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Archive for August 29, 2013

TIP OF THE DAY: Honey & Nuts Spread & Topping

Homemade honey with nuts. Photo courtesy
AppleTurnover.tv.

 

Honey Nuts Cheerios, Chex, Shredded Wheat and Special K; honey nut peanut butter and honey-roasted nuts: Honey and nuts are a natural pairing.

If you’ve got nuts and honey, you can take the duo one step further:

Combine them into a delicious bread spread and dessert topping, as people in Greece, Italy and elsewhere in the Mediterranean have been doing for thousands of years.

You can find jars of honey with nuts at stores that specialize in Greek and Italian foods, or in cheese shops. They are lovely gifts and stocking stuffers.

RECIPE: NUTS & HONEY

Ingredients

  • Any honey*
  • Any nuts*
  • Glass jar†
  •  
    *Quantities depend on how much you are making and the capacity of the jar(s). While the photo above is more than half nuts, think of using 2/3 honey to 1/3 nuts—or even 1/4 nuts, if you want just a little. While whole nuts look prettier, they are not as spreadable. So if your goal is to make a bread spread rather than a dessert topping, consider chopping large nuts.

    †If you’re making this for home use, you can recycle an empty jar. If it’s for a gift, look for a prettier jar.

     

    Preparation

    1. TOAST nuts in a hot, dry pan, keeping them moving until the aroma wafts up (how to toast nuts). Cool.

    2. LAYER the nuts and honey in a clean jar. The nuts may migrate to the top of the jar, but you can easily stir them prior to use.
     

    VARIATIONS

    If you like the combination, try different variations: sage honey with walnuts, orange blossom honey with almonds, and so on.

     

    Or buy a jar! Photo courtesy Moon Shine Trading Company.

     

    HOW TO ENJOY HONEY AND NUTS

  • As a bread spread
  • As a cheeses condiment
  • As a dip for pretzels, baby carrots, etc.
  • As a fruit topper
  • On ice cream and loaf cakes
  • On pancakes, waffles and French toast
  • Straight from the jar, on a spoon
  •  
    How would you use honey and nuts?
      

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    RECIPE: Couscous Salad With Grilled Peaches

    Grilled peaches and shaved pecorino make
    this couscous salad very glamorous. Photo
    courtesy Stasty.com.

     

    Want something more sophisticated and whole grain? A salad that can be used as a side or a first course?

    Make a couscous salad. Here’s another delicious end-of-the-summer idea from a very delicious blog, Stasty. Thanks, Vicky!

    The pecorino cheese and salami strips add an Italian twist.

    RECIPE: COUSCOUS SALAD WITH GRILLED
    PEACHES

    Ingredients

  • 1 tablespoon melted butter
  • 1 peach
  • 1 apricot
  • 1-1/4 pound/200 g dry couscous
  • 1 or more tablespoons chives to taste, finely chopped
  • Salami or substitute protein, chopped into thin strips
  • Pecorino cheese, shaved
  • 1 teaspoon white balsamic vinegar (substitute
    white wine vinegar)
  • 3 teaspoons olive oil
  • Salt and pepper to taste
  •  

    Preparation

    1. COOK the couscous. Shave Pecorino with a vegetable peeler.

    2. CUT the peach and apricot into segments and remove the stones. Brush with melted butter.

    3. HEAT a grill pan over high heat. Using tongs, place the fruit segments on the pan. Cook for about 2 minutes, then turn and grill the other side. Once the fruit is nicely marked by the grill, remove with tongs and set aside on a plate.

    4. MIX the vinegar and olive oil in a small bowl; add salt and pepper to taste.

    5. MIX the the cooked couscous with the finely chopped chives, strips of salami and shaved Pecorino. Pour the dressing over the couscous and mix together with a fork. Place the couscous in a large serving dish and place the grilled stone fruit on top.

    Serve with a crisp white wine.

     

    Pecorino cheese and strips of salami add an Italian twist. Photo courtesy Stasty.com.

     

      

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    RECIPE: Gourmet Cheeseburger Hot Pockets

    There’s a cheeseburger and pickles inside the
    pocket! Photo courtesy Steakhouse Elite.

     

    Maximize the fun and minimize the drips with this recipe for homemade hot pockets from Steakhouse Elite.

    RECIPE: CHEESEBURGER POCKETS

    Ingredients For Four Pockets

  • 1 pound ground beef
  • 4 slices cheese, your choice
  • ¼ cup minced sweet onion
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon paprika
  • 16 slices pickles and/or pickled jalapeños
  • 8-ounce package refrigerated crescent rolls
  • Ketchup or barbecue sauce to dip
  •  

    Preparation

    1. PREHEAT oven to 350°F/175°C.

    2. DIVIDE crescent roll dough into rectangles on ungreased cookie sheets. Do not separate at the diagonal perforations. (Try pinching the diagonal perforation together to make a solid piece of dough).

    3. MIX the ground beef together with the onion, salt, pepper, and paprika, in a medium mixing bowl.

    4. PLACE ¼ cup of the beef mixture onto each crescent sheet; top with your pickles or jalapeños. Stretch dough over meat.

    5. BAKED in preheated oven until golden brown, about 20 minutes. Serve with a ramekin of ketchup for dipping.
     

    ABOUT STEAKHOUSE ELITE

    Steakhouse Elite produces American-raised Wagyu beef products that are known for their velvety texture and buttery flavor.

     

    Homemade “hot pockets” are easy to make. Photo courtesy Steakhouse Elite.

     

    You can find their ground beef, burger patties and franks at Acme, A&P, Balducci‘s, Food Emporium, Foodtown, Fresh Direct, Garden of Eden, King’s, Morton Williams, Pathmark, Publix and SuperFresh.

    For more information, visit the company website.

      

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