HONEY SYRUP
This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.
Provided by Denise Fox
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 35.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 34.9 g
HONEY SYRUP
Add honey's flavor to your cocktails with honey syrup. It's just as easy to make as simple syrup but lends complex depth to your drinks.
Provided by Liquor.com
Time 4m
Number Of Ingredients 2
Steps:
- Add the honey and water into a small saucepan over medium heat.
- Stir until the honey is dissolved.
- Allow to cool and transfer to an airtight container. Syrup will keep, refrigerated, for up to 1 month.
Nutrition Facts : Calories 515 kcal, Carbohydrate 140 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 139 g, Fat 0 g, UnsaturatedFat 0 g
APRICOT HONEY SYRUP
Simple and great over fresh fruit, pancakes and waffles or french toast stuffed with cream cheese. GIVE THIS AS A GIFT--just put in jars have them store it in frig until ready to use, then just heat.
Provided by southern chef in lo
Categories Fruit
Time P24DT10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Soak the apricots in water overnight.
- Drain off water. Purée apricots. Add honey and simple syrup. Store in refrigerator.
- Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.
- To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.
Nutrition Facts : Calories 6736, Fat 1.2, Sodium 72.9, Carbohydrate 1780.3, Fiber 18.6, Sugar 1756, Protein 10.8
HONEY SYRUP
Steps:
- Combine all the ingredients in a saucepan over medium heat, bring to a boil, and let simmer for 5 minutes. Let cool, then strain into a food-safe quart container for storing. Fill a labeled squeeze bottle for easiest use. The syrup will keep for 7 days, refrigerated.
- substituting for simple syrup
- Other natural sweeteners-raw sugar, honey, maple syrup, and agave nectar-can be turned into syrups for easy use in cocktails as an alternative to simple syrup. Be mindful when you swap in flavored syrup in a cocktail that requires simple syrup: any flavor added to a cocktail should contribute positively to the final flavor profile of the cocktail. For example, agave-from which tequila is made-will increase the depth of flavor in a Margarita; maple syrup would overpower it.
- Making syrups takes a little trial and error. Start by slowly heating equal proportions of the sweetener and water in a saucepan. The consistency should be such that the flavor of the ingredient is prominent but the syrup still liquid enough to pour. For more elaborate syrups, try adding herbs, spices, or citrus peel to increase the depth of flavor. For example, honey syrup (left) is incredible with vanilla and orange zest.
HONEY SYRUP
Categories Non-Alcoholic Cocktail Party Quick & Easy Honey Drink
Yield Makes 5 ounces
Number Of Ingredients 2
Steps:
- In heavy medium saucepan over medium heat, stir together honey and water until honey dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Refrigerate syrup until cold, about 2 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
BAKLAVA WITH HONEY SYRUP
One of several recipes featured as a dish to be served for a Greek-style meal, in the November issue of the Australian magazine 'Super Food Ideas', and posted for the 2005 Zaar World Tour. The preparation and cooking times do not include the 30 minutes standing time, to allow the syrup to be fully absorbed by the baklava.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F, and lightly grease a shallow baking tray.
- Place the sesame seeds in a small, non-stick pan over a medium heat, and cook, while shaking the pan gently, for 3-5 minutes or until golden and toasted.
- Transfer to a bowl, add the walnuts and cinnamon and mix well.
- Brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle.
- Sprinkle 1/4 cup of the walnut mixture evenly over the pastry; and starting from one of the long ends, roll it up into a log. Brush with butter. Place on a baking tray; and repeat with the remaining pastry, butter and walnut mixture.
- Bake the baklava for 10-12 minutes or until golden; and then allow them to cool on the baking tray.
- The Honey Syrup: Peel 1 large strip of rind from the lemon, remove the pith, juice half the lemon; then place the lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups of water in a saucepan over a medium heat.
- Cook, stirring often, for 5 minutes or until the sugar has dissolved; increase the heat to high and bring to the boil; reduce the heat to medium-low and simmer gently for 10 minutes or until the honey syrup thickens slightly.
- Pour the hot honey syrup over the cold baklava, and stand for 30 minutes or until the baklava has absorbed the syrup. Cut each baklava diagonally into 3 pieces and serve.
- Tip: Purchase phyllo pastry from the fridge not the freezer, as the layers will separate much more easily.
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