Chocolate Mousse Oranges

Ingredients:

  • 6 oranges
  • 6 oz. bittersweet or dark chocolate
  • 3 eggs, separated
  • 1/3 c. orange blossom honey
  • 1 t. orange extract
  • 3/4-1 c. whipping cream

Directions:
To make the Chocolate Mousse Oranges cut each orange in half, cross-wise. Scoop out the insides and save for the Buttermilk Waffles with Honey Whipped Cream. Set the halves into a standard muffin pan.

Melt the chocolate and let cool to room temperature.

Mix the egg yolks with the honey and cook over low heat, stirring constantly, until thickened and a custard forms. Let cool slightly and add orange extract. Cool to room temperature. Add chocolate to mixture.

Whip egg whites until stiff. Fold into room temperature chocolate and egg yolk mixture.

Whip 3/4 to 1 c. whipped cream until stiff peaks form. Fold gently into chocolate mixture. Spoon into orange halves. Tap lightly on counter to settle and remove bubbles. Freeze until firm, 3-4 hours.

Remove from freezer. Heat a sharp knife and slice each half into 3 sections. Smooth the cuts sides with a warm butter knife.

Set on a serving tray and place in refrigerator until ready to serve.

Yields 36 slices that disappear in about a minute.

Note: My friend Ken Nichols thought a tablespoon of Grand Marnier would be good. I concur but have not yet tried it.

Grilled Colorado Peaches with Honey Balsamic Glaze

by Bon Appétit, June 2002

½ c. plus 2 T. honey
¼ c. balsamic vinegar
½ t. vanilla
1 8 oz. container crème fraiche or sour cream
6 firm but ripe peaches, halved or quartered

For the Grilled Colorado Peaches whisk ½ c. honey, vinegar, and vanilla in a small bowl. Mix remaining 2 T. honey and the crème fraiche or sour cream together in another small bowl.
Prepare barbeque, medium high. Brush peaches with ½ of glaze. Grill until heated through, turning occasionally, about 4 minutes. Divide into serving portions and top with crème fraiche and drizzle with remaining glaze.

Editor’s note: I usually marinate the peaches in the glaze and prepare them earlier in the day. You can also use nectarines.

Grilled Stone Fruit with Honeyed Goat Cheese

by Denver Post

6-8 ripe peaches, apricots, nectarines or plums halved and pitted
1 lemon, cut in half
1 c. soft goat cheese
6 T. honey, divided
Stir goat cheese with 3 T. honey.

To make the Grilled Stone Fruit rub fruit with lemon to prevent discoloring. Grill, cut side down, on a well oiled grill over medium heat until caramelized.

Fill each fruit center with goat cheese.

Drizzle with remaining honey and serve warm.

You may need to mix the goat cheese with a little milk if it is too stiff.

Serves 6

Honey Cake

by Robyn Lawrence

1 lb. honey
2 c. strong hot black coffee (can use decaf if prefer)
1 1/2 c. sugar
1 grated apple (optional)
4 eggs
1/2 c. oil
shot of whiskey (opt)
2 Tbsp baking soda
2 tsp. baking powder
5 1/2 c. flour
2 tsp. vanilla
1 tsp. grated lemon rind
1 tsp. nutmeg
slivered almonds (sprinkle on top before baking)

To make the honey cake mix together and pour into 2 loaf pans. Bake at 350 for 1 hour.

Honey Pumpkin Pie

by Barbara Stauffer

8 servings

1 can (16 oz.) solid pack pumpkin or 1 pie pumpkin from your very own garden
1 c. evaporated lowfat milk
¾ c. honey
3 eggs, lightly beaten
2 T all-purpose flour
1 t. ground cinnamon
½ t. ground ginger
½ t. dark rum or rum extract
Pastry for 9” single pie crust

To make the honey pumpkin pie combine all ingredients except the pastry in a large bowl. Beat until well blended. Pour into the pastry lined 9 inch pie plate. Bake at 400 degrees for 45 minutes or until a knife inserted in the center comes out clean.

Nutritional info (per slice):
Calories: 284 (27% from fat); Total fat 9g; Protein 7g; Carbohydrates 46g; Cholesterol 82 mg; Sodium 209 mg; Dietary Fiber 2g

Lemon Honey Cheesecake Squares

6 large or 12 ½ size graham crackers
2.5 T. sugar
3 T. butter, melted
2 packages cream cheese (I use low-fat)
2 large eggs
4 t. fresh grated lemon zest
2 T. fresh lemon juice
½ c. honey

Preheat oven to 325 degrees.

To  make the lemon honey cheesecake squares crumble graham crackers into a food processor and finely grind along with the sugar. Add melted butter and pulse until butter is incorporated. Pour into a 9” pan and press mixture evenly into bottom. Bake for 10 minutes while you prepare the filling. Let cool for 5 minutes.

