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Pineapple Bourbon Ham Glaze
1 cup brown sugar
½ cup maple syrup
1 Tbsp. OWOC Golden Pineapple Balsamic Vinegar
¼ cup Dijon mustard
6 oz. jar maraschino cherries, quartered
1 Tbsp. cornstarch
1 20 oz. can crushed pineapple in juice, drained
¼ cup Kentucky bourbon (Old Granddad, or any)
Mix sugar, syrup, mustard and pineapple in sauce pan. Cook until dissolved. Dissolve cornstarch in bourbon, add to pan and allow to boil for 10 minutes on low heat, uncovered. Remove from heat, add chopped maraschino cherries. Glaze can be kept warm and served as a side, or glaze a ham during last half hour of baking.
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Pineapple Hamburgers
1 lb. ground beef
1 Roma tomato, cut into small pieces
¼ cup Feta cheese
½ of a small onion, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. OWOC Golden Pineapple Balsamic Vinegar
¼ tsp. ground ginger
Salt and freshly ground black pepper, to taste
Mix all ingredients together in a large bowl and shape into four patties. Grill to desired doneness and serve on toasted buns. Garnish as desired.
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Pina Colada Fruit Dip
12 oz. plain Greek yogurt
4 serving size packages of low-cal vanilla pudding mix
3 Tbsp. OWOC Coconut Balsamic Vinegar
3 Tbsp. OWOC Golden Pineapple Balsamic Vinegar
1½ cups frozen whipped light topping, thawed
¼ cup toasted coconut
In a medium bowl, blend yogurt and pudding mix; stir in both balsamic vinegars. Fold in whipped topping and toasted coconut. Cover and refrigerate until serving time. Serve with fruit and cake.
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