I made this Maple Whiskey Glaze for a beef roast, and it was sticky licking fantastic – especially where it caramelized around the roast’s edges. Whatever glaze you don’t use for basting, use for garnishing individual servings. I haven’t tested it with other foods, but I’m sure it’d be great with pork, chicken, ham, salmon, roasted squash … bacon – yes of course, bacon!
Ingredients for 1 cup of glaze
1 cup maple-flavored whiskey
½ cup brown sugar
½ cup ketchup
2 Tbs Worcestershire
½ lemon, juice only
¼ cup apple cider vinegar
Salt and pepper
How To Do It:
- Bring all ingredients to a boil in a small saucepan. Whisk them together to ensure that they’re blended. Lower to a simmer, and cook, stirring occasionally, until the mixture is reduced to ⅓ of its original volume. This takes a long time … a half-hour or more.
Notes:
- How to gauge your reduction volume? As soon as you’ve got the ingredients mixed in the pot, dip a toothpick into it. Measure the wet part of the toothpick against a ruler. Periodically do this again, until you have ⅓ of your original measurement.
- I used Jim Beam Maple Whiskey, which Chris Carlsson at Spirits Review says is “more suited to cooking or sex games than actual drinking,” which makes me think this glaze may be more useful than I thought at first.
- Keeps (refrigerated) for weeks.
- I could imagine stretching this glaze in several different directions: mustard, clove, cinnamon, orange, juniper, cayenne
This recipe is a slight modification of one I found on Macheesmo, to whom should go the credit. When I started Make It Like a Man! five years ago, Macheesmo was already a well established behemoth. It’s written by someone like me – a guy with a day job – which I found (then, and still do) to be both intimidating and inspiring. Even now, knowing the ins and outs of keeping this site up and running, I still fail to see how Nick pulls it off so expertly. It was my experience of Macheesmo that helped me to shape this blog into what it is: not that ambitious; limited to what I can do in between work, hanging out at cafes and restaurants, and binging Stranger Things; yet willing rise to the challenge of a croquembouche on occasion.
Maple Whiskey Glaze
Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. I’d like to add that this Maple Whiskey Glaze also went great with the Olympics, which I continued to enjoy all this week, even though NBC’s coverage started to border on The Lindsey Vonn Show! Starring … Lindsey Vonn! Don’t get me wrong – she rocks. Her total lack of fear makes her clinically insane in my book, but I admire her fully nonetheless. I wish I had 1/100 of her fearlessness that I could take in a quick-acting gel tab when needed. Or maybe inside a hollowed out tooth, and I could release it by biting down hard. Anyway, I’m glad the Olympics are over if it means I don’t have to hear Savannah and Hoda gush and coo, and ask Virtue and Moir point blank about their love lives, and then just sit there waiting as the two of them squirm. That is not news coverage, ladies. We go to Wendy Williams for that kind of speculation. But on the bright side curling gold!
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well, I never knew there was a maple-flavored whiskey. might be worth looking into, because regular whiskey or any sort just gags me. it looks sticky good, for sure!
Well … I’m not going to rave about the whiskey. It’s bit like candy. But it made a great glaze!
This glaze would be fantastic with my favourite black cod or salmon too!
Angie@Angie’s Recipes recently posted…Tahini Puffed Quinoa Bars – Vegan, Gluten-Free
I’ll bet it would!
You know, Jeff, I’ll probably leave that particular spirit for sex games and split this between some drinkin’ whiskey and a touch of maple syrup. Canadian for both maybe? The beef sounds amazing. Hungry now.
Sounds like a good plan!
Yes! I see curling got some love out here in your disclaimer this time, and that makes me happy. Also, I refused to watch Savannah and Hoda. I watched a lot of Olympics, but I streamed the games themselves from my phone. None of that mess that NBC called commentary. Anyhoo, this glaze. This glaze! It sounds like it needs to happen in my kitchen. I love whiskey and maple when it comes to cooking. As far as drinking, whiskey only please. Maple can stay on the sidelines for that.
David @ Spiced recently posted…Slow Cooker Carnitas Quesadillas
Yes, I thought of you every time I saw the curling. Hey, you should check out the original recipe for the glaze. It’s for a straight-up whiskey glaze. The maple thing was my add-on. It’s really tasty stuff either way. The only thing you can NOT do with it, is put it on something that’s already sweet, even if it’s just a little bit sweet. I painted some glaze onto some chicken, and then coated them in graham cracker crumbs, and it was so overly sweet that I took the leftovers out of the fridge the next day and rinsed all the coating off (and then turned the chicken into a pretty nice chicken sandwich).
Really like the idea of this — sounds like a terrific glaze. Think I’d just add maple syrup to bourbon, though, rather than buy maple whiskey (didn’t actually know it was a thing!) — one less bottle in the liquor cabinet that way. 🙂
John / Kitchen Riffs recently posted…Mediterranean White Bean Dip
Yeah, you don’t need a bottle of this stuff sitting around. I’ve been looking for ways to get rid of it. I’m feeling maple-whiskey and candied bacon, maybe next.
Got to agree with Chris Carlsson regarding Jim Beam.
Now, I’m really liking the thought of this recipe, but a 70cl (75cl in USA) of Jim Beam cost about US$32. So, I’m thinking once the BBQ shows up from under the snow, I’ll give this a try using some JD Honey I have kicking around in the cabinet. Sounds like a great sauce.
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I feel ya. As I said to Eva, I’m pretty sure you could use maple syrup and whiskey and get a similar – maybe even better – result. But whiskey and honey sounds fantastic!
I wonder if you used maple syrup instead of the brown sugar and substituted regular-flavoured whiskey (it’s just that I do have regular flavoured whiskey so it would be easy to make). I am pretty sure I am going to bookmark this glaze for our family Easter dinner, my cousin and her family are coming over and they are full-fledged carnivores and I’m certain they would gobble this glaze up. Now I’m going to check to see if you have a recipe for scalloped potatoes!
Eva Taylor recently posted…Apple Buttermilk Pancakes for 2
I’m guessing you probably could use syrup. I’m not sure how much. The flavored whiskey is strongly flavored, so you’d want to get a lot of syrup in. Regarding potatoes, I do have this recipe. It’s for a hasselback-scalloped hybrid. Delicious – and suitably gorgeous for Easter.
Twist my arm!
Sticky is one of those words I call delicious. GREG
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Maple flavoured whisky eh? That sounds interesting. Although we’re a whisky producing nation here in Scotland, I’m not sure if we’ve any made that’s flavoured with maple. I’ve never seen the Jim Beam one you mention here either so will have to investigate. I do wonder if it’s possible to mix maple syrup (which I do have) with some regular Scotch. What do you think? Anyway, I do love this recipe Jeff, thanks!
I do think you could make this work with maple syrup. Don’t look for Jim Beam – you’d be so disappointed. Honestly, I cooked with it mainly because drinking it would’ve been a chore. I exaggerate – I did make a decent-tasting cocktail with it … but it’s not a serious whiskey.
If I leave out the Whiskey will this recipe still work? Do i need to substitute something for it? Other than that this recipe looks amazing and i can’t wait to try it.
The whole thing is built around the whiskey. I can’t think off-hand of anything I’d replace it with.
Sounds like a terrific glaze. I think it would be good to use on ribs during the barbecue season.
Karen (Back Road Journal) recently posted…The Black Forest At Its Best
I have a feeling it would!