Enjoy a symbolic welcoming for a sweet Jewish new year to come.
from The Daily GreenRECIPE: Noisette de Filet Magnon de Porc au Miel
(Tenderloin of Pork with Honey)
from chef Phillipe Monti of Hostellerie de Crillon le Brave
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INGREDIENTS:
3 pounds pork tenderloin
1/2 cup olive oil
5 onions
1 tablespoon honey
1/2 cup butter
1 cup milk
1 tablespoon flour
sprig of thyme
salt and pepper
DIRECTIONS:
Peel and chop four of the onions and sweat in butter and
thyme until they begin to take color. Add the honey and
let the mixture stew for 15 minutes. Roast the pork tenderloin
in a preheated 400 degree oven from 30 minutes. Remove from
the oven and let it rest for 10 minutes. Cut the fifth onion
into round slices, soak in the milk and season with salt and
pepper. Coat the onions in flour and fry in olive oil. Slice
the tenderloin, put two pieces on each plate, place some rings
of onion around the edge, and cover with the sauce.
Serves 6
* From the cookbook "The Tastes & Colors of Provence"
You can order your copy for only $2.99 plus shipping
at: http://pd.gophercentral.com/u/14570/c/120/a/574
Honey and Cinnamon Peach Preserves
- 2 pounds ripe peaches
- 1 cup honey
- 1/4 tsp cinnamon
- 1/4 cup bottled lemon juice
Day 1
- Put a large pot of water on the stove to boil. Prepare an ice water bath in a large bowl. When the water reaches a rolling boil, dunk in the peaches. Let them simmer for about 20 seconds, then place the peaches in an ice water bath.
- Peel the peaches. The peels should slide off easily. Pit and slice the peaches into 1/4 inch slices.
- Combine sliced peaches, honey and cinnamon in a nonreactive bowl. Stir to combine, cover and let steep in the refrigerator overnight.
Day 2
- Place peaches in a large pot. Stir in lemon juice.
- Bring to a rapid boil and stir frequently until it gets thick. This should take about 15-20 minutes.
- Remove from heat and skim off any foam.
- Allow to cool, then cover and let steep in the refrigerator overnight.
Day 3
- Sterilize jars and lids and keep them in the hot water until you’re ready for them.
- Return the preserves to a boil. Ladle into hot jars, leaving 1/4 inch headspace.
- Screw on caps and process for 10 minutes.
Makes about 2 pints.
Blueberry Peach Preserves
- 4 cups blueberries
- 4 cups peaches, peeled and cut into slices
- 1/4 cup bottled lemon juice
- 5 1/2 cups sugar
- Sterilize jars and lids and keep them in hot water until you’re ready to use them.
- Combine all ingredients in a large pot. Bring to a rolling boil, and cook to the gel point. You can add commercial pectin if you want a thicker jam.
- Ladle into hot jars, screw on caps and process for 10 minutes.
Makes about 4 pints.
RECIPE: HONEY ORANGE KISSED FRUIT SALAD
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INGREDIENTS:
1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
- Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp lemon juice
1 1/2 Tbsp honey
1/4 tsp ground ginger
- dash of nutmeg
DIRECTIONS:
Prepare the fruit. Combine all ingredients for sauce and
mix. Just before serving, pour Honey Orange Sauce over
fruit.
Yield: 12 Servings
Categories: Fruit, Salads, Picnic, Potluck
http://recipes.gophercentral.com
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RECIPE: HOT N" HONEY CHICKEN
WINGS
INGREDIENTS:
7 chicken wings
3/4 cup Picante Sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup dijon-style mustard
3 Tbsp. vegetable oil
2 Tbsp. ginger, finely shredded
1-1/2 tsp. finely shredded orange peel
DIRECTONS:
Cut off and discard wing tips; cut each wing in half at
joint. Place in 13 x 9 inch baking dish. Combine remaining
ingredients; mix well. Pour over chicken wings. Cover and
refrigerate at least 6 hours or overnight. Place chicken
wings and sauce in a single layer on foil-lined 15 x 10
inch jelly roll pan. Bake at 400 degrees 40 to 45 minutes
or until well browned. Serve warm or at room temperature
with additional Picante Sauce.
