Springtime Honey Cake And Baby Honey Bee!

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This photo and recipe are reprinted courtesy of my favorite Domestic Goddess Martha Stewart!

The cake recipe is Italian in origin, perfectly sweet and tender, just like my brand new Italiano Grandson Benjamin (“Umberto!”) Michael Aquilino, born Sunday March 30, 2014!

Benjamin Bunny

Baby Honey Bee Benjamin!

In honor of Baby Ben I’ll be posting honey cake recipes this week. Here is Martha’s — it’s delicioso!!

 

INGREDIENTS

(Serves 10)

FIRST GLAZE

  • 1 large lemon, zested into strips
  • 3 sprigs sage
  • 3/4 cup honey

CAKE

  • Unsalted butter, room temperature, for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1/2 cup fine cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup firmly packed finely chopped fresh sage
  • 2 large eggs
  • 1/2 cup packed light-brown sugar
  • 1/2 cup honey
  • 1/4 cup milk
  • 1/2 cup olive oil
  • 1 teaspoon grated lemon zest

FINAL GLAZE

  • 2 tablespoons honey
  • 1/2 cup confectioners’ sugar
  • 1 1/2 teaspoons fresh lemon juice
  • Sugared Sage, for serving (optional)

DIRECTIONS

  1. STEP 1

    First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.

  2. STEP 2

    Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.

  3. STEP 3

    Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.

  4. STEP 4

    Final glaze: Whisk together honey, confectioners’ sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.

 

Cooking With Honey – Honey Baked Apples

baked honey crisp apple

 

Baked apples are one of my very favorite desserts!  They’re even better when made with honey!!

Ingredients

3 1/2 cups apple cider

3/4 cup honey (preferably 100 percent raw honey from a small producer)

1 teaspoon ground cinnamon

1/8 teaspoon salt

Pinch freshly ground pepper

6 unpeeled baking apples, halved and cored with a melon baller (try Honeycrisp, Mutsu aka Crispin, or Pink Lady aka Cripp’s Pink)

1/2 cup golden raisins, craisins or currants

1/2 cup dried apricots, julienned

6 whole cloves

2 or 3 star anise pods

2 to 3 cinnamon sticks, optional

Directions

In a medium saucepan, combine the apple cider, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.

Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.

Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, and baste apples with the apple syrup, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.

Cooking With Honey – Honey Granola Bars

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Since last summer I’ve been trying to come up with a really good granola bar recipe. I think I’ve found it! 

Yield:  12 to 16 bars

Ingredients

2 cups old-fashioned oatmeal

1 cup sliced almonds

1 cup shredded coconut, loosely packed

1/2 cup toasted wheat germ

3 tablespoons unsalted butter

3/4 cup honey

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon kosher salt

1/2 cup chopped raisins

1/2 cup chopped dried apricots

1/2 cup dried cranberries

1/2 cup chocolate chips (optional!)

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey,vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the raisins, apricots, and cranberries (and chocolate chips if using) and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Cooking With Honey – Green Lasagna Bolognese

green lasagna bolognese

It’s unspeakably cold outside. My tiny dog Albert refuses to go outside, and I’m reduced to following him around with a paper towel and a bottle of Nature’s Miracle. It seems as if Spring will never come.

Albert

Albert

The only thing I want right now is a big dish of Green Lasagna Bolognese a la Marcella Hazan. This is her recipe with a few tweaks of my own. Try and find DeCecco Spinach Lasagna. It’s worth the hunt!

Ingredients:

1 1/2 cups Parmesan cheese

16 ounces Spinach Lasagna Noodles

Bechamel Sauce:

3 cups milk

6 tablespoons butter

4 1/2 tablespoons flour

1/4 teaspoon salt

Bolognese Sauce:

1 Tb. oil

3 Tb. butter

1/2 c. chopped onion

2/3 c. chopped celery

2/3 c. chopped carrot

3/4 lb. ground beef chuck (not too lean)

1 c. whole milk

nutmeg

1 c. dry white wine

1 large can San Marzano-style Italian plum tomatoes, cut up with their juices

2 tablespoons honey

Directions:

Bolognese Sauce:

Put oil, butter and onion in pot and turn heat to medium. Cook until onion is translucent, then add celery and carrot. Cook for 2 min.

