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.