Food

Honeycomb Sweet Bee

What’s Cooking in Gail’s Kitchen? Simple Sensations: Honeycomb Sweet Bee!  Raw honeycomb has the most incredible flavor concentrated with the sweet nectar of wildflowers. The first time I tasted it, with a crisp apple slice and a nibble of sharp cheese, I realized what all the buzz was about. This edible mystery is a conversation-starter at every gathering. And a little goes a long way. Store honeycomb at room temperature in a covered container. 

HONEYCOMB SWEET BEE

Ingredients:

Raw Honeycomb Square 

Granny Smith apples 

Cheddar Cheese, Extra Sharp*

Seedless Grapes

Smoked Almonds, whole with sea salt

Multi-Grain Crackers

*Brie may be used as well. 

Instructions:

Place a square of raw honeycomb in the center of a shallow dish or platter. Arrange apple slices, seedless grapes, assorted cheese cubes or wedges, crackers, and nuts around the edges. Provide an appetizer spreader, utensil, or spoon to serve. As the honeycomb cells are broken, they release the golden honey within. 

***My resource for purchase is the Savannah Bee Company. (I receive no recompense for promoting their product.)

Glazed Carrots

What’s Cooking in Gail’s Kitchen? Simple Sensations: Glazed Carrots! My husband, Gerald, absolutely loves the texture of cooked carrots. He usually asks for more in every recipe. Unimpressed by their nutritional value, he could care less about the fiber content. Maybe it’s the bright orange color that echoed an enthusiastic response at the dinner table as a child. In any event, I know without a doubt, whenever I serve this appetizing choice of root vegetable, he knows it’s been a very special day. 

GLAZED CARROTS 

Ingredients:

16 ounces of fresh baby carrots, greens removed

2 tablespoons butter

1/3 cup light brown sugar, packed firmly

1 cup water

Dash of sea salt

Cracked pepper to taste

Directions:

In a medium saucepan, combine the whole baby carrots with remaining ingredients. Stir well to blend. Bring the mixture to a boil over high heat. Reduce heat to medium and continue boiling uncovered for 20-25 minutes. Carrots should be tender and liquid evaporated to leave a nice glaze coating. 

Fresh Pear Tart

What’s Cooking in Gail’s Kitchen? Simple Sensations: Fresh Pear Tart! Even if you are only slightly crazy about pears, one taste of this beautiful caramelized fruit dessert will have you boasting of connections to Le Cordon Bleu. The secret to making this incredible tart is baking it in an iron skillet; first on the stove and then in the oven. 

FRESH PEAR TART

Ingredients:

1 sheet of Puff Pastry

6 ripe pears; peeled, cored, and sliced

1/2 cup butter

1/2 cup sugar

1 teaspoon cinnamon 

Instructions:

Preheat oven to 375°. Place the butter in the iron skillet on the stove. As it melts, add the sugar and arrange the pears carefully to look appealing when the tart is served “bottom up”.  Increase the heat and cook gently until sugar is caramelized. Sprinkle in the cinnamon. Once the sugar has turned golden brown, remove the pan from the heat and gently lay the puff pastry over the fruit. Be sure it fits snugly to the pan. Place the skillet into the oven. Bake 15-20 minutes until the pastry crust is golden brown. Remove from the oven and cool slightly before turning upside down onto a serving platter. Cut and serve warm. Add a scoop of vanilla bean ice cream for the finishing touch. Smile lovingly and say, “It’s just a little something I made with all my heart!” ❤️

Egg Cup Jambon

What’s Cooking in Gail’s Kitchen? Simple Sensations: Egg Cup Jambon! What’s black and white and crunchy to the taste? It’s the dense little chia seed. This highly nutritional nut is a member of the mint family boasting fiber, antioxidants, and even iron. Sprinkle it on everything from popcorn to yogurt. Today I topped off the Egg Cup Jambon for a nice chewy finish. 

EGG CUP JAMBON

Ingredients:

Nonstick Cooking Spray

6 slices Smoked Virginia Ham

6 large eggs

6 teaspoons Gouda cheese, shredded 

1 green onion

Seasoned salt and cracked pepper to taste

1 tablespoon chia seeds

Instructions:

Preheat oven to 400°. Lightly coat six muffin cups with nonstick cooking spray. Place one slice of ham into each cup forming a bowl. Layer one teaspoon of cheese on top of ham. Sprinkle with seasoned salt and pepper. Divide the green onion by slicing it between all six cups. This is easily done with a kitchen shears. Next crack one egg into each cup, being careful not to break the yolk. Bake in the oven for 15 minutes and broil on High for one minute. The whites should be cooked, but the yolks a little runny. Watch! Remove egg cups onto serving platter and sprinkle chia seeds on top before serving.  Enjoy!

*TIP: Make ahead and gently reheat in the microwave on 20% power for those mornings-on-the-run. 

Delectable Derby Pie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Delectable Derby Pie!  The race may be over, but this slice of pie is a champion all year long. The spirit is kept alive in a southern tradition of semi-sweet chocolate, Kentucky bourbon, and crunchy pecans.  Top it off with a dollop of whipped cream and you can find yourself cheering for this triple crown winner. 

