Archives for posts with tag: Honey

Just a quick little post involving my favorite ingredient : COCONUT!

I love macaroons and never feel (too) guilty for eating them. I dipped these in chocolate to make them super awesome.

Om Nom NOM says the Coconut Monster.

Chocolate Dipped Coconut Macaroons

6 egg whites
1/4 tsp. sea salt
1/2 c. honey
3 c. fine shredded coconut (unsweetened)
1 Tbsp. vanilla
1/2 c. dark chocolate chips

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Separate egg whites from the yolks, store away yolks in the fridge for later use. (see my upcoming post about pot de creme!)
  3. In a steel mixing bowl, whip egg whites and salt with a hand blender or whisk (quickly) until smooth and soft peaks form.
  4. Add honey and vanilla. Whip some more until stiff peaks form.
  5. Fold in coconut.
  6. Drop about 2 tablespoons of the batter onto the sheet, pinching the mounds at the top.
  7. Bake for about 15 mins until they turn a golden brown on the top.
  8. While baking, melt chocolate in a double boiler and stir until smooth.
  9. Once macaroons are cool, dip into chocolate halfway and let cool in the fridge for 1-2 hours.
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The Feast

Honey Mustard Baked Chicken

 Grapefruit Fennel Salad

Steamed Artichoke with Olive Oil Aioli

Coconut Honey Custard with Fresh Strawberries

 

Usually dinner consists of some pretty easy/thrown together/stuff in the fridge ingredients. But sometimesI feel like making an actual “planned” meal. Dessert and all. Here are the recipes and pictures to prove it’s awesomeness.

Skin On.

Skin On.

Honey Mustard Baked Chicken

 2 Organic, Free-Range Chicken Breasts, skin on

1/2 c. mustard

1/2 c. olive oil

1/4 c. honey

1 clove garlic

2 Tbsp. apple cider vinegar

 fresh ground pepper and sea salt to taste

 

 

 1. Preheat oven to 375 degrees

2. In a blender, add mustard, oil, vinegar, honey, garlic, pepepr, and salt. Blend until smooth.

3. Using a spoon or spatula, spread the honey mustard sauce over the chicken. Bake for 25-35 mins until cooked through and the skin/sauce has begun to carmelize.
 
Fennel and Citrus should get married

Fennel and Citrus should get married.

Grapefruit Fennel Salad

 2-3 c. baby salad greens

1 fennel bulb, sliced thinly

1/2 red onion, sliced thinly

 1-2 grapefruits, supremed (reserve liquid)

 1/4 c. olive oil Juice and zest of 1 lemon

sea salt to taste

 

 

 

 1. Place sliced onion in a bowl with some water, let it soak for 20 mins. Then pat dry.

 2. In a blender, mix juice, zest, and salt. On the lowest setting, slowly add the olive oil to incorporate evenly.

 3. Toss greens, dressing, onion, and fennel. Add avocado for garnish (and because it’s awesome).

It's fun to play with this food!

It's fun to play with this food!

Steamed Artichoke with Olive Oil Aioli

 1-2 artichokes, trimmed

2 egg yolks

 1/2 c. olive oil

Juice of 1/2 lemon, some zest.

3-4 cloves of crushed garlic (HINT: roast the garlic for an even better flavor!)

sea salt to taste  

 

 

 

 1. In a pot, place artichokes stem down and fill with about 2-3 inches of water. Cover and turn heat on med-high and steam for 35-40 mins.

 2.In a blender  or whisk by hand all remaining ingredients, except the olive oil. Add slowly, like the dressing while whisking (or blending).

Imagine some chopped strawberries and a light dusting of cocoa on top.

Imagine some chopped strawberries and a light dusting of cocoa on top.

Coconut Custard with Fresh Strawberries  

4 Eggs

 2 c. Coconut Milk

1/3 c. Honey

1 Tbsp. Vanilla extract

Sea Salt

 5 strawberries, chopped for garnish

 

 

1. Preheat oven to 350

2. Blend all ingredients except strawberries.

2. Divide custard into oven-safe ramekins and place on a baking sheet/pan. Fill the baking with water and bake for 1 hour.

Sesame… such a humble seed. Tiny in stature. Used by many cultures in a multitude of dishes. Sesame oil for stir fry, plain seed for seared ahi, blended in hummus, and my new found favorite, Halva. A middle-eastern “candy” like treat traditionally made  from tahini (sesame seed butter), honey, and any sort of mix in you can imagine.

I was recently introduced to this confection at the Saturday morning farmer’s market at Pasadena High School. There was a booth, there was a sample, and finally there was a purchase. My halva had swirls of chocolate in it. Um, yes. I took, I ate, and just like the infamous couple of Eden… I gave it to the boyfriend. Let’s just say he took one bite and was in such bliss he probably wouldn’t have noticed if he were naked or not (Biblical joke, no worries if you don’t get it).

So, like a good chef, I sat down to my computer and researched my brains out for the best way to make some homemade Halva.

Here’s round number one.

Ingredients... minus the vanilla. I ended up not using it.

Halva

2 c. honey

1 1/2 c. tahini

1 Tbsp. cocoa

1/2 c. sliced almonds

1.  Heat honey over the stove and stir constantly while it simmers. Take off heat once it reaches 240 degrees

2. Warm tahini over stove, not too hot, just to make it workable

3. Once honey cools a bit, add any flavorings or nuts. I added almonds at this point.

4. Pour honey into tahini pot and fold them together.

5. Pour into a flexible pan or greased pan. I added some cocoa swirls at this point.

6. Refrigerate for 36 hours for sugar to crystallize.

Almond Halva with Cocoa Swirl

 

It would behoove one to use a candy thermometer to get the honey up to the correct heat. My second batch of halva did not get hot enough to crystallize into flakes. First batch crystalized but it was like a toffee more than a wafer. I’ll definitely have to keep messing around with the recipe and methods

The raw version is delicious and I love that I can add all kinds of booster foods like maca powder and spirulina.

Look for the raw recipe tomorrow!