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Teriyaki Plum Glaze

Best with pork, chicken, game birds

MAKES ABOUT ⅓ CUP

3 tablespoons plum preserves, preferably damson

1 tablespoon balsamic vinegar

1½ tablespoons soy sauce

¼ teaspoon hot pepper sauce, such as Tabasco

Mix the ingredients together. Store in the refrigerator in a tightly closed container for up to 2 weeks.

Sweet Ginger Glaze

Best with shellfish, fish, chicken

MAKES ABOUT ½ CUP

¼ cup ginger preserves

¼ cup white wine vinegar

½ teaspoon coarse salt

¼ teaspoon ground black pepper

1 garlic clove, minced

Mix the ingredients together. Store in the refrigerator in a tightly closed container for up to 2 weeks

VARIATION

Brandied Ginger Glaze: (Best with beef.) Sauté the garlic in 1 teaspoon olive oil over medium heat. Add 1 tablespoon brandy and simmer until most of the liquid evaporates. Add the vinegar, simmer for 1 minute, then remove from the heat. Stir in the preserves, salt, pepper, and 1 tablespoon hazelnut oil or walnut oil.

Balsamic Syrup

Best with veal, chicken, cheese, vegetables

MAKES ABOUT ⅓ CUP

1 cup balsamic vinegar

1 teaspoon soy sauce

1 teaspoon dark brown sugar

Boil the balsamic vinegar in a skillet over high heat until slightly thickened and reduced to about ⅓ cup. Stir in the soy sauce and sugar. Store in the refrigerator in a tightly closed container for up to 2 weeks.

Grilled Tomato Oil

Best with veal, pork, chicken, shellfish, fish

MAKES ABOUT 1 CUP

4 ripe plum tomatoes, halved

½ cup best-quality extra-virgin olive oil

1 garlic clove, coarsely chopped

1 large sprig fresh oregano or thyme

½ teaspoon honey

¼ teaspoon coarse salt

Light a grill for direct medium-high heat, about 425°F. In a small bowl, toss the tomatoes with 1 tablespoon of the oil. Brush the grill grate and coat with oil. Grill the tomatoes, cut-side down, directly over the heat until nicely grill-marked, 3 to 4 minutes. Flip and grill until the other side is nicely marked, about 3 minutes more. Return to the bowl.

Transfer the grilled tomatoes and oil to a small food processor and puree until fairly smooth. Strain the sauce through a food mill or push gently through a fine-mesh sieve into a small saucepan, leaving behind much of the solids. Add the garlic and oregano to the pan and bring to a boil over high heat. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 10 minutes. Remove from the heat and strain the liquid into a small container with a tight-fitting lid, such as a canning jar. Add the honey and salt, stirring until dissolved. Let cool, then whisk in the remaining olive oil. Refrigerate for up to 4 days. If the cold oil becomes cloudy, it will clear when returned to room temperature.

Pineapple-Rum Glaze

Best with pork, chicken, shellfish, fish, fruit

MAKES ABOUT ⅔ CUP

½ cup coconut rum, such as Malibu

¼ cup pineapple juice

1½ tablespoons molasses

1 tablespoon fresh lime juice

½ to 1 teaspoon habanero hot pepper sauce

½ teaspoon ground cardamom

¼ teaspoon coarse salt

Pinch of allspice

6 tablespoons unsalted butter, cut into 12 pieces

Combine everything but the butter in a small saucepan and bring to a boil over medium heat. Boil until reduced to about ⅓ cup in volume. Remove from the heat and stir in the butter. Serve warm. Store in the refrigerator in a tightly closed container for up to 2 days.

Saffron Butter

Best with shellfish and fish

MAKES ABOUT ⅓ CUP

1 tablespoon fresh lemon juice

1 teaspoon saffron threads

5 tablespoons unsalted butter, melted

¼ teaspoon coarse salt

Dash of cayenne pepper

Pour the lemon juice into a small bowl. Crumble the saffron threads between your fingers into the lemon juice and set aside for 10 minutes. Whisk in the butter, and season with salt and cayenne. Keep warm until ready to serve. Store in the refrigerator in a tightly closed container for up to 2 days.

VARIATION

Curried Saffron Butter: (Best with shellfish and fish.) Add ½ teaspoon garam masala or Madras curry powder to the lemon juice along with the