honey

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.)

Everyday Lunch Salad

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Everyday Lunch Salad! I could give you a bunch of reasons to incorporate salads into your diet. The short list is…salads are high in fiber, contain nutrients that are beneficial to the immune system, help fight off infections, and promote better heart health. Fruit and vegetables have a way of filling you up, and at the same time, stave off cravings that can lead to unnecessary binging on junk food. By packing a salad lunch be creative with colorful fruits and veggies. Keep the dressing in a separate container to avoid a soggy, wilted mess. I typically add nuts for protein, crunch, and another snack option. Be good to yourself. If you don’t, who will?

EVERYDAY LUNCH SALAD

Ingredients for the Salad:

3 cups mixed spring greens

1 cup mandarin orange, segments

1/2 cups radish slices, packed loosely

1/4 cup sliced almonds

2 slices bacon, cooked and crumbled

Ingredients for the Dressing:

1/3 cup olive oil

1 tablespoon acacia honey

2 teaspoons Dijon mustard 

2 tablespoons apple cider vinegar

1 tablespoon garlic, minced

Sea salt and pepper, to taste

Instructions:

In a large bowl, place mixed spring greens, mandarin orange segments,  radish slices, sliced almonds, and crumbled bacon. Gently toss; set aside. In a smaller bowl, whisk together olive oil, acacia honey, Dijon mustard, apple cider vinegar, minced garlic, sea salt, and pepper. Whisk until smooth. Offer the dressing on the side, or drizzle over salad mixture and toss. Serve immediately. 

No-Bake Granola Cookies

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: No-Bake Granola Cookies! I’m learning something new everyday. Honestly, I had no idea granola came with a boost of coffee flavor. That makes sense because when I checked the ingredient list on the package, sure enough….coffee was actually there. I sampled a taste before making the cookies and realized this could be a match made in heaven, especially when paired with chocolate and peanut butter. A little more research revealed not only does iced coffee come in this popular combination, but also milkshakes and ice cream. Perhaps I need to explore these other foods that offer a mind-boggling caffeine jolt. Now we’re talking. 

NO-BAKE GRANOLA COOKIES

Ingredients:

1/2 cup peanut butter, creamy

1/2 cup Tupelo honey

1/4 cup brown sugar

2 cups coffee booster granola, slightly crushed in a mini chopper

1/4 cup quick oats

1/3 cup mini chocolate chips

Instructions:

In a microwave-safe bowl, combine creamy peanut butter, Tupelo honey, and brown sugar. Microwave on High setting for 30 seconds. Stir completely and microwave on High 60 seconds longer. Stir again and set aside. In a mixing bowl, combine coffee booster granola and quick oats. Pour warm peanut butter mixture over top. Mix well. Line a baking sheet with waxed paper. Place mini chocolate chips in a shallow dish. Using a cookie scoop, portion dough into rounded cookies. Firmly press mini chocolate chips into the top. Place each cookie, chocolate chip side up, onto the waxed paper. Repeat until all dough is formed into bite-sized cookies. Chill slightly to set. Store in a sealed container. 

Honey Grilled Carrots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Honey Grilled Carrots! You know that slightly sweet and smoky flavor grilled foods release into our memory banks? Welcome another member to the weekend cookout. Move over, corn-on-the-cob, you might have competition with grilled carrots. The sweet juices, combined with a bit of honey, create a caramelized flavor that makes them a match worthy of any backyard barbecue on the horizon. So the next time you need another vegetable to be a star attraction, pick up a bag of carrots and watch them both disappear. 

HONEY GRILLED CARROTS

Ingredients:

8 large carrots, tops removed

1 1/2 tablespoons olive oil

1 tablespoon natural honey

Juice from one lemon

1 teaspoon za’atar seasoning 

Instructions:

Preheat the gas grill to 450°. Place carrots in a single layer in a microwave-safe dish. Microwave carrots for 2 minutes on High before grilling. Whisk together olive oil, natural honey, lemon juice, and za’atar seasoning. Pour over carrots. Marinate until grill comes to set temperature. Using a tongs, transfer carrots directly onto heated grates. Grill for 6 minutes, turning as needed to char the carrots. 

