Apricot Glaze - Simply made วิธีทำ เจลเคลือบผลไม้ แบบง่ายๆ
Do you want to know how to quickly make a delicious tasting multi-purpose apricot glaze for use beyond desserts?
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Coating your fruit tarts with this tangy sweetness adds flavor and makes the fruit glisten while allowing the fruit to maintain moisture.
Coating grilled fish, such as salmon, or meat (roasted chicken and ham) makes every bite that much more enjoyable. For best results when making apricot glaze for use on fish and meats, I recommend you leave the fruit chunks in the glaze and do not strain.
Store any unused glaze in your refrigerator, simply warm it for easy application when you're ready to apply it. When making a larger quantity of glaze just make sure to maintain recipe proportions.
Apricot jam* - 2 tbsp
Water - 1/2 tbsp
Grand Marnier - 1/2 tbsp
*Real fruit low sugar content apricot jam is recommended
Recipe Roast Chicken With Grand Marnier Glaze
Recipe - Roast Chicken With Grand Marnier Glaze
●1 (3 -4 lb) roasting chickens
●1/4 cup olive oil
●1 orange , quartered
●1 onion , quartered
●salt and pepper, to taste
●2 teaspoons dried rosemary
●4 tablespoons butter
●4 tablespoons whole grain mustard
●4 tablespoons honey
●2 tablespoons apricot jam
●4 tablespoons Grand Marnier
●fresh rosemary sprig , to garnish
Peach Galette Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Peach Galettes. Peach Galettes look as good as they taste. And they are a great way to showcase fresh peaches at their prime. Each individual galette is made with a small rectangle of puff pastry that is covered with a thin layer of sweet almond cream (frangipane) and slices of peaches.
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How to Make a Romantic Valentine's Day Meal
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Beth's Sangria + Non-Alcoholic Sangria Recipe | ENTERTAINING WITH BETH
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BETH'S SANGRIA RECIPES
1 Bottle Merlot Wine
¼ cup (60 ml) Cointreau
juice of 1 orange
½ orange, sliced
½ lemon, sliced
½ cup (120 ml) lime flavored mineral water
Place wine in a decanter, add Cointreau, orange juice, orange slices and lemons. Chill for at least 1 hour, but overnight is better.
Right before serving top with ½ cup of lime flavored mineral water.
Place ice in a glass, pour sangria over and garnish with an orange slice.
Serve with some Spanish almonds and mixed olives!
4 cups (950 ml) white grape juice
½ cup (120 ml) 100% pure cranberry juice (or pomegranate juice)
½ orange, sliced into half moons
½ lemon, sliced into half moons
¼ cup (60 ml) lime flavored mineral water
Combine the grape and cranberry juice in a decanter, stir. Add the orange and lemon slices. And top with the mineral water. Serve over ice. Enjoy!
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Kumquat Marmalade Recipe - How to Make the Ultimate Marmalade
Learn how to make a Kumquat Marmalade Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy and amazing Marmalade Recipe!
Royal Dinner - Queen Victoria's Christmas Dinner | Episode #1
An enormous turkey, stuffing, sprouts, gravy and a fruity Christmas pudding to top it off- it really doesn’t get more quintessentially British. The spread that Michelin-Star chef Michel Roth puts on here aims to show how Queen Victoria herself would have feasted over the festive period, with an attention to detail fit for Royals!
Food journalist Caroline Mignot joins him in taking us on a culinary journey through the past and present, highlighting and gracefully combining the very best of world gastronomy. His classical training, French twist and painstaking eye for detail bring this traditional Christmas spread to life.
