APPLE AND GORGONZOLA CROSTINI WITH LAVENDER HONEY
Mmmmm! Compliments of Sav-On/Albertson's Grocery Store chain. I subbed apple for pear. No worries if you don't have lavender honey. Simply add one half teaspoon crushed dried culinary lavender to regular honey.
Provided by COOKGIRl
Categories Apple
Time 12m
Yield 16 baguette slices
Number Of Ingredients 5
Steps:
- Preheat oven to BROIL.
- Arrange the cut up bread slices on an ungreased baking sheet. BROIL 4 inches from the heat source for approximately 1 1/2 to 2 minutes until lightly browned, turning once. Watch oven carefully!
- Divide and place the apple slices on the toasted baguette. Lightly drizzle with the honey. Top with the cheese and fresh chives.
- Serve immediately.
GORGONZOLA BAKED APPLES WITH BALSAMIC SYRUP
Steps:
- In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender., Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples.
Nutrition Facts : Calories 226 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 4g fiber), Protein 2g protein.
BLUE CHEESE, APPLE, AND SAGE-HONEY CROSTINI
Provided by Diana Yen
Categories Bake Vegetarian Blue Cheese Apple Honey Sage
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. In a small saucepan, warm the sage and honey over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Remove from heat and let steep for 10 minutes. Discard sage and let honey cool to room temperature.
- Lightly brush one side of each bread slice with oil and sprinkle with salt and pepper. Place slices on a rimmed baking sheet and toast in oven until golden brown, about 7 minutes. Remove from baking sheet and let cool. Spread blue cheese on baguette slices and top with apples and walnuts. Drizzle toasts with sage honey.
APPLE BRIE CROSTINIS RECIPE BY TASTY
Here's what you need: baguette, brie cheese, granny smith apples, candied walnuts, honey
Provided by Betsy Carter
Categories Snacks
Time 30m
Yield 18 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 550°F (285°C), or as high as your oven will go. Line a baking sheet with parchment paper.
- Using a serrated knife, slice the baguette crosswise on a slight diagonal into ½-inch (1 cm) slices. Transfer the baguette slices to the prepared baking sheet.
- Top each piece of bread with 1-2 slices of Brie cheese.
- Bake for 5 minutes, or until Brie begins to bubble and the bread is toasted.
- Top each piece of bread with 1-2 apple slices and candied walnuts. Drizzle with honey.
- Enjoy!
Nutrition Facts : Calories 118 calories, Carbohydrate 13 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
DUCK GLAZED WITH HONEY AND LAVENDER (OR HERBES DE PROVENCE)
This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect served alongside the duck, to drizzle over the meat at the table. Adapted from epicurious.com
Provided by Lizzie-Babette
Categories Whole Duck
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
- Set aside the ground herb rub mix.
- Remove excess fat and skin from duck neck and inside cavity.
- Remove giblets (reserve liver only).
- Thoroughly rinse duck and pat dry with paper towels.
- With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
- Rub herb mix into both inside the cavity and the outside of the duck.
- Place liver back into the prepared duck cavity.
- Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
- Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
- Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
- Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
- Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
- Put duck back on the rack in the roasting pan and brush with about half of the honey.
- Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
- Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
- Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
- When duck is done, remove from the oven and put it on a platter to rest.
- Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
- Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
- Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
- Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
- Taste and add more salt and pepper if needed.
- Transfer the sauce to a bowl and serve with sliced duck at the table.
Nutrition Facts : Calories 2605.4, Fat 245.9, SaturatedFat 82.6, Cholesterol 474.4, Sodium 1284.7, Carbohydrate 18.5, Fiber 0.1, Sugar 17.4, Protein 73
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