The Monster Island Theater Honey Recipes

Spicy Honey Drummettes

Preheat oven to 400°. Rinse drummettes and pat dry. Arrange in single layer on a baking sheet. Bake for 10 minutes. Meanwhile, in a small bowl, combine remaining ingredients until well blended. Spoon half of honey mixture over drummettes; bake 10 minutes. Using tongs, turn drummettes over. Spoon remaining honey mixture over drummettes; bake 10 minutes longer. Let cool slightly before serving.

Makes 28 pieces.

Recipe courtesy of Chef John Folse & Company

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Honeyed Potato and Tomatillo Salsa Dueto

Make the potato soup in one large saucepan: Bring the stock to a boil, add the potato and onion chunks, and salt and pepper to taste. Reduce heat and simmer, partially covered, until tender, about 15-20 minutes. Pureé in a blender, then blend in the cream and the honey. Pour back into the saucepan and keep on a bare simmer.

Make the serrano-tomatillo soup in another saucepan: Bring the water to a boil, add the whole tomatillos and serranos, and salt lightly. Reduce heat and simmer until tender, about 15-20 minutes. Puree in a blender with the chopped cilantro. Heat the lard (or oil) in the saucepan and sauté the finely chopped onion until transparent. Pour in the soup, bring to a boil, and cook for 10 minutes.

When ready to serve, pour the potato soup into flat soup bowls in equal portions, not filling too high. Carefully pour a scant cup of the tomatillo soup directly in the middle of each bowl of potato soup and swirl through. Sprinkle the chopped red pepper in the center of each and serve immediately.

Serves 4 to 6.

Recipe courtesy of Soup of the Evening... Beautiful Soup

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Pueblo Barbecued Roast Pork

Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.

Preheat oven to 350° F.

Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.

Serves 6.

Recipe courtesy of RecipeSource

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Honey Spiced Acorn Squash

Halve the acorn squash, and remove the strings and seeds. Place acorn squash, cut side down in a baking pan. Add about 1/4-inch hot water to pan. Bake squash in a 350° oven for about 40-45 minutes or until squash is tender.

Into a large bowl, scoop out the pulp and mash it. Add the remaining ingredients and stir until thoroughly blended. Spoon mixture into a greased porcelain baker and bake in a 350° oven for 20 minutes or until casserole is heated through. Sprinkle a little cinnamon sugar on top when serving.

Serves 6.

Recipe courtesy of RecipeSource

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Almond Aphrodisiac Soup

Put nuts and egg yolks in the blender and chop fine. Slowly add the chicken stock, a spoonful at a time, until the ingredients make a fine paste. Continue blending on high speed as you slowly pour in the rest of the chicken stock and cream. Pour the contents into a saucepan and heat the soup very carefully on a low heat until it is hot and thick. It must never boil or it will curdle. Stir in the honey right before serving. Ladle into two bowls. Top each with spoonfuls of the raspberry pureé and serve immediately.

Serves 2.

Recipe courtesy of Soup of the Evening... Beautiful Soup

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Almond Baklava with Rose Water

* Available at Middle Eastern markets and specialty foods stores.
Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.

Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

Fold 1 sheet of phyllo in half to form 12x9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.

Makes 12 servings.

Recipe courtesy of Epicurious.com

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The New Bee's Knees

*Available at health foods stores.
Mix hot water and dried lavender blossoms in bowl. Let steep 5 minutes. Whisk in 1/4 cup honey. Strain into another bowl. Add 3 tablespoons of the honey syrup, gin, and lemon juice; strain into cocktail shaker with ice. Shake well and strain into 2 chilled Martini glasses.

Serves 2.

Recipe courtesy of Epicurious.com

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