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Happy Hour: Sage Sangria

partysugar — Fri, 30 Oct 2009 16:00:50 -0700

Just because Summer is long gone but that doesn't mean you have to stop enjoying sangria. Depending on the ingredients you employ, the wine-based punch can be sipped all year round. Instead of using a warm-weather fruit like peaches, this sangria is infused with Fall's most woody herb, sage. The recipe is simple, but the resulting drink is complex and earthy, perfect for sipping in front of a roaring fire. Honey adds a subtle sweetness and the sage makes this concoction an ideal pairing for any Autumnal dinner. Want the easy recipe? Keep reading.

Fast & Easy Dinner: Jamaican Pork With Melon

partysugar — Fri, 18 Sep 2009 08:00:45 -0700

While I've had the classic pairing of pork and apples, and the more unconventional combination of pork and peaches, I've yet to try pork with melons. However, this enticing recipe brings the two ingredients together expertly with Jamaican jerk seasoning and honey.

One can only imagine that the spices provide a nice heat and the honey adds a subtle sweetness. Serving this meal on skewers appeals to children and makes it fun to eat, so get the recipe when you read more.

Jamaican Pork With Melon
From Better Homes and Gardens

Ingredients

1-1/2 pound boneless pork tenderloin, cut into 1-1/2-inch cubes
2 small red onions, quartered lengthwise
2 tablespoons roasted peanut oil or peanut oil
4 teaspoons Jamaican jerk seasoning
1/4 of a small honeydew melon, cut into 2-inch cubes
1/2 of a small cantaloupe, cut into 2-inch cubes
1 tablespoon honey

Directions

Toss pork cubes and onion with oil and jerk seasoning in a medium mixing bowl until evenly coated. Thread eight 12-inch skewers alternately with pork, onion, honeydew, and cantaloupe pieces.
Place pork skewers on the lightly oiled of the grill directly over medium heat.
Grill for 18 to 24 minutes or until pork is cooked through and no pink remains. Remove from grill; brush with honey.

Serves 4.

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Ring In the Jewish New Year With Honey Cake

YumSugar — Tue, 15 Sep 2009 16:00:05 -0700

I'm always reminded of the change in the seasons with the arrival of Rosh Hashanah, the Jewish New Year, which begins at sundown this Friday. It seems to straddle the end of Summer and the beginning of Fall. For Jews around the world, it's a time to come together with family, contemplate the past year, and hope for good deeds in the months ahead.Rosh Hashanah's food customs echo these sentiments. One ingredient that plays a recurring role is honey, which symbolizes sweetness for the new year. As a child, I remember counting on apples and honey, but honeyed cake is an equally traditional and more gratifying end to a meal. It's not too sweet, has a gingerbread quality, and would be the perfect finish (or start) to the day, whether or not you're observing the holiday. See the recipe when you read more

Yummy Links: From Nirvino's Wine App to Eater's Expansion

partysugar — Fri, 11 Sep 2009 07:50:56 -0700

Introducing the newest must-have wine application for your iPhone. - Nirvino
Fabio Viviani's cookbook by the numbers. - Eat Me Daily
Here are 21 tasty bar snack recipes. - Chow
Everything you need to know about buying sustainable seafood. - Sunset
Eight common fast foods you should avoid. - SF Weekly
Michael Pollan's next mission: reform health care. - Grub Street
The real reason Hector was kicked off of Top Chef? His thermometer didn't work.- The Feedbag
Is it OK to serve pesto at a dinner party? - The Epi-Log
This lavender honey spice cake is seriously Italian. - Serious Eats
Eater is expanding and looking for bloggers/photographers in a city near you. - Eater

Fast & Easy Dinner: Honey-Glazed Pork With Wilted Greens

partysugar — Fri, 20 Feb 2009 08:00:21 -0800

Jump-start your weekend with a healthy, heart-friendly dinner. In this uncomplicated recipe, pork is complemented by peppery greens.

