Posts Tagged ‘honey’

Scones with Honey, Rosemary and Goat Cheese

Back in June, I won a cookbook featuring honey in an Iron Chef: Honey competition hosted by Joelen of Joelen’s Culinary Adventures. I thought it would be fun to use a recipe from that book to contribute to another blogging event where the idea was to bake small breads, but unfortunately, I was unable to get the entry typed and posted in time.

But I did make the scones 🙂 And they were delish.

Scones with Honey, Rosemary and Goat Cheese

Savory Scones with Honey, Rosemary and Goat Cheese

1 1/3 cups all-purpose flour
1 1/3 cups semolina
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1/4 cup olive oil
1/4 cup mild herbal honey
1 large egg
1/2 cup cream or whole milk, plus more for brushing scones
1 1/2 tsp. chopped fresh rosemary, divided
5 oz. goat cheese

Preheat oven to 425 degrees F. In a medium bowl, sift together the first five ingredients. In a separate bowl, combine olive oil, honey, egg, cream or milk, and 1 tsp. rosemary. Whisk just enough to break up the egg yolk and blend it with the honey.

Use a pastry cutter to work the goat cheese into the flour mixture until it resembles coarse crumbs. Make a well in the center and add the wet ingredients. Mix with a large spatula until the dough forms a ball. Knead gently several times and turn onto a lightly floured board. Knead again, just enough to form a workable ball.

Pat the dough down into a circular shape measuring about 8 1/2 inches in diameter and 3/4 inch thick. Cut with a knife or dough cutter into 8 or 10 pie-style wedges. Brush the tops with the cream or milk and sprinkle with the remaining rosemary. Place scones onto baking sheet about 1 inch apart. Bake for 12-15 minutes, until golden brown.

Serve with more goat cheese and honey, or honey butter.

From Covered in Honey by Mani Niall

Closeup of rosemary-honey-goat cheese scones

Iron Chef: Honey

Joelen’s Culinary Adventures has quite an ambitious list of food blogging events. I couldn’t keep up this month, but I do have an entry for Iron Chef: Honey. For this one, make a dish where honey is one of the main ingredients.

I got this chicken marinade recipe from my Uncle George’s second wife, Cathy. They met when George was on his 7-year sailing trip around the world in the 1980s; Cathy is from Australia. She made this for us once when they had first come back to the States via the Atlantic Ocean and up the Intracoastal Waterway from North Carolina. I hadn’t made it in quite a while, but we really enjoyed it, so I’ll have to make it again soon.

Cathy Twomey’s Chicken

2 lbs. bone-in, skin-on chicken
1/2 cup clear honey
2 tsp. curry powder
2 tsp. soy sauce
1/2 cup water
1/4 cup vegetable oil

Whisk all marinade ingredients together in a small saucepan and heat over low heat till well combined. Cool. Season chicken with salt and pepper; loosen skin with fingers and make two one-inch cuts in skin (do not cut meat) to allow marinade to get to meat. Pour marinade over chicken and refrigerate for several hours or overnight.

There are various ways to cook this. It’s done when an instant-read thermometer reads 160 degrees F.

In a skillet or saute pan: Brown chicken well on both sides, turn heat to low, cover and simmer 20 minutes till done.

In a grill pan: Heat oven to 350 degrees F. Cook chicken on both sides in oven-proof grill pan (I used cast iron), till well marked. Place pan in oven and bake for 20 minutes or till done.

I served the chicken with an Asian noodle salad that I made up this afternoon. I’ll post that recipe later. It worked out quite well.

Grilled Chicken with Honey-Curry Powder-Soy Sauce Marinade

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