Episode 103: Honey
Featured Recipe 1:
Honey Pot de Creme adds a twist to the French classic by incorporating local honey and Maine sea salt to create an elegant and surprisingly easy dessert.
Featured Recipe 2:
Honey Sambal Chili Sauce is a spicy and sweet sauce that comes together very quickly and can be used with just about anything, from dipping to glazing or tossed with broiled shrimp.
Leftover Tip:
Chef uses the leftover sambal shrimp to make a filling and healthy Vietnamese Spring Roll Salad.
Chef’s Tip:
Agrodolce is an Italian condiment that blends the sweetness of honey with salty Gorgonzola. It is incredible on crostini, steak and as a dip.
Pantry Tip:
Maggie makes a Honey-Brown Sugar Scrub that is an incredible exfoliant and leaves your skin
Featured Recipe 1: Honey Pot de Creme
Ingredients:
Yield: 6-8 servings
1 ½ cup cream
½ cup milk
1 teaspoon vanilla
⅓ cup honey
5 each egg yolks
1 each whole egg
Method:
Heat oven to 325f
In a medium saucepan combine the cream, milk and vanilla and bring to a light boil, just to scald.
In a large mixing bowl combine the honey, egg yolks and whole egg and mix well.
Carefully pour the cream mixture into the honey & egg mixture a little at a time so as to not scramble the eggs.
Once the mixture is combined gently pour the mixture into small to medium sized ramekins and place them in a casserole pan with steep sides. Add enough hot water to come up halfway to the ramekins.
Place a piece of foil loosely over the ramekins.
Bake the custards for 50-55 minutes until just set. Refrigerate custards for a couple hours until well chilled.
Top pot de creme with whipped cream, a drizzle of honey and a pinch of sea salt.
Enjoy!
Featured Recipe 2: Honey Sambal Chili Sauce
Ingredients:
Yield 1 ½ cup
1 cup honey
¼ cup Sambal chili paste
1 Tablespoon garlic, minced
1 Tablespoon ginger, peeled and minced
2 Tablespoons cilantro, chopped
2 each lime juice
Method:
Mix all ingredients together in a small bowl.
Keep refrigerated for 1 day to let the flavors blend together.
Enjoy!
Chef’s Tip: Gorgonzola-Honey Agrodolce
Ingredients:
Yield 1 cup
½ cup gorgonzola cheese (room temperature)
½ cup honey (room temperature)
Method:
Using a high speed blender, blend the honey and cheese until well combined.
Store the mixture in a covered container. Keep refrigerated.
Leftovers: Shrimp Spring Roll Salad
Ingredients:
Yield: 2 entree salads or 4 appetizer salads
10-12 each large shrimp, peeled and deveined, cooked and chilled
½ cup honey & sambal chili sauce
1 package cellophane rice noodles, blanched and chilled
¼ cup rice wine vinegar
2 Tablespoons fish sauce
¼ cup cilantro
1 head bib lettuce
Method:
In a large bowl toss the shrimp, honey & sambal chili sauce, cellophane noodles, vinegar, fish sauce and cilantro. Season with salt and pepper.
In a display bowl, break apart the bib lettuce head and arrange the lettuce leaves around the outside of the bowl. Spoon the shrimp and noodle mixture into the middle of the bowl keeping the leaves on the rim of the bowl.
To serve either enjoy as a salad or spoon some of the noodles in to a lettuce leaf and enjoy as a lettuce wrap.
Pantry Tip: Honey Scrub
Ingredients:
Yield: 1 jar
1 Tablespoon honey
⅓ cup brown sugar
1 Tablespoon coconut oil
10 drops essential oils
Method:
Mix all ingredients together and store in an airtight container.