A simple honey, red wine vinegar, and mustard glaze coats the pork, giving it a subtle sweetness and intense juiciness. Unlike some other pork recipes, no marinating is necessary.

Pair with a glass of fruity, light red wine. For the recipe, read more.

Honey-Glazed Pork With Wilted Greens
From Martha Stewart

Ingredients

2 teaspoons Dijon mustard
3 1/2 tablespoons red-wine vinegar
4 tablespoons raw honey
1 large garlic clove, finely chopped
1 teaspoon coarsely chopped fresh rosemary
1 tablespoon plus 4 teaspoons olive oil
1 3/4 pounds pork tenderloin (about 2)
3/4 teaspoon coarse salt
Freshly ground pepper
1 large fennel bulb, trimmed and sliced lengthwise into thin strips
1/2 head escarole, cut into 2-inch strips
1/2 pound spinach, washed well

Directions

Preheat oven to 375 degrees.
Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.
Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.
Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.
Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in 1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.
Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1 1/2 minutes.
Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.

Serves 4.

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Celebrate Rosh Hashanah With Honey-Glazed Cornish Hens

YumSugar — Tue, 30 Sep 2008 15:00:33 -0700

L'Shanah Tovah (Happy New Year)! Last night was the beginning of the Rosh Hashanah. During this time of reflection and rejoicing, much of the celebration happens at the dinner table. The evening meal often includes the bounty of the autumn harvest, such as pomegranates, persimmons, and avocados. Honey is also significant during Rosh Hashanah, as it symbolizes the hope for sweet and joyful days in the year ahead. To ring in the Jewish new year, which is observed through Wednesday night, I made honey-glazed Cornish hens. Since Cornish hens are smaller, they can be roasted whole in less time than it takes to make a roasted chicken. To get this holiday recipe, read more.

Honey and Cumin-Glazed Cornish Hens
From Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary

Ingredients

Glaze
1/2 cup honey
2 tablespoons orange juice
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
3 tablespoons cumin seed, toasted and crushed
3 tablespoons olive oil
1/2 teaspoon salt
12 teaspoon freshly ground pepper
4 Cornish hens, split in half
Salt and pepper

Directions

Combine glaze ingredients.
Preheat the oven to 400°F.
Rinse hens and blot dry. Sprinkle with salt and pepper.
Using about a third of the glaze, brush both sides of hen halves.
Place, skin side down, on a baking sheet with low sides. Place in oven and roast 10 minutes.
Turn heat down to 375°F, brush hens again with half the remaining glaze and roast 5 minutes.
Turn hens over and roast 10 minutes.
Brush with remaining glaze and roast until deep golden brown, about 5 minutes more. Let stand 10 minutes before serving.

Serves 8.

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Reader Recipe: Honey Glacée

YumSugar — Tue, 16 Sep 2008 15:00:57 -0700

The other day I was browsing the recipes on TeamSugar and this one by VirginSin caught my eye: Was it a breakfast item, a snack, or a dessert? I think the answer is all of the above! These bite-sized treats - a combination of cornflakes, honey, and peanuts - are served in paper cups making them a tasty, portion-controlled indulgence. The recipe calls for a few ingredients, all of which most likely already exist in your kitchen.

To make your own version, read more.

Submitted by TeamSugar member VirginSin

Honey Glacee
website

very sweet..! Try it!

Ingredients

1 box of cornflakes (250g)
125g butter or margarine
1 cups of honey
1/2 cups of peanut halves, preferably unsalted

Directions
1. In a small saucepan, mix honey and butter.
2. Stir over low heat until butter melts.
3. Pour into a bowl (I recommend ceramic) and cool completely.
4. Then pour over Cornflakes mixture, mix to coat thoroughly...
5. Position paper cases in patty or muffin pans.
6. Spoon Cornflakes mixture into paper cases.
7. Bake in a preheated moderate oven (150C) for 5 to 10 minutes.
Then remove from oven. Let it stand for 20 minutes.

