Cooking With Honey – Honey Berry Clafoutis

clafoutis

With berry season upon us, an easy and delicious dessert to make is clafoutis. All you need to do is mix and bake to have a fresh and scrumptious French custardy treat!

Yield:   One 8-inch custard

Ingredients

¾ cups whole milk

½ cup heavy cream

⅓ cup honey

1 tsp orange zest

3 eggs

1 Tbs vanilla extract

1 tsp salt

½ cup flour

2 cups fresh berries of your choice

2 Tbs granulated sugar, plus additional for pan

Powdered sugar for garnish

Directions

Preheat oven to 350° F. Grease an 8-inch pie plate or round cake pan and sprinkle with a little granulated sugar.

Blend together all ingredients except 2 tablespoons granulated sugar and berries. Pour a ¼-inch layer of batter into pie plate, and bake for 5 to 10 minutes, just until a skin forms. Toss berries with sugar while first layer sets.

Once skin forms, remove plate from oven and add berries plus remaining custard batter. Bake until top is golden brown and custard is set (moves as one when jiggled, toothpick comes out clean), about an hour.

Can serve warm, but cool completely before removing whole clafoutis from pan. Store chilled.

The Goddess’s Honey And White Chocolate Lava Cake With Honey Raspberry Sauce

REMEMBER TO LIKE ROMANCING THE BEE ON FACEBOOK TO WIN PRIZES!

lava cake

If you love cooking with honey, you will adore this recipe!

I hope this honey recipe makes your International Women’s Day even better!!

Yield:  5 servings

Ingredients:

6 ounces white baking chocolate

1/2 cup butter (1 stick)

2/3 cup honey

2 teaspoons vanilla

4 egg yolks

4 egg whites

3/4 cup flour

Directions:

Preheat oven to 350 degrees F.

Grease 5 ramekins with butter, set aside.

In a medium saucepan over medium-low heat, melt the butter and white chocolate.

In a large bowl, combine 1/3 cup of the honey and vanilla. Pour in the melted butter and chocolate and stir until combined.

Mix one egg yolk at a time into the sugar mixture, ensuring each yolk is fully combined with each addition.

Using your stand mixer and whisk attachment, beat the egg whites on medium until foamy. Slowly add the remaining 1/3 cup of honey and continue whisking until stiff peaks form.

Fold half of the beaten egg whites along with half of the flour into the chocolate mixture. Gently fold until combined.

Add the remaining half of the egg whites along with the remaining flour and fold gently until combined.

Divide the white chocolate lava cake batter between the ramekins, filling each ramekin 3/4 to the top.

Put in the oven and bake for 10 to 12 minutes – check frequently and do not overcook as this will result in the centers being too solid.

The lava cakes are done baking when the outer edges around the top are firm but the center still jiggles.

Remove from the oven and allow to cool for 5 minutes.

Loosen the cake edges with a knife if necessary and turn each ramekin upside down to place the cakes onto serving plates.

Cut each white chocolate lava cake from the center outwards, allowing the inner filling to spill out.

Garnish with Honey Raspberry Sauce (recipe below) and whipped cream. Serve immediately.

Honey Raspberry Sauce

Cover 12 ounces of frozen raspberries with honey and allow to thaw. The raspberry juice and honey will combine to form a delicious sauce.  Serve over cake, ice cream or yogurt.

Honey Raspberry Crumble

mixed-berry-crumble-recipe-clv0711-th2

Honey, berries, dairy, and grains were important parts of the Iron Age diet.

It is distinctly possible that Queen Boadicea enjoyed something like this Honey Raspberry Crumble, without the ice cream of course.

Ingredients

  • 2 pints raspberries
  • 3/4 cup honey
  • 1 1/4 cups all-purpose or whole wheat flour
  • 1 stick unsalted butter

Directions

  1. Preheat oven to 375 degrees F. In a large bowl, drizzle raspberries with 1/4 cup of the honey honey. Sprinkle with 4 tablespoons flour and toss. Transfer fruit to an 8- by 8-inch baking dish.
  2. In a large bowl, mix remaining flour, honey, and butter with a pastry blender or your fingers until mixture forms large, crumbly lumps. Sprinkle over berries. Bake until golden brown, 45 to 50 minutes

The Romancing The Bee Diet – Day 6 – Warm Duck Salad

duck salad

Day 6 and all is well!  It’s over 60 degrees here, and I’m going to get out on my road bike if it doesn’t rain!

If you made roast duck from Day 5, you can use it in this salad. If not, the directions for preparing duck breast is below. Enjoy!

Yield: 1 to 2 servings

Ingredients

1 boneless duck breast, skin on (about 6 to 7 ounces) (or leftover duck from Day 5)

Kosher salt

1/2 tablespoon minced shallots

1 teaspoon honey

1 1/4 tablespoons good sherry vinegar

1/2 teaspoon grated orange zest

2 tablespoons good olive oil

1 head Belgian endive

1 ounce mache or other delicate baby lettuce

Navel orange, peeled, cut in 1/2, and sliced

1/4 pint fresh raspberries

1/2 cup toasted whole pecan halves

Directions

Preheat the oven to 400 degrees F.

Place the duck breast on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you’re making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.

Meanwhile, in a small bowl, combine the shallots, honey, sherry vinegar, orange zest, and 3/4 teaspoon of salt. Whisk in the olive oil and set aside.

For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.