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RECIPE/INGREDIENTS (6 people)
For the turkey consommé
1,5L turkey broth
¼L ice cubes
6 egg whites, beaten
2 chopped chicken breasts
250gr vegetables (carrots, leeks, onions, celery) cut into big cubes
For the “royales de foie gras”
200gr pan fried foie gras
100gr cream 35%
100gr whole milk
Salt and freshly ground pepper
Fir the cabbages “sommités”
½ small cauliflower
½ Romanesco cabbage
1 onion cooked in 1L of beet juice
½ bunch of tarragon
Christmas turkey with winter vegetables
1 turkey (3kg ready to cook)
3 peeled carrots
3 onions (skin on), cut in half and browned in a pan
1 celery bunch
1 bouquet garni
Coarse salt and freshly ground pepper
2 garlic cloves
For the cranberries coulis
For the winter vegetables
700gr peeled salsify
300gr vacuum packed cooked chestnuts
200gr Brussels sprouts
300gr Horns of plenty/Black chanterelles
For the vegetable filling
160gr speculos paste
40gr white grapes
40gr dried figs
40gr dried apricots
40gr vacuum packed cooked chestnuts
40gr pine nut
40gr chopped chives
Salt and freshly ground pepper
1 white bread loaf
150gr whole pistachios + almonds + nuts
250gr candied orange + plums + raisins
500gr whole milk
500gr liquid cream
10 egg yolks
300gr brown sugar
Juice of an orange
1 teaspoon cinnamon
1 teaspoon 4 spices
6dL of Grand Marnier
A few lumps of brown sugar
HolliDay AnyDay: Easy Breezy Kitchen - Ciabatta Stuffing with Apricots, Grand Mariner and Sausage
Ciabatta Stuffing with Apricots, Grand Mariner and Sausage
This is my FAVORITE stuffing and why I only make it once a year is beyond me!
I created the recipe many years ago by taking my favorite parts of a Silver Palate recipe and
parts of a Giada recipe!
Additionally, I have made it vegetarian many times by eliminating the sausage and parmesan
and subbing veggie broth for the chicken broth.
1 1/2 cups Grand Mariner, heated (I do this in a large pyrex measuring cup in the microwave)
1 cup chopped dried apricots
3 tablespoons butter or olive oil
8 ounces spicy turkey Italian sausage
2 large onions, diced small
2 carrots, diced small
2 celery stalks, diced small
3 garlic cloves, minced
2 tablespoons finely chopped rosemary
1 pound loaf ciabatta bread, cut into 1/2 inch cubes (and dried overnight on the counter)
1 cup slivered almonds
2/3 cup grated parmesan
2 - 2 1/2 cups low salt chicken broth
2 large eggs, beaten
1/4 cup chopped Italian parsley
Preheat oven to 350 degrees.
Spray a 10x15 glass baking dish or large casserole dish with cooking spray.
Combine heated Grand Mariner with chopped apricots, let sit to soften apricots while you are
making the rest of the recipe.
Melt 2 tablespoons butter or olive oil in large skillet over medium high heat. Add sausage and
break up into small crumbles and cook until no longer pink and sausage is cooked through.
Remove sausage from pan with a slotted spoon and place in a bowl. Reserve fat in skillet.
Add the additional tablespoon of butter or olive oil to skillet and add onions, carrots, celery,
garlic and rosemary. Season with salt/pepper and cook over medium heat until vegetables are
softened, about 10 minutes. Remove from heat and cool slightly.
In a very large bowl combine the dried bread, sausage and vegetables. Add almonds,
parmesan, grand mariner and apricots. Toss to combine, then add enough broth to moisten and
add the beaten egg and parsley. Mix lightly to combine. Season, to taste, with salt/pepper if
Transfer the stuffing to the prepared dish. Bake until it is heated through and the top is golden
brown, approximately 40 minutes. Remove from oven and serve.
How To Make Stuffed Pork Tenderloin
FULL RECIPE BELOW
Follow along with our online culinary school chef as he shows you how to make this delicious stuffed pork tenderloin. You won’t believe how delicious this dish is!
STUFFED PORK TENDERLOIN RECIPE:
Stuffed Pork Tenderloin
2 -1/4 lb pork tenderloins, trimmed
1 cup dry apricots cut in quarters
2 cups leeks, braised
2 tbsp chipotle peppers
½ tsp fresh thyme
½ shallots, fine chopped
3 tbsp whole butter
¼ cup Grand Marnier
1 cup orange juice
1 orange cut into segments
2 tbsp corn starch
3 tbsp water
2 tbsp olive oil
Salt & pepper to taste
1. Preheat oven to 450° F
2. In a large sauté pan add 2 tbsp of butter, add the leeks and sautée until tender, about 3 minutes. Add the apricots; deglaze the pan with the apricot brandy, chipotle peppers and thyme. Transfer the mixture to a bowl to cool.
