STRAWBERRIES AND SPICED HONEY
Steps:
- Combine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.
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.
STRAWBERRY HONEY SAUCE
This recipe comes from Essentials of Healthful Cooking by William-Sonoma. I use this sauce instead of syrup on pancakes and waffles.
Provided by PaulaG
Categories Sauces
Time 6m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
- Remove from heat and add lemon juice and strawberries.
- Stir until blended, cover and let stand at room temeperature until ready to serve.
- Note: The sauce will keep covered in the fridge for 2 to 3 days.
- Allow to reach room temperature before serving.
HONEY STRAWBERRY CHEESECAKE
Make and share this Honey Strawberry Cheesecake recipe from Food.com.
Provided by DrGaellon
Categories Cheesecake
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine strawberries and 1/3 c honey in a bowl. Let sit in refrigerator, at least 4 hours, or overnight.
- Preheat oven to 375°F Wrap a 10" springform pan with heavy-duty aluminum foil.
- Bring butter and 2 tbsp honey to a boil in a small saucepan. Set aside.
- Grind vanilla wafers to fine crumbs in a food processor. Add nuts, salt and butter mixture, and process until nuts are finely chopped.
- Press mixture into springform pan, and 1" up the sides. Compact firmly with the bottom of a glass or measuring cup.
- Bake until golden, about 12 minutes. Cool on rack. Reduce oven to 325°F.
- Beat cream cheese and ricotta cheese in a large bowl or standing mixer until smooth. Add sugar and 9 tbsp honey.
- Add eggs one at a time, beating after each addition until egg is fully incorporated.
- Add vanilla and lemon extracts. Pour into cooled crust.
- Bake until puffed and golden, and center barely wiggles when shaken, about 70 minutes. Transfer to rack and cool completely, at least 2 hours. When cool, transfer to refrigerator and chill at least 4 hours.
- Run knife around sides of pan to loosen cake before releasing sides of pan. Transfer to serving platter. Drizzle top of cake with honey in a zigzag pattern, and serve with strawberry compote.
Nutrition Facts : Calories 596.4, Fat 37, SaturatedFat 16.3, Cholesterol 153.6, Sodium 279.2, Carbohydrate 56.6, Fiber 3.4, Sugar 37.6, Protein 14.2
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