The pomegranate has been used throughout history and in almost every religion as a symbol of humanity’s most fundamental beliefs and desires, including life and death, rebirth and eternal life, fertility and marriage, abundance and prosperity. Almost every aspect of the pomegranate has come to symbolize something . . . its shape, color, seeds, juice.
It’s very fitting that the Winter Solstice cocktail should feature pomegranate juice.
2 oz vodka
3/4 oz fresh lemon juice
1/2 oz pomegranate juice
1 oz honey
Add vodka, lemon juice, pomegranate juice, and honey to a cocktail shaker with ice. Shake and strain into a short or highball glass with ice. Garnish with an orange wedge. Drink up and repeat!
What is more British (and delicious!) than a beautiful raspberry trifle with honey and sherry? Perfect to go with a proper cup of tea!
1/2 cup honey
2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup dry sherry
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake
In a small saucepan, heat 1/2 cup honey, 1/4 cup water, 1 cup sherry, and lemon juice, stirring to dissolve honey, 1 to 2 minutes. Let cool.
In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
Slice pound cake 3/4 inch thick; brush both sides of slices with lemon/sherry syrup.
Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
This is a traditional recipe at my house for the Fourth! The tenderloin can also be prepared on the grill, if you want a more authentic American barbecue experience!!
1 tablespoon vegetable oil
1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied
Coarse salt and freshly ground pepper
8 to 10 cloves Roasted Garlic
3/4 cup mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh marjoram
1 baguette, halved horizontally and cut crosswise into 3 pieces
2 cups watercress, preferably baby
Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.
Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, honey, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)
Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.
One of my college friends raises both bees and oysters at his home on the Chesapeake Bay. This recipe is for him!
1 cup ketchup
1/4 cup Worcestershire sauce
3 cloves garlic, crushed
2 Tbs. honey
2 Tbs. freshly squeezed lemon juice
Dash of Tabasco sauce
2 dozen small or medium oysters
Make the Sauce
In a medium bowl, combine all the ingredients (except the oysters) and stir to blend. Cover and let sit for at least one hour. Sauce can be made up to 2 days ahead.
Prep the grill and the oysters
Prepare a medium hot fire in a charcoal grill. Pour rock salt on a rimmed platter. Shuck the oysters, removing the flat top shell and loosening the oyster from the bottom shell; leave the oyster in the shell, reserving as much liquor as you can in the shell. Nestle the oysters in the rock salt to keep from tipping. Cover loosely with clean kitchen towel until fire is ready.
When the fire has died down and the coals are covered in a fine coat of ash, spread the coals out evenly over the bottom of the grill. Place the oysters on the center of the grill and spoon 1 Tbs of sauce onto each oyster. Cover grill and cook for 3 to 5 minutes, or until the liquor and sauce are just bubbling. Take care not to overcook. Serve immediately on a rock salt lined platter.
1/2 tablespoon honey
1/2 tablespoon water
2 ounces white rum
1/2 ounce lemon juice
Put the honey and warm water in a cocktail shaker and stir it until the honey is thoroughly dissolved. Add the white rum and lemon juice, then shake viciously with cracked ice and strain into a chilled cocktail glass. If this is too dry, or if you’re feeling charitable and generous of spirit, add more honey. It couldn’t hurt!
1/2 cup honey
1/4 cup lemon juice
1/4 cup water
3 tbsp ketchup
1 1/2 tsp garlic powder
1/2 tsp garlic salt
1 tsp ground ginger
Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.
Place 3 lbs chicken wings separated into a 9×13 baking dish. Pour sauce over wings. Marinate for 2 hrs.
This is a perfect light dessert for a warm holiday weekend!
1 cup honey
1/3 cup water
1/4 cup lemon juice
3 cups watermelon
Cook the honey, water and lemon juice together, stirring occasionally until the honey is dissolved.
Remove from heat and chill.
Cut up the watermelon and remove all seeds.
Puree in a blender or food processor.
Stir into chilled syrup.
Freeze in an ice-cream maker according to the manufacturer’s instructions.
Pack into an airtight container and store in the freezer.
6 graham crackers ( 4 3/4- by 2 1/2-inch)
2 1/2 tablespoons sugar
3 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 large eggs
2 tablespoons milk
2 teaspoons finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 cup mild honey
Preheat oven to 325ºF.
Crumble graham crackers into a food processor, then finely grind with sugar and a pinch of salt.
Add butter with motor running, then press mixture evenly over bottom of an ungreased 8-inch square baking pan.
Bake in middle of oven 10 minutes, then cool 5 minutes.
Meanwhile, blend cream cheese, egg, milk, zest, and lemon juice in cleaned food processor.
Add honey and blend filling well.
Pour filling over crust and bake in middle of oven until slightly puffed and set, about 30 minutes.
Cool cheesecake in pan, then chill, covered, until cold, at least 3 hours.
Cut into 1 1/2″ squares.
Serve with strawberries dusted with confectioner’s sugar. Yummy!!