I love the classical elegance of these hives, as well as the unique hive stand!
It is likely convicted Scottish witch Helen Duncan enjoyed this traditional Scottish soup.
An ancient dish, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns Suppers or St Andrew’s Night Dinner (30 November) as well as an everyday soup in winter. Some people omit the prunes though.
It is also notorious for being on the Titanic menu on the day the boat sank.
Yield: 6-8 servings
1 stewing chicken, 4-5 pounds
1lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon honey
Salt and pepper
Garni of bay leaf, parsley, thyme
3 slices of bacon
Put the chicken and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.
Remove the chicken, bone and cut into small pieces and add them back into the soup. Add the rice, honey, drained prunes and the remaining leeks and simmer for another 30 minutes. Add salt and pepper to taste. Serve with a little chopped parsley.
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
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
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 (romancingthebee.com)
- Mary Todd Lincoln’s Honey, Almond And Vanilla Cake (romancingthebee.com)
- Mmm. White Chocolate Cheesecake (lovedbaker.wordpress.com)
- A delicious treat: March 6 is National White Chocolate Cheesecake Day (Photos) (examiner.com)