Add the ground beef, a large pinch of salt, & a few grindings of pepper. Crumble the meat with a fork and cook until beef has lost its raw, red color.

Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add about 1/8 tsp. nutmeg and stir.

Add the wine, let simmer until evaporated, then add the tomatoes and honey. When tomatoes begin to bubble, turn the heat down and cook uncovered at the merest simmer for a long, long time (no less than 3 hours!). Stir from time to time. If it starts to stick, add 1/2 c. water whenever necessary.

Bechamel Sauce:

Put milk in a saucepan, turn heat to medium, and bring to the verge of a boil.

While heating milk, put butter in a heavy-bottomed saucepan and turn heat to low. When melted, add the flour and stir with a wooden spoon. Cook, while stirring constantly, for about 2 min. Do not allow flour to color. Remove from heat.

Add the hot milk to the flour/butter mixture, no more than 2 Tb. at a time. Stir steadily and thoroughly. Once the first 2 Tb. have been incorporated, repeat this process 2 Tb. at a time until 1/2 c. has been incorporated. Then, you can begin adding milk 1/2 c. at a time until all incorporated.

Place the pan over low heat, add salt, and cook, stirring constantly until sauce is like thickened (like the consistency of sour cream).

Assembly:

Preheat oven to 400.

Cook pasta until barely al dente. Place immediately into cold water to stop cooking. Dry noodles before placing into pan.

Spread the bottom of a 9″x12″  lasagna pan with 1 Tb. of bechamel. Line the bottom of pan with one layer of noodles.

Combine the bolognese and bechamel sauces and spread a coating on the pasta. Sprinkle some grated Parmesan, then add another layer of noodles. Repeat the procedure of spreading sauce and Parmesan and noodles. There should be about six layers. Leave enough sauce to spread a thin layer on top at the end. Sprinkle with Parmesan and dot with butter. (This can be made up to 2 days in advance and refrigerated.)

Bake on top rack until golden crust forms on top, about 15-20 minutes. Remove from oven and allow to settle for 10 min. before serving.

Cooking With Honey – Sausage And Potato Gratin

sausage and potato gratin

It’s so cold and snowy in Cincinnati! I want something rich and soothing like this Sausage and Potato Gratin. This is an adaptation of one of Julia Child’s recipes. Make sure to slice the potatoes and sausage extra thin. I use a mandoline!

Serves:  4-6 people

Ingredients:

2/3 cup minced yellow onions

2 tablespoons butter

1 lb. Russet potatoes, sliced very thin

2-3 uncooked mild Italian sausages, cut into thin slices (put them into the freezer for 10 minutes or so before slicing.)

3 large eggs

1 1/2 cups heavy cream

1 teaspoon honey

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup grated Gruyère cheese  (you may substitute Swiss cheese.)

Directions:

Preheat oven to 350 F. Butter an 8×8 baking dish.

In a medium skillet, melt the butter over medium-low heat. Add the onions and cook, stirring frequently, for about 5 minutes, until tender but not browned.

In the prepared baking dish, spread half of the sliced potatoes on the bottom. Spread half of the cooked onions over the potatoes. Place all of the uncooked sausage slices over the onions. Top the sausages with the rest of the onions, and then the rest of the potatoes.

Crack the three eggs into a medium bowl, and beat with a whisk just to break them up, about 5 seconds. While still whisking the eggs, pour in the cream. Add the 1 teaspoon honey, the 1/2 teaspoon of salt and the 1/8 teaspoon of pepper, and whisk to combine. Pour the egg and cream mixture into the filled baking dish, and shake to distribute the liquid, if necessary.

