Posts tagged ‘Honey’
I have no idea what possessed me to purchase blueberries in the middle of winter. Perhaps because 2 for $5 appeared to sound like a deal (even though when blueberries are in season they are 2 for $1.50). Anyway, these out of season blueberries were sitting in my fridge for about a week before I decided last night to do something with them. I was torn between muffins and pound cake. Due to the lack of muffin papers and my distinct fondness for pound cake, I opted for honey blueberry pound cake. The recipe is loosely based on the Honey Vanilla Pound Cake from Ina Gartens’ Back To Basics cookbook.
2 Sticks Unsalted butter (Room temperature)
1 Cup Sugar
4 Extra large eggs
3 ½ tbs honey
2 ½ tsp Vanilla extract
2 Cups sifted cake flour, plus 1 tbs to dust blueberries.
1 tsp kosher salt
½ tsp baking soda
2/3 cup fresh blueberries
What you need to do:
Preheat oven to 350 degrees (f) . Prepare loaf pan by greasing bottom with butter and lining bottom with parchment.
Using the paddle attachment on your mixer, cream together butter and sugar until light and fluffy- about 4 minutes.
While your butter and sugar are mixing, put eggs, honey, and vanilla in separate bowl. Do not mix
Turn mixer to low speed and add eggs one at a time to bitter/sugar mixture. Scrape sides of bowl between eggs.
Sift together flour, salt, and baking soda and gradually add to wet ingredients until just combined.
Scrape sides of bowl to incorporate any remaining flour.
In small bowl, gently toss blueberries with tablespoon of flour. Fold blueberries into batter. Be careful not to over mix or smash any of the berries (unless you want a purple pound cake).
Pour batter into prepared pan and bake for about 60 minutes or until toothpick inserted into middle comes out clean.
Cool for 15 minutes before removing from pan.
I don’t eat chicken. In fact, I don’t eat meat at all. That’s probably the reason that the majority of the recipes on here are vegan and vegetarian. However, I am asbolutly in love with chicken based entirely on the fact that it is such a blank canvas. Much like tofu is to vegans, you can pretty much flavor chicken anyway you want.
Needless to say, I live with a bunch of carnivores and, as much as they like my “rabbit food”, they occasionally want something…..meatier. Here’s a honey balsamic chicken recipe which I’m told is delicious. You don’t have to serve it with the “smashed” potatoes and onions but I’ve always thought potatoes go pretty well with chicken.
For the Maraniade:
2/3 cup balsamic vinegar
4 tbs olive oil
¼ cup honey
1 tsp sea salt
a couple cranks of black pepper.
Whisk together and pour over three boneless skinless chicken breasts in a pyrex dish. Cover with saran wrap and place in fridge for about 1 hour, flipping over at the half way point.
Preheat your oven to 400 degrees (f)
Whisk together 1 ½ cup chicken stock, ¼ cup Balsamic Vinagar, 5 tbs honey, and set aside. After your chicken is done marinating, Place chicken in a roasting pan with a rack. If you don’t have a fancy roasting pan with a rack, like me, you just place a cooling rack over the pyrex dish and lay the chicken on top. Pour the marinade over the top as well as the stock mixture.
When your chicken is, as Emeril would say, “happy”, make a little aluminum foil tent over the top of the pan.
Let bake for 25 minutes and then flip and baste. Bake for another 25 minutes. I would recommend checking for doneness since your chicken make take more or less time.
Serve immediately with smashed potatoes.
Smashed Potatoes and Onions:
5 tbs olive oil
3 to 4 baking potatoes, boiled
½ medium onion
1 tsp sea salt
½ tsp cracked black pepper
In a large skillett, heat oil and add onions. Let brown and add potatoes and seasoning. Smash with fork or potato masher and lightly brown. Serve immediately.