Hawaiian Roasting Glaze
Yield - 1 -1/2 Quarts
1 CUP SWEET VERMOUTH
1 CUP SAKE
2 LBS DARK BROWN SUGAR
1/4 CUP LIGHT SOY SAUCE
2 -1/2 CUPS PINEAPPLE JUICE
1 TBSP FRESH GINGER (Sliced and screwed on a several toothpicks)
1 CUP CRUSHED PINEAPPLE
Combine all ingredients in a large sauce pan and simmer over low heat for 10 minutes. Use a Chefs spoon or large pastry brush to spread the glaze over Chicken or Pork and continue to roast the meat (at the end of the cooking process) for an additional 10 or 15 minutes. Be careful this glaze can burn so it must be watched carefully.
1 TSP GROUND WHITE PEPPER
If you like a spicy glaze add some pepper to the simmering sauce.
1 TSP CORN STARCH
1 TSP WATER
Add the above if you intend to use this as a sauce.
Save some of the sauce from above and serve it in a bowl with a small serving spoon, and allow guest to ladle it on for themselves.
This sauce is like a traditional BBQ sauce so you can use it as such.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.