Cooking With Honey – Pumpkin Creme Brulee

pump creme brulee

It’s pumpkin season! It makes me happy to see them on sale everywhere.

It also inspires me to develop new honey recipes. This one is especially tasty!

Ingredients:

2 cups heavy cream

1/2 cup honey

4 teaspoons granulated sugar

8 large egg yolks

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1 cup canned pumpkin

Directions:

Preheat the oven to 300 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream and honey . Bring to a bare simmer over medium-high heat, stirring to dissolve the honey. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the granulated sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)  Garnish with cinnamon and whipped cream.  Enjoy!

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.

Madame Marie’s Sensual French Honey Chocolate Mousse

I feel certain that Madame Marie Curie enjoyed this classic, sensual French dessert on more than one occasion.

Yield:  10 servings

Ingredients

1 pound good quality semisweet dark chocolate  (or white chocolate, if you prefer)
16 oz honey
3 egg whites
1/2 cup granulated sugar
1 quart heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Directions

Combine chocolate and honey in a large microwaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting chocolate  in microwave, don’t do until it melts completely. While it is still holding its shape, stir until it’s completely melted). Let cool.

Beat egg whites with a stand mixer, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture.

Chill in bowl or divide into bowls. Top with your choice of berries.

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

New Year’s Eve – Honey Tiramisu

I made this recipe for Christmas Eve, and it was so good I’m making again tomorrow night! 

Although it contains no cream (other than in the Marscapone), it is delightfully luscious and rich.

Tiramisu was originally made with honey, and I think it makes all the difference. Of course, I would think that…

Grumps aka Vince, a real Italian, says he prefers it a bit less sweet. If you are an Italian traditionalist, reduce the amount of honey to 1/3 cup. Don’t do anything different though! The end result will be heavenly!!

Yield:  8-10 servings

Ingredients

Eggs, 3 large, with yolks and whites separated
Honey, 1/2 cup
Mascarpone, 8 ounces
Ladyfingers, 20
Espresso or Strong Coffee, 1 cup (I used Italian roast coffee)
Cognac or Brandy, 2 tablespoons (I used inexpensive brandy)
Cocoa, 1/8 cup (I used Hershey’s unsweetened dark chocolate)

Directions

Combine 3 egg yolks, 1 tablespoon Espresso, Honey, and Cognac into the large mixing bowl. Beat 2 to 3 minutes.

Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa.

Continue layering and finish with a Mascarpone layer. Sprinkle and refrigerate 1 hour before serving

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 – Peppermint Honey French Ice Cream

peppermint ice cream

Peppermint ice cream is my favorite holiday dessert. It’s easy to make and goes perfectly with all those cookies you are baking!

Ingredients

2 1/2 cups heavy cream

1 1/2 cups whole milk

8 large egg yolks

3/4 cup honey

1/4 teaspoon salt

2 teaspoons peppermint extract

1/2 cup crushed candy canes or hard peppermint candy

Directions

Note:  An ice cream maker is necessary for this recipe.

Warm the milk, honey, and salt in a medium saucepan. Make sure the honey and salt completely dissolve.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermint flavor.

Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Yield: Makes 1 1/2 quarts.

Cranberry Week – Honey Cranberry Creme Brulee

Did you know that cranberries have an anti-aging ability to protect brain cells from free radical damage and the subsequent motor and cognitive function losses?

Ingredients

  • 16 tablespoons cranberry sauce
  • 1 cup half-and-half
  • 1 vanilla bean, preferably Tahitian
  • 1/2 teaspoon pure vanilla extract
  • 1 egg plus 8 egg yolks
  • 2/3 cup honey
  • 1 1/2 cups heavy cream, cold
  • 2 tablespoons superfine sugar (see tip)*

Directions

Spoon 2 tablespoons of cranberry sauce into each of 8 (4-ounce) ramekins.

Preheat the oven to 325 degrees. In a small saucepan, combine the half-and half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil.

Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and honey and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and top equally the cranberry prepped ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.

Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch (see Tip), pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while the sugar is still warm.

* If using a torch, replace the superfine sugar with raw sugar, which caramelizes more successfully under a torch flame.

British Week – Shepherds’ Pie

This is one of my very favorite English entrees, second only to fish and chips.

My elementary school lunchroom would serve it once a week. It’s perfect comfort food!


For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon each, kosher salt and honey
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt, and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the honey, tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Fresh Corn Pudding With Honey

Corn pudding is a custard, and honey is a wonderful addition. This is one of my favorite meals in the summer.

Fill a large pot with water and bring it to a boil. Drop the corn into the boiling water and cook for 5 minutes. Drain, and rinse the corn under cold water. When it is fully cooled, cut the kernels from the cob and set aside.

Preheat the oven to 350°F.

3 ears fresh corn
5 slices bacon, coarsely chopped
1 cup chopped leeks
1/3 cup diced red bell pepper
2 cups heavy or whipping cream
3 egg yolks
1 tablespoon honey
1/2 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Dash of Tabasco sauce
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Sauté the bacon in a small skillet over medium heat until crisp. Remove it from the skillet and drain on paper towels. Add the leeks and red pepper to the skillet and sauté over medium heat for 5 minutes. Remove them from the skillet and set aside.