Beat cream cheese until soft. Add eggs, lemon zest, lemon juice and honey and mix well. Pour onto crust and bake until slightly puffed and set, about 30 minutes. Let cool and then chill, covered until cold.

This recipe originally called for ¼ c. milk but I think it makes the filling a little “loose” so I have omitted it.

Makes 1 9” pan about 16 squares

Peaches and Cream Shortcakes with Cornmeal Orange Biscuits

Peaches and Cream Shortcakes (Adapted for honey from the Bon Appetit Cookbook)

Biscuits:
¼ c. sugar
1 ½ t. grated orange peel
1 ½ c. flour
½ c. yellow cornmeal
3 T. packed light brown sugar
1 T. baking powder
½ t. salt
½ c. well chilled unsalted butter, cut into ½ inch cubes
2/3 c. chilled milk

Filling:
2 lb. Colorado peaches, pitted and cut into ½ inch thick slices
1/3 c. orange blossom honey
½ t. vanilla
1 c. chilled whipping cream
3 T. orange blossom honey

Mix ¼ c. sugar with orange peel in small bowl. Mash the peel with the back of a spoon so mixture is light orange. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

For Biscuits:
Whisk flour, cornmeal, brown sugar, baking powder, and salt in a large bowl to blend. Add butter. Rub in with fingertips until mixture resembles coarse meal. Add 2/3 c. milk tossing with fork until moist clumps form and adding more milk if dough is dry. Drop dough by 1/3 cupfuls onto parchment paper. Form 8 mounds. Space 1 ½ inches apart. Using floured fingertips, flatten each biscuit into a 2 inch round. Sprinkle each with the orange sugar. Bake until biscuits are golden brown and tester comes out clean, 18 minutes. Transfer to rack and cool.

For Filling:
Toss peaches with the orange blossom honey and the vanilla.

Using an electric mixer, beat cream and orange blossom honey until stiff peaks form.

Using a serrated knife, cut each biscuit in half horizontally. Place bottom halves on plates. Spoon peaches and some juice over each. Top with whipped cream and biscuit tops and serve.

Serves 8

Pear Cheddar Pie

Ingredients:
4 large ripe pears, peeled, cored and thinly sliced
1 T. cornstarch
1/3 c. honey
1/8 t. salt
1 9″ unbaked pie crust
1/2 c. grated medium or mild cheddar cheese
1/2 c. flour
1/2 stick butter
1/4 t. salt
1/4 c. sugar

Preheat oven to 425 degrees.

To make the pear cheddar pie combine pears, cornstarch, honey and 1/8 t. salt. Pour into pie crust.

In a separate bowl, combine cheese, flour, butter, 1/4 t. salt and sugar. Mix until crumbly and sprinkle over pear filling.

Bake for 25 to 35 minutes until the crust is golden brown and the cheese has melted. Cool for 10 minutes. Serve warm.

Adapted for honey from the Colorado Farmers Market Cookbook

Quick and Easy Individual Cheesecakes

This is an old favorite of ours. The individual cheesecakes pack wonderfully in school lunch boxes. Makes 12.

You may also take this same filling recipe and pour it into a 9 inch graham cracker crust. Bake for closer to 30″ until filling is set. Top with fresh fruit or pie filling.

2 8 oz. packages of cream cheese (I use lowfat.)
2/3 c. honey
2 eggs
1 T. lemon juice
1 t. vanilla
vanilla wafers (I use Whole Foods organic lemon wafers.)
pie filling

Preheat oven to 375 degrees.

To make these quick and easy individual cheesecakes combine the cream cheese, honey, eggs, lemon juice and vanilla in bowl of a food processor or in a mixing bowl. Process or whip until blended.

Place cupcake papers in muffin pan. Place a vanilla wafer in the bottom of each. Fill 2/3 of the way with the cream cheese filling. Bake 15-20 minutes or until set. Cool. Spoon pie filling on top. We love cherry but your favorite is fine.

Strawberry Rhubarb Pie

Makes 1 9″ pie. Serves 8
Pie Crust for 9″ double-crust pie (your favorite)

1 1/8 c. honey
1/8 t. salt
cinnamon to taste
1/3 c. flour
2 c. sliced rhubarb
2 c. sliced strawberries (1 pound container)

To make this strawberry rhubarb pie preheat oven to 425 degrees. Line a 9″ pie pan with half the pastry dough. Combine the honey, salt, cinnamon and flour in a bowl. Add rhubarb and strawberries and toss well. Pile into the lined pie pan. Roll out the remaining dough and place on top. Trim and crimp. Bake for 10 minutes. Reduce heat to 350 degrees and bake 30-40 minutes until done. Filling should be tender and crust should be browned. Let rest for a couple of hours until set.