Ina Garten’s favorite holiday appetizer is easy and delicious. It has only two ingredients.
Guess what? One of them is honey!
This picture and recipe are reprinted from The Food Network.
1/4 wheel brie
4 tablespoons honey
Preheat the oven to 350 degrees F.
Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
Serve with crackers.
I had this wonderful casserole minus the turkey and honey over the weekend. I took my turkey leftovers and made it even better!
Yield: 8 to 10 servings
6 cups (1/2-inch-diced) bread cubes from an Italian or French loaf, crusts removed
2 cups cooked turkey (leftover!)
2 tablespoons olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds small button mushrooms
1 tablespoon chopped fresh tarragon leaves
1/4 cup dry sherry
2 tablespoons honey
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock
1 1/2 cups grated Gruyere cheese (6 ounces), divided
Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, honey, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the turkey and parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Alton Brown is my favorite Celebrity Chef, and this is his recipe for Honey Cranberry Sauce. He likes to mold sauce in a can, complete with ridges. I think it’s hilarious.
He’s my favorite because he LOVES to cook with honey! Also, all his recipes work!
Yield: 6 to 8 servings
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
1 pound fresh cranberries, approximately 4 cups
Wash the cranberries and discard any soft or wrinkled ones.
Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
- honey ginger cranberry sauce (omamas.com)
Looking for the perfect gift for your honey-loving friends and family? Give them an autographed copy of Cooking with Honey!
From now until December 31, Cooking with Honey will be available from Romancing the Bee for the discounted price of $10.00, shipping included. Cash or checks only.
Order soon, supplies are limited!!
Cooking with Honey contains over 90 delicious honey recipes, many of which have never been posted on the blog. Just look at the recipes!
COCKTAILS AND PARTY DRINKS
Honey Mint Julep
Honey Bee Cocktail
Ginger Honey Liqueur
El Dorado Cocktail
Honey Barbecued Oysters
Honey Garlic Chicken Wings
Honey Baked Brie
Honey Whiskey Dogs
Smoked Salmon and Caper Pizza
Bruschetta with Ricotta, Honey, and Lemon Zest
Caprese Salad with Honey Balsamic Reduction
Honey Vinaigrette Salmon Salad
Honey Apple Cider Vinegar
Spicy Penne Pasta Salad with Honey, Artichokes, and Tomatoes
Honey Caesar Salad
Tea Room Honey Frozen Fruit Salad
Honey Garlic Vinaigrette
Honey Netherland Salad
Linguine alla Cecca
Honey Barbecue Pulled Pork
Beef Tenderloin with Honey Bain Sauce
Honey Bain Sauce
Honey Barbecue Baby Back Ribs
Honey Mustard Glazed Corned Beef Brisket
Honey Roasted Turkey
Honey Raspberry Balsamic Glazed Salmon
Honey Glazed Ham
Honey Rosemary Roast Leg of Lamb
Honey Ginger Pork Tenderloin
Spicy Honey Barbecued Chicken
Awesome Turkey Burgers
Honey Glazed Baby Carrots
Best Southern Green Beans
Honey Garlic Cheese Grits and Spinach Soufflé
Honey Szechuan Green Beans
Honey Corn Soufflé
Honey Baked Sweet Potato Fries
Honey Szechuan Noodles
Honey Pan Roasted Brussels Sprouts
Honey Zucchini Fritters
Southern Squash Casserole with Honey
BREADS, ROLLS, AND MUFFINS
Honey Blueberry Muffins
Honey Lemon Poppy-Seed Muffins
Jeff’s Honey Cinnamon Rolls
Honey Butter Rolls
Roasted Garlic, Honey, and Kalamata Olive Bread
Garlic Cheese Bread
Honey Cupcakes with Honey Buttercream Frosting
Honey Magnolia Red Velvet Cupcakes
Honey Espresso Black Velvet Cupcakes
Honey Bittersweet Chocolate Raspberry Truffle Cupcakes
Honey Carrot Cupcakes with Cream Cheese Frosting
Bittersweet Chocolate Frosting
Honey Buttercream Frosting
Honey Cherry Cupcakes with Honey Cherry Frosting
Honey Chai Cupcakes with Honey Cinnamon Buttercream Frosting
PIES AND CAKES
Kentucky Honey Chocolate Chip Pecan Pie
A Pie Named Steve
Mini Strawberry Honey Pies
Kentucky Honey Jam Cake with Caramel Icing
Honey Lemon Pound Cake with Lemon Icing
Honey Chocolate Whiskey Bundt Cake
Honey Cheesecake Squares
COOKIES AND CANDY
L.J.’s Honey Peanut Butter Pinwheels
Honey Spice Chocolate Truffles
Honey Shortbread with Vanilla Glaze
Honey Chocolate Chip Cookies
Honey Chocolate Fudge
Honey Bourbon Truffles
Honey Chocolate Mousse
Honey Lavender Gelato
Honey Crème Brûlée
Honey Pots de Crème
Honey Watermelon Sorbet
Honey Soufflés with Crème Anglaise
Honey Ice Cream
Honey Bread Pudding with Bourbon Sauce
- Cooking With Honey – Clubhouse Turkey Burgers With Honey BBQ Sauce (romancingthebee.com)
I love the fact that cooking is science! The above is next on my list of books to read!!
