{"id":14007,"date":"2011-09-13T11:00:07","date_gmt":"2011-09-13T16:00:07","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/slice_of_life_honey\/"},"modified":"2017-04-16T05:28:54","modified_gmt":"2017-04-16T10:28:54","slug":"slice_of_life_honey","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice_of_life_honey\/","title":{"rendered":"Slice of Life: Honey"},"content":{"rendered":"<p><i><b>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.<\/b><\/i><\/p>\n<p>Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit : <a title=\"OU Fruit and Vegetable Inspection Chart\" href=\"http:\/\/www.oukosher.org\/images\/uploads\/Bug_Book_FV_chart07.pdf\">OU Fruit and Vegetable Inspection Chart<\/a><\/p>\n<p>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\u2019m talking about the unsolvable dilemma, which came first, the apple or the honey.<\/p>\n<p>Since Moses and Aaron aren\u2019t here to debate with, I\u2019m 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\u2019m 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.<\/p>\n<h3><u><strong>Chopped Salad\u00a0with Honey Lime Dressing<\/strong>\u00a0(pareve)<\/u><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 heads chopped romaine lettuce<\/em><\/li>\n<li><em>1 (15.5 oz.) can garbanzo beans, rinsed and well drained<\/em><\/li>\n<li><em>3 chopped seeded tomato<\/em><\/li>\n<li><em>1 can sliced hearts of palm<\/em><\/li>\n<li><em>1 cup fresh corn kernels, uncooked (canned, drained)<\/em><\/li>\n<li><em>8 to 10 thinly-sliced radishes<\/em><\/li>\n<li><em>2 avocado, diced<\/em><\/li>\n<li><em>1 to 2 red bell pepper, chopped<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Honey-Lime Dressing<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup fresh lime juice<\/em><\/li>\n<li><em>\u00bd cup olive oil<\/em><\/li>\n<li><em>\u00bc cup honey<\/em><\/li>\n<li><em>3 Tablespoons finely chopped fresh parsley or cilantro<\/em><\/li>\n<li><em>2 teaspoons minced garlic<\/em><\/li>\n<li><em>1 to 2 teaspoons red pepper flakes<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>In a smaller bowl combine the lime juice, olive oil, honey, parsley, garlic and pepper flakes, and whisk to combine.<\/li>\n<li>Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.<\/li>\n<\/ol>\n<p><em>This recipe can be doubled or tripled.<\/em><\/p>\n<hr \/>\n<h3><u><strong>Balsamic Honey Dressing<\/strong>\u00a0(pareve)<\/u><\/h3>\n<p>Yields 2\/3 cup<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup olive oil<\/em><\/li>\n<li><em>2\u00a0Tablespoons balsamic vinegar<\/em><\/li>\n<li><em>1 teaspoon Dijon mustard<\/em><\/li>\n<li><em>2 teaspoons honey<\/em><\/li>\n<li><em>1 teaspoon minced garlic<\/em><\/li>\n<li><em>1 to 2 green onions, sliced thin<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>\u00bc teaspoon black pepper<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine.<\/li>\n<li>Use immediately or keep, covered and chilled, up to one week.<\/li>\n<\/ol>\n<p><em>Submitted by Candice Loran Oak Park IL<\/em><\/p>\n<hr \/>\n<h3><u><strong>Tomatoes\u00a0with Honey Thyme Dressing<\/strong>\u00a0(pareve)<\/u><\/h3>\n<p>8 to 10 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 to 8 large tomatoes, sliced<\/em><\/li>\n<li><em>3 to 4 shredded carrots<\/em><\/li>\n<li><em>Salad greens<\/em><\/li>\n<li><em>1\/3 cup white wine or fresh lemon juice<\/em><\/li>\n<li><em>2 teaspoons lemon zest<\/em><\/li>\n<li><em>3 Tablespoons honey<\/em><\/li>\n<li><em>1 Tablespoon chopped fresh thyme<\/em><\/li>\n<li><em>1 cup olive oil<\/em><\/li>\n<li><em>Kosher salt and freshly ground pepper<\/em><\/li>\n<li><em>Black sesame seeds for garnish<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place the salad greens on a platter and then place the shredded carrots on top. Lay out the sliced tomatoes in rows.<\/li>\n<li>In a small bowl, whisk together the wine or lemon juice, lemon zest, honey, and thyme.<\/li>\n<li>Whisk in the olive oil and season to taste with salt and pepper.