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Apricot Ginger Glaze

¼
 cup apricot preserves or jam
2
 tablespoons minced Stem Ginger
2
 teaspoons Maille or other Dijon mustard
½
 teaspoon Chinese chili sesame oil
1
 12oz. boneless ¾ inch slice cooked chicken, turkey or ham

Glaze an inch thick slice of cooked poultry or ham with the glaze and put under a hot broiler until the glaze bubbles. Serve with rice and steamed bok choy or spinach.

The glaze is also delicious served as a condiment or to accompany fish. It can also be mixed with cream cheese and served with raw vegetables or crackers for an appetizer.

Susan Falk Fowells
June 2000

 

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