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Noteworthy Nibbles - Sept. 3-8, 2008

YumSugar — Wed, 03 Sep 2008 10:20:43 -0700

This week's so packed to the brim with festivals nationwide, you couldn't avoid one if you tried. There are food and wine classics all across the East Coast, and here in the West, we're planning on dropping by the chocolate festival in our neck of the woods. If we've left anything out, please chime in below.

Brigham City, UT: Peach Days - Sept. 3-6
Saratoga Springs, NY: Saratoga Wine & Food Festival - Sept. 4-6
Marion, OH: Marion Popcorn Festival - Sept. 4-6
Columbus, OH: Columbus Food & Wine Affair - Sept. 5
Chicago, IL: Windy City Wine Festival - Sept. 5-6
St. Louis, MO: Norton Wine Festival - Sept. 5-6

To see the rest, read more.

Groves, TX: Grillin' In Groves - Sept. 5-6
Bowers, PA: Chile Pepper Food Festival - Sept. 5-6
Forth Worth, TX: ZestFest 2008 - Sept. 5-7
McHenry, MD: Deep Creek Lake Art & Wine Festival - Sept. 5-7
Paw Paw, MI: Paw Paw Wine & Harvest Festival - Sept. 5-7
Lithopolis, OH: Lithopolis Honeyfest - Sept. 6
Valparaiso, IN: Valparaiso Popcorn Festival - Sept. 6
Fulton, CA: Kendall-Jackson Heirloom Tomato Festival - Sept. 6
Kennett Square, PA: Mushroom Festival - Sept. 6-7
Temecula, CA: Temecula Food & Wine Classic - Sept. 6
San Francisco, CA: Ghirardelli Square Chocolate Festival - Sept. 6-7
Rhinebeck, NY: Hudson Valley Wine & Food Fest - Sept. 6-7
Gettysburg, PA: Gettysburg Wine & Music Festival - Sept. 6-7
Humble, TX: Chocolate Festival of Texas - Sept. 8-9

Source

Come Party With Me: Boy's Birthday - Drinks

partysugar — Thu, 24 Jul 2008 12:15:57 -0700

Both kids and moms love lemonade. It's sweet tart taste is pleasing to a child's palette and it's pale yellow color won't stain, making mom happy. For a boy's birthday party on Alcatraz pack two coolers. Take one with you and leave one in the car. Fill the first with fresh lemonade and waters. Pack the second with small cans of soda and waters.

When you return to the car, surprise the boys by offering them a soda! To check out this delicious honey-vanilla lemonade recipe, read more.

Honey-Vanilla Lemonade
From Rachael Ray

Ingredients

2 cups sugar
1/2 cup honey
2 cups water, plus more as needed
1 vanilla bean
2 1/2 cups freshly squeezed lemon juice (from about 24 lemons)
Lemon wheels or wedges, for garnish

Directions

In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat.
Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod.
Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well.
Serve over ice with lemon wheels or wedges.

Makes 1 gallon.

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Sunday BBQ: Grilled Salmon with Spicy Honey-Basil Sauce

partysugar — Sun, 06 Jul 2008 06:00:15 -0700

After pigging out on hot dogs, steak, and potato salad all weekend, tonight I'm in desperate need of something lighter like grilled fish.

This grilled salmon with spicy honey basil sauce sounds delicious! The fresh salsa is crunchy and cool and the salmon is moist and flaky.

The fish needs a couple of hours to marinate, so get a head start in the afternoon. Pair with a green salad or grilled vegetables for a complete meal. Take a look at the recipe and read more.

Grilled Salmon with Spicy Honey-Basil Sauce
From Body and Soul magazine

Ingredients

2 tablespoons pine nuts, toasted
1 tablespoon honey
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup packed fresh basil
2 cloves garlic, minced
1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
4 skinless salmon fillets, 4 ounces each
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup watercress leaves, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and ground white pepper, to taste

Directions

Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed.
Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.
Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.
Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.
Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade.
Garnish with bell pepper and watercress mixture before serving.

Serves 4.

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