Category Archives: honey

Blood Orange Citrus Salad with Honey, Basil and Sea Salt


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Winter in San Antonio has been…not terrible. While the poor East Coast is getting Snowzilla’ed, we’re outside enjoying the sunshine. And Central Market is currently having their Citrus Celebration, which features about 60 different kinds of grapefruit, oranges, lemons, etc. It’s beautiful and delicious and makes me happy every time I set foot in that store.

This salad is perfect as either an appetizer or a dessert. Blood oranges are seasonal, and sweeter than a typical orange, but the addition of a little drizzle of honey, some flaked citrus salt (if you have it, if not, regular salt will work too) and some julienned basil is the most amazing combination. So many flavors!!

BLOOD ORANGE CITRUS SALAD WITH HONEY, BASIL AND SEA SALT (Serves 2)

  • Two blood oranges
  • Local honey, approx. 1 tsp. per salad
  • 7-8 basil leaves
  • Pinch of flaked citrus salt or regular sea salt
  1. Cut off the top and bottom of the orange, so it can stand on one end. Then, carefully remove the skin with a sharp knife, making sure you don’t cut away too much of the orange.

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2. Cut orange into slices, width-wise, and arrange on a plate.

3. Drizzle with honey, sprinkle with sea salt and top with julienned basil. Serve immediately.

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citrus

Look at all this citrus!!! Come on!!

Breakfast Bananas

There’s this adorable restaurant in Scranton called Mansours, and every time I go in there I want to hunker down and spend the day there. It’s just beautiful and so welcoming.  It also doesn’t hurt that their food is amazing, and they serve La Colombe coffee, which I really miss from when I lived in Philly and there was a La Colombe about every block or so. They also serve one of my very favorite breakfasts. Are you ready?  Bananas, covered in peanut butter, rolled in really good granola and drizzled with honey. I know. I finally decided to try and make this myself since, you know, they’re not open every day. Enjoy.

BREAKFAST BANANAS (serves 2)
– 2 bananas
– Approx. 3 tbsp. peanut butter
– Really good granola-trail mix blend. This is key. Get something that’s flavorful and has whole almonds, cranberries and whatever other flavor you’d like on this. I used a mix of Wegman’s Organic French Vanilla and Almond Granola and Cranberry Sunshine
– Honey


1. Cut off the very top and bottom of the bananas.


2. With a knife, cover the bananas in peanut butter. I used Justin’s honey-peanut butter, which was awesome on this.

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Apple, Banana, Avocado & Honey Smoothie

Not only does this smoothie give you, most likely, your total potassium values for the day, it’s also incredibly tasty. The avocado gives it a smoothness (a smoothness smoothie – ha), and the honey adds a lift of delicate sweetness. I had it for breakfast this morning and wasn’t hungry until hours later.

APPLE, BANANA, AVOCADO & HONEY SMOOTHIE (Makes 2 large smoothies)
– 1 red apple (I used Cortland), washed, and cut into chunks. Leave the skin on to retain the nutrients
– 1 banana, peeled and cut into chunks
– 1 avocado, peeled and cut into chunks
– 2/3 C. milk
– 1 C. ice
– 1 tbsp honey – local and organic, if you can find it (this, bizarrely, will help with allergies)

1. Cut up the apple, banana, and avocado.


2. Add ice, milk, fruit, and honey to the blender.


3. Blend until smooth. Add milk to thin to taste.

 

Ricotta, Apple, and Honey-stuffed Squash Blossoms

I love fall, and I love the Scranton Farmers’ Market.  The other day, I spotted these gorgeous little squash blossoms, tucked inside a little plastic bag:
  

Look at these guys!  Gorgeous. Making squash blossoms has always seemed pretty out of my league – they’re so delicate, and seemingly decadent. But I couldn’t resist.  I bought a bag, went home, and googled the trash out of “squash blossom recipes”.  The basic premise seemed simple enough – stuff them with something, then either deep fry, bake, or pan sear them.

Since I’d been alerted to the fact that it was Rosh Hashanah, and Brad and I have basically decided on combining our different religious backgrounds to include “traditions”, I thought I’d make him a little pan-seared squash blossom, stuffed with a filling of ricotta, apple, and honey (for a sweet new year). We could have eaten these for dessert instead of a side at dinner. They were savory, so pretty, and honestly, they looked like SO much more of an effort than they actually were to make. So here we go.


RICOTTA, APPLE, & HONEY-STUFFED SQUASH BLOSSOMS
* We had about 8 blossoms in total, but a normal person would probably have eaten 2, max, as a side to dinner

– Squash blossoms
– Good quality ricotta, approx. 2/3 cup
– 1/4 tsp. freshly ground nutmeg, or to taste
– 1/2 tsp. kosher salt
– 1/2 apple of your choice, microplaned (no skin)
– 2 tablespoons organic honey
– extra virgin olive oil (REAL olive oil, see this post for a heads-up on the olive oil you may have been consuming)

1. Be unable to walk by squash blossoms without thinking they’re so pretty, and then mentally talk yourself into the fact that you can cook with them.

oh, hello there!

2. Wash out the blossoms – gently. You can kind of ply them apart with the larger end of a chopstick. Just make sure any bugs, etc. are out of the blossom.


3. Gently snip out the center of the blossom, being careful not to make a hole in the bottom of the blossom, or tear the leaves.
that center part, the polleny-looking thing, has gots to go.
4. Combine the ricotta, honey, salt, nutmeg, and microplaned apple, stir to combine.  Add mixture to a plastic bag, snip a small corner off the bag. This is now your pastry bag, so you can insert the filling into the blossom more easily.

5. In a large saute pan, add a 1/4 inch of olive oil. Heat over medium high heat until hot.

6. Insert the filling into the squash blossoms. Twist the petals together so that the filling is securely enclosed.

7. Carefully add the squash blossoms to the pan, searing lightly (approx. 2 minutes). With a pair of tongs, flip the blossoms over so that all sides are cooked evenly. Some filling will fall out, but just keep turning them.

8. Serve alongside dinner (ours was Greek Yogurt Chicken and baked leeks). Have your non-practicing, but still tradition-sentimental, Jewish fiance think you’re the most thoughtful thing ever because you remembered his New Year.