Yield: 34 Appetizers
Category: Appetizers, Chicken
RECIPE: HOMEMADE PRETZELS
INGREDIENTS:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
DIRECTIONS:
Preheat the oven to 325 degrees. Put the yeast in a small
bowl with the water and honey. Stir a little, then let the
mixture sit for 5 minutes. Mix the flour and salt together
in a medium-size bowl. After the 5 minutes is up, check on
the yeast mixture. It should be bigger than before and a
little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with
your hands. The dough is ready when it's still a little
crumbly and flaky. Put the dough on the cutting board and
knead it like you are playing with clay. Knead it into one
big ball. Break off a piece of dough that's about the size
of a big gumball or superball. Use your hands to roll it
into a skinny snake. Twist the snake into a medium-size
pretzel shape, and put it on the cookie sheet. Do this with
all the dough, making 12 pretzels. Bake for 10 minutes
and allow to cool slightly before biting in.
Yield: 1 dozen pretzels
Category: Snacks, Breads
RECIPE: HONEY
MUSTARD CHICKEN PIE
INGREDIENTS:
1 - 9 inch double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
1 - 2 tablespoons cornstarch
water
DIRECTIONS:
Cut chicken into bite-size chunks, and marinate in soy sauce.
Pour enough oil in saucepan to coat the bottom of the pan.
Saute onion and garlic over medium-high heat until onion in
soft but not brown. Add chicken pieces, and saute until
chicken is cooked through. Stir in chicken broth, carrots,
honey, mustard, parsley, salt and pepper. Mix cornstarch with
a few tablespoons of water to make a paste. Bring chicken
mixture to a boil, and stir in cornstarch mixture. Cook,
stirring constantly, until thick. Mixture should get pretty
thick: add more cornstarch mixture if necessary. Pour chicken
mixture into pie shell. Top with crust, cutting small slits
in top to let steam escape. Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees Bake 30 minutes more, or until crust
is golden brown.
Yield: 1 9-inch pie
Category: Chicken, Pie
Honey Yogurt Lotion for Dry Skin
If dry skin has already set in, set about soothing and restoring cracked,
itchy spots with this natural salve.
Provided By:
2 tablespoons honey
1/2 cup plain regular yogurt
1 teaspoon grapefruit
zest
1 cup iced black tea
Apply mixture of first three ingredients to skin and leave for 15 minutes. Splash off with the tea.
Cranachan
6 heaped
tablespoons oats3 tablespoons honey
1.5 pints of double cream
150g raspberries
2 teaspoons caster sugar
Cover a baking tray with parchment. Preheat oven to 160°C. Mix the honey and oatmeal thoroughly, spread the mixture on the parchment into 10 thin round shapes. Cook for 10-20 minutes until golden brown. Allow to cool. These will become wafer like when cold. Whip the cream and sugar together, add the raspberries and two of the wafers broken up. Gently stir the mixture to create a marble effect. Spoon into a cold bowl or glass dish and place a wafer on top.
- Chicken in the Heather
Ingredients:
One whole chicken, minus giblets
3 fluid ounces (90ml or under half a cup) light cooking oil
4 fluid ounces (125g or half cup) clear heather honey
Salt and pepper (freshly ground black pepper if you have it)
3 ounces (100g) French mustard
Half teaspoon curry powder (yes, curry powder)
One clove chopped garlic
Method:
Place the chicken in an oven-proof casserole dish. Mix all
the other ingredients together
and pour over the chicken. Cover the dish and cook in a pre-heated oven at
375F/190C/Gas Mark 4 for an hour. Baste the chicken thoroughly with the
juices and sauce and return to the oven for another half hour uncovered.
