Enjoy a symbolic welcoming for a sweet Jewish new year to come.
from The Daily Green| *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* RECIPE: Noisette de Filet Magnon de Porc au Miel (Tenderloin of Pork with Honey) from chef Phillipe Monti of Hostellerie de Crillon le Brave *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 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 |
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| Honey & Cinnamon
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Honey and Cinnamon Peach Preserves
Day 1
Day 2
Day 3
Makes about 2 pints. Blueberry Peach Preserves
Makes about 4 pints. |
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| *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* RECIPE: HONEY ORANGE KISSED FRUIT SALAD *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 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 |
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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 |
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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 |
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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 Apply mixture of first three ingredients to skin and leave for 15 minutes. Splash off with the tea. |
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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. |
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| Traditional Scottish
Recipes - 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. |
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PEAR AND CHERRY CONSERVE2-1/2 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 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 |
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BAKED PECAN CHICKEN BREASTS
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 |
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SPICY SWEET GLAZED CHICKEN AND TANGY RELISH
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 |
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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 |
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| Lemon Beehive Cake from The Daily Green |
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Baked Honey-Lime Drumsticksfrom The Daily Green |
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| *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* RECIPE: HONEY-KISSED WINTER VEGGIES *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 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 |
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| Banana Cake from The Daily Green |
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Honey-Crunch Ice Cream
1 tablespoon honey1 teaspoon butter1 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. |
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| Honey-Lime Wild Salmon from The Daily Green |
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| Baked Honey-Mustard Chicken and Vegetables from The Daily Green |
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Rosh Hashana: Honey Cake |
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| Apricot-Braised Lamb Shanks from The Daily Green |
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| Sweet Potato Biscuits |
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| 2
cups of unbleached Flour
3/4 cup sweet potatoes baked until tender, 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 |
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| In a large mixing bowl, mix the flour, baking powder and
salt. Add in shortening until mixture resembles the size of small
peas. Add orange and lemon peel, sweet potatoes, honey; mixvery well.
Add milk to make soft, but not to sticky, dough. You might not need all
the milk. Turn out on a floured board and knead 3 to 4 times. Flatten
out to about 1 inch thickness and cut into 2-1/4 inch rounds. Place on
a ungreased cookie sheet and bake at 400° for about 15 to 20
minutes or until golden brown. Makes about 10 biscuits. So you might have to make more if extra hungry. |
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| Amish Apple Butter | ||||||||||||||||||||||||||||||||||||
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7 cups of the best applesauce you can get your hands on |
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| Whisk everything together in your slow cooker, cover, and cook on LOW for 14 or 15 hours (depending on the moisture content of your applesauce. ) That's all there is to it. You may freeze it or put it by using the hot-water bath method. | ||||||||||||||||||||||||||||||||||||
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| HONEY RAISIN BUNS | ||||||||||||||||||||||||||||||||||||
| 1/4 cup butter 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" |
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| HONEY GRAHAM BREAD | ||||||||||||||||||||||||||||||||||||
| 2 packages active dry yeast 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" |
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| PEANUT BUTTER BREAD | ||||||||||||||||||||||||||||||||||||
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" |
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| Honey and Lemon Chicken Traditional Scottish Recipes |
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| Ingredients: 4 chicken pieces 2 ounces (60g or ½ stick) butter 4 tablespoons clear honey 2-3 tablespoons lemon juice 4 sprigs fresh rosemary Method: |
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| Honey Sauce Traditional Scottish Recipes |
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Ingredients: |
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