Honey glaze has found widespread use in cooking. It is she who gives the cakes a mirror surface, and the marinade from it gives meat dishes that unique, delicate taste. This glaze is used for all types of meat, but especially it is combined with duck, pork, chicken and ham.
Cooks around the world, began to invent recipes for the most delicate cookies, gingerbread and cupcakes using honey glaze, not only as a decoration.
Honey Frosting - General Cooking Principles
For the preparation of honey glaze, you need to mix sugar and water in equal proportions, after which the ingredients need to be boiled over low heat until the sample is on a string.
Taste ingredients can be added completely different, for giving sourness - soy or lemon, for spiciness - mustard, or you can mix them with additional ingredients and get a sweet and sour honey glaze.
The choice of honey glaze flavor should be chosen based on the type of meat for which the marinade is made - for example, mustard-pineapple honey glaze is best for pork, and in combination with chicken, mustard and maple syrup with garlic in honey glaze are a good marinade. This dressing will reveal all the subtleties of chicken delicacy.
Honey glaze with mustard
Ingredients:
• Dijon mustard - two full tablespoons;
• undiluted honey - two full tablespoons;
• lemon juice - a couple of tablespoons;
• pre-mixed sugar with water.
Preparation:
1. Prepare a mixture of melted sugar and water in advance, pour two tablespoons of honey.
2. Constantly stirring, gradually, add mustard. The resulting mixture must be brought to a homogeneous state. You should get a lot like thick sour cream.
3. Add lemon juice and mix thoroughly again.
4. If the mixture is too liquid, you can add granulated sugar. For too thick mixture, you can add a few drops of lemon juice.
Honey glaze with mustard-pineapple flavor
Ingredients:
• two large spoons of undiluted honey;
• two spoons of brown sugar;
• whole grain mustard - no more than 1 tablespoon;
• pineapple juice - no more than 1 tablespoon. Optionally, you can use several slices of pineapple.
Preparation:
1. Melt the sugar on low heat, while constantly stirring. To thicken it, pour one tablespoon of water to it.
2. After the sugar syrup is ready, cool it down to a warm state, and gradually add honey.
3. Mix the sugar-honey solution and add a tablespoon of mustard.
4. Whip all ingredients with a whisk or a mixer until a small foam is formed.
5. At the end add a spoonful of pineapple juice. Or if pineapple slices are used, grate them and strain them through gauze fabric.
6. Ready syrup once again mix thoroughly. Then put in a cold place and let it brew.
Honey-soy glaze
Ingredients:
• undiluted honey - a few tablespoons;
• soy sauce - 1.5 tablespoons;
• red wine vinegar - 1.5 tablespoons;
• ready sugar syrup.
Preparation:
1. In the pre-cooled sugar syrup, gradually add 1 tablespoon of honey.
2. After honey and sugar syrup form a thick uniform mixture, you must pour in a spoonful of red wine vinegar and mix everything thoroughly again.
3. Add soy sauce at the very end. Mix everything again and put it in a cool place. After an hour the syrup can be used.
Honey glaze with lemon-orange flavor
Ingredients:
• 225 grams of orange marmalade;
• lemon juice - one large tablespoon;
• mint leaves or coriander;
• undiluted honey - in the amount of 1 full tablespoon;
• ready sugar syrup.
Preparation:
1. Place the marmalade in a saucepan with lemon juice, stir as it melts.
2. Add chopped mint leaves, then the finished jelly composition insist about 30 minutes. 3. Peel the cooled lemon-orange jelly from mint leaves or coriander.
4. Take sugar syrup, add a spoonful of honey, while not forgetting to mix everything thoroughly.
5. At the end, mix the lemon-orange jelly with honey-sugar syrup and beat with a mixer until smooth.
6. Ready solution must be heated before use. Watering food is best in hot glaze.
Honey glaze with maple syrup
Ingredients:
• two full spoons of maple syrup;
• two tablespoons of Dijon mustard;
• 2 cloves of minced garlic;
• one full tablespoon of red wine vinegar;
• salt and pepper to taste;
• Two large tablespoons of undiluted flower honey.
Preparation:
1. Put honey to melt on medium heat.
2. In melted honey pour 2 tablespoons of maple syrup, while not forgetting to constantly stir, otherwise all the ingredients stick together.