<\/li>\n<li>Drizzle the dressing over the salad and then sprinkle the sesame seeds over the top for garnish.<\/li>\n<\/ol>\n<hr \/>\n<h3><u><strong>Honey Pecan Pie<\/strong>\u00a0(dairy or pareve)<\/u><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 ready-made deep dish uncooked pie shell<\/em><\/li>\n<li><em>1 stick butter or margarine<\/em><\/li>\n<li><em>1 cup sugar<\/em><\/li>\n<li><em>3 beaten eggs<\/em><\/li>\n<li><em>1\/3 cup corn syrup<\/em><\/li>\n<li><em>2\/3 cup honey<\/em><\/li>\n<li><em>1 teaspoon vanilla<\/em><\/li>\n<li><em>2 to 3 cups of chopped pecans<\/em><\/li>\n<li><em>\u00bd teaspoon cinnamon<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 325\u00b0F.<\/li>\n<li>Melt the butter and then set it aside and allow it to cool slightly.<\/li>\n<li>In a large bowl combine the sugar, eggs, corn syrup and honey. Whisk to combine.<\/li>\n<li>Add the melted butter, vanilla, pecans and cinnamon. Mix to combine.<\/li>\n<li>Pour the pecan mixture into the uncooked pie shell and bake for 45 to 60 minutes.<\/li>\n<li>Cool for at least 1 hour before serving.<\/li>\n<\/ol>\n<hr \/>\n<h3><u><strong>Apple\u00a0and\u00a0Honey Fruit Slaw<\/strong>\u00a0(pareve)<\/u><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\/3 cup honey<\/em><\/li>\n<li><em>1\/3 cup oil<\/em><\/li>\n<li><em>\u00bc cup apple cider vinegar or rice wine vinegar<\/em><\/li>\n<li><em>1 Tablespoon poppy seeds<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>1 to 2 lbs. coleslaw mix<\/em><\/li>\n<li><em>2 to 3 crisp, tart apple, cored and chopped (I like granny smith)<\/em><\/li>\n<li><em>2 (11 oz) cans mandarin oranges, drained<\/em><\/li>\n<li><em>1 cup dried cherries<\/em><\/li>\n<li><em>\u00bd to \u00be cup salted sunflower seeds, toasted<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In small bowl, whisk together the honey, oil, vinegar, poppy seeds and salt; set the mixture aside.<\/li>\n<li>In large bowl combine the coleslaw mix, apples, oranges, dried cherries and sunflower seeds. Mix to combine.<\/li>\n<li>Pour the dressing over coleslaw mixture and mix to coat.<\/li>\n<li>Cover and let sit in the refrigerator for at least 1 hour before serving.<\/li>\n<\/ol>\n<hr \/>\n<h3><u><strong>Peanut\u00a0and Chocolate Honey\u00a0Bars<\/strong>\u00a0(pareve or dairy)<\/u><\/h3>\n<p>Yields 16 to 20 bars<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup honey<\/em><\/li>\n<li><em>1 cup packed brown sugar<\/em><\/li>\n<li><em>1 cup chunky peanut butter<\/em><\/li>\n<li><em>1 cup honey roasted peanuts<\/em><\/li>\n<li><em>1 cup milk or semi sweet mini chocolate chips<\/em><\/li>\n<li><em>7 cups crisp rice cereal<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In large microwave-safe bowl combine the honey and brown sugar.<\/li>\n<li>Microwave on High for 3 to 5 minutes, or just until mixture begins to melt and become bubbly. Stir to combine.<\/li>\n<li>Stir in the peanuts, chocolate chips and cereal and mix to combine.<\/li>\n<li>Grease a large shallow 10&#215;15-inch baking dish with cooking spray.<\/li>\n<li>Firmly press the mixture into the pan.<\/li>\n<li>Let sit at room temperature or in the refrigerator for at least 1 hour.<\/li>\n<li>When cool, cut into squares or use cookie cutters to cut it into fun shapes<\/li>\n<\/ol>\n<hr \/>\n<h3><u><strong>Honey Zucchini\u00a0Loaf<\/strong>\u00a0(pareve)<\/u><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 egg<\/em><\/li>\n<li><em>\u00be cup honey<\/em><\/li>\n<li><em>3 Tablespoons oil<\/em><\/li>\n<li><em>1 teaspoon vanilla<\/em><\/li>\n<li><em>2\u00bd cups flour<\/em><\/li>\n<li><em>1\u00bd teaspoons baking powder<\/em><\/li>\n<li><em>1 teaspoon grated orange zest<\/em><\/li>\n<li><em>\u00bd teaspoon baking soda<\/em><\/li>\n<li><em>\u00bd teaspoon ground cinnamon<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>1\u00bd cups grated zucchini<\/em><\/li>\n<li><em>\u00be cup slivered almonds<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven 325\u00b0F.