Tag Archives: honey

Grilled Pork Tenderloin w/ Peach Honey Mustard Sauce

1/2 medium peach, peeled
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pork tenderloin (3/4 pound)
small amount of oil for grill

Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.

In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork tenerloin and shake to coat.

Moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.

Black-Eyed Peas and Collards Casserole

1 cup dried black-eyed peas
2 1/2 cups water
2 tsp canola oil
1 small onion, chopped
1/2 green pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic, minced
12 oz collards, coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tbsp molasses
3 tbsp honey
1 1/2 tsp dry mustard
1/4 cup chopped fresh parsley
2-3 drops hot-pepper sauce

In a large saucepan, combine the black-eyed peas and water and let them soak overnight.

When ready to cook bring the beans and the liquid to a boil over high heat. Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes.

Transfer the beans and liquid to a 3-quart no-stick baking dish.
In saucepan addd the oil and warm over medium heat. < LI>Add the onions, green peppers and mushrooms and saute for about 5 minutes
Add the garlic and collards.

Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.

Preheat the oven to 350 degrees F.

To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.

Waldorf Apple Salad

About 3 firm ripe apples
1 tablespoon of lemon juice
1 cup of sliced celery
1 cup of white seedless grapes
½ cup of coarsely chopped walnuts
½ cup of mayonnaise
1½ teaspoons of honey (or to taste)

Core and quarter the apples, but do not peel. Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery, grapes and walnuts and toss. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss.

Ingredients can be adjusted according to your taste (add more or less grapes, etc.).  You can mix types of apples (tart or sweet) as long as they are firm and crisp.  Using both yellow and red apples makes the salad pretty.

Sour Dough Bread

1 cup Sourdough Starter (see recipe below)
5 1/2 to 6 cups all-purpose flour
1 package active dry yeast
1 1/2 cups water
3 tablespoons sugar
3 tablespoons margarine or butter
1 teaspoon salt
Cornmeal

Bring Sourdough Starter to room temperature. In a large mixing bowl, combine 2 1/2 cups of the flour and yeast; set aside. In a saucepan, heat and stir water, sugar, margarine or butter, and salt just till warm (120 to 130 degrees) and margarine almost melts. Add to flour mixture. Add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place till double (45 to 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet. Sprinkle with cornmeal. Shape each half of dough into a ball. Place on prepared baking sheet. Flatten slightly to 6 inches in diameter. With a sharp knife, make crisscross slashes about 1/4 inch deep across the tops of the loaves. Cover and let rise in a warm place till nearly double (about 30 minutes).

Bake in a 375 degree oven for 30-35 minutes or till bread tests done (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over-browning). Cool on a wire rack. Makes 2 loaves.

Sour Dough Starter
1 pkg. active dry yeast
2 1/2 cups warm water (105 to 115 degrees)
2 cups all-purpose flour
1 tablespoon sugar or honey

In a large mixing bowl, dissolve yeast in 1/2 cup of the warm water. Stir in the remaining water, flour, and sugar or honey. Stir till smooth. Cover the bowl with 100% cotton cheesecloth. Let stand at room temperature (75 to 85 degrees) for 5-10 days or till the mixture has a sour fermented aroma, stirring 2 or 3 time each day. (Fermentation time depends upon the room temperature: a warmer room hastens fermentation.)

When fermented, transfer Sourdough Starter to a 1-quart jar. Cover with the cheesecloth and refrigerate. Do not cover jar with a tight-fitting lid. If starter isn’t used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days till used.

To use starter, bring desired amount to room temperature. For every 1 cup used, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into the remaining amount. Cover and let stand at room temperature at least 1 day or till bubbly. Then refrigerate for later use. Makes about 2 cups.

Teriyaki Sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder (or 1/2 tsp. minced garlic)
5 tablespoons brown sugar
2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens.

Raspberry and Chicken Salad

3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed greens
1/4 cup pecans

In a small bowl, combine 1/2 cup rice vinegar, tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.

While chicken is marinating, make the dressing: In a blender, combine raspberries, 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.

Grill or sauté chicken until no pink remains. Cool slightly and slice each breast.

Divide greens evenly among 4 plates. Place sliced chicken over greens.

Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.

Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately.

Fancy Coleslaw

5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions
1/2 cup chopped green bell pepper

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.

Pour dressing over slaw just before serving. Stir well.

Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).