3. 10 minutes after a heavy boil, add vinegar with Dijon mustard to the honey with maple syrup.
4. Salt and pepper, trying to taste the icing.
5. 10 minutes before readiness, add chopped garlic and mix thoroughly.
6. Cool the prepared mass at room temperature. It is recommended to apply the glaze on dishes cold.
Honey glaze with apricot syrup
Ingredients:
• apricot jam or very thick jam - in the amount of 2 full tablespoons;
• two spoons of maple syrup;
• water - 2 teaspoons;
• red wine vinegar;
• 2 tablespoons of pure buckwheat honey;
• ready sugar syrup
Preparation:
1. In the preheated sugar syrup add 1 tablespoon of honey. Mix thoroughly and leave to simmer for 5 minutes.
2. Then add 2 tablespoons of maple syrup and red wine vinegar while stirring constantly to add apricot jam or jam.
3. At the end, before turning off the stove, dilute the finished glaze with two teaspoons of water.
4. It is necessary to use hot.
Honey glaze with apricot-lemon flavor
Ingredients:
• apricot jam or thick jam;
• 2 teaspoons of lemon juice;
• 2 teaspoons of water;
• 2 tablespoons of pure floral honey;
• ready sugar syrup.
Preparation:
1. In the pre-prepared sugar syrup, you need to pour 2 tablespoons of undiluted honey, mix thoroughly and leave on low heat for 5 minutes.
2. Then add apricot jam or jam, mix the ingredients thoroughly and pour two teaspoons of plain water.
3. Immediately before turning off the gas, add lemon juice, mix again and cover.
4. In this state, the icing should last 10-15 minutes, after which it should be used hot. In the cold state, the expected effect will not be.
Honey glaze with chocolate
Ingredients:
• cocoa powder - 200 grams;
• butter - 1 tablespoon;
• powdered sugar - 40 grams;
• milk - 4 tablespoons;
• 2 tablespoons of pure honey.
Preparation:
1. Cocoa and powdered sugar sift through a sieve.
2. Milk with honey should boil for 4-5 minutes, while it must be thoroughly mixed to melt the honey.
3. Butter soften.
4. Next, cocoa sugar with cocoa must be poured with hot milk and honey and mixed thoroughly, preferably using a whisk. After that, add softened butter, mix everything again.
5. The resulting honey glaze with chocolate can not be cooled. Cakes, muffins or cakes are poured hot. Finished products should be left in a cool place.
Honey glaze with mirror reflection
Ingredients:
• 15 grams of gelatin;
• 160 grams of sugar;
• 160 grams of pure honey;
• 150 grams of white chocolate;
• 100 grams of condensed milk;
• 140 ml of warm water;
• food coloring.
Preparation:
1. Gelatin mix with 60 ml of warm water, then leave to swell. After that, heat the mixture, but do not bring to a boil. 2. Pour sugar into separate dishes, add honey and 80 ml of water. Bring the mixed ingredients to a boil, stirring constantly, so that the sugar dissolves faster.
3. Put chocolate in a water bath, but it is absolutely impossible to overheat it. Melted chocolate, condensed milk and hot honey mix in a blender.
4. After that, gently open the lid of the blender and add a gelatin solution and food coloring to a thin stream, alternately stirring with a spoon.
5. Mix everything in a blender again.
6. To get rid of the bubbles, the finished icing can be drained through cheesecloth or a very thin strainer.
7. Colored glaze is poured on top of the confectionery, then a thin stream is then cooled.
Honey Frosting - Tricks and Tips
• Glaze during cooking must be constantly stirring, otherwise it can quickly thicken.
• It is best to pour the dishes with honey glaze in a warm form, otherwise the mixture will thicken too much and will not look aesthetically pleasing.
• To decorate the honey cake with icing, it is desirable to get a rotating stand. Then gently pour the icing into the center of the cake. It is better to level with a special culinary spatula, but if there is no such one, then you can simply take an ordinary large kitchen knife.
• If you don’t apply the glaze exactly the first time, you can let the first layer cool completely and apply the honey icing to the cake again.
• For marinating meat you can use only the first five recipes presented. To the glaze you just need to add the required amount of salt. Marinate meat is better for at least two hours.