I was reminded of kitchen science yesterday when I made an extra-healthy vegan vegetable stew. It was inexplicably sour.
I fixed it by adding a little honey and a little salt .”Just the scientific facts, Ma’am!”
Here is a handy guide to scientifically “correcting for taste.”
The four (five??) senses of taste are sour, sweet, salty and bitter and way too hot and spicy.
When you increase one taste to counter another, it changes the way your taste buds perceive the flavor.
If you alter one of the tastes, it will affect the others.
If it is too sour, add something sweet or add a little salt (or both!), depending on what you’re preparing.
If it’s too sweet, add something sour, like lemon juice or vinegar.
If it is too salty, increase the amounts of sweet and sour and it will reduce the saltiness.
If it tastes bitter, increasing the sweet, sour and salty tastes will reduce the bitter taste.
If it is too hot, adding a dairy product (such as sour cream) will help calm the heat.
It wouldn’t be Thanksgiving without Southern green beans. This is the real thing, and they’re even better the next day!
Yield: 12 servings
2-3 lbs. fresh green beans
5 cups water
4-5 oz. smoked hog jowl
1 teaspoon salt (more or less, depending on saltiness of the seasoning meat)
1/4 teaspoon black pepper
1 tablespoon (or more) honey
A red-pepper pod or red-pepper flakes
1 onion, quartered
Put the water, smoked hog jowl, honey, onion, red pepper, salt, and pepper in a 5-quart Dutch oven and bring to a boil on high heat. Place the lid on the pot, turn the heat down to low, and simmer for 30 minutes or more.
While the hog jowl is simmering, you’ll have time to prepare the green beans. Remove the ends and strings, and snap into pieces of desired length, discarding any beans that are blemished or wilted. Wash the beans in cold water and drain.
When the hog jowl has simmered for at least 30 minutes, remove any scum from the surface of the water. Add the green beans to the pot, turn up the heat, and bring back to a boil.
Once the water has reached a good boil, reduce the heat to low and simmer the beans — partially covered — for 3 full hours. It’s important to simmer the beans with the pot only partially covered. Between the pot and the edge of the lid, leave an opening of at least a quarter of an inch on one side, so that the steam can easily escape.
Once an hour or so, gently turn the beans so that those on the bottom are brought to the top and vice versa. The reason: the beans on the top will not be in contact with the water, and it’s important that all the beans in the pot get some time on top, out of the water.
In determining the heat setting on which to simmer the beans, the goal is to simmer them for 3 hours such that the water and the 3 hours run out at pretty much the same time. If you’ve simmered the beans for 3 hours and there is still water in the pot, just turn up the heat a tad and keep simmering until the water is gone. Of course, if you’ve used too much heat, you may have to add a little water before the end to keep the pot from boiling dry — just don’t cook the beans any less than 3 hours. You’ll probably find, however, that in a 5-quart Dutch oven 5 cups of water will just about be gone if you’ve simmered on low heat, with the lid 1/4 inch open, for 3 hours.
When done, the beans will be a good bit darker green than before being cooked. Adjust the seasonings with salt and pepper. Remove the beans from the pot and put them in a serving bowl.
Most people like the taste of spicy sweet pumpkin, but some (including me) aren’t crazy about the texture of pumpkin pie. A delicious and easy dessert alternative is Honey Pumpkin Ice Cream Pie!
1 qt vanilla ice cream (softened)
3/4 cup pumpkin (canned)
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1 pinch nutmeg
1 pinch clove
1 9 inch graham cracker pie crust
1/2 cup pecans (chopped and toasted)
Combine all ingredients (except shell and pecans) and pour into pie shell. Sprinkle with pecans and freeze until serving time. Serve with whipped cream and drizzled honey on top.
