Tag Archives: honey

The Bee’s Knees

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I’m all about classic cocktails, and I find it the easier the better when it comes to creating drinks for entertaining.  With my Meyer lemon tree in full “fruit mode”, I wanted to whip something up that I could add to my “party drink” repertoire.

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A cocktail with a fun name never hurt either…

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The Bee’s Knees 

  • 2 oz gin (I used Hendrick’s for a cucumber infused kick!)
  • 1 oz lemon juice
  • 1 oz honey syrup (1 oz honey + 1 oz hot water)
  1. Mix above ingredients in an ice filled shaker.
  2. Strain into lowball glass and enjoy!
  3. Garnish with an orange slice or halved kumquats.

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Bundled Up Breakfast

Powdered Sugar French Toast

With the temperatures dropping and the cloudy mornings in full force, nothing is better than a cozy breakfast to start your day.    My hubby is a big french toast fan, so I’ve been working on perfecting my recipe.

French Toast Ingredients

French Toast                                                                                                                                                                                     Adapted from Alton Brown’s Recipe 

  • 1/2 cup milk
  • 1/2 cup half & half
  • 3 eggs
  • 2 Tablespoons honey (warmed in microwave for 30 seconds)
  • 1/4 teaspoon salt
  • 4 Tablespoons butter
  • 1/2 loaf of sliced day old bread (I used challah) – slices about 3/4 inch thick
  1. Preheat oven to 375 degrees.
  2. Whisk milk, half and half, eggs, honey and salt in a shallow bowl (or a 9×13 pan in my case).
  3. Soak bread slices for 15 seconds on each side and transfer to a cooling rack (that is placed on top of a sheet pan to catch any drippings). Let rest for 2 minutes.
  4. Spray some Pam in the pan and then heat a tablespoon of butter in a nonstick pan over medium-low heat and cook french toast slices for 2-3 minutes on each side in batches.
  5. Transfer cooked slices to a sheet pan and bake for 5 minutes.
  6. Remove and serve with powdered sugar and maple syrup.

Also, I tend to mess up french toast 90% of the time, so I am constantly learning from my mistakes and trying to correct my wrongs.  Here are some tips I’ve learned so far:

  1. Mix the custard thoroughly – you want to make sure not to have chunks of egg in your french toast… so make sure to really get in there and whisk your mixture well
  2. Choose the right bread – you want to make sure it is sturdy yet still spongey.  I prefer challah, but brioche or croissants are some other great options.  Also make sure to slice them around 3/4 inch thick (too thin and they will be flimsy, and if it’s too thick it won’t cook through)
  3. Using JUST butter – spraying a little PAM in the bottom of your pan will coat it and allow the butter not to burn.  Also make sure to wipe out your pan with each batch.
  4. Pan temperature – Make sure to preheat your pan and cook at medium heat.  Anything too high and it will burn your toast, and anything too low will dry out your final product.
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Farmer’s Market Salad

Fig Cataloupe Blue Cheese Almond Salad

The end of the summer has made me go crazy at farmers markets lately, and I can’t get enough of summer produce!  Figs

 I wanted to whip a fun appetizer with my finds – here is what I did:

  • Sliced figs (I used green ones)
  • Sliced cantaloupes
  • Shaved Maytag Blue Cheese
  • Slivered Marcona Almonds

Drizzle honey over everything…Drizzle HoneyAnd voila!Fig Cataloupe Blue Cheese Almond Salad

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