3. Butterfly the pork tenderloins and, with a meat mallet, pound the pork to an even 1/4 –inch thickness. Divide the mixture between the tenderloins. Roll up the pork to enclose the filling. To keep the stuffing form falling out when roasting, tie butcher twine firmly around the tenderloin.
4. Heat the olive oil in a skillet over medium heat. Brown the tenderloins on all side, about 5 minutes. Transfer to a baking sheet, place in the oven and roast until the internal temperature reaches 145°F, about 15 minutes. Allow the meat to rest before cutting.
5. To make the sauce, add 1 tbsp of butter, add the shallots and sweat them. Deglaze the pan with the grand Marnier, add orange juice and simmer for about 3 minutes. Make slurry with the corn starch and water and thicken the sauce. Add the orange segments at the end.
6 Slice the pork and serve with the orange sauce.
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How to Make Homemade Liqueur - Inside the Kitchen Door - Small Screen
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How to Make Liqueur
In this episode, Chef Andrew Lanier creates a simple fennel blossom liqueur. Wonderfully aromatic, homemade fennel liqueur is easy to make and a less complex substitute for absinthe. A squeeze from a fat lemon garnish adds a bit of complexity and balance to a refreshing libation.
Orange Duck Recipe - Duck Breast a l'Orange
Learn how to make an Orange Duck Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Duck Breast a l'Orange Recipe!
Fruit & Cream Brioche Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Fruit and Cream Brioche. You can use Brioche dough to make so many different breads, both sweet and savory. Today we are going to make Fruit and Cream Brioche Buns. This is done by topping rounds of proofed brioche with a dollop of pastry cream and some fresh fruit, in this case berries.
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Strawberry Charlotte Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Charlotte. There is no better companion for strawberries than cream and this recipe presents them in a unique way. I call this cake a Strawberry Charlotte. It is a beautiful combination of a sponge cake, topped with fresh strawberries that have been cut in half with the cut sides facing the outside edge of the pan. Then a delicious strawberry whipped cream, stabilized with gelatin, completes this cake.
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Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Fruit Cake.
Bakers tend to have a list of 'must haves' they want to bake for Christmas. For me, I always like to make this Fruit Cake. I just love the combination of nuts and dried and candied fruits with barely enough cake batter to hold it all together. If you have ever made a British Fruit Cake you know that what really sets this cake apart is how we repeatedly 'feed' (brush) the cake with alcohol over several weeks. This gives the Fruit Cake a subtle alcohol flavor and a moist texture, plus it also acts as a preservative so the cake can be stored for ages and ages. Of course, the step of repeatedly brushing the cake with alcohol means we have to make it well in advance of Christmas.
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Roasted Peaches with Lemon, Lime and Basil Creme Fraiche - Gordon Ramsay
Gordon Ramsay's Roasted Peaches with Lemon, Lime and Basil Creme Fraiche
Peach Cobbler Recipe - Summer Peach Dessert Special!
Learn how to make a Peach Cobbler Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Summer Peach Dessert Recipe!
Seared Scallops with Garlic Basil Butter - How to Cook Scallops Perfectly
For the full Garlic Butter Seared Scallops recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
How to make restaurant-worthy scallops at home. These pan seared scallops with garlic basil butter take less than 10 minutes and taste incredible!
Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
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Frozen Nougat / Nougat Glacé – Bruno Albouze
Here is a delightful dessert that can be made in advance. The frozen nougat (Nougat glacé) is easy to achieve; made with a cooked honey Italian meringue style and mixed in whipped sour and heavy cream dotted with Grand Marnier macerated dried fruits, almonds and pistachios and served with a raspberry coulis... Enjoy????
To get the full recipe go to
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Cranberry Sauce for Thanksgiving dinner
Food editor Heather McPherson shares tips & tricks on how to make the perfect cranberry sauce for Thanksgiving dinner.
