Grilled Strawberries With Honey Glaze Food

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GRILLED NECTARINES WITH HONEY-BALSAMIC GLAZE



Grilled Nectarines with Honey-Balsamic Glaze image

Categories     Fruit     Dessert     Nectarine     Summer     Healthy     Honey     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

1/2 cup plus 2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 8-ounce container crème fraîche
6 firm but ripe nectarines, halved, pitted

Steps:

  • Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
  • Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

HONEY GRILLED SHRIMP



Honey Grilled Shrimp image

Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.

Provided by Kendra

Categories     Seafood     Shellfish     Shrimp

Time 1h36m

Yield 3

Number Of Ingredients 10

½ teaspoon garlic powder
¼ tablespoon ground black pepper
⅓ cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
¼ cup honey
¼ cup butter, melted
2 tablespoons Worcestershire sauce
skewers

Steps:

  • In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
  • Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  • In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
  • Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 33.4 g, Cholesterol 279.5 mg, Fat 20.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 10.2 g, Sodium 1017.3 mg, Sugar 28.4 g

HONEY-GRILLED VEGETABLES



Honey-Grilled Vegetables image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

12 small red potatoes, halved
1/4 cup honey
3 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 zucchini, cut into quarters
1 medium eggplant, sliced 1/2-inch thick
1 green bell pepper, cut vertically into eighths
1 red bell pepper, cut vertically into eighths
1 large yellow onion, sliced into 1/2-inch thick pieces

Steps:

  • Scrub potatoes to remove any dirt. Prick all over with a fork. Micro-cook the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, wine, garlic, thyme, salt, and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.
  • Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper, and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes.

HONEYED STRAWBERRIES



Honeyed Strawberries image

Provided by Aida Mollenkamp

Categories     dessert

Time 7m

Yield 4 to 6 servings

Number Of Ingredients 4

1 tablespoon honey
1/2 vanilla bean, split lengthwise and seeds removed
1/4 cup freshly squeezed orange juice
1 pound strawberries, hulled, and halved lengthwise

Steps:

  • Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.

GRILLED STRAWBERRIES WITH HONEY GLAZE



Grilled Strawberries With Honey Glaze image

A light, summer dessert. These sweet strawberries would taste wonderful atop a scoop of cold vanilla ice cream.

Provided by Mandanagans

Categories     Dessert

Time 7m

Yield 6 strawberries, 2-3 serving(s)

Number Of Ingredients 3

6 strawberries
1 1/2 tablespoons honey
1 teaspoon vanilla

Steps:

  • Set grill to med-hot.
  • Mix honey and vanilla in small bowl, set aside.
  • Place strawberries on a piece of foil.
  • Drizzle strawberries with honey-vanilla mixture.
  • Fold foil to create a packet.
  • Grill for approximately 5 minutes.
  • Let cool.

Nutrition Facts : Calories 65.5, Fat 0.1, Sodium 1.2, Carbohydrate 16, Fiber 0.8, Sugar 14.9, Protein 0.3

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

GRILLED HONEY BALSAMIC-GLAZED FRUIT



Grilled Honey Balsamic-Glazed Fruit image

One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. -Kristin Van Dyken, West Richland, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings (1/2 cup glaze).

Number Of Ingredients 5

1/2 cup balsamic vinegar
1/2 cup honey
Dash salt
6 medium peaches or nectarines, halved and pitted
Vanilla ice cream, optional

Steps:

  • In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.

Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 43g carbohydrate (40g sugars, Fiber 2g fiber), Protein 1g protein.

HONEY GINGER CORNISH GAME HENS GRILLED WITH CRANBERRY STRAWBERRY



Honey Ginger Cornish Game Hens Grilled With Cranberry Strawberry image

Deliciously grilled cornish game hens with a simple honey/ginger marinade and a delicious cranberry strawberry sauce. Melt in your mouth deliciousness.

Provided by Simply Shirley

Categories     < 4 Hours

Time 1h50m

Yield 3-5 serving(s)

Number Of Ingredients 16

3 Cornish hens
1/4 cup honey
1/4 cup soy sauce
1 inch peeled gingerroot
1 small peeled pear
3 garlic cloves
1/2 cup strawberry
1 cup chicken broth
1 cup cranberry juice
2/3 cup heavy cream
1 small onion
1/4 teaspoon allspice
1 teaspoon dried thyme
2 teaspoons sugar
1 tablespoon butter
1 teaspoon parsley

Steps:

  • Thaw hens place in large bowl and set aside.
  • Take the next 5 ingredients and put in blender or food processor.
  • Pour mixture over hens, cover with plastic and let marinate in the refrigerator for at least one hour.
  • About 20 minutes before you take out the hens begin the basting sauce and preheat the grill to about 400 degrees.
  • First saute onion with butter in a small sauce pan.
  • Add broth, cranberry sauce, sugar , strawberries and allspice bring to a boil.
  • Add heavy cream as needed to bring to desired thickness.
  • Strain the sauce then divide mixture in half.
  • Sprinkle parsley and thyme on hens before grilling. I like to place hens directly on the grill to sear them then I move them to a pan to finish (because of grease and drippings).
  • Use one half of the mixture to brush on hens while grilling to really pop the flavor. I baste around every 15 minutes or so. Again, do to your preference.
  • When inside temp reaches 180 degrees the hens are finished usually takes at least 40 minutes. Use the thermometer it is the most accurate way to cook to perfection.
  • Warm the other half of the sauce and serve with the hens and your favorite side dish.

Nutrition Facts : Calories 715.4, Fat 32.2, SaturatedFat 16.8, Cholesterol 300.2, Sodium 1811.6, Carbohydrate 53.7, Fiber 2.9, Sugar 43.8, Protein 54.1

HONEY GRILLED SHRIMP



Honey Grilled Shrimp image

My husband was given this super-simple recipe by a man who sold shrimp at the fish market. It's now become our family's absolute favorite easy shrimp recipe. We've even served it to company often, with great success. Enjoy! -Lisa Blackwell, Henderson, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 4

3/4 cup Italian salad dressing
3/4 cup honey
1/4 teaspoon minced garlic
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.

Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

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