All posts tagged: honey

Roasted Tomato Toasts with Ricotta, Chestnut Honey, and Basil

We all have our go-to’s.  The recipes we make over and over again.  The ones that your friends or family specially request.  The ones that you have made so many times, you don’t need to look at the recipe anymore.  That’s what this dish is all about.  Universally loved, this dish will not fail you.  I promise.  The honey slow-roasted tomatoes burst with sweetness against the creamy ricotta and the crunchy toasts.  The topping of shredded fresh basil and drizzled chestnut honey take the flavor profile to the next level.  What’s even better is that all of these ingredients are freely available all year round–so whether you need to bring a dish to a baby shower in the Spring or a festive platter to your Christmas table in the Winter, these yummy toasts will deliver. Roasted Tomato Toasts with Ricotta, Chestnut Honey, and Basil Recipe courtesy of Food & Wine Ingredients 2 pints cherry or grape tomatoes, halved lengthwise 1 1/2 tablespoons extra-virgin olive oil 2 tablespoons clover honey 2 teaspoons thyme leaves 1 teaspoon …

Sausage Mascarpone Crostini

Why is it that the best foods are usually the simplest, having the least amount of ingredients.  A sharp hunk of cheedar cheese with a slice of apple… toast with butter… bacon and eggs.  All bring such satisfaction to the palette and belly.  This is one of those foods.  It only has 3 main ingredients: sausage, mascarpone cheese, and bread.  A little spray of Pam if you like on the bread and some chopped parsley for garnish are lovely too, but not necessary.  This combination is so wonderful–I serve it all the time as an appetizer at parties or even just with a salad for a light supper.  Everyone always loves it.  I never have leftovers.  And amazingly, with such a short list of ingredients, most people can’t quite identify them. The origin of this dish is in Italy.  My mom was taking a cooking class there, and during one of the days, the chef took her to a local market for sausage.  Once back in the kitchen, the chef simply crumbled the meat, cooked …

Apple, Chevre (or Brie), and Honey Salad

{image courtesy: Sweet Paul Magazine} Isn’t that gorgeous?!  I am happy to introduce Sweet Paul Magazine.  It’s SWEET, indeed!  A free, online magazine, I found myself quickly clicking through the e-pages… devouring the gorgeous food styling and photography.  Mouth watering, I did a double-click particularly on the apple salad (pictured above) and the ramp and pancetta frittata.  What I really love about Sweet Paul is that it combines cooking with my other passion… crafts!  Move over, Martha…. Paul would like a seat at the table too. Check him out!  Sweet Paul Magazine Apple and Chevre Salad with Honey Vinaigrette Serves 6 4 red apples, thinly sliced Juice of 1 lemon 2 cups herb salad mix 3 ounces chevre cheese, thinly sliced 1/3 cup olive oil 2 tablespoons lemon juice 2 tablespoons honey Salt to taste Soak apples in lemon juice (to prevent browning).  Place apple slices, salad mix, and chevre in layers on 4 plates (as pictured).  In a bowl, whisk together oil, lemon juice, honey, and salt.  Drizzle around the salad and serve. Olive …