Slice of Life: Honey

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Honey Jar
13 Sep 2011
Recipes
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Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog, or web site.

Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit : OU Fruit and Vegetable Inspection Chart

There is an ancient biblical question that has confounded sages for eons. This deep and multifaceted question has puzzled the greatest minds of each generation and rears its dubious head every year when Rosh Hashanah rolls around. Of course I’m talking about the unsolvable dilemma, which came first, the apple or the honey.

Since Moses and Aaron aren’t here to debate with, I’m going to take a giant leap of faith and say, well, they both arrived at the same time. Since the answer to this yontif question will probably have to wait until the Sanhedrin reconvenes I’m going to take this interlude to suggest that any recipe with honey in it has got to be a reason to celebrate. Apples are another column.

Chopped Salad with Honey Lime Dressing (pareve)

6 to 8 servings

Ingredients:

Honey-Lime Dressing:

Instructions:

  1. In a salad bowl combine the lettuce, garbanzo beans, tomato, hearts of palm, corn, radish, avocado and red pepper. Toss to combine and set aside.
  2. In a smaller bowl combine the lime juice, olive oil, honey, parsley, garlic and pepper flakes, and whisk to combine.
  3. Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.

This recipe can be doubled or tripled.


Balsamic Honey Dressing (pareve)

Yields 2/3 cup

Ingredients:

Instructions:

  1. In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine.
  2. Use immediately or keep, covered and chilled, up to one week.

Submitted by Candice Loran Oak Park IL


Tomatoes with Honey Thyme Dressing (pareve)

8 to 10 servings

Ingredients:

Instructions:

  1. Place the salad greens on a platter and then place the shredded carrots on top. Lay out the sliced tomatoes in rows.
  2. In a small bowl, whisk together the wine or lemon juice, lemon zest, honey, and thyme.
  3. Whisk in the olive oil and season to taste with salt and pepper.
  4. Drizzle the dressing over the salad and then sprinkle the sesame seeds over the top for garnish.

Honey Pecan Pie (dairy or pareve)

6 to 8 servings

Ingredients:

Instructions:

  1. Preheat oven to 325°F.
  2. Melt the butter and then set it aside and allow it to cool slightly.
  3. In a large bowl combine the sugar, eggs, corn syrup and honey. Whisk to combine.
  4. Add the melted butter, vanilla, pecans and cinnamon. Mix to combine.
  5. Pour the pecan mixture into the uncooked pie shell and bake for 45 to 60 minutes.
  6. Cool for at least 1 hour before serving.

Apple and Honey Fruit Slaw (pareve)

6 to 8 servings

Ingredients:

Instructions:

  1. In small bowl, whisk together the honey, oil, vinegar, poppy seeds and salt; set the mixture aside.
  2. In large bowl combine the coleslaw mix, apples, oranges, dried cherries and sunflower seeds. Mix to combine.
  3. Pour the dressing over coleslaw mixture and mix to coat.
  4. Cover and let sit in the refrigerator for at least 1 hour before serving.

Peanut and Chocolate Honey Bars (pareve or dairy)

Yields 16 to 20 bars

Ingredients:

Instructions:

  1. In large microwave-safe bowl combine the honey and brown sugar.
  2. Microwave on High for 3 to 5 minutes, or just until mixture begins to melt and become bubbly. Stir to combine.
  3. Stir in the peanuts, chocolate chips and cereal and mix to combine.
  4. Grease a large shallow 10×15-inch baking dish with cooking spray.
  5. Firmly press the mixture into the pan.
  6. Let sit at room temperature or in the refrigerator for at least 1 hour.
  7. When cool, cut into squares or use cookie cutters to cut it into fun shapes

Honey Zucchini Loaf (pareve)

6 servings

Ingredients:

Instructions:

  1. Preheat oven 325°F.
  2. Grease a loaf pan (9x5x3 inches)
  3. In a bowl combine the egg, honey, oil and vanilla. Whisk to combine.
  4. In another bowl combine the flour, baking powder, orange zest, baking soda, cinnamon and salt. Mix to combine.
  5. Add flour mixture, zucchini and almonds to honey mixture; mix until combine but don’t over mix.
  6. Spoon the batter into the prepared loaf pan.
  7. Bake for 55 to 60 minutes. Let cool in pan for 15 minutes then remove the loaf to a cooling rack.
  8. Let cool to room temperature.

Modified from about.com


Puff Pastry Apple Tarts with Honey Glaze (dairy or pareve)

Ingredients:

Instructions:

  1. Line 2 baking sheets with parchment paper.
  2. Roll out pastry sheet on lightly floured surface to very thin 18×14-inch rectangle.
  3. Using a small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
  4. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from ½ apple on each pastry round, leaving ¼-inch plain border. Sprinkle apple on each tart with 2¼ teaspoons sugar, and then drizzle with 2¼ teaspoons butter.
  5. Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey.
  6. Transfer tarts to racks; cool 10 minutes.
  7. Serve warm or at room temperature.

From Bon Appétit October 2002 (this is one of my favorite recipes from Bon Appétit)

Browse through the OU’s growing collection of nearly 3000 recipes by visiting: OU Kosher & Holiday Recipes


Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.