Archive for the ‘Honey’ Category

Honey Almond Biscotti

01 Jan

Brought to us by Greg

1/2 cup – butter or margarine, softened
3/4 cup – honey
2 – eggs
1 teaspoon – vanilla extract
3-1/2 cups – all-purpose flour
2 teaspoons – anise seeds
2 teaspoons – ground cinnamon
1/2 teaspoon – baking powder
1/2 teaspoon – salt
1/4 teaspoon – baking soda
1 cup – dried cranberries
3/4 cup – slivered almonds

Using electric mixer, beat butter until light;gradually add honey, eggs and vanilla, beating until smooth.

In small bowl, combine flour, anise seeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well.

Stir in cranberries and almonds. Shape dough into two 10x3x1-inch logs on greased baking sheet.

Bake at 350°F for 20 minutes or until light golden brown.

Remove from oven to wire rack; cool 5 minutes. Reduce oven to 300°F.

Transfer logs to cutting board. Cut each log into 1/2-inch slices; arrange on baking sheet.

Bake 20 minutes or until crisp.

Cool on wire racks.



The Bees Knees

01 Jan

Brought to us by Paul

2 ounces gin
3/4 ounce honey syrup
1/2 ounce fresh lemon juice

Pour the ingredients into a cocktail shaker filled with ice.

Shake well.

Strain into a chilled cocktail glass.


Honey Pumpkin Mousse

01 Jan
Brought to us by Greg

4 eggs, separated
3/4 cup honey
1 (16 ounce) can solid pack pumpkin
2 teaspoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

In the top of a double boiler, combine egg yolks and honey.

Cook over simmering water, stirring constantly, until mixture reaches 160°F.

Transfer mixture to a medium bowl.

Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.

In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt.

Cook over medium heat, stirring constantly, until mixture boils; remove from heat.

Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture.

Spoon mousse into dessert glasses; cover and chill.