OH, honey!
GET YOUR TASTEBUDS BUZZING WITH NATURE’S SWEET TREAT
BY MELISSA TATE
EASY CHOCOLATE PUDDING WITH HONEY RASPBERRY COMPOTE
SERVES: 6 | PREP: 15 MIN. | COOK: 8 MIN. | COOL: 20 MIN. | TOTAL: 43 MIN.
INGREDIENTS: 1/3 cup flour | ¾ cup sugar | ¼ tsp salt | ¼ cup cocoa | ¾ cup water | 1 cup milk | 4 egg yolks | 1 tsp. vanilla | 1 Tbsp. butter | ½ cup raspberry compote | 2 Tbsp. honey
DIRECTIONS: COMBINE flour, sugar, salt, and cocoa in a heavy saucepan. MIX well, then move to the cooktop. Over medium heat, gradually stir in water and milk. STIR until smooth, 1 to 2 minutes. REMOVE from heat. WHISK egg yolks in a separate bowl. ADD yolks slowly and bring to a boil, whisking continually until thickened. REMOVE from heat and stir in the butter and vanilla. COOL for about 5 minutes before placing it in the refrigerator to cool for 20 minutes. PREPARE topping by stirring raspberry compote and honey together. TOP cooled pudding with compote and serve with fruit and small cookies.
TIPS & TRICKS: Use different compote to go with each season.
DECONSTRUCTED SALAD WITH BALSAMIC HONEY DRESSING
SERVES: 4-6 | PREP: 20 MIN. | TOTAL: 25 MIN.
INGREDIENTS: Salad 6 cups spring mix salad | ½ cup cherry tomatoes | ½ cup red onion, diced | ½ medium green bell pepper, sliced | ½ cup shredded carrots | 1 avocado, sliced | 1 cup mozzarella balls | ½ cup cucumber, sliced | ½ medium red bell pepper, sliced Dressing ½ cup balsamic vinegar | ¼ cup honey | ¼ cup olive oil | ½ tsp. pepper | ¼ tsp. salt
DIRECTIONS: PREP dressing by adding all ingredients to a glass jar and shaking vigorously to combine. SET aside and prepare the salad. A large shallow dish or wooden cutting board is excellent for this deconstructed salad. SPREAD spring mix onto a serving dish and top with rows of other ingredients. DRIZZLE salad with dressing and serve with extra dressing on the side.
TIPS & TRICKS: Deconstructed salads are perfect when serving guests to allow them to choose their own ingredients.
BEE STING PIZZA
SERVES: 4 | PREP: 20 MIN. | COOK: 18 MIN. | TOTAL: 38 MIN.
INGREDIENTS: 1 lb. hot breakfast sausage | 1 pkg refrigerated pizza dough | 4 Tbsp. butter, melted | 1 ½ Tbsp. garlic powder | 1 cup mozzarella cheese, grated | ½ cup parmesan cheese, grated | ¼ cup honey | 1-2 Tbsp. red pepper flakes
DIRECTIONS: HEAT a large non-stick skillet over medium/high heat. ADD sausage and cook 8 to 10 minutes or until completely browned, crumbling as you cook. HEAT oven to 400° while the beef is browning, and prebake pizza crust for 8 minutes. REMOVE the cooked sausage from heat, drain fat and set aside. SET crust aside once prebaked and prepare toppings. MELT butter and stir in garlic powder. BRUSH mixture lightly over crust, edge to edge. TOP with mozzarella cheese, sausage, and parmesan cheese. BAKE for 8 to 10 minutes or until cheese is melted and golden brown. REMOVE from oven. DRIZZLE with 1/4 cup of honey and top with 1 to 2 Tbsp. red pepper flakes.
TIPS & TRICKS: You can add sliced pickled jalapeños to this pizza for even more “sting.”
ABOUT OUR CHEF
Melissa is a freelance food writer with a passion for hospitality and home cooked meals. Along with writing, she helps her husband run their working ranch and event venue in Rockwall, Texas. To follow her cooking and ranching adventures visit MelissaTateTX.com or find her on Instagram at @MELISSATATETX
