Holidays With Honey – Winter Veggie Potstickers With Honey Asian Dipping Sauce

winter veggie potstickers

Winter veggies are at their best right now, and this is a wonderful way to enjoy them!

Yield:  24 potstickers

Ingredients

3 tablespoons vegetable oil

1 leek, cleaned and thinly sliced

1 clove garlic, pressed

1 head Napa cabbage, finely shredded

2 tablespoons rice wine vinegar

2 teaspoons soy sauce

1-inch piece fresh ginger, peeled and grated

1 medium carrot, grated on finest holes of a box grater

24 wonton wrappers

Honey Asian Dipping Sauce, recipe follows

Directions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.

Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with the dipping sauce.

Honey Asian Dipping Sauce:

1/4 cup light soy sauce

2 tablespoons rice wine vinegar

1/2-inch piece fresh ginger, peeled and finely grated

1 teaspoon honey

1/2 teaspoon toasted sesame oil

1/2 lemon, zested

Stir all ingredients together in a small bowl until honey is dissolved. Refrigerate until ready to serve.

Yield: about 1/3 cup

Holidays With Honey – Honey Eggnog

egg nog

It wouldn’t be the holidays without eggnog. I love it on Christmas Eve while watching old movies with my family.

Come to think of it, I may just have an eggnog cupcake recipe around here somewhere…

Yield:  12-14 servings

Ingredients

1 cup honey

1 cup warm water

1 cup light rum

1 cup brandy

12 egg yolks

1 1/2 cups milk

1 1/2 cups cream

Garnish: grated allspice or ginger

Preparation

In the bowl of an electric mixer, dissolve the honey in the water. Stir in thoroughly the light rum and brandy. Beat the mixture, gradually beating in the egg yolks, the milk, and the cream. Beat the eggnog until it is foamy and serve it in individual stemmed glasses with a dusting of grated allspice or ginger.

Holidays With Honey – Gingerbread Men

Gingy

“Run! run! as fast as you can!
You can’t catch me, I’m the Gingerbread Man!”

Who doesn’t love Gingerbread Men? Especially when they’re made with honey rather than molasses. Have some fun and make these tasty cookies. They’re great for gifts and decorations too!

This recipe makes a light brown Gingerbread Man, like the one above.

Yield:   26 Servings

Ingredients

1/2 cup butter, softened

3/4 cup packed dark brown sugar

1/3 cup honey

1 egg

2 tablespoons water

2-2/3 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon each ground cinnamon, nutmeg and allspice

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the honey, egg and water. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. If you don’t have a cookie cutter, you can make your own templates from paper or cardboard. (I think that’s more fun!)

Place 2 in. apart on greased baking sheets. Re-roll scraps.

Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired with icing recipe which follows.

Decorating Buttercream (for piping details)

This makes a LOT of icing. You may want to cut the recipe in half.

Cream until smooth:

6 oz  (1 1/2  sticks) butter (room temperature)

1 lb (4 cups) powdered sugar

¼ tsp kosher salt

1 tsp pure vanilla

Add:

1 tbsp evaporated milk (you may need more)

Beat briefly until light and smooth. Color as desired.

After piping on cookies, this icing should set 6-8 hours or overnight. This icing does not dry hard but will “crust” so cookies can be handled.

Chicken Tikka Masala With Honey

This traditional Indian dish, popularized in England, consists of grilled chicken breast marinated in yogurt and Indian spices, simmered in a rich tomato-cream sauce.

Makes 4-6 Servings

INGREDIENTS:

CHICKEN TIKKA MARINADE:

2 lbs boneless skinless chicken breasts, cut into 1-1/2” pieces

1 cup yogurt

1 tablespoon lemon juice

1 teaspoons cumin powder

2 teaspoon coriander powder

1 teaspoon paprika

½ teaspoon turmeric

1 teaspoon cayenne pepper

1 tablespoon minced fresh ginger

2 tablespoon minced fresh garlic

2 teaspoons salt

MASALA SAUCE:

2 tablespoon butter or vegetable oil

3 cloves garlic, minced

1 jalapeno pepper, de-seeded & finely diced

1 small white onion, finely diced

8 ounces tomato sauce or chopped tomatoes

1 cup heavy cream, ½ & ½ or non-fat yogurt

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon garam masala

1 teaspoon fenugreek (optional)

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoons salt, or to taste

1 teaspoon black pepper, or to taste

1 teaspoon honey, or to taste

Cayenne pepper to taste

PROCEDURE:

CHICKEN TIKKA:

In a large mixing bowl, combine all marinade ingredients. Add chicken, toss in marinade, cover and refrigerate for 1 hour to overnight. The longer the chicken marinates the tenderer and flavorful it will be. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto bamboo skewers that have been soaked in water. Discard remaining marinade. Grill until juices run clear, about 5 minutes per side.

MASALA SAUCE:

Melt butter in a large heavy skillet over medium heat. Saute garlic, jalapeno and onion for 1 to 2 minutes. Season with cumin, paprika and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, cilantro, mint and fenugreek. Add and simmer for 10 minutes. Season with salt, fresh ground black pepper & honey to taste. Add cayenne pepper if you would like to make it spicier. Transfer to a serving platter, and garnish with fresh cilantro. Serve with basmati rice.

Honey Ginger Pork Tenderloin

A Dad-friendly dinner with honey!!

Ingredients

two 3/4-pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon

Garnish: fresh flat-leafed parsley sprigs

Preparation

Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more.

Let pork stand 5 minutes before thinly slicing.

Serve pork garnished with parsley sprigs.