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Taste Le Tour with Gabriel Gate S14 289 Roast Duck Fillet with Orange and Hazelnuts
Roast Duck Fillet with Orange and Hazelnuts
Canard à l'Orange et aux Noisettes
Ep 16 (289)
INTRO It is always a thrill to be back in the Pyrenees, especially in the town of Bagnères de Luchon on market day.
VO The aroma of the chicken roasting on the rôtisserie sets the mood.
This market is typical of this region, with local farmers and producers assembling twice a week around the century-old covered hall to sell the fruits of their labor. You can taste before you buy.
I am fascinated by the way a young pâtissier is cooking a cake, called gâteau à la broche. He pours an almost runny butter cake mixture, flavoured with rum and vanilla, over a structure attached to a turning spit and cooks it layer by layer with the heat of red hot charcoal. Once it's cooked, he cuts the steaming hot cake into pieces.
PTC Le gâteau à la brooch, definitely one of the most unusual cake in France.
VO The country-style bread display is outstanding.
The traditional French tarts are still a best seller but I discover another regional classic.
PTC La croustade is a delicious local gâteau. It is really an apple pie, and it is flavoured with fruit spirit.
Roast Duck Fillet with Orange and Hazelnuts
Canard à l'Orange et aux Noisettes
PTC This modern version of duck à l’orange is very easy to make.
VO first score the skin of two duck fillets and season with fennel seeds, sea salt and pepper.
I then brown them in a heavy pan, skin-side down, for at least 3 minutes. I turn the meat over and finish the duck in the oven at 150°C for 10 minutes.
I transfer the meat and fat to a dish and cover to keep warm.
PTC Resting the duck will keep the meat pink and tender.
VO Next I season some cooked carrots with salt, pepper and a knob of butter and blend to a purée before mixing in some chopped parsley.
VO I add a little Armagnac to the pan and bring to the boil. Then I add some orange juice and wait thirty seconds, then add some veal glaze, some green pepper corns, a dollop of cream, a few pieces of roasted hazelnuts and some skinless orange segments.
I spread some carrot purée on plates and top with a duck fillet, cut in half, and some orange sauce.
This new canard à l’orange is so good.
VO Both the mountains and the valley of Bagnères de Luchon are of great beauty.
The region is so green and the streams of clear water are a perfect place for organic trout farming.
Emilien Noual’s family have raised trouts in Antignac for several generations.
INTERVIEW Alors j’élève trois espèces de truites, la truite arc en ciel,
I breed three trout varieties, the rainbow trout,
la fario et le saumon de fontaine.
the brown and the brook trout.
Ici je fais naître toutes mes truites
All my trouts are born on this farm.
que je fais éclore ici, je fais grandir dans les petits bassins d’alevinage
Once out of the eggs they grow in their small pool of birth
et après que je transfère dans ces grands bassins qu’on peut voir ici.
and then I transfer them in larger pools that we can see here.
VO Emilien gives them organic cereals and fish pellets to complement their diets. It takes between one and half to two year for the trouts to be ready.
The larger trouts look magnificent.
Emilien recommends for me to taste his favourite, the small fario trout, at the local restaurant.
It’s really a very fine textured fish with delicate flavours.
PTC Tomorrow I am looking forward to spending another great day in the Pyrenees to taste more specialities.
Cranberry Compote Relish
This simple and festive relish is especially useful for holiday garnish uses. The use or non-use of the diced dried fruits can be interchanged with dried cranberries, currants or cherries. Brandy can also be added or your own choice of liquor besides Gran Marnier. This is not a traditional Thanksgiving style cranberry relish but can also be used as such for a delightful change of pace. This relish also can be warmed up slightly (or not) and used with a variety of main dish pork and fowl preparations. This relish can also be incorporated into brown sauce or veloute sauces and become the primary part of those sauces and not used as a relish at all.
Ken's Cooking 2008
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Welcome to Laguna Woods Village - Where New Adventures Begin. For more than five decades, Laguna Woods Village has been Southern California’s premier active lifestyle community for people 55 and older. Just 10 minutes from the beautiful Laguna Beach coastline, the Village is nestled on 3.8-square miles of rolling hillsides in Orange County, California. It's easy to embrace the Village's countless activities, services, amenities and social opportunities. Our 18,500 residents enjoy endless opportunities to explore, connect and live life to the fullest in this picturesque South County community.
