honey

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Something to Savor: Spiced Pear Blueberry Cobbler! For a truly gourmet experience, this dessert is spot on. You may notice a very distinct flavor, but can’t quite put your finger on it. Not only is it different, it’s alluring and extraordinary. I’m here to tell you, the secret ingredient is cardamom. Not only is it a key ingredient in the spiced pear combination, but if you scroll down to the bottom, you’ll find it’s the grande finale and the perfect compliment for this exotic cobbler. Cardamom sprinkled on ice cream that has been drizzled with honey is practically like eating two desserts…in one. Bonus points!
SPICED PEAR BLUEBERRY COBBLER 
Ingredients for Filling:

1 cup blueberries 

1 tablespoon cornstarch 

3 pears, peeled, cored, and chopped

1/4 cup orange marmalade 

1 tablespoon agave nectar 

1 tablespoon lemon juice

1/4 teaspoon ginger

1/8 teaspoon cardamom 

1/8 teaspoon cinnamon 
Instructions:

In a shallow bowl, place blueberries. Sprinkle with corn starch. Turn to coat. Set aside. In a medium bowl, toss pears with orange marmalade, agave nectar, and lemon juice. Add ginger, cardamom, and cinnamon. Gently fold in blueberries. 
Ingredients for Batter:

1 cup sugar 

3/4 cup butter 

2 cups flour

1 teaspoon sea salt 

1/2 teaspoon baking soda

1 teaspoon cinnamon 

1/3 cup brown sugar

1/4 cups almonds, sliced
Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Set aside. Cream together sugar and butter. Mix flour, sea salt, and baking soda together. Add dry ingredients. Batter will be crumbly. Spread 3/4 batter into prepared pan. Sprinkle with cinnamon. Layer fruit filling, spreading to edges. Crumble remaining batter on top. Sprinkle with brown sugar and sliced almonds. Bake for 30-35 minutes. Serve warm, a la mode with vanilla bean ice cream drizzled with natural honey and sprinkled with cardamom. 

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? Something to Savor: Kung Pao Chicken! When I promise savory, I deliver. Combine sweet and sour, garlic and spice, with the crunch of peanuts, to pull off this do-it-yourself version of a Chinese restaurant favorite. By making it at home, you may have it faster than takeout. One bite and you’ll love it, but remember to share. Add a few red chili peppers for a dynamic taste experience, if you dare. 
KUNG PAO CHICKEN 
Ingredients:

2 cups boneless chicken breasts, cut into chunks

2 tablespoons sherry cooking wine

2 tablespoons soybean sauce

2 tablespoons sesame oil

2 tablespoons cornstarch

2 tablespoons water

2 tablespoons chili paste

1 teaspoon vinegar

1 tablespoon honey

2 teaspoons brown sugar

1 teaspoon garlic powder

4 green onions, snipped

8-ounce can water chestnuts, drained and chopped

1/4 cup peanuts, chopped
Instructions for Marinade:

Mix together 1 tablespoon sherry cooking wine, 1 tablespoon soybean sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Stir until smooth. Place chicken chunks in a glass dish. Pour in marinade. Toss to coat. Cover dish with plastic wrap and refrigerate 30 minutes. 
Instructions for Sauce:

Combine in a glass bowl 1 tablespoon sherry cooking wine, 1 tablespoon soybean sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Mix until smooth. Add chili paste, vinegar, honey, brown sugar, and garlic. Stir. Gradually fold in green onions, water chestnuts, and chopped peanuts. Transfer to a medium skillet. Cook on low/medium heat until aromatic, stirring occasionally. 
Meanwhile, remove chicken from marinade. Discard marinade. Sauté chicken chunks in a large skillet until meat is white and juices run clear. As the sauce becomes aromatic, add in sautéed chicken chunks. Simmer, stirring occasionally, until sauce thickens. Serve over noodles or rice. 

