22.3.10

APRICOT GLAZE


Apricot glaze is used for fruit coating, cake filling, tart shell glazing, and as an adhesive to stick marzipan or fondant to the cake’s surface.

APRICOT GLAZE
1 cup apricot jam
3 Tbsp water

• In a small saucepan heat the jam and water until melted.
• Pour through a sieve, pressing through with a wooden spoon.
• Warm up glaze before use.
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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!