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Recipes that include honey

Thanksgiving 2008 Series: Pumpkin Lasagna

Friday, November 14, 2008

As I mentioned, I’ll be working on recipes for you to use this Thanksgiving. This one is not one of your grandma’s recipes. It may seem a little out there and I won’t lie, I was nervous making it, thinking, what if this is crap? I don’t know where this idea even came from. Ideas just pop into my head from time to time, but just trust me. This is an incredible recipe. Lon was skeptical too, as he asked, what is that? Oh, and pumpkin, forget it. He was like, don’t give me a big piece. But in the end, he loved it.

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Curry Beef Skewers

Friday, October 24, 2008

I hesitate to call these Curry Beef Skewers because the curry isn’t so pronounced that you’ll think of this as a curry dish. However, the curry is what makes it extra special and your guests will be asking, what makes this beef so good?

Skewering does take a bit of work, but it’s an otherwise very simple recipe that takes very little skill. Bring these to a party and you’ll be very popular.

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Unsquashing Squash Soup

Sunday, October 19, 2008

Squash Soup Ingredients

If the weather is not enough to let you know it’s Fall, the farmer’s market will. Every other stand has a beautiful selection of fall veggies, including many types of squash. After laughing about how some pumpkins were bigger than Ice (our dog); I picked up a butternut and a delicata. My goal was to make a glowing orange, fall soup that could shine above the rest, something to really get people excited about squash soup.

Jessica and I LOVE the finished product. It is perfect, seriously. The spice and fall flavors combine perfectly, this soup will make you feel warmed for the cool weather. While eating it, Jessica said she could imagine herself sitting in a log cabin, by a fire, drinking this soup.

Unsquashed Squash Soup
~ approximately 10 cups

Ingredients

  • ~8 cups roughly cubed Butternut Squash (1 good size squash)
  • ~2 cups roughly cubed Delicata Squash, (1 squash)
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • Fresh Cracked Black Pepper
  • 6 ounces Bacon (3 thick-cut slices), cut in 1″ wide pieces
  • 1.5 cups roughly chopped Yellow Onion (2 small onions)
  • 1 cup roughly chopped Carrot (2 large carrots)
  • 1 cup roughly chopped Parsnip (1 parsnip)
  • 2 cloves garlic, roughly chopped
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cayenne Pepper Powder
  • 1/4 cup Apple Cider Vinegar
  • 1/8 teaspoon Allspice Powder
  • 8 cups Chicken Broth or Bouillon equivalent (room temp.)
  • 1 tablespoon Buckwheat Honey (or any dark honey)
  • 3 Roasted Pasilla Peppers, roughly chopped (seeded) (use Poblano if Pasilla not available)
  • 1/2 Lemon
  • 1″ of Ginger, peeled & roughly chopped
  • 2″ Cinnamon Stick
  • 1 teaspoon Black Peppercorns
  • 2 large Bay Leaves
  • Parsnip Leaves, rinsed and most of stems removed.

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Pequin Pepper Sauce

Sunday, October 5, 2008

Wandering through the farmer’s market yesterday, Jessica and I were discussing whether or not grapes were in the berry family. The answer is yes. If you didn’t already know Jessica loves berries. Then, as if the universe was calling to us a moment later we found ourselves in front of a beautiful stand of chili peppers (one of MY favorite types of berries). They had a huge selection of Pennsylvania-grown chilis, including some Pequins — yum. We bought five and home we went for me to start cooking.

Pequin Peppers

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Tofu Salad with Spicy Sesame Dressing

Saturday, October 4, 2008

As usual, I’m not giving amounts for the salad cause you can use more or less of whatever you want. The recipe for the dressing is given though. I start with green salad bowl leaf lettuce and radicchio travesio. In Asian style salads, I like to use blanched carrots. (Just julienne the carrots and throw them in boiling water for a few seconds and then rinse them under cool water.) They have a great bright orange color and are just a bit more tender. I also julienne some seedless cucumbers, and then add my baked tofu chunks on top.

blanched carrots

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Honey Apple Bundt Cake

Tuesday, September 30, 2008

I made this cake to bring for Rosh Hashana, so the key flavors were apples and honey. I used roughly 1/4 cup bass wood honey and 1/2 cup buckwheat honey. The buckwheat is a very dark, stronger flavored honey, which will likely impact the flavor. Yes, I’m trying to say, don’t use cheap honey.

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Beet, Goat Cheese, Honey Walnut, Mandarin Salad

Wednesday, September 17, 2008

Beets and Goat Cheese are one of those matches made in heaven, and therefore show up in salads quite often. You can make it even more orgasmic but adding mandarin oranges (canned) and honey covered walnuts. I don’t like writing recipes for salads ( I do for dressing though) because the amounts don’t need to be so exact. If you really love one ingredient, you can put more.

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Sunday Cherry Pancakes

Sunday, July 27, 2008

This recipe is an adaptation from Kelly’s Blueberry Pancake recipe on her site Eat Make Read. It is a fabulous idea, adding honey, cinnamon, and vanilla to pancake batter. When I read the post, I saved the page to use this weekend. I halved the recipe to suit two people and I used cherries because that’s what I had on hand, now calling these Sunday Cherry Pancakes because pitting cherries one by one takes time. Pay close attention to step 4, which I added, because it makes a big difference with pancakes!

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Asian Pear Beet Salad (with or without Feta)

Saturday, July 12, 2008

My friend Sheryl loves beets so I prepared some last time she came over. In a daring mood, I tried a pairing I had never seen or heard of before, beets with Asian pear. Hooray, it was a fabulous discovery and will forever be in my repertoire. I worked on a recipe and came up with a unique, refreshing, and eye-catching salad.

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Basil-Lime Sorbet Turned Cocktail

Thursday, July 10, 2008

Again, driven by the excess of an ingredient, I made Basil Lime Sorbet. Whenever I buy basil, I get way more than I need, but I hate wasting the beautiful and aromatic herbs. I found this recipe and it seemed like fate. I had an abundance of limes too.

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