Tag Archives: honey

Honey Brined Turkey

Honey Brined Turkey

Prep Time: 0

Yield: 14

Honey Brined Turkey

Ingredients

  • 1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy
  • 8 quarts water
  • 2 cups coarse salt
  • 1 cup honey
  • 2 bunches fresh thyme
  • 8 large garlic cloves, peeled
  • 2 tablespoons coarsely cracked black pepper
  • 2

Instructions

  1. For turkey: Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
    Position rack in bottom third of oven and preheat to 350 F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
    Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180 F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
http://www.culinarycafe.com/2009/08/17/honey-brined-turkey-2/

Pecan Honey Butter

Pecan Honey Butter

Prep Time: 0

Yield: 0

This butter is great on any of our scones.

Ingredients

  • 1/4 cup honey
  • 1 cup butter or margarine
  • 1/2 cup chopped pecans

Instructions

  1. Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, rolls, or other bread.
http://www.culinarycafe.com/2009/08/17/pecan-honey-butter/

Cinnamon Honey Butter

Cinnamon Honey Butter

Prep Time: 0

Yield: 0

This butter is great on any of our scones.

Ingredients

  • 2 Sticks (quarter lb) butter
  • 3 tb Butter (at room temperature)
  • 3/4 c Margerine
  • 1/3 c Honey
  • 2 ts Cinnamon
  • 1 ts Vanilla
  • 1/2 c Soft-type Brown Sugar

Instructions

  1. Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary.
http://www.culinarycafe.com/2009/08/17/cinnamon-honey-butter/

Apple Honey Scones With Sweet Cinnamon Topping

Apple Honey Scones With Sweet Cinnamon Topping

Prep Time: 0

Yield: 0

These scones are so much better when served with our Apple Spice Tea.

Ingredients

  • 1/4 tsp salt
  • 2 cups All-purpose flour
  • 1/3 cup Margarine
  • 2/3 cup Wheat germ
  • 1 1/4 cups Apple, peeled, finely chopped
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 cup milk
  • 1/4 tsp Ground nutmeg
  • 1/4 cup Ho

Instructions

  1. 1. Heat oven 400F. Lightly spray large cookie sheet with non-stick cooking spray or grease lightly. Handle the dough gently, over-mixing scones can make them tough.

    2. Combine flour, wheat germ, baking powder, spices, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened.

    3. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle.

    4. Mix together 1 tb wheat germ, 1/4 ts cinnamon, and 1 tb sugar. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown.
http://www.culinarycafe.com/2009/08/17/apple-honey-scones-with-sweet-cinnamon-topping/

Honey-Grilled Vegetables

Honey-Grilled Vegetables

Prep Time: 0

Yield: 4

Honey-Grilled Vegetables

Ingredients

  • 12 small red potatoes, halved
  • 1/4 cup honey
  • 3 tablespoons dry white wine
  • 1 clove garlic, minced
  • 1 teaspoon crushed dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 zucchini, halved lengthwise
  • 1 medium

Instructions

  1. Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.
http://www.culinarycafe.com/2009/08/17/honey-grilled-vegetables/

Duck Breasts with Orange, Honey and Tea Sauce

Duck Breasts with Orange, Honey and Tea Sauce

Prep Time: 0

Yield: 4

Duck Breasts with Orange, Honey and Tea Sauce

Ingredients

  • 2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
  • 3/4 cup chopped shallots
  • 2 1/4 cups canned low-salt chicken broth
  • 1 1/2 cups orange juice
  • 4 1/2 teaspoons Earl Grey tea leaves or
  • 5 Earl Grey tea bags, leaves removed from ba

Instructions

  1. Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare.

    Meanwhile, heat drippings in skillet over medium heat. Add shallots and saute until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.

    Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.
http://www.culinarycafe.com/2009/08/17/duck-breasts-with-orange-honey-and-tea-sauce/

Spiced Honey Iced Tea

Oriental Honey Lemon Chicken

Oriental Honey Lemon Chicken

Prep Time: 0

Yield: 4

Oriental Honey Lemon Chicken

Ingredients

  • 1 lemon
  • 1 chicken bouillon cube
  • 4 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons vegetable oil
  • 8 chick thighs roughly chopped with skin and excess fat removed
  • 1/2 cup chopped onion
  • 3/4 cup short grain rice, uncooked
  • 3 carrots, thinly sliced
  • 1/8 teaspoon white pepper

Instructions

  1. Zest entire lemon and then juice the lemon. Dissolve bouillon in 1 1/4 cups hot water. Mix in honey, soy sauce, lemon juice and zest. Heat large frying pan over high heat. Add oil; coat bottom of pan. Add thighs, in a single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onionto same pan; saute 30 seconds. Mix in rice, carrots, pepper and honey mixture. Mix in chicken. Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.
http://www.culinarycafe.com/2009/08/17/oriental-honey-lemon-chicken/

Honey Pecan Pumpkin Pie

Honey Pecan Pumpkin Pie

Prep Time: 0

Yield: 8

This pie has a touch of honey in the filling, in the topping and in the crunchy coating for the pecan garnish.

Ingredients

  • 1 Basic Pie Crust
  • 6 tablespoons sugar
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Pinch of salt
  • 1 cup pecan halves (about 4 ounces)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon allspice
  • 1/4 tsp salt
  • 1/8 tsp ground ginger
  • 1 15-ounce can solid pack pumpkin
  • 1/3 cup honey
  • 1 cup whipping cream
  • 4 large eggs
  • 1 cup chilled whipping cream
  • 2 tablespoons honey

Instructions

  1. Make pecans:
    Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)

    Make pie:
    Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.

    Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 3 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.

    Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)

    Make topping: Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.
http://www.culinarycafe.com/2009/08/17/honey-pecan-pumpkin-pie/