Inulin Glaze for Meat & Vegetables
For most of us, the holiday season signifies a time when we will see more family, attend more parties and get-togethers, and eat more amazing food. No matter what holidays you celebrate, food plays a prominent role. In our family, we have a turkey for Thanksgiving and a turkey for Christmas. Every year, I brine our bird for at least 12 hours before I cook it. Last year I began experimenting with glaze for meat, too. I love a good glaze -- something that coats, crisps, and makes food a bit sticky and oh-so-delicious. I also think a good glaze should be easy to make. It should be sweet, but not sickeningly sweet. A truly good glaze leaves you licking your fingers. I have finally figured out a glaze that is too simple to be true. It is just sweet enough, just sticky enough, and leaves food with a sweet and smoky flavor that is too good to pass up. Can you guess what I used as the base for this ah-mazing meat glaze?