Balsamic Melon with Strawberries

Ingredients:

2 melons, halved
1 cup strawberries, cut in half
1 cup balls of mozzarella cheese, cut in half
2 tbsp chopped mint leaves

Dressing:
1/2 cup balsamic vinegar
3 tbsp honey
1 tbsp mustard

Preparing:

Remove seeds from melons.
Mix cheese with strawberries and mint.
Fill melons with the mixture.

Mix well all the ingredients of the dressing.
Bathe melons with the dressing.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Mixed Fruit Kabobs

Ingredients:

8 strawberries
4 red plums
2 nectarines, halved and pitted
2 kiwi fruit, peeled and quartered
2 bananas, peeled and thickly sliced
1 mango, peeled, halved and pitted
3 tbsp Cointreau
1 tbsp clear honey

Preparing:

Cut all fruits into chunks.

Mix the honey with the Cointreau.
Pour the mixture over the fruits and toss lightly to coat.
Cover with plastic wrap and to marinate in the refrigerator for 1 hour.

Preheat the grill.

Drain the fruit, reserving the marinade.
Thread the fruit on to several presoaked wooden skewers.
Cook for 5 minutes over medium-hot coals, turning and brushing frecuently with the reserved marinade.

Christmas Chocolate Sorbet with Red Fruits

Ingredients:

2 cups water
3/4 cup cocoar powder
1/2 cup sugar
14 ounces soft red fruits (raspberries, strawberries or red currants)
2 ounces dark chocolate, chopped
3 tbsp honey

Preparing:

Place the water, honey, sugar and cocoa powder in a saucepan, and stir until the sugar has dissolved.
Remove fron heat, add the chocolate, stir until melted and let cool.

Pour into an ice-cream maker and churn until frozen, or pour into a container suitable for use in the freezer, freeze until slushy, whisk until smooth and freeze again.
Whisk again before the mixture hardens completely and cover the container.

Serve with the fruits.

Thanksgiving Pumpkin Brulée

Ingredients:

1 1/2 cup evaporated milk
1 cup pumpkin, cooked
1/4 cup brown sugar
1/4 cup honey
3 eggs
1 tsp gruond cinnamon
1 tsp powdered ginger
1 tsp vanilla

Preparing:

Liquefy pumpkin with eggs, honey, cinnamon and ginger.
Add the evaporated milk and vanilla.

Pour into 6 individual molds.
Bake in water bath at 160°C (320°F) for 45 minutes.

Remove from the oven, cool and refrigerate for 2 hours.

Thanksgiving Pecan Bars

Ingredients:

2 cups flour
3/4 cup brown sugar
1/2 cup sugar
1/4 cup cream
1/4 cup honey
3 bars margarine at room temperature
12 ounces pecans
1 egg
2 tsps vanilla

Preparing:

Preheat oven to 160°C (350°F).

Beat 2 bars margarine with sugar until fluffy.
Add the egg and vanilla.
Lower speed and add flour gradually.

Pour the mixture into a greased mold.
Bake for 15 minutes and remove from oven.

Melt the remaining margarine with honey and brown sugar.
Allow to boil for 2 minutes and remove from heat.
Add the cream and pecans.

Cover pastry with the mixture.
Bake again for 10 minutes.
Allow to cool a little and cut in bars.

Doughnuts

Ingredients:

1 kg yucca
1/4 kg grated cheese

Syrup:

1/2 l water
1/2 cup sugar
3 cinnamon sticks

Preparing:

Make smashed yucca.
Mix it with the cheese.

Make small balls.
Fry them in boiling oil until they gild.

Cook in low fire the water with the sugar and the cinnamon.
Retire of the fire when it is on the verge of caramel.

Dip the small balls in the honey.

Nougat's Tartufo

Ingredients:

200 g chopped nougat
60 g chopped hazelnuts
60 g almonds
200 g chopped chocolate
45 g grated coconut
3 ½ pt vanilla ice cream
3 tbsp honey

Preparation:

Mix nougat, the hazelnuts, the almonds, the chocolate, the ice cream and the honey.
Spill the mixture in 8 cooled and covered individual aluminum molds.

Refrigerate for 1 hour.

Pass them through the grated coconut.
Place them in a tray and refrigerate for 1 more hour.

Broiled Honeyed Figs with Sabayon

Ingredients:

8 figs, cut in half
2 fresh rosemary springs
4 tbsp honey
3 eggs

Preparing:

Preheat the broiler to high.

Arrange the figs on the broiler pan.
Brush with half the honey and sprinkle over the rosemary.
Cook it for 8 minutes.

Whisk the eggs with the remained honey in a heatproof bowl.
Place over a pan of simmering water.
Beat it again for 10 more minutes.