DELECTABLE DERBY PIE

Ingredients:

1/2 cup butter 

1 cup sugar

3 eggs, beaten

3/4 cup white Karo syrup 

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla 

1 cup chocolate chips

1/2 cup pecans, chopped

2 tablespoons bourbon

1 10″ unbaked deep dish pie shell

Instructions:

Preheat oven to 325°. Cream butter while gradually adding sugar. Add beaten eggs, Karo syrup, salt, flour, and vanilla. Add chocolate chips, nuts, and bourbon. Mix well. Pour into crust. Bake for 40-50 minutes or until set. Serve warm garnished with whipped cream. 

*TIP: Do not overfill pie crust. Extra filling may be baked in a ramekin for sampling later. 

Crêpe Expectations

What’s Cooking in Gail’s Kitchen? Simple Sensations: Crêpe Expectations! From sweet to savory, appetizers to dessert, this amazing little confection will not disappoint. It is the French cousin to the American pancake. Stack it, roll it, or fold it into a triangle. No matter how you fill it, the result is a pleasure for the palate. Make a batch to keep on hand. Then get creative!

CRÊPE EXPECTATIONS 

Ingredients:

4 eggs, beaten 

1 cup flour

1 cup 1/2 & 1/2

2 tablespoons butter, melted 

1/2 teaspoon sea salt

Filling:

8 ounce Neufchâtel cheese

1/4 cup butter, melted

1/2 cup marshmallow creme 

1 cup powdered sugar

1/4 teaspoon almond extract 

1/2 cup sliced almonds

Directions:

Combine eggs, flour, 1/2 & 1/2, butter, and sea salt.  Beat until smooth. Let stand 30 minutes. For each crêpe, pour scant 1/4 cup batter into hot, greased 8-inch skillet rotating to distribute batter evenly. Cook on one side. Flip and lightly brown. Stack on plate to cool. 

For filling combine softened Neufchâtel cheese and butter; mix well. Stir in marshmallow creme. Add sugar and extract; mix well. Fold in nuts. Fill each crêpe with 3 tablespoons cream cheese mixture; roll up. Add sliced strawberries, raspberries, seedless grapes. Top with whipped cream.  

Baked Brie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Baked Brie!  I typically serve this as an appetizer, with French preserves and almonds on top, but it also makes a wonderful dessert with a light fruity wine. 

BAKED BRIE

Ingredients:

14 ounce wheel of Brie*

1/4 cup apricot preserves 

2 tablespoons almonds, sliced

2 tablespoons butter, melted

1 teaspoon red pepper flakes, optional

* Camembert is a milder substitute. 

Directions:

Preheat oven to 325°. Remove Brie wheel from package and slice off the top surface of the rind. Place the wheel in a small oven-proof dish. Lightly score the cheese. Spread the apricot preserves over the exposed cheese surface. Sprinkle with almonds. Pour the butter over all. Garnish with red pepper flakes on top. Bake the Brie uncovered for 15-20 minutes until the cheese is soft and heated through. Serve in the same dish to keep it warm. 

Sliced fruit, deli crackers, and crusty baguettes make a nice compliment to the rich, creamy flavor. 

Au Gratin Potatoes

What’s Cooking in Gail’s Kitchen? Simple Sensations: Au Gratin Potatoes! How’s this for comfort food?  Butter, cream, and cheese……with potatoes thrown in. Can you say creamy and luscious three times very fast???

AU GRATIN POTATOES 

Ingredients:

6 medium potatoes 

1 clove garlic 

1 sweet onion, sliced thin

1/2 tablespoon olive oil

6 tablespoons butter

1 cup half & half cream

2 1/2 cups shredded Swiss cheese* 

Sea salt and pepper to taste. 

* Gruyere or Provolone or all three may be combined. 

Instructions:

Preheat oven to 400°. Lightly rub garlic all over a 9×13 baking dish. Butter dish then set aside unused portion of butter. Peel and slice potatoes. Hold in a bowl of cold water until ready to use. Heat olive oil in skillet over medium heat. Sauté onion until cooked. Divide drained potatoes, cooked onion, and shredded cheese into three layers in baking dish, reserving last third of cheese until the final 5 minutes of baking. Sprinkle with salt and pepper. Heat remaining butter with cream until the butter is melted and the cream is hot. Pour evenly over the top of the casserole. Bake for 45-50 minutes until the top is browned, the cream has been absorbed, and the potatoes are soft. 

Simple Sensations

Welcome! Life is a continuous celebration from one meal to the next. It can be carefree and easy-going some days while unsettled and harried on others. With the abundance of fresh fruits and garden vegetables, every meal can be a gourmet delight. It’s all about the flavor. Simple everyday food can be the winning combination that looks amazing on the plate. By choosing your family’s favorite foods, it automatically turns mealtime into an all-star event. This remarkable journey of the palate allows time with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. Most recipes serve 2-4 people, but can be easily modified.  Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile of gratitude keeps me going. Feel free to contact me with questions.  Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: SIMPLE SENSATIONS!”