Cooking With Honey – Butterfly Honey Spread

ambrosia

This is a simple yet delicious way to prepare a honey-based spread.  In a pretty jar, it makes a wonderful gift!

Ingredients

1 cup heavy cream

2 cups honey

3 sticks unsalted butter, softened

1 tsp vanilla

Directions

In a sauce pan combine cream and honey. Heat on medium-high heat and stir until the honey is melted and completely combined with the cream, about 2-4 minutes.

Pour the hot mixture over the butter and mix until blended, either by hand or machine. Add vanilla and blend again. Pour mixture into a container, cover and let cool in the refrigerator. Keep refrigerated.

Serve on warm bread, toast, oatmeal, pancakes, or anything else!

Potage Parmentier (Potato Leek Soup)

potage parmentier

Another soothing recipe for the eating impaired. I may never eat chocolate again…

It was this time of year that my beloved mother L.J. served Potato Leek Soup. Now I know why.

Yield:  For about 2 ½ quarts, serving 6 or 8

Ingredients

4 cups sliced leeks – the white part and a bit of the tender green

4 cups diced potatoes – old or baking potatoes recommended

6 or 7 cups of water

1 teaspoon honey

1½ to 2 teaspoons of salt, to taste

Optional: ½ cup of more sour cream, heavy cream or crème fraiche

Directions

In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Add honey. Taste and correct seasoning.

Serving au Naturel – Ladle out the soup and top each serving with a dollop of sour cream, if you wish.

Pureed Leek and Potato Soup – Puree the soup through a vegetable mill or in a blender or food processor. Serve with optional cream.

Cream of Leek and Potato Soup – Use a cup less liquid when simmering the soup. After pureeing, whisk 2/3 cup or more of sour cream, heavy cream or crème fraiche into the soup, simmering a moment to blend.

Go-To Honey Salsa

salsa

This is an accompaniment to the Black Bean Soup posted today, and it is a good all-purpose Salsa recipe. The honey counters the acidity of the tomatoes.

Ingredients

1- 14 oz can diced tomatoes

1- 10 oz can orginal Rotel

1/2 small onion, roughly chopped

1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

Directions

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Honey Butternut Squash Cupcakes With White Chocolate Frosting

These cupcakes may very well be the best you will ever taste! There’s no need to tell your guests that they are made with butternut squash…

Cupcakes

1 cup of uncooked butternut squash (that’s about half of a medium-size squash), peeled and cut into 1/2-inch cubes
1 tsp. vegetable oil
6 tablespoons (3oz) unsalted butter
1 cup (4 1/2 oz) all-purpose flour
3/4 tsp. baking Soda
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
3/4 cup honey
1/3 cup tightly packed, dark brown sugar
1 egg
2 1/2 tablespoons half & half cream (or whole milk)

Directions

Prepare the squash: Place the butternut squash pieces into a large, microwave-safe bowl. Heat on high for 5-6 minutes, occasionally stopping to stir, until the squash is cooked (a fork should be able to easily go through a piece). Place the now-soft pieces of squash into a food processor or blender. Add 1 tsp. of oil. Pulse/puree until smooth. [Note: If you have a small food processor or blender, just puree half at a time.]

Measure out 3/4 cup of purée. (You may have some left-over that can be covered and refrigerated for another use.) Set aside the measured out 3/4 cup, and allow it to cool to room temp.

Prepare the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

Melt the butter in a medium-size heavy bottom saucepan, over low heat until just melted. Turn the heat up to medium-high, and cook, swirling occasionally, until the butter turns golden brown and develops a nutty fragrance. Keep a close eye on the butter, it can turn from brown to black in a matter of seconds. Remove the pan from the heat and allow the butter to cool for about 15 minutes.

In a medium bowl, whisk together the flour, baking Soda, cinnamon, and salt. Set aside.

In a separate large bowl, combine the butternut squash purée (3/4 cup), honey, brown sugar, egg, and cream. Whisk vigorously until well blended. Add all of the flour mixture and, using a large rubber spatula, gently stir in the dry ingredients until just combined. Try not to over mix.

Add the brown butter and gently whisk until smooth and well combined.

Divide the batter evenly among the 12 cupcake liners.

Bake for 20-25 minutes, or until the top of a cupcake springs back when touched lightly.

Remove from the oven and allow the cupcakes to sit in the pan for about 5 minutes before transferring them to a cooling rack.

Cool completely before frosting.

White Chocolate Frosting

6 ounces of high quality white chocolate
8 tablespoons (that’s 1 stick) of unsalted butter, softened to room temperature
1/4 tsp. salt
1 3/4 cups of confectioners’ sugar
1/4 cup milk
1/4 tsp. pure almond extract

Directions

Make a double-boiler: Place about 1/2-inch of water into a saucepan and bring it to a simmer. Place the white chocolate into a large, heat proof bowl and place the bowl on top of the saucepan (be sure that it’s large enough to fit over the pan of simmering water without the bottom actually touching the water). Stirring occasionally, melt the chocolate until smooth. Remove the bowl off the saucepan and set it aside to cool to room temperature.

Meanwhile: In the bowl of your stand mixer, fitted with the paddle attachment (a hand-held will work too), beat the butter and salt until light and fluffy (about 3-5 minutes on medium speed).

Gradually sift in the confectioners’ sugar, beating on low speed after each addition. [Note: I added the sugar in 1/2 cup increments.]

Once all the sugar has been added, beat in the milk and almond extract until well combined.

Add the cooled, melted white chocolate and beat on low until combined. If the frosting looks too thin, add about 1/4 cup of confectioners’ sugar. If it’s too thick, add a splash of milk.

If the white chocolate was still on the warm side when it was added to the bowl, simply refrigerate the frosting until it reaches a spreadable consistency…if you plan on piping it, this may take longer.

Frost the cooled cupcakes as desired. Garnish with walnuts, or cinnamon, or shaved chocolate.

yields 12 cupcakes

Memorial Day Recipes – Honey Watermelon Sorbet

This is a perfect light dessert for a warm holiday weekend!

Ingredients

1 cup honey
1/3 cup water
1/4 cup lemon juice
3 cups watermelon

Directions

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.

 

Honey Cheesecake Squares

Ingredients

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

Directions

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!!