Let’s face it – Thanksgiving is all about carbs. I can’t just settle for mashed potatoes and mac and cheese — I must serve cheese grits as well!
This is a wonderful recipe. It combines the essence of the traditional cheese grits casserole with the sophistication of a spinach souffle. Your vegetarian guests will thank you!
Honey is a natural flavor enhancer. While there is only one tablespoon in this recipe, the honey makes the souffle tastier without making it sweet.
Yield: 12 generous servings
1½ teaspoons plus 2 tablespoons unsalted butter
½ cup finely grated Parmesan
3 2/3 cups milk (not skim)
1 cup stone-ground or old-fashioned grits
Salt and black pepper
1½ cups grated sharp cheddar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon hot pepper sauce
4 large eggs, separated, at room temperature
6 ounces baby spinach leaves (7½ cups loosely packed)
6 scallions thinly sliced (2/3 cup), 1 tablespoon reserved
Directions: Grease a 2-quart souffle dish with 1½ teaspoons butter, dust with 3 tablespoons of the Parmesan, and set aside.
In a medium non-stick saucepan bring the milk and the 2 tablespoons of butter to a simmer over medium heat. Add the grits in a slow, steady stream, stirring constantly. Add 1 teaspoon salt, reduce heat to medium-low, and cook, stirring, until grits are thick and begin to pull away from the sides of the pan when you stir, 7 to 10 minutes.
Remove pan from heat and stir in 1¼ cups of the cheddar, the remaining Parmesan, honey, garlic, hot pepper sauce, and black pepper to taste. Set aside to cool slightly, about 15 minutes. Taste the grits and adjust the seasoning, if necessary. Add the egg yolks one at a time, stirring vigorously to incorporate each before adding the next. Stir in the spinach by handfuls.
With an electric mixer, beat the egg whites until they are thick and glossy and hold stiff peaks. Add a quarter of the whites to the grits mixture and, using a spatula, stir until just combined. Add remaining whites and rapidly but gently fold them in along with the scallions.
Spoon the batter into the prepared dish, smooth, sprinkle with the remaining cheddar, and bake at 450 degrees for 10 minutes. Reduce the heat to 375 degrees and continue baking until the souffle is puffed, golden brown, and barely jiggles when you shake the pan, 35 to 40 minutes longer. Sprinkle with reserved scallions and serve at once.
- Thanksgiving 2013 – Sweet Potato Souffle With Honey And Egg Nog (romancingthebee.com)
- Thanksgiving 2013 – Sweet Potato Souffle With Honey And Egg Nog (theobamacrat.com)
I’ve always assumed that serving macaroni and cheese for Thanksgiving was purely a Southern thing. Always tasty, mac and cheese is also a thoughtful dish to include for your vegetarian-inclined guests.
It turns out that our Victorian forebears were the originators of this custom, although you might be surprised at what they considered to be the Ultimate Macaroni and Cheese.
Thanksgiving postcard circa 1900 showing turkey and football player. (Image courtesy of Wikipedia)
In 1883, macaroni was said to be an acquired taste, and was still unfamiliar to many. To make macaroni and cheese, housekeepers were advised to boil the macaroni, then mix in a tablespoon of canned tomatoes, and then add a layer of freshly grated cheese. On top of this, successive layers of boiled macaroni, canned tomatoes, and grated cheese, were added until the serving dish was filled. When the resulting meal was delivered to the Thanksgiving table, it might be more familiar to us as a sort of lasagna instead of the macaroni and cheese we know.
Most of us today prefer the cheesy variety on our Thanksgiving table. This recipe is rich and delicious, to be served only a few times a year. That’s the real secret of Southern cooking!!
Yield: 12 servings
1 pound elbow macaroni
2 tablespoons unsalted butter
1 pound sharp Cheddar cheese
Salt and freshly ground black pepper
2 cups milk
2 cups heavy cream
1 tablespoon honey
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil, add salt and macaroni and cook for 4 to 5 minutes (until the macaroni is half cooked).
Butter a 3-quart baking dish, add 1/3 of the cooked macaroni and then layer with cheese, salt, and pepper; repeat this until the elbows have all transferred. Pour the milk and heavy cream over the macaroni. Drizzle with honey.
Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 10 minutes or until the macaroni is brown and bubbling on top.