Banana Mousse

Ingredients:

400 g mashed bananas
250 g heavy cream
280 g sugar
100 ml water
10 ml lemon juice
7 g unflavored gelatin
4 egg whites
1 banana to decorate

Pionono:
40 g flour
40 g sugar
20 g honey
4 eggs
Vanilla essence

Preparation:

Pionono:
Stir eggs, the sugar and the honey.
Perfume with the vanilla essence.
Add the flour in surrounding form.

Extend the mixture in a greased plate.
Bake at 230ºC for 10 minutes.
Let cool and cut with cake cutter in circles.

Mousse:
Hydrate the gelatin in the water and reserve.

Stir the egg whites with the sugar until forming merengue.
Incorporate the mashed bananas and the lemon juice.
Add the hydrated gelatin.

Stir the heavy cream until forming whipped cream.
Incorporate it to the previous mixture in surrounding form.

Place the "pionono" circles at the bottom of each individual mold.
Spill the mixture in each mold.
Refrigerate for 1 hour.

Decorate with chocolate strips, bananas and caramel.

Sabatic Bread Recipe

Ingedientes:

2 kg flour
3 1/2 cups warm water
1 1/2 cups sugar
1/2 cup oil
3 eggs
1 beaten egg
1 tbsp salt
1/2 cup water
2 tbsp granulated dry yeast
1 tbsp honey
1 tbsp flour
1 tbsp sugar

Preparation:

Mix the yeast with the tbsp sugar and the tbsp flour.
Add the honey and the water and let burst for 8 minutes.
Mix the warm water, the salt and the sugar.

Add less than half of the flour to the yeast mixture.
Mix well and let rest for 30 minutes.
Combine eggs with the oil.
Add them to the previous mixture.

Add little by little the remaining flour until obtaining a sticky mass.
Let grow for 3 hours.
Form braids and let grow for 30 more minutes (approx 3 or 4 braids).

Varnish with the beaten egg.
Bake at 190ºC (375ºF) for 20 minutes.

Rice Puddin with Strawberries

Ingredients:

200 gr rice
200 gr strawberries
1/2 lt milk
1/2 cup hot water
1 teaspoon vanilla
2 teaspoon honey
1 tbsp lemon rind
2 tbsp sugar
1/8 teaspoon salt

Preparation:

Put in a pot to the fire milk.
Let boil it.

Cook the rice in the boiling milk.
Add the hot water little by little to cook it slowly.
Incorporate the salt, vanilla, the sugar and the lemon rind.
Spill the rice in very cold molds.

Putt in a separate pot the divided strawberries.
Add the honey with one or two tablespoons of water.
Cook until the mixture is reduced to a cream.

Bathe the rice with the strawberries cream at the time of serving.

Nutty Granola Squares

Ingredients:

115 gr unsalted butter, plus extra for gresaing
4 tbsp honey
1/8 cup unrefined superfine sugar
scant 3 cups rolled oats
1/8 cup dried cranberries
1/8 cup chopped hazelnuts
1/8 cup chopped pitted dates
5/8 cup slivered almonds

Preparation:

Preheat the oven to 190ºC (375ºF).

Melt the butter with the honey and sugar in a pan.
Stir together.

Add the remaining ingredients.
Mix thoroughly.

Turn the mixture into a greased baking pan.
Press down it well.

Bake it for 30 minutes.
Let cool and cut it in pieces.

Peanut Butter Balls

Ingredients:

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar

Preparation:

Mix peanut butter, honey and mmilk together in a large bowl to for a very thick mixture.
Roll mixture in small balls about the size of a walnut.
Roll the balls in either the crushed cornklakes, finely chopped nuts or powdered sugar.
Place on waxed paper.
Refrigerate for 20 minutes.

Bolo de Mel (Honey Sponge Cake)

Ingredients:

100 g sugar
6 egg yolks
2 eggs
50 g flour
1 cup syrup

Preparation:

Beat the whole eggs with the sugar until they are whitened and frothy.
Add the yolks and continue beating.
Incorporate the flour little by little.

Spill the mixture in a greased mold.
Bake at 225ºC for 30 minutes.

Let cool and bathe it with the syrup.
Dust with glass sugar or honey if it is desired.

Honey and Orange Baklava

Ingredients:

10 leaves of edge pastry
3/4 cup melted butter
175 gr chopped almonds
10 oz honey
1/4 cup orange juice
1/4 cup lemon juice
100 gr sugar
2 tablespoons cinnamon

Preparation:

Put a pastry edge leaf edge on a baking tray.
Grease it with a brush and dust the almonds.
Repeat this process 7 times.

Grease with butter the last two leaves and solely put them as it castrates end.
Double them in triangles.

Bake at 175ºC (350ºF) for 60 minutes.

Combine in a pot the honey, the juice, the sugar and the cinnamon.
Let boil for 3 minutes.

Put half of the mixture on the baked warm baklava.

Let cool.
Cut and bathe it with the rest of the mixture.