Cooking With Honey – BLT And Blue Salad

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I made this salad on Christmas Eve and will make it again on New Year’s Eve.  It’s best if you make the dressing well in advance so the flavors have time to blend. My family tells me that the leftovers  are even good the next day!

Yield:  4 – 6 servings

Ingredients:

1 cup sour cream

1 cup mayonnaise

2/3 cup buttermilk

1 teaspoon Worcestershire sauce

Dash of Tabasco or other hot pepper sauce

1/2 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 teaspoon ground black pepper

1/2 teaspoon salt, or to taste

6 ounces blue cheese, preferably Maytag, crumbled fine

6 cups hearts of Romaine lettuce (about three heads) You may substitute iceberg lettuce

1/2 cup toasted hazelnuts (For how to toast, see below) You may substitute pine nuts

6 ounces crispy bacon

3 Roma tomatoes, finely diced

2 scallions, chopped

Directions:

Whisk together the first 10 ingredients except for the blue cheese. Once mixed, stir in 4 ounces of the crumbled blue cheese; cover and refrigerate until service. Overnight is even better. Taste for and adjust seasoning with salt and fresh ground black pepper.

Tear or slice the lettuce into chunks. In a mixing bowl, toss the lettuce with as much dressing as desired as well as half the bacon, tomatoes and toasted nuts.

Place the salad mixture into individual bowls or on plates, pour on dressing as desired,  and sprinkle with remaining blue cheese, bacon, tomatoes and nuts. Garnish with chopped scallions. Enjoy!

How to toast Hazelnuts:

Preheat oven to 350° F.

In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.

toastedhazelnuts

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Cooking with Honey contains over 90 delicious honey recipes, many of which have never been posted on the blog. Just look at the recipes!

COCKTAILS AND PARTY DRINKS

Honey Mint Julep
Honeymoon Cocktail
Honey Bee Cocktail
Ginger Honey Liqueur
Pomegranate Smash
Pink Margarita
The Bee-tini
El Dorado Cocktail
Alchemist Punch


HORS D’OEUVRES

Pimiento Cheese
Benedictine
Honey Barbecued Oysters
Honey Garlic Chicken Wings
Honey Baked Brie
Honey Whiskey Dogs
Smoked Salmon and Caper Pizza
Stuffed Mushrooms
Bruschetta with Ricotta, Honey, and Lemon Zest

SALADS 

Combination Salad
Caprese Salad with Honey Balsamic Reduction
Honey Vinaigrette Salmon Salad
Honey Apple Cider Vinegar
Spicy Penne Pasta Salad with Honey, Artichokes, and Tomatoes
Honey Caesar Salad
Tea Room Honey Frozen Fruit Salad
Honey Garlic Vinaigrette
Honey Netherland Salad

ENTRÉES

Linguine alla Cecca
Honey Barbecue Pulled Pork
Beef Tenderloin with Honey Bain Sauce
Beef Tenderloin
Honey Bain Sauce
Honey Barbecue Baby Back Ribs
Honey Mustard Glazed Corned Beef Brisket
Honey Roasted Turkey
Honey Raspberry Balsamic Glazed Salmon
Honey Glazed Ham
Honey Rosemary Roast Leg of Lamb
Honey Ginger Pork Tenderloin
Spicy Honey Barbecued Chicken
Awesome Turkey Burgers

SIDE DISHES

Honey Glazed Baby Carrots
Best Southern Green Beans
Honey Garlic Cheese Grits and Spinach Soufflé
Honey Szechuan Green Beans
Honey Corn Soufflé
Honey Baked Sweet Potato Fries
Honey Szechuan Noodles
Honey Pan Roasted Brussels Sprouts
Honey Zucchini Fritters
Southern Squash Casserole with Honey

BREADS, ROLLS, AND MUFFINS    

Honey Blueberry Muffins
Honey Lemon Poppy-Seed Muffins
Jeff’s Honey Cinnamon Rolls
Honey Butter Rolls
Spinach Bread
Roasted Garlic, Honey, and Kalamata Olive Bread
Garlic Cheese Bread

CUPCAKES 

Honey Cupcakes with Honey Buttercream Frosting
Honey Magnolia Red Velvet Cupcakes
Honey Espresso Black Velvet Cupcakes
Honey Bittersweet Chocolate Raspberry Truffle Cupcakes
Honey Carrot Cupcakes with Cream Cheese Frosting
Bittersweet Chocolate Frosting
Honey Buttercream Frosting
Honey Cherry Cupcakes with Honey Cherry Frosting
Honey Chai Cupcakes with Honey Cinnamon Buttercream Frosting

PIES AND CAKES

Kentucky Honey Chocolate Chip Pecan Pie
A Pie Named Steve
Mini Strawberry Honey Pies
Kentucky Honey Jam Cake with Caramel Icing
Honey Lemon Pound Cake with Lemon Icing
Honey Chocolate Whiskey Bundt Cake
Honey Cheesecake Squares

COOKIES AND CANDY

L.J.’s Honey Peanut Butter Pinwheels
Honey Spice Chocolate Truffles
Honey Shortbread with Vanilla Glaze
Honey Macaroons
Honey Chocolate Chip Cookies
Honey Chocolate Fudge
Honey Bourbon Truffles
Honey Divinity

DESSERTS   

Honey Chocolate Mousse
Honey Lavender Gelato
Honey Crème Brûlée
Honey Pots de Crème
Honey Watermelon Sorbet
Honey Soufflés with Crème Anglaise
Tiramisu
Honey Ice Cream
Honey Bread Pudding with Bourbon Sauce

Honey Broccoli And Pasta Salad

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The weather is finally warm, and this pasta salad is tangy and delicious.  Just the thing for summer!