The chicken will brown as a result. Serve with boiled or creamed/mashed
potatoes and fresh vegetables.
and pour over the chicken. Cover the dish and cook in a pre-heated oven at
375F/190C/Gas Mark 4 for an hour. Baste the chicken thoroughly with the
juices and sauce and return to the oven for another half hour uncovered.
The chicken will brown as a result. Serve with boiled or creamed/mashed
potatoes and fresh vegetables.
PEAR AND CHERRY CONSERVE
2-1/2 to 3 pounds fully ripened Bartlett pears
6 lemon slices
3 Tbs. seedless golden raisins
1/4 cup maraschino cherries, chopped
1/3 cup maraschino cherry juice
4 cups mild-flavored honey
1 bottle liquid pectin
6 lemon slices
3 Tbs. seedless golden raisins
1/4 cup maraschino cherries, chopped
1/3 cup maraschino cherry juice
4 cups mild-flavored honey
1 bottle liquid pectin
Peel, core and coarsely chop the pears. (There should be 5 cups.)
Cut the lemon slices into eighths. In a 6—8-quart saucepan, mix
together all the ingredients except the pectin. Bring them to a full
rolling boil, stirring constantly, and boil them hard for 5 minutes.
(Give the mixture an occasional turn with a spoon to prevent scorching.)
Remove the pan from the heat and at once blend in the liquid pectin.
Skim off the foam with a metal spoon, and continue to stir and skim for
5 minutes to prevent the fruit from floating. Ladle the conserve into hot
sterilized jars and seal the containers. This recipe makes about seven
half-pint glasses.
submitted by Angela McCall
Cut the lemon slices into eighths. In a 6—8-quart saucepan, mix
together all the ingredients except the pectin. Bring them to a full
rolling boil, stirring constantly, and boil them hard for 5 minutes.
(Give the mixture an occasional turn with a spoon to prevent scorching.)
Remove the pan from the heat and at once blend in the liquid pectin.
Skim off the foam with a metal spoon, and continue to stir and skim for
5 minutes to prevent the fruit from floating. Ladle the conserve into hot
sterilized jars and seal the containers. This recipe makes about seven
half-pint glasses.
submitted by Angela McCall
INGREDIENTS:
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh
DIRECTIONS:
Marinate the chicken breasts in iced salt water for 1/2 hour.
Beat milk with honey, then add beaten edds, salt and fresh
ground pepper. Put egg wash in one shallow bowl, and pecan
meal in another. Dip each chicken breast in the egg wash,
then into the pecan meal and pat the meal into the breast
to form a crust. Place the breasts in a shallow baking pan
that has been sprayed with cooking spray, and bake for 35
minutes at 375, or until the breasts are done through.
Yield: 6 Servings
Category: Chicken, Meats, Main Courses
The Daily Recipe Website
INGREDIENTS:
4 boneless chicken breasts
1/4 cup red bell pepper, chopped
1 seedless orange, peeled and chopped
1 small pear, chopped
2 tablespoons fresh cilantro, shopped
2 tablespoons orange juice
1/2 cup honey
1 11-ounce can chipolte chiles in adobo sauce
DIRECTIONS:
Mix first 5 ingredients in a medium bowl and set aside. Finely
chop 1 of the chiles. In another bowl mix the honey, chopped
chile, and 2 1/2 tablespoons of the adobo sauce. (refrigerate
remaining chipolte chiles and sauce for another use) Set aside
1 tablespoon of the honey glaze mixture. Brush half of the
remaining glaze over 1 side of each chicken breast half. Place
in a brioler pan - glaze side up. Broil about 6 inches from heat
for 6 minutes. Flip chicken and brush with other half of the glaze.
Cook another 6 or 7 minutes until juices run clear. Drizzle
the last tablespoon of glaze over chicken. Serve chicken over
steamed rice and top with the relish.
