Pear and Pomegranate Salad

Pear & Pom salad

I really don’t need to tell you how to put together a fruit salad, I know this. The recipe here is the Honey & Cardamom dressing. It’s so lovely with any combo but especially nice with this.

Pear and Pomegranate Salad

3 Apples
6 Pears
3 Oranges
2 cups of frozen Mango
4 cups of frozen Peaches
1/2 cup Lemon Juice
1 cup Pomegranate seeds
Rosemary or Mint to garnish.

Core and slice apples and pears into large chunks. Peel oranges and slice crosswise into large coins.
Add to a large bowl.
Add mangos and peaches (it’s okay if still frozen) to the bowl.
Add the lemon juice and toss to coat with all the fruit. This will help keep it from turning brown if you need to store it in the fridge for a few hours.
Pour the pomegranate seeds over the top.
Garnish with rosemary.
Wrap with cling film and store in fridge.
When ready to serve drizzle over some of the dressing and serve the rest on the side for guests to add to their helping.

Honey & Cardamom Dressing
1/2 cup Honey
1 cup Mayonnaise
1 tablespoon Ground Cardamom
2 tablespoons Lemon Juice
1 pinch salt

Mix all ingredients in a resealable container.
Taste for seasoning adding more honey or cardamom to taste.
Refrigerate until ready to use.
Drizzle over fruit salad.

Print this recipe? Pear and Pomegranate Salad

Honeymoon

honeymoon

Celebrating? Need an elegant and refreshing cocktail?

The Honeymoon

2 oz. Honey Simple Syrup (1/2 c. Honey + 1/2 c. Water: Bring to a boil. Whisk. Chill before use.)
2 oz. Lemon Vodka
Juice of half a lemon
Champagne or Prosecco

To a shaker full of ice add, the honey simple syrup, vodka and lemon juice. Shake until very cold.
Pour into two Champagne flutes. Top with Champagne.

Bee Sting

bee sting

This combination of honey and straight bourbon is a variation of “The Bee’s Knees” but with extra sting!

Bee Sting
In a shaker full of ice add:
1 1/4 oz. Straight Bourbon
3/4 oz. Honey Bourbon
1 oz. Honey Simple Syrup (1/4 cup honey + 1/4 cup water: Heat in a pan on medium heat until honey is dissolved in the water)
Juice of half a lemon

Shake until very cold.
Serve over crushed ice with lemon slices for garnish

Makes two

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Honey Oatmeal Boule

honey oat bread

Honey Oatmeal Boule
1 1/2 cup Warm Milk (110 degrees)
1 teaspoon Sugar
1 teaspoon Active Dry Yeast
3-4 cups Flour + Dusting
1 cup whole Rolled Oats
2 tablespoons melted Butter
3 tablespoons Honey

Microwave the milk for 30 seconds and measure the temperature with a digital thermometer. Place the milk back into the microwave for another few seconds until it is 110 degrees. Mix the sugar and yeast into the warm milk and set aside to proof for 10 minutes.

Into the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of the flour, the rolled oats, the melted butter and honey.
Add the yeast/milk mixture and stir on low speed until just combined. When the flour is moistened, turn the speed to medium high and mix until soft and elastic (about 3-5 minutes). Add in the rest of the flour if dough seems too sticky.
Turn the dough out onto a floured surface and knead until smooth and elastic.
Place the dough into a greased and floured bowl and set in a warm place. Allow to rise for an hour to an hour and a half.

bread 2

Preheat oven to 475 degrees
Place the risen dough onto a sheet pan and allow to rise for about 20 minutes more.
Place a shallow pan of hot water on the bottom rack of the oven. Place the dough in the oven on the middle rack. Bake for 20 minutes or until golden brown. If you tap on the crust it should sound hollow.

bread 3

Eat hot with soft butter and jam, or allow to cool and slice for sandwiches.

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Bruleed Figs

figs1_Snapseed

On the rare occasion that I can find fresh figs I tend to go mad and put them in everything. Fig pizza, fig spread, figs & ham! Figs! Figs! Figs!
The best use for this lovely fruit (actually, it’s an inside out flower!) is this simple dessert, perfect for Indian summer evenings.

Bruleed Figs w/ Honey & Yogurt
8 Fresh Figs
6 tablespoons Raw (Turbinado) Sugar
2 cups Plain Yogurt
4 tablespoons Honey
10 Fresh Mint Leaves

You’ll need a propane welding or culinary torch, to “brulee” the sugar topping.
Cut the stems off the figs and slice them in half. Arrange the figs cut side up on a heat proof sheet pan resting on a trivet or a double thickness of towelling. I once nearly melted my counter top!
Sprinkle with the raw sugar and then melt the sugar with the torch.
Just flick the tip of the flame over the sugar with a light stroke. Once one part starts to bubble move to the next, you can come back to the ones that are not quite melted after they’ve cooled a bit. The point of this is to only melt the sugar and not heat up the figs too much.
Allow the figs to sit and cool while the melted sugar solidifies into a crunchy candy-like shell.
On a small plate or bowl serve up the yogurt into portions, drizzle with honey and scatter with mint leaves.
Place the finished figs (2 whole figs per person) onto the yogurt and serve.

Balsamic & Honey Chicken Legs


It’s the piece everyone wants anyway, I make a big pan of them so then I have happy people.

Balsamic & Honey Chicken Legs

10 Chicken Legs

For the marinade:

1 cup Olive Oil
1 cup Balsamic Vinegar
1/2 cup Honey
Salt & Pepper
3 cloves Garlic (sliced)
3 stems Rosemary (finely chopped)
Combine all the ingredients and mix well.

Divide the chicken legs between two gallon size plastic bags. Prepare the marinade, and divide in half then pour over the chicken. Place in the fridge for at least two hours, or better, six hours.

Preheat oven to 400 degrees.
Remove the chicken legs from the marinade and place onto a lined sheet pan. Bake in the oven for about 45 minutes or until the internal temp reads 165 degrees on a digital thermometer.

You can boil down the marinade until it’s thick and syrupy and use it as a sauce on the side.

P.S. If you have leftovers, this makes for great picnic chicken!