Tag Archives: honey

Browned butter and honey salmon

15 Dec

Salmon browned butter

This dish popped up on my Facebook feed earlier in the week, but it was just a video showing how to make it, not an actual recipe. Thanks to Google, I found a recipe on a site called Cafedelites, where it was attributed to “Karina.” It’s very tasty and easy to make. (Since there are only two of us at home most nights, I halved all the ingredients.)

Ingredients:

4 Tbs. butter
4 Tbs. honey
3 cloves garlic, minced
Juice of half a lemon (1-2 Tbs.)
4 salmon fillets, about  6-8 oz. each
Salt and pepper to taste
Lemon wedges (to serve)

Directions:

Arrange an oven shelf about 8 inches from the heating element and preheat the broiler.

Place butter in a cast-iron frying pan or other oven-proof skillet over medium heat and cook, stirring and swirling the pan occasionally, for about 3 minutes until the foam settles; the butter will change in color to golden brown and have a nutty fragrance. (Be careful not to turn the butter!)

Add the honey and stir to dissolve it in the butter. Add the garlic and saute for 1 minute until fragrant. Add the lemon juice and stir well.

Add the salmon fillets to the pan, skin-side down if they have skin. Cook for 3 to 4 minutes, basting frequently with the pan juices, until golden. Season with salt and pepper to taste.

Add the lemon wedges around the salmon. Transfer the pan to the oven and broil for 5 to 6 minutes until the top is nicely browned.

Serve drizzled with the sauce.

Serves 4

 

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Miso chicken

7 Feb

chicken-miso

Here’s a nice and easy recipe that’s been in my “gotta try this” folder forever. I had a container of miso in my fridge forever as well, so it seemed like a good idea. I had yellow miso, not white, but I don’t think it makes a big difference. If you don’t have it, you can find it at an Asian grocery or online.

The recipe calls for chicken thighs, but I used a whole cut-up chicken. (Actually, I used only half a cut-up chicken, because there are only two of us, and halved the rest of the ingredients.)

These particular chicken pieces didn’t have a lot of fat, so I had to add a little water to the pan after about 20 or 30 minutes because the miso-margarine mixture was starting to burn.

The finished dish was very tasty. The miso and honey produced a an interesting and pleasant flavor — but it wasn’t too strong, so don’t be put off by the idea.

Ingredients:

4 Tbs. margarine, softened
½ cup white miso
2 Tbs. honey
1Tbs. rice vinegar (not seasoned)
Black pepper to taste
8 skin-on, bone-in chicken thighs, approx.. 2½ to 3 lb., or a whole chicken cut in eighths

Directions:

Heat oven to 425 degrees.

Combine margarine, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until well combined.

Add the chicken to the bowl and massage the miso mixture all over it.

Place the chicken in a single layer in a roasting pan. Roast for 35 to 45 minutes, turning the chicken pieces over once or twice until the skin in golden brown and crisp. (You may need to add a little water to the pan if necessary part way through.)

Serves 4

 

A Honey of a Cake

4 Sep

honey cakeWith apologies to those of you who also read my Feed the Spirit blog, where this ran last week, I’m posting my Honey Cake recipe here as well. Just in case you haven’t finished your Rosh Hashanah planning and cooking — ha!

As you may have guessed, the reason I’m taking the lazy way today is that I’m up to my eyeballs in kitchen chores, getting ready for the big day tomorrow when we’re hosting a lunch. Honey cake will be on the menu. Not everyone likes honey cake,  which is actually more of a spice cake.  Honey cakes tend to be dry. This recipe is quite moist, especially if you add a maple syrup glaze on the top. It has a nice, spicy taste, and the coffee balances out the sweetness of so much sugar and honey.

You can halve the recipe if you want only one loaf. Or you can freeze one loaf and save it for another occasion.

I wish my Jewish friends everywhere a shanah tovah u’metukah, a very happy, healthy and sweet New Year.

Ingredients:

1 cup strong coffee
1¾ cups honey
4 eggs
¼ cup vegetable oil
1¼ cups dark brown sugar
3½ cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. ground ginger
½ cup chopped walnuts, optional
Maple syrup, optional

Directions:

Preheat oven to 300 degrees.

Generously grease and flour two 9 x 5-inch loaf pans.

Combine the coffee and honey in a large bowl or saucepan and bring to the boil in the microwave or on the stovetop. Let cool.

In a large mixing bowl, beat the eggs, then stir in the oil and brown sugar. In another bowl, mix the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger and nuts if you use them.

Alternately add the flour mixture and honey-coffee mixture into the egg mixture and mix well. Pour the batter into the prepared pans.

Bake 70 minutes until the top of the cake springs back when touched lightly. If you want a sweet glaze on the cake, drizzle maple syrup over the top as soon as the cake comes out of the oven.

Cool in the pan. Let the cake stand for 24 hours before serving.