HONEYED STRAWBERRIES
Provided by Aida Mollenkamp
Categories dessert
Time 7m
Yield 4 to 6 servings
Number Of Ingredients 4
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 NECTARINES WITH HONEY-BALSAMIC GLAZE
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
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.
GRILLED HONEY BALSAMIC-GLAZED FRUIT
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
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 GRILLED SHRIMP
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
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
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.
GRILLED STRAWBERRIES WITH HONEY GLAZE
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
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
GINGER-GLAZED GRILLED HONEYDEW
If you've never grilled fruit like this before, you're in for a real treat! I love the idea of cooking everything from appetizers to desserts on the grill. This grilled honeydew recipe is sweet and really light. -Jacqui Correa, Landing, New Jersey
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients. Thread honeydew onto 6 metal or soaked wooden skewers; brush with half the glaze., On a lightly oiled rack, grill honeydew, covered, over medium-high heat or broil 4 in. from the heat just until melon begins to soften and brown, 4-6 minutes, turning and basting frequently with remaining glaze.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
STRAWBERRY GLAZE
Sick of the fake, overly sweet strawberry glaze sold at the grocery store? Give this easy recipe a try, you'll never go back to that artificial stuff again! Serve over pound cake with cut strawberries and whipped cream, or over vanilla ice cream.
Provided by Tracy McKibben
Categories Dessert Glaze Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Blend or puree the strawberries into a liquid.
- Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
- Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 10 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 0.7 mg, Sugar 8.1 g
HONEY GINGER CORNISH GAME HENS GRILLED WITH CRANBERRY STRAWBERRY
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
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
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