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!

Cooking With Honey – Strawberries With Honey Rebecca Sauce

strawberries with rebecca sauce

This is a traditional Kentucky Derby favorite. Enjoy the seasonal abundance of fresh strawberries with this heavenly sauce.

Yield:  6 servings

Ingredients:

2 quarts fresh strawberries

· 1 pint sour cream

· ½ cup honey

· 1 tablespoon vanilla

· 1 tablespoon dark rum, brandy or bourbon (bourbon makes a more Kentucky-tasting sauce)

Directions:

Wash berries. Drain on paper towels. Divide among 6 pretty bowls or plates.

Combine sour cream, honey, vanilla and rum or bourbon. Stir to mix well. Spoon over strawberries and serve.

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.

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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.

Honey Red(s) Velvet Fudge

Our beloved Cincinnati Reds are in the Playoffs!  Let’s hope they win tonight. We can celebrate with this fudge.  🙂

Ingredients

  • 1 Cup White Sugar
  • 1 Cup honey
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 1/2 cup sweetened condensed milk
  • 3 tablespoons butter
  • 1 tsp Vanilla
  • 1 tsp Red Gel Food Coloring

Directions

  • Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8)

  • Line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.

  • Combine sugar, honey, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan.  Stir to combine.

  • Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)

  • Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.

  • Reduce heat and allow fudge to simmer.

  • DO NOT STIR.

  • Allow fudge to cool to 110 degrees and add butter and vanilla.

  • Beat by hand or use electric mixer until fudge loses its sheen.

  • Place in prepared pan and allow to cool, usually 1-2 hours.

Honey French Silk Pie

You can make this with or without a crust. It’s good with a graham cracker crust or in a pre-baked pie shell.

It has honey in it, so you can convince yourself that it’s healthy.

1 cup (2 sticks) unsalted butter, softened
3/4 cup honey
12 tablespoons cocoa (or 4 1-ounce squares unsweetened chocolate, melted and cooled)
I tsp vanilla
4 eggs, at room temperature

Beat butter and honey in the mixer until smooth. Slowly beat in cocoa/chocolate and vanilla.

Add eggs, one at a time. Mix at medium speed for 5 minutes after each addition.

Pour into pie pan and chill in the fridge for 4 hours or overnight.  Top with whipped cream, if you dare.

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.