Off the Menu with Dara can be heard every Saturday from 11:00-Noon on News Radio 830 WCCO!
Local bees are very important. They make the fruits, they make the seeds. Without them we would have no wildflowers, no apples, no oranges. So I like to support local beekeepers by using good honey in all sorts of recipes. Need some ideas? My favorite uses for honey in recipes are below!
Honey Drizzled on Goat’s Milk Cheese
I am of the firm opinion that nearly every cheese is better with a drizzle of honey—aged Gouda, fresh mascarpone, crumbly cheddar, you name it. But goat’s cheese is perfect. Buy a good fresh one and serve as a cheese course, with crackers or fruit. A link to a recipe where Nigella Lawson does something similar is above!
You’re either a sweet ribs person, or a spicy ribs person. But if you’re a sweet-leaning-barbecue lover, oh boy are these good.
If you know me you know I love my Bundt pans — easy to do, and good looking. I am a big fan of Deb Perelman at the Smitten Kitchen. She does scrupulous recipe testing so you can pretty much trust that if she puts a recipe up on her site Perfection.
When there’s honey butter on a table with biscuits I feel: Happy. Honey and butter are best friends for a reason. You can even throw a dollop in your coffee for an extra energy boost in the morning to get your brain moving!
This is my new thing. You just warm honey and dried, crushed chili peppers together, let stand for ten minutes, strain out the chili peppers. Add a little vinegar or lemon juice if you’re so inclined. Now you have a condiment that tastes good on everything—bread, cheese, ice-cream, pound-cake, salmon; just everything. Some people are calling this the next ketchup—it’s that good and versatile. Try it!