All Purpose Bourbon Glaze Recipes

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BOURBON-GLAZED COFFEE CAKE WITH FIG PRESERVES



Bourbon-Glazed Coffee Cake with Fig Preserves image

Bursts of flavorful fig complement this sour cream coffee cake with a cinnamon-crumb top and bourbon glaze.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup fig preserves
3/4 cup confectioners' sugar
2 tablespoons bourbon

Steps:

  • Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

BOURBON-GLAZED PEACH COFFEE CAKE WITH ALMOND CRUMBS



Bourbon-Glazed Peach Coffee Cake with Almond Crumbs image

A cinnamon-almond topping and bourbon glaze make this coffee cake with peach preserves so peachy keen.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup finely chopped almonds
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup peach preserves
3/4 cup confectioners' sugar
2 tablespoons bourbon

Steps:

  • Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
  • When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

BOURBON GLAZE



Bourbon Glaze image

It's easy to create a bourbon glaze for your favorite cuts of steak, salmon, chicken, or pork, requiring just three ingredients and five mintues.

Provided by Kristina Vanni

Categories     Entree     Sauce

Time 5m

Yield 4

Number Of Ingredients 6

1/4 cup molasses
2 tablespoons bourbon
2 tablespoons Dijon mustard
2 pounds steak, chicken, pork, or salmon
Salt to taste
Freshly ground pepper to taste

Steps:

  • Serve and enjoy.

Nutrition Facts : Calories 710 kcal, Carbohydrate 17 g, Cholesterol 220 mg, Fiber 0 g, Protein 60 g, SaturatedFat 17 g, Sodium 764 mg, Sugar 16 g, Fat 42 g, ServingSize 8, UnsaturatedFat 0 g

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE



Carrot Bundt® Cake with Orange-Bourbon Glaze image

This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.

Provided by Brett Profitt

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2 cups white sugar
4 large eggs
¾ cup vegetable oil
2 teaspoons vanilla extract
3 cups lightly packed shredded carrots, drained of excess water
4 tablespoons unsalted butter
1 tablespoon orange juice
½ large orange, finely zested
1 ounce bourbon whiskey, or more to taste
1 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
  • Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
  • Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
  • Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
  • While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g

BOURBON GLAZE



Bourbon Glaze image

This Bourbon Glaze recipe is sweet, peppery and packed with flavor. If you are looking for something to make your tastebuds sing, look no further because this sauce will make everything better.

Provided by Christina Hitchcock

Categories     Sauces, Seasonings, Dressings

Time 1h

Number Of Ingredients 11

2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 teaspoon soy sauce
1 1/3 cups dark brown sugar
3 teaspoons lemon juice
3 teaspoons minced white onions
1 teaspoon Bourbon
1 teaspoon crushed pineapple
1/4 teaspoon cayenne pepper
2 teaspoons roasted garlic

Steps:

  • Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
  • Stir occasionally until mixture boils, then reduce heat to simmer.
  • Add remaining ingredients to pan and stir.
  • Let simmer for 35-45 minutes or until sauce has reduced by half and is thick and syrupy.

Nutrition Facts : Calories 116 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 266 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

ALL-PURPOSE BOURBON GLAZE



All-Purpose Bourbon Glaze image

This bourbon glaze starts with lots of bourbon and a few other tasty ingredients to make a glaze that's good on pretty much anything.

Provided by Nick

Time 30m

Yield 1 Cup glaze

Number Of Ingredients 7

1 cup bourbon
1/2 cup brown sugar
1/2 cup ketchup
2 tablespoons Braggs (or worcestershire sauce)
1/2 lemon, juice only
1/4 cup apple cider vinegar
Big pinch of salt and pepper

Steps:

  • 1) Combine all the glaze ingredients into a small pot and bring to a simmer over medium heat.
  • 2) Simmer, stirring regularly for about 20-25 minutes until the glaze reduces to about 1/3 of it's original volume.
  • 3) Remove the glaze and let it cool slightly.
  • 4) Put it on anything!

MAPLE APPLE BOURBON GLAZE



Maple Apple Bourbon Glaze image

A tangy sweet glaze to accompany roasted chicken. Perfect for the holidays! Easy to make without any preservatives. Makes a luscious gravy too! This glaze can be stored in the refrigerator for up to a week.

Provided by Evie Lee

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 7

⅔ cup apple juice
⅓ cup grade B maple syrup
3 tablespoons bourbon
2 tablespoons light brown sugar
2 tablespoons liquid amino acid (such as Bragg®)
1 ½ tablespoons Dijon mustard
1 pinch granulated garlic, or to taste

Steps:

  • Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 10.3 g, Protein 0.3 g, Sodium 158.8 mg, Sugar 8.9 g

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