Honey, Honey

Katie has been espousing on the benefits of honey over raw sugar and the natural benefits of honey. I took this as a signal to base an entire meal around honey (in moderation). I grouped the meal below based off the sweet flavour of honey and tried to find things that would match up, like fruity white wine, or the spicy fruity flavour of coriander seeds. In the summer we had some wild flower honey purchased from the Carp Farmers Market, which imbued a floral flavour into the honey, however that honey ran out many months ago. Instead of fancy honey from a farmers market I used the kind originating from a big plastic bear for the recipes below and they were still delicious. Proving once again that sometimes you can just put all snobbery aside and use what you have.

Spiced honey roast pork with apple & mustard salad

This recipe is from an Australian food magazine called Delicious. Magazine. Their website is a good place to search for new and interesting recipes.

　

Honey Glazed Pecans

½ cup Pecans

2 Tbsp Honey

1 Tsp Pumpkin Pie Spice

Salt to taste

Method:

Preheat oven to 350 degrees. Mix together honey, pumpkin pie spice and salt. Stir in pecans. Arrange pecans in a single layer on a lined baking tray. Bake for 10 minutes.



Apple & Glazed Pecan Salad

1 Apple, cut into matchsticks

1 Carrot, cut into matchsticks

1 Romain Heart, torn into bite sized pieces

½ cup Honey Glazed Pecans


Honey Mustard Dressing

1 Tbsp Dijon Mustard

1 Tbsp Mustard

1 Tbsp Honey

1 Tbsp Apple Cider vinegar

¼ cup olive oil

Salt & Pepper


Method:

Stir together ingredients for dressing and mix well. Combine with salad ingredients and mix thoroughly. Serve.