Combine the reserved corn with the cooked bacon, leeks, and red pepper in a bowl. Mix well, and then scatter over the bottom of a 6 x 4-inch baking dish.

Whisk together the cream, egg yolks, mustard, honey, Worcestershire, Tabasco, salt and pepper, and parsley. Pour this into the baking dish and bake for 45 minutes. Serve immediately.

Honey Souffles With Creme Anglaise

I love souffles, and honey souffles are pure heaven!

Ingredients

For the creme anglaise:

1 cup heavy cream
½ vanilla bean, split lengthwise and seeds scraped
Pinch salt
3 egg yolks, room temperature
¼ cup sugar

For the honey soufflé:

About 2 tablespoons butter, softened, for greasing the ramekins
About ¼ cup sugar, for the ramekins
1 cup whole milk
½ vanilla bean, split lengthwise and seeds scraped
1 teaspoon lemon zest
3 egg yolks
¼ cup honey
2 tablespoons sugar
2 tablespoons cornstarch
½ teaspoon salt
4 egg whites, room temperature
¼ cup sugar

Equipment

Candy thermometer
Handheld or standing electric mixer
Handheld whisk
Pastry brush
Ramekins or ceramic mugs –  eight 2-ounce, four 4-ounce, three 6-ounce or two 8-ounce ramekins, but any size can be used

Preparation

Prepare the creme anglaise:
Combine the cream, vanilla bean, and salt in a medium saucepan and bring to a simmer over medium heat. Let steep for 5-10 minutes. Remove from the heat and strain through a fine mesh sieve.

In a medium bowl, beat the egg yolks and sugar until pale and thick, about 3 minutes. Temper the yolks with the warm cream by slowly pouring a small amount of the cream into the yolks while whisking constantly. Add the rest of the cream to the tempered yolks and return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thick and the temperature on a candy thermometer reads 180 F. Be careful not to overcook it by heating above 180 F or the anglaise will curdle and separate. To check if it is the right consistency, the custard should coat the back of a wooden spoon and a streak should remain when you run your finger through the cream.

Remove from the heat and strain again through a fine mesh sieve to ensure smoothness. The anglaise can either be served now while warm or chilled by placing the bowl in an ice bath to cool. To store, cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 1-2 hours. To serve the anglaise warm after refrigerating, slowly reheat in a microwave at 15 second intervals, stirring after each interval.

Prepare the honey soufflé:

Prepare the molds by buttering the insides with a pastry brush in upward brush strokes making sure to cover every inch of the mold. Pour a small amount of sugar into the bottom of each mold and carefully swirl the ramekin, dumping out the excess, to completely coat with a light dusting of sugar. Place the molds in the refrigerator or freezer until the soufflé mixture is prepared.

Place the milk, vanilla bean and zest in a small saucepan and bring to a simmer over medium heat; remove from the heat and let steep for 5 minutes. Whisk together the egg yolks, honey, 2 tablespoons sugar, cornstarch and salt in a large bowl until thoroughly combined. Strain the milk mixture using a fine mesh sieve into a measuring cup with a spout and carefully temper the egg yolk mixture by slowly pouring the milk into the eggs while whisking constantly. Pour everything back into the pot and cook over medium heat while whisking until the mixture thickens, pulls away from the sides of the pan and no longer tastes of cornstarch. Transfer to another bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool completely, about 1 hour.

Place the egg whites into a clean, dry non-reactive bowl and whisk on low speed using a handheld or standing electric mixer. Once the eggs become foamy and frothy, begin adding the sugar 1 tablespoon at a time until all the sugar has been incorporated. Continue whipping, slowly increasing the speed, until the egg whites become very stiff. Immediately fold the egg whites into the cooled pastry cream in three additions until thoroughly combined, being careful to use a fluid motion and not deflate the egg whites.

Remove the ramekins from the refrigerator. Fill each ramekin to the top, and then flatten the tops with an offset metal spatula or the back of a knife. Clean off any excess batter that may have dripped onto the sides of the ramekins. The soufflés can now either be baked, stored for later in the refrigerator for up to 4 hours or stored in the freezer for up to 5 days.

To bake the soufflés: Preheat the oven to 350 F. If using frozen soufflés, make sure to remove them from the freezer one hour before baking. Place the soufflés on a flat baking sheet and bake on the bottom rack of the oven. The baking time will be significantly less, 7-10 minutes, if using smaller sized ramekins and about 15-20 minutes if using larger 8-ounce ramekins. Rotate the baking sheet half-way through the baking time to ensure even cooking. The soufflés are finished when they have risen 1-2 inches above the tops of the ramekins, the top has light color and they appear sturdy. Remove from the oven and sprinkle a light dusting of powdered sugar over the surface of the soufflé for a finished look. Serve immediately with crème anglaise.