Author: Beth Conrey

Chile Coated Grilled Summer Squash and Zucchini with Honey-Lime Dressing

License to Grill Chris Schlesinger and John Willoughby Serves 4 as a side dish Dressing: ¼ c. olive oil 1/3 c. fresh lime juice (about 3 limes) 3 T. honey ¼ c. roughly chopped fresh cilantro Salt and pepper to taste Whisk together all ingredients and set aside. Squash: 1/3 c. olive oil 1 T. […]

Honey-Ginger Roasted Roots

For this honey-ginger roasted roots you can use carrots & beets and/or any other surplus root veggies For the Glaze: 1 part lemon juice 1 part ginger juice 4 parts honey Combine glaze ingredients and pour over chopped veggies Roast @ 350°F for 30 minutes or until done to your liking.

Baklava

3 cups finely chopped pecans, walnuts, almonds or combination 2 t. ground cinnamon ½ t. ground nutmeg ¼ t. ground cloves 1 ½ c. butter melted* 1 package of phyllo dough Honey Syrup: 1 ½ c. sugar 1 ½ c. water 2 T. lemon juice ¾ c. honey To make the Baklava prepare honey syrup. […]

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 […]

Grilled Colorado Peaches with Honey Balsamic Glaze

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 […]

Grilled Stone Fruit with Honeyed Goat Cheese

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 […]

Honey Cake

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 […]

Honey Pumpkin Pie

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 […]

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 […]

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 […]