There are times when you are really trying to “impress” a good friend that you find two items that are absolutely perfectly paired.
Tonight, Don paired two items , the Seared Scallops (earlier blog) and the Roasted Figs. It is without a doubt the VERY BEST APPETIZERS we have put together in 23 years.
Do the scallops with the papaya salsa and set aside.
Now you need:
- 12 ripe figs
- 1 1/2 tbsp. olive oil (the best you can afford)
- 1/2 cup Gorgonzola (in my case, Laughing Cow, seriously)
- 1/3 cup honey
Preheat oven to 400 degrees
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with the olive oil, then slice down through the stem about 3/4 inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the tip of each fig.
Gently pry the edges apart and stuff each fig with 1 tsp. of the cheese. Place the figs upright on a baking sheet (use parchment paper) and bake until the figs are plump but not burst, about 10 minutes.
Drizzle equal amounts of honey on 4 serving plates and place the figs on top of the honey. Serve immediately, but add the seared scallops with the papaya salsa. You can also use mango as an alternative. We used 2 figs each plate and 3 scallops. YUMMY-YUMMY
Oh, my goodness! This combination rocks. Try it!
Honey Raisin Scones
This is a really nice recipe for scones and very simple to do.
You will need:
- 2 cups flour, sifted
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 6 tbsp. cold butter, cut into pieces
- 1/4 cup honey
- 1/4 cup vanilla yogurt
- 1 whole egg, plus 1 egg yolk
- 1 cup yellow raisins
- 1/2 tsp. pure vanilla
- 1 egg white (for wash) lightly beaten
- cinnamon sugar
Preparation:
Preheat oven to 375 degrees.
Lightly grease a baking sheet or use parchment paper. In a large bowl, combine first 4 ingredients. Cut in butter until it resembles coarse crumbs. In a smaller bowl combine honey, yogurt, eggs and vanilla. Mix this well.
Stir in raisins. With a fork , stir the dry ingredients into the honey mixture until just moistened. Turn dough out on a lightly floured surface. Shape into an 8 inch wedge and about 1 inch thick.
Cut into 8 wedges. Brush with egg white sprinkle surface with cinnamon sugar. Bake for 20 minutes or until golden.
Now make a fresh pot of tea, set out your best cups/plates and invite a friend or neighbor over for a cuppa and yummy warm scones and conversation. Does life get any better?
Rack of Lamb
Lamb is something you either love or hate. So for the lovers of lamb this one is for you.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
For anyone who likes lamb, this is a lovely way to prepare it. It is so tasty and cooked perfectly. Bon Appetite and enjoy!
Papaya and Shrimp Salad
What a wonderful way to spoil your guests with this offering
Serves 4-6
- 2 ripe papayas
- 1 head of butter lettuce
- 1 1/2 lbs. large cooked shrimp
- 1 cup mayonnaise (not salad dressing)
- 1/4 tsp. ground ginger
- 1/2 tsp. curry powder
- 1 1/2 tsp. honey (to taste)
Wash and pat dry lettuce. Take one large or two small leaves and place on salad plates. Next, peel and slice papayas, arranging on top of the lettuce.
Arrange the shrimp on top and drizzle the dressing over the salad, using it all.
This is a lick the plate kind of salad, it is so good.
This will be book marked as a favourite for years to come.
Tenderloin For All Occasions
Serves 4
- 2 pork tenderloins
- 4 tbsp. honey
- 2 tbsp. brown sugar
- 2 tbsp. cider vinegar
- 1 tsp. mustard
- 1/8 tsp. ground nutmeg
Preparation:
Preheat oven to 375 degrees
This is really simple-place the tenderloins in a roasting pan (silver skin removed) and combine all the ingredients and pour over the tenderloins. Roast in the oven for about 25 minutes or until a meat thermometer reaches 155 degrees. You can also add blueberries and a touch of cinnamon to the sauce. If you do, be sure to add a little butter as well to make it glisten.
Remove from oven and let rest for five to eight minutes. Slice thin and serve, spooning any drippings over the sliced meat.
This doesn’t get any easier, but it tastes like it took more.
Like Me Honey Martini
This is a nice trend-setting martini to try again and again. Yummmmmmm.
You will need:
- 2 parts Grey Goose Vodka
- 4 parts Brandy
- 2 parts Creme de Menthe (not green)
- 1 part Irish Mist (or Glayva)*
Pour ingredients into a shaker filled with cracked ice and shake well. Strain and pour into prepared martini glasses. Garnish with a honey stick.
*Glayva is a honey flavoured liqueur from Scotland. Irish Mist has a honey flavour as well).