I wasn’t originally a fan of beets. Let’s just say they’ve grown on me. Especially since eating this gorgeous roasted beet salad. Beet salad might not seem like something you’d love to eat, but this roasted beet salad with honey lemon dressing is. The leafy […]
It’s only after having this blog for a few months that I’ve realized what a ridiculous sweet tooth I have. I keep wanting to make desserts, and not veggies at all. But, even for me, these savory honey glazed carrots hit the spot. They’re still healthy vegetables, but they’ve been soaked in tangy balsamic vinegar, caramelized, and drizzled with butter and honey. I’m trying real hard to be an adult and eat my veggies, and this recipe for savory honey glazed carrots makes it a lot easier. Enjoy!
- 2 pounds carrots
- 6 tablespoons butter
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- Salt and pepper
Begin by heating the oven to 490 degrees F. Next, peel the carrots and chop them into bite-size discs. Move the carrots to a large bowl, drizzle 2 tablespoons of melted butter over the top, and toss to coat. Transfer the carrots to a sheet pan, and bake until charred at the edges (about 12 to 15 minutes).
When the carrots are charred at the edges but still firm in the middle, return them to the large bowl and drench them in balsamic vinegar. Allow to rest for five minutes.
Next, return the carrots to the sheet pan, drizzle the honey on top, and scatter the remaining butter (in cubes or slivers) across all. Return the carrots to the oven, and allow them to bake until tender (about 5 to 7 minutes). Serve warm.
In case you’ve never heard of baklava, it’s a yummy Greek dessert that’s made by layering dough, butter, and nuts into a wondrous flaky thing, before drenching it all in honey. If you’ve never tasted baklava before, you’re in for a treat.
Baklava is a beast to make, but it’s totally worth the effort. I had had baklava a few times before, and it seemed simple enough. It’s my husband’s favorite, so I decided to make it for him. It’s just layering, what could go wrong?
Lots. Lots could go wrong. For example, working with phyllo dough is like working with wet tissue paper (another reason to just buy the dough, unless you are a glutton for punishment). I also discovered while working this that I hate the smell of walnuts.
But making this was a labor of love. I was rewarded for all my hard work when everyone loved it. My husband devoured it, and then I took it to rehearsal, and one person ate SIX pieces. That, and people were just standing around picking the flaky bits out of the decimated pan. I would call that a success.
- 1 pound pecans or walnuts (or both)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 lb package of phyllo dough
- 1 1/4 cup butter, melted
- 12 ounces honey
- 2 tablespoons sugar
- 3 tablespoons lemon juice
First, finely chop the nuts. (I recommend a food processor.) Make the filling by mixing together the nuts, sugar, and cinnamon. Set aside.
Next, get everything ready before unwrapping the phyllo dough. Brush the bottom of a 9 x 13 pan with melted butter. Unwrap the phyllo dough, and lay it on a clean surface under a damp towel. Place a sheet of dough in the pan. Brush with melted butter, and repeat until you’ve done five sheets of dough.
Sprinkle one-quarter of the nut mixture into the pan. Cover with butter and dough as above, and continue adding nuts every five sheets until they are gone and the pan is full. (You should have four thin layers of nuts.) Finally, using a very sharp knife, cut the layers horizontally, vertically, and diagonally, until each piece is triangle-shaped.
Bake at 315 F until golden brown (usually about 55-65 minutes). While the baklava is baking, make the honey syrup by warming the sugar, lemon juice, and honey in a small saucepan until viscous and fully combined. Remove the baklava from oven, and coat in the hot honey syrup. Allow to cool. Enjoy!
Cafe Zupas’ Orange Berry Infusion is a light, delicate orange drink with a tinge of strawberry. This drink is somehow both the perfect beverage for when you’re sick, and the ideal drink for a summer garden party. This is what my favorite celebrities and I would sip in a rose garden while eating cucumber sandwiches and petit fours. I can dream, right?
5 large oranges, sliced in half
1 cup sliced strawberries
1/2 cup good honey
Fresh mint leaves, optional
Dissolve the honey in 2 cups of hot water. I use my trusty electric kettle for this, because it’s a million times faster than actually waiting for water to boil.
Slice some orange wedges to use as a garnish, and then squeeze the rest of the oranges into the honey water.
After juicing the oranges, mix in more water. The ratio of honey water to fresh-squeezed orange juice is a matter of taste. I’ve found that a ratio of 1:1 is about right for me, because I like a more delicate taste. So in a two-quart jug, I used one quart orange juice and one quart honey water. Use less water to produce a brighter, classic orange juice flavor.
After mixing together, garnish with the strawberries, the remaining oranges, and mint leaves (optional). Chill the orange berry infusion.
Note: don’t make this too far ahead, or the strawberries will lose their color. Make it the day of serving. You can add a wedge of orange to the rim of each class if you want to be extra fancy, but this will taste amazing either way. Enjoy!