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

Cooking With Honey – Clubhouse Turkey Burgers With Honey BBQ Sauce

turkey burgers

Below is my version/modification of Whole Foods’ AMAZING Clubhouse Turkey Burger recipe. Even if you don’t think you like turkey burgers you will love these! They are amazingly tender and juicy. You may never eat beef burgers again!!

Of course, the Honey BBQ Sauce is what makes them even tastier…

Yield: Serves 4

Ingredients:

1lb ground turkey

6 strips bacon (about 1/3lb), cooked & crumbled

1 cup shredded cheddar cheese

1/2 cup panko bread crumbs

1/4 cup Honey BBQ sauce (recipe follows) or your favorite BBQ sauce

salt & pepper

Buns

Toppings: red onion, tomato, lettuce, bbq sauce

Directions:

Mix together turkey, bacon, cheese, panko bread crumbs, BBQ sauce, salt and pepper in a large bowl then divide unto 4 parts and form into patties. Brush or mist one side of the burgers with extra virgin olive oil or nonstick spray then cook for 4-5 minutes on each side, or until cooked through, brushing or misting the uncooked side with more oil before flipping. Top with toppings and serve on toasted buns. Serve with extra BBQ sauce.

Honey BBQ Sauce

Yield:  3 1/2 cups

Ingredients:

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

1/2 cup honey

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Directions:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Cooking With Honey – Spicy Honey Barbecue Pulled Pork And Coleslaw On Homemade Buns

pulled pork

Among my friends and family I’m renowned for this dish. It’s good all year around!!

It’s a scientific fact that honey makes food taste better.  Honey is largely composed of gluconic acid, a completely safe and natural flavor enhancer. According to the National Honey Board, a federal research and promotion board under USDA oversight, honey “balances and enhances the flavor profiles of other ingredients used in a recipe.”

The use of honey as a healthy and flavorful alternative to refined sugars has exploded in popularity in recent years. Raw honey is organic, easily digested, adapts to all cooking processes and lasts virtually forever.

Raw honey is also an integral part of the local food or “locavore” movement. Nationwide, small farms, farmers markets and specialty food makers are popping up and thriving as more people seek locally produced, seasonal foods. More than half of consumers now say it is more important to buy local than organic, according to market research firm Mintel.  Deputy Agriculture Secretary Kathleen Merrigan called the local food movement “the biggest retail food trend in my adult lifetime.”

Enjoy this recipe and feel good about it!!

Spicy Honey Barbecue Pulled Pork

Yield: 10-12 servings

Ingredients:

1 Boston Butt roast, about 5-6 pounds

Wet Rub:

1 cup honey

1/2 cup garlic, granulated

1/2 cup kosher salt

1/2 cup paprika

2 tablespoons onion, granulated

1 tablespoon dry mustard

1 tablespoon Creole seasoning

1 tablespoon chili powder

1 tablespoon ground red pepper

1 tablespoon ground cumin

1 tablespoon ground black pepper

Sauce:

3/4 cup cider vinegar

1 clove garlic, minced

1/2 cup ketchup

1/4 cup Worcestershire Sauce

1/4 cup chili sauce

2 tablespoons onion, chopped

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon dry mustard

Dash ground red pepper

Directions:

Stir together all rub ingredients in a bowl. If needed, trim the fat back to about 1/8 inch thick on shoulder. Smear meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.

Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.

Divide sauce into separate containers for basting and serving at the table. Refrigerate table sauce and reheat for serving.

Heat oven to 200 degrees Farenheit. Place meat in a Dutch Oven and add 1 cup water. Baste with 1/2 of the barbecue sauce. Cover tightly and cook for 4-5 hours or until pork is very tender.

Remove pork to a large cutting board or platter, cover with sauce from pan and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce and coleslaw.

Coleslaw

Yield:  12 servings

Ingredients

6 cups shredded cabbage

1 cup shredded carrot

1 cup mayonnaise

1/4 cup white wine vinegar

1 teaspoon celery seed

1/4 cup honey

Salt and pepper

Directions

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, honey, salt and pepper. Toss dressing into cabbage mixture and let chill.

Homemade Buns

Yield: Makes 28 buns

Ingredients

1/4 cup warm water (100° to 110°)

1 (1/4-oz.) envelope active dry yeast

1 teaspoon honey

1 3/4 cups milk

2 large eggs, at room temperature

1/2 cup butter, melted and cooled

1/3 cup honey

3 teaspoons salt

6 1/2 cups all-purpose flour, bread flour or whole wheat flour, divided (I use King Arthur’s)

Directions

Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.

Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.

Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.

Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with butter.

Note: To freeze, place baked buns in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired.

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 Baked Beans

Baked beans are a traditional Fourth of July side dish, and this recipe is the best!!

It takes a little time, but the taste and texture are worth it!!

4 cups dried navy, great northern, or other white beans, rinsed and soaked in cold water overnight
8 cups water, or part water and chicken or ham broth
about 1/2 pound bacon
2 cups chopped onion
1/2 cup honey
1 cup ketchup, preferrably Heinz
1/4 cup prepared mustard
2 TBLS worcestershire sauce
salt & pepper

 

Cook the beans in the 8 cups of water or water & stock until tender (about 1 hour). Chop the bacon and fry it until it is starting to brown and release fat, then add the chopped onions, and cook until they soften. Remove the pot from the heat and stir in the ketchup, mustard, honey, and worcestershire sauce. Drain the beans and save the cooking water. Put the beans in a big casserole, and pour in the onion mixture, the cooking water, and salt & pepper to taste. Bake in the preheated 325 degree oven for about 2 hours, until there is a nice crust on top, the liquid is absorbed, and the beans are tender. (add more hot water or stock if they dry out too fast)

Awesome Turkey Burgers

The secret ingredient is honey!

  • 1 1/4 pound ground turkey
  • 1 medium onion, finely chopped
  • 1/2 large red bell pepper, diced
  • 2 garlic cloves, minced
  • 1/3 cup chopped cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 2 teaspoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 4 hamburger buns, split
  • 2 cups thinly sliced cabbage
  • 1 carrot, coarsely grated
  • 1 small red onion, cut into rings
  • 1 tomato, sliced 1/4 inch thick
  • 2 tablespoons ketchup
  • 2 tablespoons mayonnaise
  • 1 tablespoon yellow mustard

Mix together turkey, onion, bell pepper, garlic, cilantro, oregano,honey, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties.

Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.

Oil griddle, then cook patties, turning once, about 10 minutes total or until done through. Transfer to buns.

Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.

Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.

Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.