Thai honey… I know, big deal right? It is what you do with it that gets really, really good. We were running out of honey so I decided I pick some up at our local farmers market. The vendor had plenty to chose from but we decided to pick up a ‘standard’ batch of local honey. My wife typically uses honey in her teas but I typically use it in my cooking. That’s when I thought I would take some of that honey and infuse it with some Thai flavors.
This is so easy to make, stores well in the refrigerator, and is perfect drizzled on salads, pizza, or sandwiches.
Let’s get started.
1 cup of honey
3 Thai bird chilies (less for less heat)
1 inch of lemongrass
Add the ingredients to a small pot, and cook on low for about 30 minutes. This will allow for those flavors to infuse the honey.
Pour into a sealable container, and place in the refrigerator until it is ready to be used.
The result is a great, sweet honey with just the right amount of spice. Your guest will be questioning what the heck it is, especially with that note of lemongrass. Hope you enjoy!
First and foremost my apologies for not posting in some time. Unfortunately I got diagnosed with leukemia back in March which has prevented me from creating more recipes in my kitchen. I could go on and on as to how I could improve hospital food, only if it were as simple as a spice or two, but I am not going to go there. I’m just happy to be home with my wife and kids, and to be able to be back in the kitchen when my energy permits, and this past week was probably one of those good weeks with as much energy as I think I may have over the next few months.
It’s funny the first thing I did when I came home was make a meal for my family. Thai basil chicken to be exact. Granted we were blessed to have family and friends bring over meals for my family as I was laid up in the hospital, whether that be of gift cards, casseroles, or other homemade goodies; my wife and kids (and I) were so very thankful in receiving all of the gifts during the challenging time, but being able to whip something up in my kitchen felt oh so good, and let’s just say my wife and kids loved the spice and flavor impact of the Thai food.
So I had a small amount of time on my hand this past week, and I decided to whip up a dessert I knew my wife and daughter would love (and hoping my boys would take down), and that was a rhubarb and blueberry streusel.
This recipe is so easy to make, and makes excellent use of rhubarb, something that is perfect right now and is in season this Spring.
1 cup light brown sugar, divided (plus a little extra for sprinkling)
1 tbsp lemon juice
2 3/4 cups all-purpose flour, divided
12 tablespoons cold, unsalted butter
2 oz cream cheese, softened
1/2 tsp salt
1 whole egg
1/2 tsp baking powder
1 tsp vanilla extract
Butter. I know. It probably makes this recipe so delicious. Not only that but the combination of rhubarb and blueberries, along with the light brown sugar brings this one together. Cut into bars, these are addicting. Trust me.
Start by preheating your oven to 350°F. Line it with parchment paper and spray with cooking spray. This helps with removal and slicing when it is done cooking.
Combine the blueberries, sliced rhubarb, lemon juice, and 1/4 cup of the sugar in a large bowl. Set this aside to macerate while you make the crust and streusel. I love macerating.
Place 2 1/2 cups of the flour into a food processor. Cut the butter into large chunks and add to the flour along with the cream cheese, salt, and remaining 3/4 cup of the light brown sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.
Remove about 1 2/3 cups of this crumbly mixture from the food processor and set it aside for the streusel topping.
To the rest of the mixture still in the food processor, add the remaining 1/4 cup of flour, whole egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough. This should only take a minute or two.
Press the dough evenly into the lined pan (it’s easier to do this if your hands are slightly damp). Bake for 10-15 minutes. I use a glass 8×12 pan a few inches deep.
Strain the macerated fruit to remove the excess liquid. Spread the fruit in an even layer over the surface of the partially baked crust. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little more light brown sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.
Let the pan cool for 20 minutes before lifting out of the pan using the parchment paper. Let the streusel cool, then slice into squares.
Take square. Take a bite. BACK AWAY FROM THE STREUSEL. THEN BACK UP TO IT AGAIN AND GRAB ANOTHER SQUARE. This is how it goes with this dessert, it’s that good.
If you are looking for a super simple dessert, one that is seasonal, and one that is darn right addicting, you will have to give this rhubarb and blueberry streusel recipe a try.
D’Vash recently contacted me inquiring if I would be interested in trying their product and creating a a recipe. I am always game when it comes to that and I was really interested in their product after reading their story. Their product is a date nectar, very similar to what you would taste in a honey. It’s sweet, and really, really good. Their product came in straws and after my kids and I sucked down a tube or two, I decided that I would come up with a roasted pear recipe using this sweet nectar. It was a perfect treat to end our week, and a really nice dessert to boot.
This recipe could not be any easier to make, and it is a perfect dessert.
Start by heating a medium skillet on medium heat. Add the sugar, water, butter, and let the butter melt down. Next add in the pears and the date nectar. Give a gentle toss, and continue to cook for about 10-15 minutes or until the pears soften and the mixture becomes a thick syrup.
When you are ready to serve, scoop some vanilla ice cream into a serving bowl, and ladle in some pears and the sweet syrup. Dig in.
Not too long ago I was fortunate enough to get a gift of a dehydrator. I know, it sounds lame, but it is something that I have wanted for a very long time but never really pulled the trigger on the purchase. I was lucky enough, however, to have a wife that is either a really great listener, or one who wanted some beef jerky for that matter. Who knows. Whatever the case, I’m in heaven, and I have been looking at dehydrating everything from beef to vegetables, to fruit.
The latest was dehydrated pineapple and it was based on an idea from one of my colleagues. This stuff was awesome and my wife and daughter fell in love with this. Packed full of flavor and nutrients, what’s not to love.
Let’s get started.
1 pineapple, skinned, cored, and cut into 1/2 inch cubes
I know… complicated, right?
I have a four tier dehydrator, but use however much pineapple, keeping about a 1 inch distance between each piece on each rack.
Turn on your dehydrator, and let that baby on for about 14 hours. Yep, about 14. Check the pineapple about 10 hours in to be on safe measure. Just be careful not to over dry this stuff. My family loved it with just a little bit of give in the texture.
Once you are comfortable with the texture and time, refrigerate them in a sealed tight jar, or vacuum seal them for future storage.
These things are like candy, but yield a nutritious bite, and if my kids are down with that, I’m down. Give these a try if you are looking for different ideas for dehydrating food. Hope you enjoy!