24. February 2010 by admin.

Ingredients

4 separated eggs
¼ cup brown sugar
¾ cup honey
2 cups fine bread crumbs
1 cup hazelnuts, chopped
3 tablespoon soft butter
Icing sugar-fresh fruits-honey for garnishing

 Steps

- Preheat oven to 180 C.
- Beat egg yolks using an electric beater, add sugar and continue beating.
- In another bowel, beat the egg whites forming meringue, add part of the meringue to the egg yolks with constant beating.
- Combine the honey, bread crumbs and hazelnuts, stir using a wooden spoon.
- Add this mixture to the other part of the meringue, lightly stir to combine.
- Grease the muffin or cake cups; line the bottom and the sides with either bread crumbs or hazelnuts.
- Pour the cake batter to 2/3 of the cups. Bake for 35-40 minutes.
- Cool the cakes on wire rack
- Garnish with icing sugar and fresh fruits drizzle with honey and serve.

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4. February 2010 by admin.

Ingredients

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Steps

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Posted in Valentine, Desserts | Print | 1 Comment »

4. February 2010 by admin.

Ingredients

1/2 cup Orange Juice
2 tbsp 100% Pure Wildflower Honey
2 1/2 cups Frozen Wild Blueberries
1/4 cup Chopped dark chocolate

Steps

- In medium saucepan, combine orange juice, honey and half the blueberries. Bring to a boil over high heat and cook until reduced to a light syrup consistency, about 15 minutes.
- Add the remaining blueberries and heat through.
- Remove from heat and stir in chocolate until melted. Serve warm.

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4. February 2010 by admin.

Ingredients

8 Individual dessert shells (sponge cake cups)
3/4 cup Frozen Wild Blueberries
1/2 cup Mascarpone cheese
1/3 cup 100% Pure Wildflower Honey
1 tbsp Lemon zest
1/2 cup 100% Pure Egg Whites
1/2 tsp Cornstarch
1/2 tsp Vanilla
1/2 tsp Lemon juice
1 pinch Salt

Steps

- Preheat oven to 425°F (220°C). Combine frozen berries, mascarpone, 2 tbsp honey and lemon zest. Refrigerate until needed.
- Using an electric mixer, beat egg whites with cornstarch, vanilla, lemon juice and salt at medium speed until stiff peaks form, 3 to 5 minutes. In small bowl, microwave 1/4 cup honey at high until boiling, about 30 seconds. While beating, slowly pour honey into egg whites. Increase speed to medium-high and beat until mixture is glossy and stiff, 5 to 8 minutes.
- Place dessert shells on parchment paper-lined baking pan. Top each with a generous 1 tbsp of mascarpone mixture.
- Pipe or spread meringue over the top of the dessert shell and mascarpone mixture. Bake in preheated oven for 3 to 4 minutes, until golden brown.
- Serve immediately on a spoonful of Chocolate Blueberry Compote. Drizzle with additional honey and dust with cinnamon.

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4. February 2010 by admin.

Ingredients
1 1/2 cup All-purpose flour
2 cups Milk
2 Eggs
1 tbsp Granulated sugar
1 cup 35% whipping cream
2 tbsp Icing sugar
1/2 tsp Vanilla extract
1 tbsp Vegetable oil
1 tbsp Butter
2 Gala Apples, peeled and sliced into 1/2-inch slices
3 tbsp Unsalted butter
3 tbsp Honey
1/2 cup Chopped Pecans
1/2 cup Frozen Wild Blueberries

Steps

- In a bowl, whisk flour and milk until smooth. Add eggs and sugar and whisk until smooth, about 10 seconds. Let stand 10 min.
- Meanwhile, beat whipping cream, icing sugar and vanilla until firm. Cover and refrigerate until ready to use.
- Heat a 10-inch nonstick skillet over medium heat. Melt butter and oil together in microwave for 30 seconds; stir to blend. With a heat-resistant brush, brush pan lightly with some of the butter and oil mixture. When pan is hot, pour 1/3 cup batter in pan and swirl pan to coat thinly. Cook until bottom is golden and edges start to curl, about 1 min. Flip over and cook other side, about 30 seconds. Remove to a platter. Repeat with remaining batter to make 8 crêpes.
- Melt butter in a medium nonstick skillet over medium heat, Add apples and cook until lightly browned, about 3 min. Add honey and simmer 1 min. Add pecans and blueberries and simmer 1 min. Remove from heat and let stand for 5 min.
- To assemble, lay one crepe on a serving platter. Spread evenly with 1/4 cup whipped cream. Repeat, using all the crepes and whipped cream. Top with apple-blueberry mixture. Cut into eight wedges and serve with additional whipped cream, if desired.

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