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Celebrating Honey: Recipes

by Gabriella True

Recipes:

Vinaigrettes with Honey

Jalapeno Vinaigrette

1 jalapeno pepper
5 tablespoons red-wine vinegar
1 tablespoons clover honey
Salt and pepper, to taste
8 tablespoons olive oil

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
2 garlic cloves
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon honey
1/4 cup canola oil

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
1 tablespoon chopped shallot
2 teaspoons honey
1/2 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 cup extra-virgin olive oil

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
Serves: 6

6 large apples
6 Tablespoons Linden Tree Honey (http://www.splendidpalate.com/jampreshon.html)
1/4 cup orange juice
2 teaspoons sugar
1/2 teaspoon cinnamon

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
Serves: 2-4

1 tablespoon water
1 envelope unflavored gelatin
4 egg yolks ¼ cup lavender honey (http://www.splendidpalate.com/jampreshon.html)
1 ¼ cup whipping cream, chilled

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
Serves: 4
4 chicken legs
Salt Pepper
3 tablespoons butter, unsalted
3 large cloves garlic
2 tablespoons Rosemary Honey (http://www.splendidpalate.com/jampreshon.html)
1 onion, large

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
Serves: 6
Juice of 2 limes
3 cups of plain yogurt
6 teaspoons Hawaiian Organic White Honey (http://www.splendidpalate.com/jampreshon.html)
6 cups berries (small strawberries, blueberries, raspberries, blackberries)

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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Gabriella True has had a passion for cooking since the day her Mom let her pound down the freshly risen dough created from her Grandmother's bread recipe. In fifth grade she chose Julia Child as her hero to write about in English class. Growing up in the heart of New York City she was able to avidly explore the foods of the world. Since then she has catered small parties and spent hours writing and testing recipes to share with her loyal audience. She began writing about food, its culture and history through her association with Splendid Palate. You can contact the author directly via email at Gabriella@splendidpalate.com