The community owns and operates its own cable television network. Village Television provides daily local origination programming to the Laguna Woods Village community, covering community news, highlights of community events, feature stories, and entertainment programs, as well as live broadcasts of homeowner’s association meetings and live broadcasts of the Laguna Woods City Council meetings on Channel 31.
Foodbuzz 24,24,24: Celebrating and Reliving A History of Fine Dining on North American Railroads
It is with anticipated excitement that we present the menu selection honoring North American Railroad Dining - Celebrating Fine Dining on Rails and the Food Buzz 24 Meals, 24 Hours, 24 Blogs for February 2009. Combining my love and passion for both cooking and North American railroads this video celebrates the Golden Age of modern railroad dining with this four course meal highlighting some of the daily food fare found on dining cars that ran across the continental rails.
inspired by the Southern Pacific Railroad
Oysters in Cream Stew
inspired by the Southern Railroad
Stuffed Pork Tenderloin with Cream Gravy
inspired by the Western Pacific Railroad
La Fonda Pudding
inspired by the Fred Harvey Company
service to the Santa Fe Railroad
Steamed Christmas Pudding with Whole Orange Centre cheekyricho video recipe episode 1,067
Christmas wouldn't be Christmas without our Steamed Christmas Pudding with Whole Orange Centre. We do hope you give it a try.
500g Mixed Fruit
250g Self Raising Flour
1/2 tspn each of cinnamon, nutmeg, Mixed Spice & Bicarb Soda,
250g butter, 40g Golden Syrup
250g Brandy, 30g Marmalade
30g Grand Marnier
1 Navel Orange
20g Cheekyricho Home made Vanilla Paste
75g brown sugar
cheekyricho handy conversion chart for your convenience. Conversions for weights, measure, volume and temperature.
Thank you very much for watching. If you'd like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.
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Eat Natural and Healthy from the Village! Food from the Terroir: Women Cooperatives in Lebanon
Rural Delights (Atayeb Al Rif - تعاونية أطايب الريف ) cooperative was established in 2002 and is the first cooperative specialized in marketing in Lebanon. The cooperative was established initially as a result of a USAID funded development program and aims at providing rural women in Lebanon with income generation opportunities. The program established food processing centers owned by women and that were linked to the newly formed Rural Delights Cooperative for marketing their produce. Since then, Rural Delights coop implemented numerous projects to enhance the women’s production and services marketed under our brand names as well as other projects to empower rural communities.
Rural Delights coop specializes in traditional Lebanese food & “mouneh” that is totally free of any additives or preservatives as well as handmade handicrafts, crochet, accessories, soap and candles.
Our products include Jams and preserves, Pickles, Oil preserved foods, Herbs, Syrups, Distilleries, Sun dried products, Compotes, Hot sauces, pomegranate molasses, and sour grape.
Rural Delights cooperative strives to maintain the exquisite traditional food print of Lebanon by helping traditional producers become sellers by achieving high quality and production standards level.
Apple Hand Pies - Apple Turnovers Recipe - How to Make Hand Pies
Learn how to make Apple Hand Pies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Apple Turnovers Recipe!
Orange Baked French Toast (Gluten Free)
Full recipe ~
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Andrew Zimmern Cooks: Margaritas
You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. For a winning game day combination, serve a pitcher of margaritas next to a platter of my brisket nachos… your friends will thank you.
How to make grand marnier souffle recipe| Tasty delight | Orange souffle
I created this video with the YouTube Video Editor (
Bread Flip: Jacques Pépin: More Fast Food My Way | KQED
Minute Recipe: Glazed Sausage Bits.
When Jacques Pépin discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after seven minutes. Next, Jacques reveals that he doesn't throw out broccoli stems. In fact, the stems are his favorite part of the vegetable and also the main ingredient in his Risotto with Broccoli Stems. Seafood lovers can look forward to Salmon Burgers on Baby Arugula. And Jacques shows the versatility of citrus by cutting Grapefruit Suprêmes and candying the rind.