Oh, Honey Honey!
August 4, 2015
Sticky, sweet, and surprisingly versatile. Honey seemed like an ideal ingredient for each course of a lovely dinner.
Sticky, sweet, and surprisingly versatile. Honey seemed like an ideal ingredient for each course of a lovely dinner.
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Hibiscus-Honey Iced Tea
(From Martha Stewart)
INGREDIENTS
DIRECTIONS
(From Martha Stewart)
INGREDIENTS
- 6 hibiscus tea bags
- 1/2 cup honey
- 1 cup fresh lime juice (from 8 to 10 limes)
- 1 cup light rum (optional)
DIRECTIONS
- In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.
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Fig, Ricotta, Honey Bruschetta
This recipe is all about the ingredients. Buying good bread, some figs, delicious ricotta and local honey.
I bought a fresh baguette and sliced it up. On it I put some nice full fat ricotta and sprinkled it with salt. I sliced the figs and put them over top then I drizzled it with honey.
It is simple and delicious.
This recipe is all about the ingredients. Buying good bread, some figs, delicious ricotta and local honey.
I bought a fresh baguette and sliced it up. On it I put some nice full fat ricotta and sprinkled it with salt. I sliced the figs and put them over top then I drizzled it with honey.
It is simple and delicious.
Salmon Glazed with Rosemary- and Lemon-Infused Honey
(from Saveur)
1 cup honey
¼ cup fresh rosemary leaves
Zest and juice of 1 lemon
4 (6-oz.) skinless boneless salmon filets
Salt and freshly ground pepper
3 tbsp. olive oil
Put honey into a small pot and cook over medium heat until slightly thinned and just hot, about 3 minutes. Add rosemary and lemon zest and stir to combine. Remove from heat and let infuse for 15 minutes. Pour honey through a fine sieve into a small bowl and let cool completely. Discard solids.
Arrange salmon filets, flat side down, in a shallow dish in a single layer. Season to taste with salt and pepper and drizzle with 2 tbsp. of the infused honey (reserve remaining honey for use another time). Cover dish with plastic wrap and refrigerate for 1 hour.
Preheat grill to medium-low and rub grates generously with olive oil. Place salmon on grill, rounded side down, and cook, rotating to create crosshatched markings and turning once, until dark golden brown and medium rare, 2 to 3 minutes per side. Divide salmon between 4 plates and drizzle with lemon juice. Serve immediately or at room temperature.
(from Saveur)
1 cup honey
¼ cup fresh rosemary leaves
Zest and juice of 1 lemon
4 (6-oz.) skinless boneless salmon filets
Salt and freshly ground pepper
3 tbsp. olive oil
Put honey into a small pot and cook over medium heat until slightly thinned and just hot, about 3 minutes. Add rosemary and lemon zest and stir to combine. Remove from heat and let infuse for 15 minutes. Pour honey through a fine sieve into a small bowl and let cool completely. Discard solids.
Arrange salmon filets, flat side down, in a shallow dish in a single layer. Season to taste with salt and pepper and drizzle with 2 tbsp. of the infused honey (reserve remaining honey for use another time). Cover dish with plastic wrap and refrigerate for 1 hour.
Preheat grill to medium-low and rub grates generously with olive oil. Place salmon on grill, rounded side down, and cook, rotating to create crosshatched markings and turning once, until dark golden brown and medium rare, 2 to 3 minutes per side. Divide salmon between 4 plates and drizzle with lemon juice. Serve immediately or at room temperature.
Corn Salad with Bacon-Infused Honey-Sriracha Dressing
The salad aspect of this recipe is courtesy of the NY Times, although I modified it slightly and doubled it below (as I did for dinner club). The honey-sriracha dressing was my own invention.
Ingredients:
5-6 cups raw corn kernels (from 10ish ears of corn)
1 pint cherry tomatoes
8 ounce feta cheese, crumbled
3/4 cup fresh mint leaves, chopped
1/2 cup honey
3 slices bacon, cooked
1-2 T sriracha
Preparation:
Crumble the cooked bacon slices in to the honey. Set aside to let it infuse (2-3 hours).
Lightly saute the corn kernels in 1-2 T olive oil. Set aside and let partially cool.
Put the tomatoes and feta in a bowl, add the corn once it has cooled enough that it won't melt the cheese.
Add the remaining 1-2 T olive oil and toss.
Mix the sriracha (start with 1 T, taste to get the sweet-to-spicy ratio you prefer) in to the bacon-infused honey.
Add the mint leaves and honey-sriracha dressing and toss again. Season to taste with salt and pepper.
Serve immediately, slightly warm (which I liked a little better then when it was served cold the next day).
The salad aspect of this recipe is courtesy of the NY Times, although I modified it slightly and doubled it below (as I did for dinner club). The honey-sriracha dressing was my own invention.
Ingredients:
5-6 cups raw corn kernels (from 10ish ears of corn)
1 pint cherry tomatoes
8 ounce feta cheese, crumbled
3/4 cup fresh mint leaves, chopped
1/2 cup honey
3 slices bacon, cooked
1-2 T sriracha
Preparation:
Crumble the cooked bacon slices in to the honey. Set aside to let it infuse (2-3 hours).
Lightly saute the corn kernels in 1-2 T olive oil. Set aside and let partially cool.
Put the tomatoes and feta in a bowl, add the corn once it has cooled enough that it won't melt the cheese.
Add the remaining 1-2 T olive oil and toss.
Mix the sriracha (start with 1 T, taste to get the sweet-to-spicy ratio you prefer) in to the bacon-infused honey.
Add the mint leaves and honey-sriracha dressing and toss again. Season to taste with salt and pepper.
Serve immediately, slightly warm (which I liked a little better then when it was served cold the next day).
Olive Oil Honey CakeCake: Preheat the oven to 350 degrees F and adjust the rack to the center of the oven. Spray a 9-inch cake pan generously with nonstick spray. Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended. Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes. Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes. Add the dry ingredients in increments until blended. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate. Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup. Serve with fresh berries and whipped cream and a little extra honey syrup. Honey Lemon Syrup: Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes. Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using. Recipe courtesy of Jamie Deen, http://www.foodnetwork.com/recipes/olive-oil-honey-cake.html |