Top News

A taste of spring in honey-kissed dishes


It may not feel like it, but spring is in the air, and in the foods we eat. One condiment that always reminds me of this wonderful season is honey. Smeared on toast, spooned over yogurt, blended into glazes and dressings, you can taste the sunshine in each mouthful. My mother used to drizzle fresh honey on romaine lettuce leaves for an after-school snack and the taste sensation was astonishing.

Given that Canada’s honey industry produces some of the finest golden nectar in the world – not to mention contributing up to $1 billion in terms of increased agricultural production – let’s celebrate with recipes that offer a taste of spring in these honey-kissed dishes while wait for winter to finally leave.

Honey Garlic Cauliflower Bites

Tender, delicious mouthfuls of amazing flavour! Recipe courtesy of BeeMaid Honey Ltd. ( beemaid.com/recipes )

1 medium cauliflower, cut into bite size pieces

3 eggs

2 cups (500 mL) panko bread crumbs

1/3 cup (75 mL) liquid honey

1/4 cup (60 mL) hoisin sauce

4 cloves garlic, minced

1/2 tsp.(2 mL) onion powder

1/4 cup (60 mL) water, cold

2 tsp.(10 mL) cornstarch

Wash cauliflower and pat dry. Preheat over to 400F (200C). Line a large baking sheet with parchment paper.

Remove stem and cut cauliflower into bite sized pieces. In a small bowl, add eggs and whisk to create an egg wash. In a separate bowl, add panko crumbs. In small batches, dip cauliflower pieces into egg wash and let any excess egg drip off. Add the egg washed cauliflower, a few pieces at a time into panko crumbs, and toss to ensure each piece is evenly coated. Place on baking sheet ensuring pieces aren’t touching so they cook evenly and get nice and crispy.

Bake for 15-20 minutes or until panko crumbs begin to brown and fork can be inserted into largest piece. Remove from oven and place in a large bowl.

While cauliflower is baking, in a small saucepan, mix together liquid honey, hoisin sauce, minced garlic, and onion powder. In a small cup, add cornstarch and cold water and mix until cornstarch is dissolved. Water must be cold in order for cornstarch to thicken sauce. Add cornstarch water mixture to saucepan.  Mix well. Cover and cook over medium heat until sauce begins to bubble and thicken – about five minutes. Remove from heat.

Pour thickened honey garlic mixture over baked cauliflower pieces and mix well to evenly coat. Best eaten hot, but if you have any leftovers, you can store in a container in fridge for 2-3 days, coating will soften over time.

Serves 4.

Honey Garlic Ribs

Have plenty of napkins when serving these juicy, succulent, sweet honey glazed ribs. Recipe courtesy of Foodland Ontario ( Foodlandontario.ca .)

10 cloves garlic, minced

1/2 tsp. (2 mL) each salt and pepper

2 racks pork back ribs (about 1-1/2 lb/750 g each)

3/4 cup (175 mL) honey

1/3 cup (75 mL) apple cider or apple juice

1/4 cup (60 mL) sodium-reduced soy sauce

2 Tbsp. (30 mL) rice vinegar

2 tsp. (10 mL) each minced fresh gingerroot and cornstarch

In small bowl, combine 4 cloves of garlic, salt and pepper. Insert fork, into centre of underside of ribs; lift membrane, peel off and discard. Rub garlic mixture over meat. Cut racks into 3 rib sections. Place ribs, meaty side up, in roasting pan. Add 1 cup (250 mL) hot water to roasting pan. Cover with foil and bake in 325°F (160°C) oven for 1-1/2 hours  or until meat is easily pierced with sharp knife and beginning to pull away from bones.

In small saucepan, whisk together remaining garlic, honey, cider, soy sauce, vinegar,  ginger and cornstarch. Bring to boil over medium-high heat; boil for 1 minute.

Drain liquid from roasting pan. Pour sauce over ribs, turn ribs to coat with sauce. Bake uncovered, for 30 minutes, turning and basting ribs with sauce every 10 minutes until glazed. Transfer ribs to serving platter. Pour sauce from pan over top.

Serves 4.

