honey

Honey Orange Chicken Wings

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You can never have too many recipes for chicken wings, whether or not you watch or even care about the Superbowl. 

My latest chicken wing recipe came about recently, after I attended a honey tasting with my friend Liz Rueven, who blogs at Kosherlikeme. We went to Red Bee Apiary in Weston, Connecticut, where all of us were in rapt attention as beekeeper Carla Marina Marchese told us all about different kinds of bees and different kinds of honey. Then we had a feast of single origin honeys with tidbits of food (cheese, fruit and so on) that went best with them.

Of course, everyone knows that there are many varieties of honey and they all have a unique flavor. No different than wine, for example. You don't have to be an expert to understand and appreciate the differences. But it is fun to taste several all in one sitting. So I recommend this place (or one near you if you don't live in Connecticut).

After it was all said and done I bought a few jars of honey and experimented with them.

Buckwheat honey proved to be very interesting to work with. It has a distinct, intense, almost molasses-ey flavor that makes it a big winner for cookies, muffins and similar types of baked goods. Or baked apples. Or mashed sweet potatoes and so on.

But my favorite was this recipe for chicken wings. Just in time for Superbowl. Or whenever.

 

Honey Orange Wings

  • 1/4 cup honey (I used buckwheat honey)
  • 2 tablespoons orange juice
  • 1 tablespoon chopped chives
  • 2 teaspoons Dijon mustard
  • 2 teaspoon grated orange peel
  • salt and pepper
  • 24-30 dozen wing pieces

Preheat the broiler with the rack at least 6-inches from the heat. Place the honey, orange juice, chives, mustard, orange peel and salt and pepper in a bowl and mix for a minute or so or until well blended. Add the chicken wings and toss them in the liquid to coat all the surfaces. (You can let the chicken marinate for an hour or so if you wish.) Place the wings in a single layer on a baking sheet. Broil the wings for about 15-18 minutes, turning them every 3-4 minutes to prevent over-browning.

Makes 24-30

Baked Apples with Raisins, Honey, Orange and Pistachios

It’s apples and honey time. First, because those two ingredients are delicious symbols of Rosh Hashanah, which starts at sundown next Sunday.  But also because new crop apples are just beginning their season, and after months and months of mealy, dry, tasteless supermarket apples, we can finally find some that taste fresh, juicy and wonderful. Like maybe the kind that tempted Eve.   And also because September is National Honey Month. Honey, too, is in a high season right now, especially in the Northeast.  So I was delighted to read an  article  in The Huffington Post that said honey has health benefits.  That means I am going to be terrifically healthy. I have several jars of honey in my pantry. That I keep replenishing because, well, I use a lot of honey.  Honey is so, so good, right from my fingers, as I scoop the remnants that remain on the outside as I close up the jar.  It also tastes really good poured onto ice cream, cereal and pancakes.  And it’s an incredibly useful ingredient in recipes for dessert, like honey cake and also in savory foods — like mixing it with apple juice to baste a turkey.  Honey as healthy?  Well, that’s just an added bonus.  When I read the article and it mentioned using honey to help with night time coughs I thought about where I had heard that before.  Oh yeah. My Mom. Ages ago, when I was a little girl and had a cold and she mixed honey into tea.  Some things never change, nor should they.  Here’s an old recipe that I can now say is healthy because it has honey. Also, fresh, new crop apples.  It’s also a wonderful treat for Rosh Hashanah or any other holiday or any day in the week.     BAKED APPLES WITH RAISINS, HONEY, ORANGE AND PISTACHIOS     4 large baking apples  6 tablespoons golden raisins  1/4 cup chopped pistachios  2 teaspoons grated fresh orange peel  1/2 teaspoon ground ginger  1/4 teaspoon ground cinnamon  6 tablespoons honey  1/2 cup orange juice  1/2 cup water  1 tablespoon butter, cut into 4 pieces (or use coconut oil)     Preheat the oven to 375 degrees. Wash the apples and remove the cores, leaving about one-half inch at the bottom. Peel the apples about halfway down from the top. Place the apples in a baking dish. Mix the raisins, pistachios, orange peel, ginger, cinnamon, 3 tablespoons honey and 3 tablespoons orange juice in a small bowl. Spoon equal amounts of this mixture into the hollowed apple cores. Combine the remaining honey, juice and water and pour over the apples. Dot the tops with butter. Bake for 45 minutes, or until the apples are tender, basting occasionally with the pan juices.  Makes 4 servings

It’s apples and honey time. First, because those two ingredients are delicious symbols of Rosh Hashanah, which starts at sundown next Sunday.

But also because new crop apples are just beginning their season, and after months and months of mealy, dry, tasteless supermarket apples, we can finally find some that taste fresh, juicy and wonderful. Like maybe the kind that tempted Eve. 

And also because September is National Honey Month. Honey, too, is in a high season right now, especially in the Northeast.

So I was delighted to read an article in The Huffington Post that said honey has health benefits.

That means I am going to be terrifically healthy. I have several jars of honey in my pantry. That I keep replenishing because, well, I use a lot of honey.

Honey is so, so good, right from my fingers, as I scoop the remnants that remain on the outside as I close up the jar.

It also tastes really good poured onto ice cream, cereal and pancakes.

And it’s an incredibly useful ingredient in recipes for dessert, like honey cake and also in savory foods — like mixing it with apple juice to baste a turkey.

Honey as healthy?

Well, that’s just an added bonus.

When I read the article and it mentioned using honey to help with night time coughs I thought about where I had heard that before.

Oh yeah. My Mom. Ages ago, when I was a little girl and had a cold and she mixed honey into tea.

Some things never change, nor should they.

Here’s an old recipe that I can now say is healthy because it has honey. Also, fresh, new crop apples.

It’s also a wonderful treat for Rosh Hashanah or any other holiday or any day in the week.

 

BAKED APPLES WITH RAISINS, HONEY, ORANGE AND PISTACHIOS

 

4 large baking apples

6 tablespoons golden raisins

1/4 cup chopped pistachios

2 teaspoons grated fresh orange peel

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

6 tablespoons honey

1/2 cup orange juice

1/2 cup water

1 tablespoon butter, cut into 4 pieces (or use coconut oil)

 

Preheat the oven to 375 degrees. Wash the apples and remove the cores, leaving about one-half inch at the bottom. Peel the apples about halfway down from the top. Place the apples in a baking dish. Mix the raisins, pistachios, orange peel, ginger, cinnamon, 3 tablespoons honey and 3 tablespoons orange juice in a small bowl. Spoon equal amounts of this mixture into the hollowed apple cores. Combine the remaining honey, juice and water and pour over the apples. Dot the tops with butter. Bake for 45 minutes, or until the apples are tender, basting occasionally with the pan juices.

Makes 4 servings