Fire-Roasted Strawberries

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Fire-Roasted Strawberries! Try something different with those exceptionally large strawberries you couldn’t resist buying (or picking). You want to choose berries which are firm to the touch, have an appealing aroma, are bright red in color, and taste naturally sweet. Some may elect to use stainless steel skewers to keep the fruit from tipping over or simply to have the appearance of charred grill marks. Kabobs have a charming finish as well. They’re all Strawberrylicious! 

FIRE-ROASTED STRAWBERRIES 

Ingredients:

1 quart fresh strawberries, washed whole

1 tablespoon butter, unsalted

2 tablespoons lemon olive oil

1 tablespoon natural honey

1 tablespoon balsamic vinegar

Instructions:

Preheat a gas grill to 300°. Grease a grill pan with unsalted butter. Set aside. Arrange strawberries in a single layer of a baking dish. Whisk together lemon olive oil, natural honey, and balsamic vinegar. Brush onto strawberries, turning to coat. Transfer the strawberries to the prepared grill pan. Place the pan over the direct heat; close lid, and cook 5 minutes. Turn and repeat until the strawberries are bubbly and beginning to slump. Remove from grill and transfer strawberries to a serving platter. 

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 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.  

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. 

Original Spinach Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Original Spinach Salad! Presenting a superfood that practically gives you super powers. Remember the comic book character, Popeye the Sailor Man? (Okay, I’m dating myself.) Flashback: Popeye would eat spinach through his pipe to tackle insurmountable situations.  It seems parents everywhere took advantage of this children’s cartoon character to encourage kids to “eat your spinach”. Did it work, you wonder? Not even close. Spinach is one of those veggies I didn’t learn to like until I became an adult. Go figure. 

ORIGINAL SPINACH SALAD

Ingredients:

1/2 pound bacon, cut into 1/2” pieces

12 ounces baby spinach leaves

2 hard-boiled eggs, chopped

1 large tomato, chopped

5 tablespoons bacon fat

1/2 cup olive oil

5 tablespoons garlic wine vinegar

1 1/2 tablespoons raw honey

2 teaspoons Dijon mustard

Instructions:

Cook the bacon over medium heat in a large nonstick pan. Remove bacon to drain on paper towels. Reserve the bacon fat portion for the dressing. Place the baby spinach, chopped eggs, chopped tomatoes, and half the bacon into a large salad bowl. Gently toss; set aside. For the dressing, use the same pan. Warm the reserve bacon fat and olive oil. Add the garlic wine vinegar, raw honey, and Dijon mustard. Whisk together. Warm through. Dress the salad with the bacon dressing. Gently toss. Sprinkle remaining bacon bits on top. Serve immediately. 

Jalapeño Honey Hummus

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Jalapeño Honey Hummus! I like hummus. You like hummus. We all like hummus….don’t we, generally speaking? Some say it can be a little bland; others say bone dry. I say add smooth creamy natural honey for a hot kick and spicy finish that will make it unforgettable. Before you know it, you’ll be scooping that silky texture onto all kinds of foods. Hmmm….(thinking out loud)…better make more. 

JALAPEÑO HONEY HUMMUS 

Ingredients:

2 jalapeño peppers, roasted and seeds removed 

15.5 ounce can chickpeas, drained and rinsed

2 tablespoons raw honey

1/3 cup olive oil 

Sea salt and pepper, to taste

3 tablespoons water, for consistency 

Herbs de Province, for garnish

Instructions:

Broil jalapeños until blackened and blistered on the outside, approximately 6-7 minutes. Seal the jalapeños in a plastic bag until room temperature; remove skin. In a food processor, combine jalapeños, chickpeas, and honey until puréed. Scrape down sides, as needed. As the processor is running, slowly pour in olive oil. Continue to blend until hummus is smooth. Season with sea salt and pepper using water to thin until hummus is desired consistency. Garnish with a pinch of Herbs de Provence. Serve with bbq pork, radish slices, celery spears, and pita bread.