Yield: 4 Servings
Categories: Chicken, Main Dishes
The Daily Recipe Website
HOMEMADE PRETZELS
INGREDIENTS:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
DIRECTIONS:
Preheat the oven to 325 degrees. Put the yeast in a small
bowl with the water and honey. Stir a little, then let the
mixture sit for 5 minutes. Mix the flour and salt together
in a medium-size bowl. After the 5 minutes is up, check on
the yeast mixture. It should be bigger than before and a
little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with
your hands. The dough is ready when it's still a little
crumbly and flaky. Put the dough on the cutting board and
knead it like you are playing with clay. Knead it into one
big ball. Break off a piece of dough that's about the size
of a big gumball or superball. Use your hands to roll it
into a skinny snake. Twist the snake into a medium-size
pretzel shape, and put it on the cookie sheet. Do this with
all the dough, making 12 pretzels. Bake for 10 minutes
and allow to cool slightly before biting in.
Yield: 1 dozen pretzels
Category: Snacks, Breads
The Daily Recipe Website
INGREDIENTS:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
DIRECTIONS:
Preheat the oven to 325 degrees. Put the yeast in a small
bowl with the water and honey. Stir a little, then let the
mixture sit for 5 minutes. Mix the flour and salt together
in a medium-size bowl. After the 5 minutes is up, check on
the yeast mixture. It should be bigger than before and a
little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with
your hands. The dough is ready when it's still a little
crumbly and flaky. Put the dough on the cutting board and
knead it like you are playing with clay. Knead it into one
big ball. Break off a piece of dough that's about the size
of a big gumball or superball. Use your hands to roll it
into a skinny snake. Twist the snake into a medium-size
pretzel shape, and put it on the cookie sheet. Do this with
all the dough, making 12 pretzels. Bake for 10 minutes
and allow to cool slightly before biting in.
Yield: 1 dozen pretzels
Category: Snacks, Breads
The Daily Recipe Website
from The Daily Green
Baked Honey-Lime Drumsticks
from The Daily GreenRECIPE: HONEY-KISSED WINTER VEGGIES
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INGREDIENTS:
2-1/4 cups acorn squash, pared, seeded and cut into chunks
1 turnip, pared and cut into chunks
1 cup julienned carrots
1 small onion, halved and quartered
1/4 cup honey
2 Tbsp. margarine, melted
1 tsp. grated orange peel
1/4 tsp. ground nutmeg
DIRECTIONS:
Steam squash, turnip, carrot and onion over water in covered
skillet about 5 minutes or until tender. Drain. Combine honey,
margarine, orange peel and nutmeg. Drizzle over vegetables.
Toss & serve.
Yield: 6 Servings
The Daily Recipe Website
from The Daily Green
1 tablespoon honey
1 teaspoon butter
1 teaspoon low-fat milk1 teaspoon light brown sugar
1/2 teaspoon vanilla extract
1/4 cup Grape-Nuts cereal
1 1/2 cups milk
1 14-ounce can nonfat sweetened condensed milk
1 tablespoon vanilla extract
1 tablespoon vanilla extract
1 tablespoon Real lemon juice
1/4 teaspoon salt
1. To make honey crunch: Preheat oven to 350°F. Coat a small baking pan with nonstick cooking spray.
2. Mix honey, butter, milk, brown sugar and vanilla in a small bowl until blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin layer in the prepared baking pan. Bake, stirring once or twice, for 5 minutes, or until the cereal has darkened and bubbling has subsided. Spread on a plate and let cool completely. Break up any large clumps and set aside.
3. To make ice cream: Mix milk, condensed milk and vanilla in a large bowl until blended. Refrigerate until cold, at least 2 hours or overnight.
4. Stir lemon juice and salt into the chilled ice cream mixture. Freeze in an ice-cream maker, following the manufacturer's directions. Halfway through freezing, when ice cream begins to thicken, sprinkle in the honey crunch and continue freezing. If necessary, let the ice cream harden in the freezer for 30 minutes before serving.
