Lamb Sweetbreads In A Honey And Sherry Vinegar Glaze Recipes

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HONEY VINEGAR GLAZE

My father cooked Chinese food as a hobby and passion, so there was always this shelf in the pantry filled with soy sauce, sesame oil, dried mushrooms and black vinegar. The vinegar had such a rich flavor, like acid combined with a fortified wine and some rich earthy taste I never could put into words. I just knew I loved it. Make this glaze and store it in the fridge if you want. P.S. I don't peel ginger. I think grating with the skin on has more flavor and saves a step!

Provided by Alex Guarnaschelli

Categories     condiment

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4



Honey Vinegar Glaze image

Steps:

  • In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
  • Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.

1/2 cup honey
3 tablespoons black vinegar
1 tablespoon red wine vinegar
2 tablespoons freshly grated ginger

SWEET SHERRY-VINEGAR GLAZE

Use this simple sauce to gussy up grilled salmon or spoon it over vanilla ice cream with strawberries.

Provided by Martha Stewart

Yield Makes 1/2 cup

Number Of Ingredients 3



Sweet Sherry-Vinegar Glaze image

Steps:

  • Whisk together sugar and vinegar in a small pot. Bring to a boil and cook until reduced and syrupy, about 5 minutes (you should have 1/2 cup). Stir in 1 teaspoon water.

1/2 cup light-brown sugar
1/2 cup sherry vinegar
1 teaspoon water

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