Jack Daniels Glaze-adapted from Fridays

By mariannefeldman

Ingredients

• 1 head garlic, roasted-yielding 2 - 2 1/2 tsp roasted garlic
• 1 tablespoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 1/3 cups brown sugar (calls for dark, i used light-ok)
• 3 tablespoons lemon juice
• 3 tablespoons minced white onion
• 1 tablespoon Jack Daniels whiskey
• 1 tablespoon crushed pineapple
• 1/4 teaspoon cayenne pepper

Details

Servings 1

Preparation

Step 1

Cut about 1/2 inch off top of garlic, remove papery skin but leave enough so head stays together. Drizzle with olive oil, wrap in foil & bake in preheated 325 oven
for 1 hour. Let cool til you can handle it. Squeeze sides of garlic head to remove the roasted garlic; measure out 2 teaspoons.

Combine water, pineapple juice, teriyaki sauce, soy sauce & brown sugar. Heat til boils, reduce til mixture is simmering.

Whisk in 2 - 2 1/2 teaspoons roasted garlic.

Add remaining ingredients & stir.

Simmer until mixture thickens & reduces by 1/2, about 40 - 50 mins.

For roasted tofu: drain tofu, marinate in glaze about 15 mins, broil on top & bottom, serve with additional glaze

Use as dipping glaze for fried tofu etc

Friday's- used for sesame jack chicken strips-battered & fried, then tossed with glaze, served over shredded lettuce & red cabbage topped with Chinese noodles