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From:  http://www.oldcheneyroadfarmersmarket.com/index.php/recipes-a-events/292-roasted-japanese-turnips-with-honey

Prep Time:

Cooking Time:

Servings: 4

 

Ingredients

20 small golf-ball-size Japanese-style turnips, stems trimmed to ¼ inch, sliced in half lengthwise

1 tablespoon plus one teaspoon vegetable oil

½ teaspoon kosher salt

Freshly ground black pepper

1 tablespoon honey

Pinch of cayenne

 

Directions

In a medium bowl, toss the turnips with 1 tablespoon oil, the salt, and some pepper.

Heat a large cast-iron pan over medium-high heat.  When it is quite hot, coat the pan with the remaining 1 teaspoon oil and add the turnips.  Reduce the heat to medium and toss the turnips.  Sauté, shaking the pan frequently, until the turnips are starting to turn golden brown, especially on the cut sides, and are almost tender but still slightly firm, 8 to 10 minutes.

In a small bowl, combine the honey and cayenne with 1 tablespoon water.  Add this to the turnips and cook, tossing for another few minutes, until the turnips are tender.

 

 

 

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Glazed Carrots

from The Healthy College Cookbook by Alexandra Nimetz, Jason Stanley, and Emeline Starr

Servings:  4

Ingredients
1/4 cup water
4 medium carrots, chopped
1 tablespoon honey
1 teaspoon butter
nutmeg (optional)

Directions
Bring the water to a boil in the saucepan.  Add the carrots, return to a boil, then reduce the heat and simmer, covered, until the carrots are tender, 7-10 minutes.  Then drain the carrots.

Add the honey and butter to the hot saucepan, and stir until they are melted together.  Add the carrots and gently toss.  Sprinkle with nutmeg to taste if desired.

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from:  Farm to Table Cookbook, published by LOVE FOOD of Parragon Books, LTD

Prep Time:
Cook Time:
Servings: 6

6 leeks, trimmed
1/2 stick butter
1 scant teaspoon thick-set honey
olive or sunflower oil, for deep-frying
18 plump, raw scallops, shelled and cleaned
1-2 tablespoons olive oil
freshly squeezed lemon juice, to taste
salt and pepper
sea salt flakes

Rough chop five of the leeks.  Halve the sixth leek, and cut each half into fine julienne, then set aside.  HEat the butter in a skillet over medium heat, add the chopped leeks and cook, stirring frequently for about 5 minutes, or until softened, but not colored.  Add the honey.  Season to taste with salt and pepper and keep warm.

In the meatime, heat the deep-frying oil in a deep-fat fryer or wok to 350-375 degrees (or, until a cube of bread browns in thirty seconds).  Add the julienned leek to the hot oil and cook until crisp and golden.  Remove with a slotted spoon, and drain on paper towels.  Lightly scatter with sea salt flakes. 

Heat a rigid grill pan over high heat.  Brush the scallops with olive oil, then add to the hot grill pan and cook for a little over one minute on each side.  Remove from the heat and season with lemon juice to taste an a light sprinkling of salt. 

Place a dollop of buttered leeks onto each of six warmed serving plates.  Top each with 3 scallops, then add a tangle of crispy leeks and serve immediately.

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