Honey Spiced Apple Butter

2 pounds McIntosh apples, peeled, cored, and cut into 1-inch chunks
2 cups apple cider
1/4 cup dark brown sugar
1/4 cup honey
1/8 teaspoon ground cinnamon
1 star anise pod
2 cardamom pods
pinch ground allspice
pinch kosher salt

In a large pot, combine apples and cider. Over medium-high heat, bring to a boil; reduce heat to a simmer. Add the star anise and the cardamom pods. Cook, stirring occasionally, about 30 minutes or until the apples are tender and breaking down easily.

Remove star anise and cardamom pods. Cool mixture slightly and then press through a fine/medium sieve into a bowl.

Return the mixture to the saucepan. Whisk in the brown sugar, honey, cinnamon, allspice and salt. Heat over medium and simmer vigorously for about an hour to 75 minutes, stirring occasionally.

Take the pan off the heat and let cool for 20 minutes. Scrape the apple butter into a glass or Tupperware container, press plastic wrap directly on the surface to seal, cover with a lid, and store in refrigerator.

Makes about 1 1/2 cups

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Carrot-Thyme Soup with Cream

3 pounds baby carrots
2 quarts vegetable or chicken stock
2 sprigs fresh thyme
1/3 cup honey
1/2 cup heavy cream

Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from heat and puree completely, then stir in honey and cream. Taste, then add salt as needed.

Use a little warm broth if the soup needs thinning.

Serve while warm with a sprig of thyme on top.

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Chinese chicken wings

12 chicken wings (or legs)
1 tsp sesame seeds

Marinade:
2T soy sauce
1T peanut oil
1T sherry
2T honey
1T lemon juice
1/2 tsp Chinese five spice
1 clove minced garlic
1 tsp ground ginger

Remove tips from wings, pat dry. Mix marinade ingredients, marinade with wings in fridge for at least 2 hours, turning occasionally.

Remove chicken from marinade, place in single layer in greased ovenproof dish, bake 30-35min (or grill or BBQ), basting with remaining marinade.

Toast sesame seeds, sprinkle over chicken for last 5 min of baking.

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What do the food critics say? The kids gobbled it up and chewed on the bones.
What does the cook say? Easy.Tasty.

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Source: McCormick (via my aunt)

Grilled goat's cheese with caramelised apple and toasted macadamia nuts

4-5 English Cox or red-skinned apples, unpeeled
5tbsp rapeseed oil
Knob of butter
A little Maldon salt
400g (14oz) Swiss chard or rainbow chard, stalks removed and roughly chopped, the leaves sliced into lengths
1tbsp white balsamic vinegar
3tbsp macadamia nuts, halved, toasted and roughly chopped
1 clove garlic, finely chopped
3-4tbsp wild-flower or other clear, well-flavoured honey
4 small goat's cheeses
Freshly ground black pepper

Halve the apples, remove the cores and slice each half into 4 wedges. Then slice each wedge in half so that you have 16 slim wedges per apple.

Heat 1tbsp of the oil in a wok and add the garlic and salt, then the chard stalks. Cover and cook gently for a few minutes, then add the leaves and stir for a further few minutes until tender. Leave in the wok and put to one side.

To make the dressing, whisk 2tbsp of the oil into the vinegar and add the toasted nuts.

Put 1tbsp of the oil and a knob of butter into a large, non-stick frying pan and add the apple wedges. On a medium heat, fry on both sides until tinged golden and soft.

Add the honey and let it bubble until the apples are cooked. Drain off the juices and whisk them into the dressing.

Cut each cheese in half and place, cut side up, on a foil-lined oven tray, adding a little pepper and oil to each. Place under a hot grill until golden.

To serve, put some wilted chard on each plate, followed by some apple, then top with the cheese. Drizzle over the dressing and scatter with a little salt and black pepper.

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