This salad is also good with blanched and sliced asparagus.

Yield:  6 generous servings

Ingredients

1 cup pine nuts

1/2 (16-oz.) package bow-tie pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup honey

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Directions

Preheat oven to 350°. Bake pine nuts in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and toasted pine nuts into salad just before serving.

Vegetarian Honey Winter Vegetable Soup

vegetarian winter veg soup

Reprinted from Salon.com

There’s never been a better time to be a half-assed vegetarian. Five years ago, the American Dialect Society honored the word flexitarian for its utility in describing a growing demographic—the “vegetarian who occasionally eats meat.” Now there’s evidence that going flexi is good for the environment and good for your health. A study released last October found that a plant-based diet, augmented with a small amount of dairy and meat, maximizes land-use efficiency. In January, Michael Pollan distilled the entire field of nutritional science into three rules for a healthy diet: “Eat food. Not too much. Mostly plants.” According to a poll released last week, Americans seem to be listening: Thirteen percent of U.S. adults are “semivegetarian,” meaning they eat meat with fewer than half of all their meals. In comparison, true vegetarians—those who never, ever consume animal flesh—compose just 1 percent.

Yield:  10-12 servings

Ingredients

1/4 cup olive oil

8 ounces crimini mushrooms, halved and sliced

2 medium carrots, finely diced

2 ribs celery, finely diced

1 large onion, finely diced

1 tablespoon kosher salt

One 35-ounce can whole peeled tomatoes

2 teaspoons fresh sage leaves, chopped

1 teaspoon fresh rosemary leaves, chopped

4 cloves garlic, minced

2 1/2 quarts water

3 tablespoons soy sauce

One 2-by-2-inch piece Parmesan rind

7 ounces butternut squash, cubed

5 ounces kale, stems removed and chopped

Two 15-ounce cans great Northern beans, undrained

2 tablespoons red wine vinegar

2 tablespoons honey

Shaved Parmesan, for serving

Directions

Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside. Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.

Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.

Return the mushrooms to the pot along with the beans, honey and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

Serve with hearty whole grain bread and a green salad.

Winter Salads – Maytag Blue Cheese Salad

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This salad is SO good, it will make you forget all about sugarplums…

Yield:  4 servings

Ingredients

1 egg

6 ounces Maytag Blue cheese

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon chopped garlic

Salt and black pepper

1 1/2 cups olive oil

1/2 cup buttermilk

Dash Worcestershire sauce

Dash pepper sauce

6 cups hearts of Romaine lettuce or Iceberg lettuce wedges

1/2 cup toasted hazelnuts or pine nuts

6 ounces crispy bacon

2 Roma tomatoes, finely diced

2 scallions, chopped

Directions

In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, mustard, honey and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running, add the buttermilk. Season the dressing with the Worcestershire sauce, pepper sauce, salt, and pepper.

In a mixing bowl, toss the hearts of Romaine with as much dressing as desired as well as the bacon, tomatoes and toasted nuts.

Place the Romaine or wedges in the center of each of four plates. If you are using Iceberg lettuce wedges, pour dressing over them and sprinkle with bacon, tomatoes and nuts.

Sprinkle each salad with the remaining blue cheese and chopped scallions.

Winter Salads – Warm Spinach Salad With Honey Garlic Vinaigrette

spinach salad

Yield:  4 to 6 servings

Ingredients

10 ounces baby spinach (about 12 cups)

6 ounces button mushrooms, thinly sliced (about 2 cups)

1/4 cup sliced almonds, toasted

1/4 cup canola oil

3 medium garlic cloves, thinly sliced

1 medium shallot, thinly sliced

1 tablespoon cider vinegar

2 teaspoons honey

Directions

Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.

Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.

Pour vinaigrette over salad and toss to coat. Serve immediately.

Winter Salads – Honey-Roasted Root Vegetable And Arugula Salad

“To make a good salad is to be a brilliant diplomatist — the problem is entirely the same in both cases. To know exactly how much oil one must put with one’s vinegar.”  Oscar Wilde

Makes 4 servings

Roasted Vegetables

1 pound medium beets, with 1 inch of the stem attached

1 pound carrots, peeled and cut into 1 1/2-inch pieces

1 pound parsnips, peeled and cut into 1 1/2-inch pieces

1 pound turnips, peeled and cut into 1 1/2-inch pieces

3 tablespoons vegetable oil

3 small white onions (about 3/4 pound), cut into 2-inch wedges

Salt and freshly ground pepper

3 tablespoons honey, warmed

1 tablespoon chopped sage leaves

4 ounces fresh goat cheese, at room temperature

1/4 cup minced fresh herbs, such as chives, tarragon and flat-leaf parsley

2 tablespoons extra-virgin olive oil

Salad

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

1 large garlic clove, minced

1 tablespoon minced herbs, such as chives, tarragon and flat-leaf parsley

Salt and freshly ground pepper

4 cups packed arugula leaves (from two 4-ounce bunches)

Preheat the oven to 400°. Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces.

Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes. Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans.

In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.

In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates. Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.