Wild Salmon
from The Daily Green
and Vegetables
from The Daily Green
Rosh Hashana: Honey Cake
from The Daily Green
1 tablespoon baking powder peeled then mashed
1/4 teaspoon salt 1/4cup honey
1/4 cup shortening 1/2 cup milk
1 Tablespoon fresh grated orange peel
1 Tablespoon fresh grated lemon peel
7 cups of the best applesauce you can get your hands on
2 cups of apple cider
(NOT apple juice!)
1-1/2 cups honey
1 tsp. ground cinnamon
1/2 tsp.
ground cloves
1/2 tsp. ground allspice
2 cups biscuit mix
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped walnuts
3/4 cup plus 2 tablespoons raisins
1/4 cup honey
Melt butter in 9" cake pan. Prepare biscuit dough and roll out to 10x11" rectangle.
Spread with 2 tablespoons melted butter, brown sugar, cinnamon, walnuts and 3/4 cup
raisins. Roll up and cut in 12 slices. Add honey and remaining raisins to remaining
butter in pan. Arrange rolls in pan with cut side down. Bake at 400° for 20-25 minutes.
Cool 5 minutes; turn out upside down. from the WV Dept of Agricultures "A Cookbook of WV Honey Recipes"
1/2 cup warm water
1-3/4 cups lukewarm milk
1/2 cup honey
1 tablespoon salt
3-3/4 cups graham flour
1/4 cup shortening
2-1/2 cups all-purpose flour
Soak yeast in warm water for 5 minutes. Combine milk, honey and salt in large
mixing bowl; stir to dissolve. Beat in shortening, yeast mixture and 1 cup
graham flour with rotary beater until smooth. Add remaining graham flour and
all-purpose flour. Mix until dough leaves sides of bowl. Turn onto lightly
floured board. Knead until dough becomes smooth, elastic and no longer sticky,
about 5-10 minutes. Place in lightly greased bowl; grease top of dough. Cover
with waxed paper. Let rise in warm place (80-85°) until doubled in bulk, about
1-1/2 hours. Punch down and let rise again until nearly doubled, about 45-60
minutes. Punch down. Divide dough into 2 equal portions and shape into loaves.
Place in well greased 9x5x3" loaf pans. Coverand let rise in warm place until
dough reaches top of pan and corners are filled, about 1 to 1 1/2 hours. Bake
at 375° for 40-45 minutes. Remove from pans immediately. Cover with towel;
cool on wire rack. from the WV Dept of Agricultures "A Cookbook of WV Honey Recipes"
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup peanut butter
1/8 cup honey
1-1/2 cups milk
Mix and sift together flour, baking powder and salt. Blend peanut butter and
honey; add milk gradually until soft dough is formed. Beat again; pour into
greased loaf pan. Bake at 350° for 1 hour. from the WV Dept of Agricultures "A Cookbook of WV Honey Recipes"
Traditional Scottish Recipes
4 chicken pieces
2 ounces (60g or ½ stick) butter
4 tablespoons clear honey
2-3 tablespoons lemon juice
4 sprigs fresh rosemary
Method:
Heat the butter in a frying pan and brown the chicken on
all sides. Transfer to a lidded casserole.
Boil the honey, lemon juice and
rosemary in the frying pan for a few minutes and then pour over the chicken.
Cover the casserole and cook in a pre-heated oven at 375F/190C/Gas Mark 5 for 20
minutes.
Traditional Scottish Recipes
Ingredients:
Half pound (225g) honey
Half pint (300ml) water
1 large beaten egg
1 rounded teaspoon butter
Finely grated rind and the juice of half an orange
Finely grated rind and the juice of half a lemonMethod:
Place the honey and water in a bowl or double saucepan and heat until it is well blended. Then add the juice and grated rind of the orange and lemon, butter and finally the well-beaten egg.
Heat over hot water, stirring constantly for about ten minutes or until it has thickened slightly.
Pour over your pudding, pancakes or sweet omelette.
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