ntil browned.
Add soy, honey, wine or sherry, garlic and ginger
If a recipe calls for ground cardamom, it
mall bowl, mix the mustard, honey, mayo and dried onion flakes
In a small saucepan, heat the water and honey over low flame, stirring until the honey is completely dissolved. Remove from heat and chill completely.
Pour the honey water and wine together into a decorative glass decanter, mix together and serve lightly chilled.
Preheat panini grill to medium-high heat (375 degrees).
Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread, about 1/8″ thick). Place the other slice of bread on top, buttered side up.
Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!
Stir wine, orange juice and honey until well blended.
Add canteloup and mix.
Toss gently and refrigerate for 4 hours or overnight.
Before serving, add strawberries, cut in half or quarters.
Serve cold.
ut the orange rind, juice, honey, wine, cinnamon stick, apple pie spice
br>Whisk egg yolks with honey for 5 minutes.
Add
In bowl, mix soy sauce, wine and garlic powder; add chicken and marinate 1 to 1 1/2 hours.
Drain chicken.
Save marinade liquid.
In dish, mix flour, salt and pepper.
Dredge chicken in flour mixture.
In frypan, heat oil; add chicken and brown chicken approximately 10 minutes.
Add honey to marinade liquid; pour over chicken.
Cover and simmer 20 minutes or until chicken is tender. Remove chicken to serving dish; spoon sauce over chicken when serving.
In
a
large
bowl,
mix the wine, soy sauce and garlic powder.
Add
chicken pieces; stir to coat and marinate 1 hour in refrigerator.
Drain chicken.
Reserve marinade.
br>Heat evaporated milk, water, honey, and butter until warm (105
Preheat the oven to 350\u00b0.
Rub the chicken with the garlic. Discard the garlic.
Place the chicken pieces on a baking sheet. In a small saucepan, bring the honey, wine and curry powder to a boil.
Stir 1 to 2 minutes until thick.
Brush the chicken with the glaze.
Roast for 10 minutes; brush with glaze and keep roasting until chicken is completely done, about 15 minutes more for the thighs and 10 minutes more for the breasts.
Before serving, sprinkle the chicken with chives.
Makes 4 to 6 servings.
Peel and slice potatoes into wedges. In medium size bowl, toss in oil.
Bake in oven set at 500 degrees for about 8 minutes.
In the meantime, mix honey, wine and mustard. After the 8 minutes, remove potatoes from oven, and brush on half the marinade. Reduce oven temperature to 450 degrees and bake for 3 minutes more.
Apply remaining sauce and return to oven to complete baking, about 3 to 5 more minutes.
Season with salt and pepper.
Cut wings intp three pieces (save tips for making stock).
Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
Add Soy, Honey, Wine, Garlic and Ginger, stir well.
Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
Serve warm or at room temperature.
Combine yeast and warm water.
Let set 5 minutes.
Combine flour, baking soda, baking powder and salt in large bowl.
Cut in shortening with pastry blender until crumbly.
Combine yeast mixture, buttermilk and honey.
Add to dry ingredients.
Stir just until moistened.
Turn out on floured surface.
Knead for 1 minute. Roll out to 1/2-inch thick.
Cut with 2-inch cutter.
Place on ungreased baking sheets.
Bake at 400\u00b0 for 10 minutes or until golden.
Makes 4 dozen 2-inch biscuits.
Serve with Honey Butter.
onsistency.
Serve with Honey Cream.
Honey Cream: Mix ingredients from
add to large pot with honey, wine, lemon juice and zest.
or until golden brown.
Honey Mustard instructions:
Combine all
alt.
Heat evaporated milk, honey and butter until very warm
00b0F.
Meanwhile, stand the honey in a warm place and