Honey Orange Cheese Blintzes

This recipe elevates blintzes to a whole new flavour level. Recipe courtesy of KitchenAid Canada , ( kitchenaid.ca .)

Batter:

1-1/2 cups (375mL) whole milk

6 large eggs

4 Tbsp. (60 mL) melted butter

2 Tbsp. (30 mL) honey

1/2 tsp. salt

1-1/2 cups (375 mL) flour

3/4 tsp. (4 mL) cinnamon

1 Tbsp. (15 mL) orange zest

Cheese filling:

1 cup (250 mL) EACH cottage cheese and ricotta cheese (drained)

2 Tbsp. (30 mL) honey

1 large egg yolk

1 tsp. (5 mL) vanilla

Pinch salt

For serving: Orange marmalade, sour cream, honey

Batter: Place all batter ingredients into a mixing bowl and mix thoroughly, or use a blender. Let batter rest in refrigerator for at least 20 minutes before using.

Crepes: Heat a 10-inch (23-cm), non-stick skillet over medium-high heat. Use a pastry brush to lightly coat surface. Pour in about 1/4 cup (60 mL) batter into hot pan and  immediately swirl batter around to coat bottom of pan in a thin, even layer of batter. Cook until the surface looks dry – about a minute. Then, flip crepe over and cook briefly to set other side (no more than 5 seconds). Remove crepe to your sheet pan. Repeat with remaining batter, stacking crepes in a stack as you go. Set aside.

Cheese filling: Add cheeses, egg yolk, vanilla and salt into bowl of a mixer, and mix for 30 seconds.

Preparation: Lay a crepe in front of you. About 1-inch (2.5 cm) from bottom of crepe, and with same amount of space on each side, add 2 Tbsp. (30 mL) of cheese filling. Fold bottom edge up over filling and flatten slightly. Fold in both sides (to box in cheese filling), then fold up crepe into a small filled rectangle, ending with seam on bottom. Set blintz aside onto your sheet pan, and continue filling  remaining crepes.  (NOTE: This step can be done a day ahead and prepared blintzes can be kept on sheet pan in refrigerator, covered with plastic.)

When ready to eat, melt a bit of butter in a skillet over medium heat. Gently place 2-3  blintzes in pan, cover and cook for 2- 3 minutes, or until golden brown. Use a spatula to  gently turn blintzes (being careful not to open bottom of blintz when turning), cover again, and cook for another 2 minutes. Serve warm with sour cream, orange marmalade and honey.

Grilled Honey Garlic Trout and Vegetables

Add some seasonal vegetables to the grill and you have a delicious, healthy al fresco dinner. Recipe  courtesy of Foodland Ontario ( Foodlandontario.ca .)

2 rainbow trout fillets (8 oz/250 g each)

3 Tbsp. (45 mL) honey

2 Tbsp. (30 mL) soy sauce

2 cloves garlic, minced

1 zucchini, quartered lengthwise

1 sweet red pepper, quartered

1 small red onion, quartered

3 Tbsp. (45 mL) vegetable oil

1/4 tsp. (1 mL) each salt and pepper

1 tsp. (5 mL) each Dijon mustard and fresh lemon juice

Place fillets in large flat dish. In small bowl, whisk together honey, soy sauce and  garlic. Pour over fillets and let stand for 10 minutes.

Meanwhile, in medium bowl, toss together zucchini, red pepper, onion, 1 Tbsp. (15 mL) of  oil, salt and pepper. Place vegetables in grill basket; grill over medium-high heat until vegetables are tender-crisp, about 10 minutes, turning occasionally. Remove and set aside.

Place fillets on greased grill over medium-high heat. Grill, covered, until fish is opaque and flakes easily when tested with fork, about 5 minutes per side. Roughly chop vegetables and place in medium bowl. In small bowl, whisk together remaining oil, mustard and lemon juice. Add to vegetables and toss. Cut each trout fillet in half and serve with grilled vegetables.

Serves 4.

Copyright Postmedia Network Inc., 2021

Did this story inform or enhance your perspective on this subject?
1 being least likely, and 10 being most likely

Recent Stories