Category: Recipe

• Pour the cold milk into a saucepan and sprinkle the gelatin over the top. Allow it to "bloom" for 5 minutes (it will look wrinkly by the end)
• Heat the gelatin/milk mixture on low and stir for a minute or two until the gelatin has dissolved. I heat to 110 Degrees.
• Add the honey and stir again until completely incorporated. This should only take another 30 seconds. Don't let the milk get too hot or to come to a simmer. It should only warm.
• Take the saucepan off the heat. Pour in the half and half or the heavy cram. Add either vanilla extract + Rose Water or the almond extract. Add salt and 1 or 2 drops of red food coloring. Stir to blend.
• Divide evenly among the ramekins or glasses. Place immediately in the fridge and allow to set for 6-8 hours or preferably overnight. They can be made up to 2 days in advance of serving.
• To unmold immerse the ramekin in warm water for several minutes then run a thin knife blade around upper edge. If you are using a mold with a more complex design than a straight-sided ramekin ramekin, spray the mold lightly with oil prior to adding the Pannacotta mixture.
• You may choose a mold for this gelatin dessert or serve in a ramekin. A pink rosebud on the plate ups the delight of the Valentine celebration.
• Flavoring is your choice. Rose Water commonly appears in Persian and Middle-East recipes and adds a light and exotic and interesting flavor to the Pannaotta. I ordered a 10 oz. bottle of Rose Water from Amazon at a cost of $18.00 plus postage. The Rose Water flavor tastes mild and delicate although one tsp of vanilla or 1/2 tsp. almond extract finishes the Pannacotta equally well.
• Adding a few drops of red food coloring celebrates February and Valentine's Day nicely..

• Roll puff pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3 inch) squares. Set aside.
• Set oven temperature to 400 Degrees.
• Remove the skin from the rotisserie chicken and shred the meat.
• Set skillet on the stove top and turn heat to medium high. Melt the butter and add Canola oil. When butter sizzles, add carrots. Allow carrots to saute' for 4 minutes then add the onions and saute' the vegetables until they are tender enough to be easily pierced with a fork. 6-8 minutes.
• Sprinkle the 6 Tb. of flour over the vegetables, stir and cook the flour and vegetable mixture for 1 minute.
• Pour the chicken broth into the skillet and gently stir to incorporate the broth and flour mixture. Simmer the ingredients for 3-4 minutes until thickened.
• Adding cream is a choice. If you wish, add the cream now, otherwise, continue with the recipe without cream.
• Add Spicy Beer Mustard, chicken, peas, thyme, salt, pepper and parsley (if using).
• Taste, and season more if desired. Check the consistency of the sauce. If too thick add more broth. Remove from heat.
• Combine the egg with the water and whisk until blended. Brush the pasty squares with the egg wash: arrange the squares on top of hot chicken mixture in skillet, slightly overlapping so entire surface is covered. Place skillet on a rimmed baking sheet.
• Transfer baking sheet to preheated oven. Bake until top is browned and filling is bubbly about 20 minutes. Remove from oven and let stand 10 minutes. Serve.

• Heat over to 375 Degrees
• Prepare muffin tin by inserting a paper or foil backing cups
• Whisk dry ingredients to thoroughly incorporate them
• Mash ripe banana and whisk eggs until blended
• Melt butter and combine all wet ingredients: banana, eggs, buttermilk, butter, honey
• Pour the wet ingredients into the dry and gently mix only until dry ingr4dients are blended with wet ingredients
• Add the blueberries and gently mix again
• Place approximately 1/3 cup of dough into each paper muffin cup in the muffin tin. The recipe makes 16 muffins so you may need 2 tins or muffins plus a small loaf of Blueberry & Honey
• sprinkle the tops with the cinnamon and sugar mixture
• Bake 18-22 minutes and test for doneness with a tooth pick

• Bring water to a low boil and add spices. Reduce the heat and simmer for 10 minutes.
• Add the Black tea bags, bring to a boil for 2 minutes
• Add the milk and honey and bring the tea to a rolling boil - allow it yo froth and and rise once or twice (this step givers the caramelized Railway Chai flavor)
• Reduce heat and simmer for 2-3 minutes until the chai deepens in color and taste
  
• Strain into small glasses or cups. Serve hot and sweet

• In a medium bowl, beat the cream cheese until smooth.
• Add Greek yogurt, honey and vanilla. Mix until creamy and well combined.
• Stir in cinnamon or nutmeg and lemon zest
• Chill for at least 30 minutes before serving.

Serving Ideas

• Serve with apple slices, grapes, strawberries, melon, banana chunks, or pear wedges
• For a party platter drizzle a little extra honey over the top and sprinkle rushed nuts or toasted coconut.
• Make extra to serve with breakfast granola - I promise this combination will bring a smile

Make the crust

• in a bowl whisk flour, salt, and sugar
• Cut in butter with a pastry cutter or your fingers until mixture looks like coarse crumbs ( may use food processor tho do not over mix)
• Add ice water, 1 tablespoon at a time, mixing until dough just comes together
• Form into a disc, wrap in plastic, and chill at least 30 minutes (can be made day before baking and chilled over night)

Prepare filling

• In a bowl, toss apple slices with honey, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch
• Let sit 10 minutes to release juices

Assemble galette

• Preheat over to 400 Degrees F
• On lightly floured surface, roll dough into a 12-inch circle, Transfer to parchment-lined baking sheet
• Arrange apples in center leaving a 2-inch border
• Fold edges of dough over fruit, pleating as needed
• Brush crust with egg wash, sprinkle coarse sugar if desired

Bake

• Bake 35-40 minutes, until rust is golden and apples tender
• While still warm, drizzle honey over apples for shine and flavor