Sprinkle the Gruyère over the casserole.  Bake for 55 minutes in the upper third of the preheated oven until the top is nicely browned. Enjoy!

Cooking With Honey – BLT And Blue Salad

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I made this salad on Christmas Eve and will make it again on New Year’s Eve.  It’s best if you make the dressing well in advance so the flavors have time to blend. My family tells me that the leftovers  are even good the next day!

Yield:  4 – 6 servings

Ingredients:

1 cup sour cream

1 cup mayonnaise

2/3 cup buttermilk

1 teaspoon Worcestershire sauce

Dash of Tabasco or other hot pepper sauce

1/2 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 teaspoon ground black pepper

1/2 teaspoon salt, or to taste

6 ounces blue cheese, preferably Maytag, crumbled fine

6 cups hearts of Romaine lettuce (about three heads) You may substitute iceberg lettuce

1/2 cup toasted hazelnuts (For how to toast, see below) You may substitute pine nuts

6 ounces crispy bacon

3 Roma tomatoes, finely diced

2 scallions, chopped

Directions:

Whisk together the first 10 ingredients except for the blue cheese. Once mixed, stir in 4 ounces of the crumbled blue cheese; cover and refrigerate until service. Overnight is even better. Taste for and adjust seasoning with salt and fresh ground black pepper.

Tear or slice the lettuce into chunks. In a mixing bowl, toss the lettuce with as much dressing as desired as well as half the bacon, tomatoes and toasted nuts.

Place the salad mixture into individual bowls or on plates, pour on dressing as desired,  and sprinkle with remaining blue cheese, bacon, tomatoes and nuts. Garnish with chopped scallions. Enjoy!

How to toast Hazelnuts:

Preheat oven to 350° F.

In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.

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Cooking With Honey – Portobello Mushroom Lasagna

mushroom lasagna

I love this recipe for this time of year! Nothing out of season and intensely fulfilling, both in taste and texture. Perfect to have on hand for lunches or late night snacking. Enjoy!

Yield:  6 servings

Ingredients:

Kosher salt

Good olive oil

3/4 pound dried lasagna noodles

4 cups whole milk

12 tablespoons (11/2 sticks) unsalted butter, divided

1/2 cup all-purpose flour

1 teaspoon freshly ground black pepper

1 teaspoon ground nutmeg

1 teaspoon honey

1 1/2 pounds portobello mushrooms

1 cup freshly ground Parmesan

Directions:

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 1/2 teaspoons of salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Add honey and set aside off heat

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Holidays With Honey – Honey Baked Ham

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This is one of the most popular recipes on my blog and in my cookbook, Cooking with Honey

It’s perfect for holiday dinners, and your guests will be vying for leftovers.

FYI, Cooking with Honey is still available for holiday delivery for $10 including shipping. Email me at rtbee@me.com with your orders.

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Ingredients:

1 fully-cooked shank half ham , bone in (pre-sliced is best)

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup honey

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1⁄8; teaspoon paprika

1 dash ground ginger

1 dash ground allspice

Directions:

First you must slice your ham, if it is not already sliced. Use a very sharp knife to cut the ham into very thin slices around the bone.

Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.

You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.

Mix the ingredients together in a small bowl. (I like to make double this recipe for a nice large ham).

Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the honey/sugar mixture onto the wax paper and spread it around evenly.

Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.

Turn the ham onto its flat end on a plate. Use a kitchen torch with a medium-size flame to caramelize the sugar.

Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham.

Repeat the coating and caramelizing process until the ham has been well-glazed (don’t expect to use all of the sugar mixture).

Serve the ham cold or re-heat.

Cooking With Honey – Ina’s Favorite Holiday Appetizer

Ina Garten’s favorite holiday appetizer is easy and delicious. It has only two ingredients.

Guess what?  One of them is honey!

Baked Brie

This picture and recipe are reprinted from The Food Network.

Serves  5-8

Ingredients

1/4 wheel brie

4 tablespoons honey

Directions

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.