Floating Island Valentines
Makes 4 servings
3 cups fresh strawberries
1/4 cup honey
1 tsp grated orange peel
2 egg whites
1/8 tsp cream of tartar
2 cups milk
Shredded orange peel
Puree 1 cup strawberries with 2 tablespoons honey and orange peel;
refrigerate until serving time. Slice remaining strawberries; spoon into 4 individual serving dishes. Spoon pureed strawberries over slices. Beat egg whites and cream of tartar until soft peaks form. Add 2 tablespoons honey in a thin stream while beating whites; beat until stiff peaks form.
Heat milk in a skillet to a simmer. Spoon 4 mounds of meringue onto milk.
Poach gently about 4 minutes; turn meringues over once. Do not allow milk to boil.
Lift meringues out of milk with slotted spoon. Tap spoon lightly on towel.
Top strawberries with meringues. Garnish with orange peel and mint sprigs.
Note: Partially thawed frozen strawberries may be used in place of fresh strawberries.
Or, substitute raspberries for strawberries.
Honey Lemon Pie
Makes 6 Servings
1 cup honey
2 lemons, seedless, thin-skinned, sliced paper-thin with skins
1 cup blanched almonds
1 tablespoon sugar
Pastry for 2-crust 8-inch pie
1 tablespoon flour
Combine honey and lemons; let stand 2 hours or overnight.
Grind almonds and sugar in food processor; set aside.
Arrange bottom crust in 8-inch pie pan; spread almond mixture evenly over bottom.
Beat eggs and flour to blend; stir in honey-lemon mixture. Pour over almond mixture.
Cover with vented top crust; seal and flute edges. Bake on bottom shelf of oven
at 425°F 15 minutes; reduce temperature to 350°F and bake 35 to 40 minutes
longer or until knife blade inserted through slit in crust comes out clean.
Cool thoroughly. Makes one 8-inch pie.
Serve with Honey Whipped Cream.
Honey Whipped Cream
Beat 1 cup whipping cream until mixture thickens; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla. Makes about 2 cups.
Honey Vanilla Ice Cream
Makes about 2 quarts
3 eggs, well beaten
2 cups milk
1/2 cup honey
1/4 teaspoon salt
2 cups half-and-half
1 tablespoon vanilla
Beat eggs and milk together in large saucepan. Stir in honey and salt.
Cook and stir over low heat about 10 minutes or until thickened. Cool.
Stir in half-and-half and vanilla. Refrigerate until cold.
Freeze in ice cream maker according to manufacturer's directions.
For a richer, sweeter ice cream: Follow basic directions above but prepare egg-milk base
with I cup each milk and half-and-half and 3/4 cup honey.
Add 1 cup each half-and-half and whipping cream to cooled mixture.
Honey Caramel Sauce
Makes 6 servings. Makes 1-3/4 cups
1-1/2 cups honey
1/2 cup heavy cream
1 tablespoon butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
Combine honey and cream in heavy saucepan; cook and stir over medium-high heat
until mixture reaches 238ºF. Stir in butter, vanilla and salt. Cool.
Serving tip: Serve warm over ice cream, custard or pudding.
Honey Chocolate Sauce
Makes 10 servings. Makes 2-1/2 cups
1-1/2 cups honey
1-1/2 cups unsweetened cocoa powder
2 tablespoons butter or margarine
Combine all ingredients; mix well.
Cover with waxed paper and microwave on HIGH (100%) 2 to 2-1/2 minutes;
stir after one minute. Pour into sterilized gift jars. Keep refrigerated.
Honey Turtle Sauce
Makes 12 servings. Makes 3 cups
2 cups honey caramel sauce
1 cup honey chocolate sauce
3/4 cup pecan pieces
Combine all ingredients and mix well. Pour into sterilized gift jars.