HONEYED RECIPES

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HONEYED CHICKEN RECIPE: HOW TO MAKE IT



Honeyed Chicken Recipe: How to Make It image

My mother first tried this fast and easy recipe more than 20 years ago, and we've been enjoying it ever since.

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons butter, melted
2 tablespoons honey, warmed
1 tablespoon Dijon mustard
1/2 to 3/4 teaspoon curry powder
1 to 1-1/4 pounds meaty bone-in chicken pieces

Steps:

  • In a bowl, combine the butter, honey, mustard and curry; set aside. Place chicken skin side down in a greased 8-in. square baking dish; brush with sauce. Turn chicken skin side up; brush with sauce., Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, basting often.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

HONEYED PEARS IN PUFF PASTRY RECIPE: HOW TO MAKE IT



Honeyed Pears in Puff Pastry Recipe: How to Make It image

A honey of a salute to late-summer pear season, this cozy dessert looks both elegant and decadent. Wrapped in puff pastry, the pears resemble little beehives. —Heather Baird, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 10

4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary., In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes., Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside., Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry., Transfer to a parchment-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes., Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

Nutrition Facts : Calories 518 calories, FatContent 17g fat (4g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 205mg sodium, CarbohydrateContent 92g carbohydrate (49g sugars, FiberContent 9g fiber), ProteinContent 5g protein.

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