Eating My Way Through the Holidays! Special Edition: Figgy Honey-Baked Cheese 

Eating My Way Through the Holidays! Special Edition: Figgy Honey-Baked Cheese! Looking for an appetizer that brings in the cheer? It’s easy to create your own version of elegance when you use quality ingredients that begin with cheese. To awaken the taste buds, sprinkle in a few red pepper flakes which compliment the natural sweetness of honey. The crunch of walnuts satisfies those earthy snack-seekers. Bake it all together for the most captivating sweet holiday aroma. Deck the Halls with boughs of Holly. Fa-la-la-la-la…la-la-la-lah!
FIGGY HONEY-BAKED CHEESE
Ingredients: 

8-ounce wheel Normandy Style Camembert cheese, double crème 

2 tablespoons butter, melted

2 tablespoons natural honey

2 tablespoons fig jam

1/8 teaspoon red pepper flakes

2 tablespoon walnuts, chopped
Instructions:

Preheat oven to 350°. Place cheese wheel in an oven-proof dish. Score the cheese in a criss-cross pattern. Pour melted butter over cheese. Drizzle natural honey over cheese. Spread fig jam over cheese. Sprinkle with red pepper flakes. Top with chopped walnuts. Bake 20-25 minutes until cheese is soft and bubbly. Serve warm with sliced apples, assorted crackers, and baguette slices.  

Eating My Way Through the Holidays! Special Edition: Gluten-Free Corn Muffins!

Eating My Way Through the Holidays! Special Edition: Gluten-Free Corn Muffins! For those who really cannot tolerate wheat, here’s a nice alternative to the bread basket. Not vulnerable to the dietary restriction? No worries. The taste may convince you to try more gluten free options. It’s that good. Slather the corn muffins with sea salt and French butter for an extravagant indulgence. 
GLUTEN-FREE CORN MUFFINS 
Ingredients:

2 cups yellow cornmeal, coarsely ground

1 teaspoon kosher salt

1 teaspoon baking soda 

2 teaspoons baking powder 

1 egg at room temperature, beaten 

4 tablespoons unsalted butter, melted and cooled

1 1/2 cups Greek yogurt, room temperature 

4 tablespoons natural honey
Instructions:

Preheat oven to 400°. Grease muffin tins or a 12″ iron skillet*. Set aside. In a large bowl, combine cornmeal, kosher salt, baking soda, and baking powder. Whisk to mix well. In another bowl, combine beaten egg, melted butter, Greek yogurt, and natural honey. Whisk to incorporate. Create a well in the dry ingredients. Pour wet ingredients into dry ingredients. Stir just until combined. Spoon mixture into muffin tins, filling only 2/3 full. Bake 20 minutes or until golden brown on top and around the edges. (*Bake 20-30 minutes if using an iron skillet.) Insert a toothpick in the center. It should come out clean. Remove from muffin tins and serve warm. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Food for Sharing: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please. 
YAMS TOPPED WITH PECAN STREUSEL 
Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup 

1 teaspoon cinnamon 

1/2 teaspoon sea salt

1/8 teaspoon white pepper 
Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon 

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows 
Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm. 
*Glazed Pecans can be referenced at the following link. 

http://Snapshotsincursive.com/2015/11/18

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Be Our Guest: Yogurt Frozen Fruit Pops! Take a look in the freezer and choose the berries you love the most. You are about to make a delicious fruit popsicle without high fructose corn syrup. By using only natural ingredients, with honey as a sweetener, the berry flavors are intensified with guilt-free results that make your heart swoon. The hardest part is waiting overnight for the pops to become firm. As a special indulgence, sprinkle them with mini chocolate chips and crushed nuts. 
YOGURT FROZEN FRUIT POPS
Ingredients:

