec.food.cooking

    Quoted message said:

    Peach Chipotle glaze

    1 & 1/2 cup peach jam (approx)
    2-3 chipotle chiles in adobo sauce (from a can), minced.
    1/4 tsp nutmeg
    1/2 tsp mustard powder
    1/4 tsp ground ginger
    1/2 tsp of granulated garlic and onion powder (approx)
    zest and juice from 1 lime
    1 to 1 1/2 tbsp apple cider vinegar
    1/2 tsp of crushed red chile flakes (approx)

    In a smallish pot over med-low heat dump everything in and
    infrequently stir to help it melt. When it just comes to a simmer
    (small bubbles around the edges) remove from heat & cool then
    bottle. Simmer it longer to get it thicker if desired.

    Good on pork, great on grilled boneless skinless chicken breasts.
    Brush it on late in the grilling to prevent it from burning.

    Modified from a BH&G recipe

    I like that so much...I tried it with loginberry jam...The only things
    different I did was simmer it till it thickened and blenderize it to
    remove lumps and make it smoother. Trying it out tonight on a pork
    steak.

    --
    It's not a question of where he grips it!
    It's a simple question of weight ratios!

    A five ounce bird could not carry a one pound coconut.

    Are you suggesting coconuts migrate?

    Report

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