Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
- Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
- Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chili-honey butter over parsnips and toss to coat.
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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
2. Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chili-honey butter over parsnips and toss to coat.
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Apple Cider French Toast with Honey & Meyer Lemon Glaze
The rosemary sea salt bread gives a subtle savory note that balances perfectly with the sweet-tart apple cider and honey glaze—don’t skip it!
Ingredients:
6 slices New Day Baking Rosemary Sea Salt Bread
3 large farm-fresh eggs
¾ cup Sauk Farm Honeycrisp apple cider
½ teaspoon pure vanilla extract
Pinch of salt
2 tablespoons unsalted butter, for the pan
2 tablespoons Bella Luna Wildflower Honey, plus more for drizzling
Juice of 1 Meyer lemon
Optional: toasted nuts or fresh fruit for topping
Method:
1. In a shallow bowl, whisk together the eggs, apple cider, vanilla, and a pinch of salt until well combined. Dip each slice of bread into the egg mixture, letting it soak for 20–30 seconds per side so it absorbs but doesn’t fall apart.
2. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the soaked bread slices and cook until golden brown on both sides, about 2–3 minutes per side. Repeat with remaining slices, adding more butter as needed.
3. In a small saucepan over low heat, combine the honey and Meyer lemon juice. Stir until smooth and slightly warmed.
4. Stack the French toast slices on plates, drizzle generously with the honey-lemon glaze, and top with toasted nuts or fresh fruit if desired.Â
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Honey-Glazed Baby Carrots
The inherent sweetness of carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Ingredients:
1¼ pounds baby carrots
1 tablespoon unsalted butter
1 ½ tablespoons honey
Sea salt and fresh ground pepper
Method:
1. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Boil the carrots for 2-3 minutes until just tender. Strain the carrots from water and immediately place them in the ice bath.
2. Remove the carrot skin by gently rubbing it off with a dry kitchen towel. (It should come off quite easily.)
3. Heat a sauté pan over medium-high heat. Add honey and butter to the pan and melt together. Add the carrots and toss to coat. Season with salt and pepper.
4. Cook until the carrots are heated through and the honey and butter mixture has formed a sticky glaze. Adjust seasoning to taste, serve hot.
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Pimenta de Neyda Hot Honey
This homemade hot honey brings a delicious kick to everything from roasted vegetables and pizza to cheese boards and toasted sourdough with crème fraîche.
Ingredients:
1 cup honey
¼ to ½ Pimenta de Neyde pepper, thinly sliced (start with less for milder heat)
1 tablespoon apple cider vinegar
Pinch of flaky sea salt, optional
Directions:
1. Combine the honey and sliced pepper in a small saucepan over low heat. Warm gently for 5–8 minutes, stirring occasionally, until the honey is fragrant and infused with the pepper’s heat. Do not allow it to boil.
2. Remove from the heat and let steep for an additional 5 minutes. Taste carefully, allowing a small sample to cool first. For more heat, let the peppers steep a little longer.
3. Strain the honey through a fine-mesh sieve to remove the pepper pieces. Stir in the apple cider vinegar and a pinch of flaky sea salt, if desired.
4. Allow to cool, then transfer to a clean glass jar. Refrigerate and use within 2 weeks. The honey will thicken when chilled; gently warm the amount needed before serving.
A little tip: Pimenta de Neyde peppers are exceptionally hot, so start with a small amount and adjust to your liking. Wear gloves when slicing, and avoid touching your eyes or face while handling the peppers.
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Canary Melon with Honeyed Crème Fraîche & Toasted Nuts
Sweet, juicy Canary melon meets honeyed crème fraîche, crunchy toasted nuts and fresh mint for a simple, elegant finish to an early-fall meal.
Ingredients:
1 ripe Canary melon
½ cup Bella Luna housemade crème fraîche
2 tablespoons honey, divided, plus more for serving
¼ teaspoon vanilla extract
¼ cup pistachios or hazelnuts, roughly chopped and toasted
1 tablespoon fresh mint leaves, thinly sliced
1 teaspoon fresh lemon juice
Pinch of flaky sea salt
Directions:
1. Cut the melon in half lengthwise and scoop out the seeds. Remove the rind and cut the flesh into wedges or bite-sized pieces. Arrange on a serving platter or divide among four shallow bowls.
2. In a small bowl, whisk together the crème fraîche, 1 tablespoon honey and vanilla extract until smooth and lightly sweetened.
3. Drizzle the melon with the lemon juice and remaining tablespoon of honey. Spoon the honeyed crème fraîche over the melon, then scatter the toasted nuts and fresh mint over the top.
4. Finish with a tiny pinch of flaky sea salt and an additional drizzle of honey, if desired. Serve immediately, while the melon is cool and the nuts are crisp.
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Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Ingredients:
10 apricots, washed and dried
3 large sprigs rosemary
½ vanilla pod (reserve the other half for the serving cream)
Zest of 1 orange
½ cup orange juice (from roughly 2 oranges)
3 tablespoons honey
¼ cup slivered almonds, toasted
Honeyed yogurt cream:
1 cup Greek yogurt
½ cup heavy cream
Seeds from ½ vanilla pod
1 tablespoon runny honey
1 tablespoon powdered sugar
Method:
1. Preheat oven to 400°. Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
2. Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking the baking dish from time to time to make sure the fruit doesn’t burn. The apricots are done when they are soft but have not collapsed completely.
3. To make the yogurt honey cream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and whip until soft waves form. Refrigerate until ready to serve.
4. Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yogurt honey cream on the side and scatter the toasted almonds on top.
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Rustic Pear Galette
This country-style tart allows ripe Bosc pears to shine, kissed with brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
3 Bosc pears
1 tablespoon Meyer lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons brown sugar
Pinch ground cinnamon
1 teaspoon honey
¼ teaspoon boiling water
Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all patch it up with your fingers and a dab of ice water.)
3. Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
4. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack!
Ingredients:
½ pound parsnips, peeled
2 tablespoons olive oil
Sea salt
Method:
1. Preheat oven to 300°.
2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.
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Roasted Parsnips with Rosemary
In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.
Ingredients:
1½ pounds parsnips
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Peel and cut parsnips into 1/2-by-2-inch pieces.
2. On a rimmed baking sheet, toss parsnips with olive oil and rosemary, then season with salt and pepper.
3. Roast until tender and golden, about 20 minutes, stirring halfway through.
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