1 1/2 cups strawberries, frozen

1 cup raspberries, frozen

1 tablespoon pomegranate arils, frozen

1/2 cup all natural Greek yogurt

2 tablespoons natural honey

1 1/2 teaspoons lemon juice

Mini chocolate chips, for garnish

Crushed pecan pieces, for garnish
Instructions:

Arrange 8 treat cups in the bottom of a loaf pan. Have 8 craft sticks set aside. Combine frozen strawberries, raspberries, and pomegranate arils in a food processor. Add Greek yogurt, natural honey, and lemon juice. Mix on HIGH until smooth and blended, stopping occasionally to scrape down the sides. Pulse until smooth and creamy. Spoon frozen fruit yogurt into the treat cups. Insert one craft stick into each cup. Sprinkle tops with mini chocolate chips and nut mixture. Place in freezer overnight. Remove yogurt frozen fruit pops by tearing the paper cup and serve. Enjoy!

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Be Our Guest: Garlic Clove Little Smokies! I know people often wait for the holidays to serve this spicy little appetizer, but I recently discovered its popularity as a picnic basket companion. By making it ahead of time and storing it in a jar, it travels well. Add dill pickle chunks, bite-size cheese cubes, vegetable skewers, fresh fruit, chips, salsa, and double chocolate brownies. You’ll have the perfect portable picnic. Doesn’t everyone love finger foods?
GARLIC CLOVE LITTLE SMOKIES
Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup catsup

2 tablespoons soy sauce

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon roasted sesame seeds

14 ounces little smokies cocktail wieners 

Fresh chives for garnish
Instructions:

Preheat oven to 250°. In a medium bowl, combine brown sugar, honey, catsup, soy sauce, garlic, red pepper flakes, and roasted sesame seeds. Mix well. Add cocktail wieners. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving. 

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Eat More: Zero-Guilt Honey & Nut Bites! Goodness knows we carry around enough guilt these days between the gourmet coffee addiction and the lack of gym time workouts. So here’s a logical snack that not only provides protein, carbs, and fiber, it feels like a treat! Honestly, anything with natural honey gets my stamp of approval. The fruit, nuts, and coconut are an added bonus, in my opinion. Go ahead, make up a batch and see how rewarding it is. 
ZERO-GUILT HONEY & NUT DATE BITES
Ingredients:

3/4 cup dates, chopped

1/4 cup raisins

2 eggs, beaten

1/2 cup honey

1/4 cup natural peanut butter, crunchy

1 teaspoon vanilla extract

1/2 teaspoon sea salt crystals

3/4 cup walnuts, chopped

3/4 cup pecans, chopped

1 cup coconut, flaked
Instructions:

In a medium saucepan over medium-low heat, combine dates, raisins, eggs, honey, and peanut butter. Bring to a boil, stirring constantly for 4 minutes. The eggs need to cook thoroughly, but not scramble. Do not scorch. Remove from heat. Stir in vanilla extract and sea salt crystals. Fold in chopped walnuts and pecans. Mix well. Form into small bite-size balls, uniform in shape. Roll each ball in coconut flakes. Refrigerate an hour or until firm. Store in an air-tight container. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? All the Buzz: Creamed Honey on Toast! Begin today at the Farmers Market on a quest for liquid gold. This version of natural honey is thicker in consistency, lighter in color, and creamier than ordinary honey varieties. For one, it does not contain the noticeable sugar crystals that can often leave a grainy aftertaste. Trained beekeepers put more effort into this little delicacy but, in my opinion, it is worth the extra time and effort. Pick up a couple jars this summer. Store them at room temperature and they will be good until you scrape the bottom of the jars. 
CREAMED HONEY ON TOAST
Ingredients:

Artisan bread, sliced

Sea salt French butter

Creamed honey

Ground cinnamon 
Instructions:

Choose a nice artisan bread for toasting. Slather on a tablespoon of sea salt French butter and watch it melt. Next, drizzle a generous swirl of creamed honey over the butter layer. Finally, top it off with a sprinkling of cinnamon.