Culinary Discovery
Celebrating Honey: Recipes
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Recipes:Vinaigrettes with Honey Jalapeno Vinaigrette 1 jalapeno pepper Seed, devein, and mince the jalapeno peppers. In a food processor add pepper, vinegar, honey, salt and pepper. Puree. While the machine is running slowly add the olive oil until completely combined. Adjust seasonings as needed. Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before using. Ginger Vinaigrette 2 scallions, chopped,
whites and light green only In a small bowl, mix first 7 ingredients until combined. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as needed. Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before using. Shallot Vinaigrette 1/4 cup balsamic vinegar
In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as needed. Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before using. Honey Baked Apples
6 large apples Preheat the oven to 400 degrees. Core the apples, taking care not to cut all the way through to the bottom. Make four small pierces in the apple. Combine the honey and orange juice and pour it into the center of each apple. Pour 2 cups of water in the bottom of a baking dish and set the apples into the dish. Bake the apples for 50 minutes, or until the apples are tender. Remove from the oven and turn on the broiler. In a small bowl, mix together the sugar and cinnamon and sprinkle over the tops of the apples. Place the pan under the broiler until sugar is caramelized, before serving. Lavender Honey Mousse
1 tablespoon water
Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of hot water. Stir until gelatin dissolves. Whisk honey and yolks in small metal bowl. Set bowl over large saucepan halfway filled with boiling water. Cook over medium-low heat, stirring constantly, until mixture thickens and coats spoon, about 3 minutes. Do not let mixture boil. Remove bowl from over water. Add gelatin mixture and whisk until honey mixture is cool. Whip cream only until stiff enough to hold its shape. With rubber spatula, fold cream gently into honey mixture. Cover and refrigerate mousse until set, at least 2 hours and up to 8 hours. Serves 2 large desserts or 4 small and add Lavender sugar cookies. Serve with Strawberry Coulis. Honey Chicken Legs
Preheat oven to 400 degrees Fahrenheit. Sprinkle salt and pepper on both sides of the chicken. Mince the garlic and combine with lavender honey. Brush the honey mixture over the chicken. Peel the onion. Slice the onion into 4 large slices. Place the onion slices in the pan with a little bit of butter under each one. Place a chicken thigh on each piece of onion. Dot each chicken leg with butter. Place saucepan in oven. Bake for 45 minutes until cooked through. Baste 2-3 times while it cooks. Honey Lime Yogurt with
Berries Stir lime juice and yogurt in a mixing bowl. Spoon the yogurt into individual serving cups. Spoon 2 teaspoons of honey on top of the yogurt. Clean and pick through the berries. Place one cup of berries onto the honey. Refrigerate until ready to serve. |
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