Hone

Honey Cupcakes with Salted Honey Frosting❤️❤️

-They have a delicious and creamy salted honey icing on top, and they are incredibly juicy.

Ingredients:

Cupcakes:

1 1/2 cups (186 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon apple pie spice

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

6 tablespoons (84 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated sugar

2 large eggs, at room temperature

1/2 cup (108 grams) honey

1/4 cup (60 grams) neutral oil

1 teaspoon pure vanilla extract

1/2 cup buttermilk

1/2 cup coarsely chopped toasted, unsalted walnuts, plus a couple of tablespoons for topping, optional

Frosting:

3/4 cup (170 grams) unsalted butter, at room temperature

3 tablespoons (63 grams) honey, plus more for drizzling

3 cups (300 grams) confectioner’s sugar

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 to 2 tablespoons heavy cream

Directions:

-Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 12-space cupcake pan with paper liners.

-To make the cupcakes: In a medium mixing bowl, whisk together the flour, baking powder, apple pie spice, salt and baking soda. Set aside.

-In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Cream on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs one at a time, scraping down the work bowl between additions (the mixture will look slightly curdled; that’s okay). Add the honey, neutral oil and vanilla and beat on high until smooth. Beat in half of the flour mixture on low until combined, then beat in the buttermilk, followed by the remaining flour mixture. Beat on high for a few seconds until smooth and light. Add in the walnuts and stir just to combine.

-Divide the batter evenly among the paper liners with a large ice cream scoop. Bake until the edges are golden and a tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely.

-To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, 1 to 2 minutes. Beat in the honey until smooth. Add the confectioner’s sugar and beat on low to combine, then add the vanilla and salt and a tablespoon of the cream. Beat on high until smooth and very light and fluffy, 2 to 3 minutes, adding a little more cream if needed to make a spreadable frosting.

-Using an offset spatula, frost the cupcakes. Top each with a sprinkle of chopped walnuts if desired and a tiny drizzle of honey.

-The cupcakes are best the day they are made, but leftover cupcakes will keep in a tightly sealed container for 1 to 2 days.

Honey chicken and broccoli stir-fry❤️❤️

-Pair long-stem broccoli with chunks of soft chicken breast that have been covered in a sweet, tangy honey and sesame sauce. A quick, protein-rich supper may be made with this simple stir-fry.

Ingredients:

2 tsp toasted sesame oil
2 chicken breasts, cut into pieces
2 cloves garlic, finely chopped
4 spring onions, cut into 3cm pieces
300g long-stemmed broccoli, trimmed
1 tbsp sesame seeds, toasted

SAUCE:

1 tbsp cornflour
1 tbsp rice vinegar
1 tbsp runny honey
1 tbsp tomato ketchup

Directions:

-Heat the sesame oil in a non-stick frying pan over a high heat and fry the chicken breast pieces with lots of seasoning for 5 minutes or until starting to turn golden, then add the garlic and cook for a minute.

-Meanwhile, whisk together the cornflour and rice vinegar, then add the remaining sauce ingredients along with 100ml of water. Tip this into the pan along with the spring onion pieces and simmer for 5 minutes until the chicken is cooked through and the sauce has thickened.

-Cook the broccoli in a large pan of lightly salted boiling water for 3-4 minutes or until cooked through, then drain well. Divide the broccoli between two plates then pile on the chicken and sauce, and scatter over the sesame seeds.

Chinese Style Honey Hoisin Sticky Ribs ❤️❤️

-For this recipe, you could use practically any rib, but probably not short ribs. In terms of pork, you may use baby backs, spare, or St. Louis style. I think beef ribs would be excellent.

Ingredients:

For braising the ribs:

1 rack of pork baby back ribs, cut in half
1 onion, peeled and quartered
1 carrot, peeled and sliced into disks
1 thumb of ginger, about one inch, sliced
1 head of garlic, sliced in half across the cloves
1 cup tamari soy sauce, or your favorite brand
water

To finish the ribs:

2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons tamari soy sauce
1 teaspoon sriracha sauce
1/3 cup honey
1 green onion cut into slivers
1 tablespoon sesame seeds, toasted

Directions:

-Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual lid, sheet tray, or pizza pan). Add the rest of the ingredients, then add water to cover the ribs by 1 inch.

-Place the pot over medium high heat and bring the liquid to a boil. Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours. The meat should shrink on the rib bones, and the actual bones should have revealed themselves by 3/8 to 1/2 an inch. You can test for tenderness by slicing a sliver from an end and taste. It should have some tooth but still be tender.

-Remove the ribs from the pot and discard the braising liquid. You can make a soup from the liquid, or freeze it for the next time you want to make an Asian red cooked dish. (If you plan to cook the ribs later in the week, you can let the ribs cool right in the pot, then place the whole thing into the fridge until you are ready to finish the ribs in the oven.)

-In a small bowl combine the hoisin, oyster, soy, sriracha, vinegar, and honey. Whisk to combine.

-When you are ready to finish cooking the ribs, heat the oven to 450 °F. Place the ribs onto a sheet tray lined with foil for easy clean-up. Using a grill brush, paint both sides of the ribs with a light coating of the sauce.

-Keep coating the ribs with the sauce until they take on a lacquer quality, then bake them until they start to darken and caramelize. Remove the ribs from the oven and cut them into pieces. To serve, sprinkle with sesame seeds and garnish with green onion.

Alfalfa honey

According to Backyard Beekeeping, most alfalfa plants in the United States are grown to feed livestock. Most plants are cut down long before bees get a chance to pollinate them. However, some plants are reserved for honey making, though getting to the nectar is quite a challenge. The shape of the alfalfa flower makes it difficult for honeybees to access the keel, so beekeepers and farmers first employ leafcutter bees to trip the flowers' keel, opening them to expose the pollen and nectar.

This somewhat rare type of honey is a gem indeed, with a slightly bitter but overall sweet taste with hints of vanilla and mint. The taste is similar, though slightly less sweet, than clover honey. It has a floral aroma and is generally pale amber in color. Its mild flavor is ideal for a number of culinary uses, such as making salad dressings and sauces, pairing with cheese, or serving over your pancakes or waffles.

Read More: https://www.mashed.com/865671/types-of-honey-and-what-makes-them-unique/?utm_campaign=clip