Honey

Baked Lemon Honey Crème Mochi Mochi Donuts

Thumbnail image for Baked Lemon Honey Crème Mochi Mochi Donuts

Baked Lemon Honey Crème Mochi Mochi Donuts Makes 12 donuts 2 large eggs, beaten 1/4 cup lemon honey creme 2 tablespoons granulated sugar 2/3 cup milk 1 1/3 cup mochiko (sweet rice flour) 2 teaspoons baking powder 3 tablespoons butter, melted and cooled Powdered sugar or melted white chocolate for topping 1. Preheat the oven […]

Read More →

Avocado Mango Donburi (Japanese Rice Bowl), aka Avo-don

Thumbnail image for Avocado Mango Donburi (Japanese Rice Bowl), aka Avo-don

Avo-don (Avocado Mango Donburi) Makes 2 servings For the sauce: 2 tablespoons freshly squeezed lime juice 1 1/2 teaspoons Honey Ridge Lemon Honey Crème (or substitute lemon curd) 1 teaspoon soy sauce 1 tablespoon warm water 1 teaspoon finely grated lime zest 1 teaspoon fresh grated ginger 1 ripe avocado (about 8 ounces), chopped 1 […]

Read More →

Tuna Tataki Summer Rolls

Thumbnail image for Tuna Tataki Summer Rolls

Add this recipe to ZipList! Tuna Tataki Summer Rolls For the Summer Rolls: Rice paper wrappers Tuna Tataki, thinly sliced on an angle Assortment of vegetables and herbs (Suggestions: butter lettuce, cucumber cut into matchsticks, carrots cut into matchsticks, bell pepper cut into matchsticks, fresh mint leaves, fresh basil leaves, shiso leaves, sprouts) For the […]

Read More →

Crispy Tofu Triangles with Asian Dipping Sauce from The Whole Family Cookbook

Thumbnail image for Crispy Tofu Triangles with Asian Dipping Sauce from The Whole Family Cookbook

Add this recipe to ZipList! Crispy Tofu Triangles with Asian Dipping Sauce Recipe from The Whole Family Cookbook, by Michelle Stern Makes 4 to 6 servings For the Crispy Tofu: 2 packages extra-firm tofu, preferably organic 3 tablespoons canola oil For the Asian Dipping Sauce: 2 tablespoons soy sauce 1 tablespoon sesame oil 1/2 tablespoon […]

Read More →

Nutella Fruit & Nut Bars Recipe

Thumbnail image for Nutella Fruit & Nut Bars Recipe

Nutella Fruit & Nut Bars Makes 24 servings 2 1/3 cups quick rolled oats 1/2 cup granulated sugar 1/2 cup whole wheat flour 3/4 teaspoon salt 1 cup golden raisins 1 cup dried cranberries 3/4 cup chopped dried apricots 3/4 cup chopped pecans 1/3 cup toasted black sesame seeds (white sesame seeds can be substituted) […]

Read More →

Baklava Crescent Rolls

Thumbnail image for Baklava Crescent Rolls

Baklava Crescent Rolls Makes 8 crescent rolls For the nut filling: 1/2 cup finely chopped pistachios 5 teaspoons granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 tablespoons butter, melted 1 can (8 ounces) refrigerated crescent roll dough For the syrup: 1/4 cup water 1/4 cup granulated sugar 2 tablespoons honey 1 1/2 […]

Read More →

Roasted Squash With a Pomegranate Reduction, Pistachios, & Pomegranate Arils

Thumbnail image for Roasted Squash With a Pomegranate Reduction, Pistachios, & Pomegranate Arils

Roasted Squash With a Pomegranate Reduction, Pistachios, & Pomegranate Arils Makes 3 — 4 servings 9-inch Delicata Squash 8 ounces pomegranate juice 1 tablespoon honey 1/8 teaspoon table salt 4 teaspoons dry roasted and salted pistachio nuts 4 teaspoons fresh pomegranate arils 1. Prepare the squash: Preheat the oven to 375 degrees Fahrenheit.  Wash the […]

Read More →

Amaranth Squares

Thumbnail image for Amaranth Squares

Amaranth Squares Recipe from Patty of Baking is Hot and Pattycake.ca Makes 6 — 10 servings *1 1/2 c roasted peanuts 1 tsp cinnamon 1/4 tsp salt (only if your peanuts are unsalted) 5 Tbsp local liquid honey 1 tsp vanilla extract 1 cup puffed amaranth *I like using Spanish peanuts as they have their […]

Read More →

Coconut Honey Rice Pudding

Thumbnail image for Coconut Honey Rice Pudding

Coconut Honey Rice Pudding Makes 4 servings 1 3/4 cups coconut milk 1 1/2 cups soy milk 1/2 cup Japanese rice 2 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract 1 pinch of sea salt 3 tablespoons clover honey, plus more for drizzling 1. Mix together the coconut milk, soy milk, rice, sugar, vanilla, and […]

Read More →

Kinkan Kanro-ni (Japanese Candied Kumquats) with Panna Cotta

Thumbnail image for Kinkan Kanro-ni (Japanese Candied Kumquats) with Panna Cotta

Kinkan Kanro-ni (Candied Kumquats) 12 ounces kumquats 1 1/3 cups water 1 cup granulated sugar 1/2 teaspoon freshly grated ginger 1. Wash and dry the kumquats, then use a sharp pairing knife to cut vertical slits into the fruit (between 5 to 8 slits depending on the size of the fruit). 2. Bring a pot […]

Read More →