<\/li>\n<li>Grease a loaf pan (9x5x3 inches)<\/li>\n<li>In a bowl combine the egg, honey, oil and vanilla. Whisk to combine.<\/li>\n<li>In another bowl combine the flour, baking powder, orange zest, baking soda, cinnamon and salt. Mix to combine.<\/li>\n<li>Add flour mixture, zucchini and almonds to honey mixture; mix until combine but don\u2019t over mix.<\/li>\n<li>Spoon the batter into the prepared loaf pan.<\/li>\n<li>Bake for 55 to 60 minutes. Let cool in pan for 15 minutes then remove the loaf to a cooling rack.<\/li>\n<li>Let cool to room temperature.<\/li>\n<\/ol>\n<p><em>Modified from <a href=\"http:\/\/about.com\">about.com<\/a><\/em><\/p>\n<hr \/>\n<h3><u><strong>Puff\u00a0Pastry Apple Tarts\u00a0with Honey Glaze<\/strong>\u00a0(dairy or pareve)<\/u><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 sheet frozen puff pastry (half of 17.3-oz.package), thawed<\/em><\/li>\n<li><em>2\u00a0(7- to 8-oz.) Golden Delicious apples, peeled, halved, cored, each half very thinly sliced<\/em><\/li>\n<li><em>3 Tablespoons sugar<\/em><\/li>\n<li><em>3 Tablespoons unsalted butter or margarine, melted<\/em><\/li>\n<li><em>4 teaspoons honey<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Line 2 baking sheets with parchment paper.<\/li>\n<li>Roll out pastry sheet on lightly floured surface to very thin 18&#215;14-inch rectangle.<\/li>\n<li>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.<\/li>\n<li>Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400\u00b0F. Overlap slices from \u00bd apple on each pastry round, leaving \u00bc-inch plain border. Sprinkle apple on each tart with 2\u00bc teaspoons sugar, and then drizzle with 2\u00bc teaspoons butter.<\/li>\n<li>Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey.<\/li>\n<li>Transfer tarts to racks; cool 10 minutes.<\/li>\n<li>Serve warm or at room temperature.<\/li>\n<\/ol>\n<p><em>From Bon App\u00e9tit October 2002 (this is one of my favorite recipes from Bon App\u00e9tit)<\/em><\/p>\n<p><i><b>Browse through the OU&#8217;s growing collection of nearly 3000 recipes by visiting: <a title=\"OU Kosher &amp; Holiday Recipes\" href=\"http:\/\/www.oukosher.org\/index.php\/consumer\/recipes\/C198\">OU Kosher &amp; Holiday Recipes<\/a><\/b><\/i><\/p>\n<hr \/>\n<p><em>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 <a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a> (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen&#8217;s blog by clicking: <a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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<\/p>\n","protected":false},"author":53,"featured_media":51688,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8,133],"tags":[],"class_list":["post-14007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-rosh-hashanah"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slice of Life: Honey - OU Life<\/title>\n<meta name=\"description\" content=\"Recipes include honey lime dressing, balsamic honey dressing, honey thyme dressing, apple honey fruit slaw, peanut chocolate honey bars, honey zucchini loaf\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice_of_life_honey\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice of Life: Honey - OU Life\" \/>\n<meta property=\"og:description\" content=\"Recipes include honey lime dressing, balsamic honey dressing, honey thyme dressing, apple honey fruit slaw, peanut chocolate honey bars, honey zucchini loaf\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice_of_life_honey\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-13T16:00:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-16T10:28:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Honey-Jar.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice_of_life_honey\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice_of_life_honey\/\",\"name\":\"Slice of Life: Honey - 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