Bee Mine? “Haute Honey” Dress Up Your Favorite Foods With My Couture Honey!


The delicately spicy pink peppercorns with fresh lavender leaves makes this “Haute” honey the perfect pairing with cheese. An elegant addition to any cheese plate.~Amy

Pink peppercorns are actually from the cashew family. The blossoms crush easily and make almost any dish beautiful, especially when paired with edible flowers.~Amy

Drizzled over chicken, pizza, or salad, this spicy black pepper “Haute” honey, is a great way to spice up your favorite dish! ~Amy

Black pepper and bird’s eye chilies makes this sweet honey hot!~Amy

Lime, salt and bird’s eye chilies make this “Haute” honey do the samba! Make your tastebuds dance, just add a drizzle over your favorite fruit, corn, salad, marinades, or a splash in your favorite limeade!~Amy


~Haute Pink Pepper and Lavender Honey~

1 cup honey
1 1/2 tsp pink peppercorns, crushed
1/2 tsp fresh snipped lavender leaves or dried lavender
1/8 tsp cayenne pepper, or 1 dried bird chili pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Pink Peppercorns are available at Harmon’s Grocery Store.
Haute ~Black Asian Honey~

1 cup honey
1/2 tsp black pepper
2 bird chiles or chile de arbol, or 1/8 tsp cayenne pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Birds eye Chiles are available at Asian food stores
Haute ~Chile Limon~

1 cup honey
1 1/2 tsps Tajin spice
1/4 tsp cayenne pepper, or 1-2 birds eye chilies

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Tajin is available at Costco, and most supermarkets.

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Sweetheart Strawberries and Chocolate for Two!


A sweet valentine’s treat! “Chocolate darling… you are my true love!~Amy”


~Sweetheart Strawberries and Chocolate for Two~

Fresh strawberries, rinsed and dried

Warm Chocolate Sauce:

1/4 cup butter
3 1/2 oz milk chocolate pieces, semi sweet or bittersweet chocolate pieces
1/2 cup evaporated milk
1/2 cup sugar
1/2 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, serve at room temperature or slightly warm with fresh strawberries.

Makes about 1 cup

Recipe by Amy Richardson

Raspberry White Chocolate Straticella Ice Cream


Red raspberries and white chocolate, swirled into creamy vanilla ice cream, the perfect Valentine! Be mine?~Amy


Raspberry White Chocolate Straticella Ice Cream

1 Quart Vanilla Ice Cream, or frozen custard, slightly softened
1 cup white chocolate pieces, melted
3/4 cup raspberry freezer jam, or raspberry preserves, stirred well.

Place ice cream into bowl of a stand mixer. Beat in slowly to mix. Drizzle white chocolate into the mixer with a slow stream while the mixer is running. I like to use a piping bag for a thin stream, but a spoon can work too. Increase speed if smaller chips are desired. Remove bowl and gently fold or swirl in jam. Return to container and freeze until firm. About 4 hours.

Recipe by Amy Richardson

Note: You can substitue fresh or frozen raspberries for the jam, they just change the consistency of the ice cream to being more icy. Still really good!

Black Velvet Mousse with Amaretto Cream and Fresh Raspberries


Black Velvet Mousse with Amaretto Cream and Fresh
Raspberries

3 oz Extra Dark Chocolate pieces, 60-63%
1/4 cup heavy cream
1 tbsp Black Cocoa, King Arthur
1 tbsp sugar
1 tsp butter
1/2 tsp vanilla

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla

Amaretto Cream*
Fresh raspberries
Fresh mint

Place place chocolate pieces in a medium sized bowl. Set aside.

In a small saucepan, whisk together, sugar and cocoa. Whisk in 1/4 cup heavy cream, add butter, and whisk over medium heat until it just comes to a boil. Pour over chocolate and add vanilla. Let it sit for about 5 minutes, then stir until smooth.

Whip 1/2 cup heavy cream, powdered sugar and vanilla, to soft peaks.
Take a small amount of whipped cream and gently fold into chocolate mixture to lighten. Add remaining cream in a couple batches folding until even. Spoon into martini glasses, smoothing top to finish and refrigerate for at least 2 hours.

To make

*Amaretto Cream

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla
1/8-1/4 tsp almond extract

With an electric mixer, beat all ingredients until soft peaks.

To Serve:
Top mousse with a dollop of cream, and garnish with fresh raspberries and mint.

Makes 2 servings

Recipe by Amy Richardson

“Be Mine” Valentine’s Day Brunch


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I had so much fun coming up with this Valentine’s Day Brunch menu for KSL’s Studio 5! Loves and Kisses! 💗~Amy

“Be Mine” Valentine’s Day Brunch~

Menu:

Sparkling Strawberry White Grape Juice

Spicy Tomato Shots with Celery Hearts

Hot Chocolate with Whipped Cream

Strawberry Vanilla Crunch Yogurt Creme Brûlée*

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream*

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding

Recipes:

Spicy Tomato Shots with Celery Hearts:

3 cups Clamato Tomato Juice, chilled
2 limes, juiced
1 tbsp Worcestershire sauce
1 tbsp horseradish
12-16 drops Tabasco
3/4 tsp celery salt

Garnish:
Celery hearts
Lime wedges

Place in blender or stir together all ingredients. Pour into shot glasses and garnish.

Makes 4-6 full ounce servings

Recipe by Amy Richardson

Sparkling Strawberry White Grape Juice:

White Grape juice, chilled
Club soda, chilled
Pour juice into individual glasses, 3/4

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding:

5 cups rustic or French bread, cubed
10 eggs
2 cups of milk
1/4 cup sour cream
1 tsp salt
1/2 tsp pepper
2 sprigs rosemary, leaves removed and minced

2 cups Vermont Cheddar Cheese, grated
4 oz Black Forest ham, thick sliced and cubed

Butter 9×13 baking dish.

Place bread in the dish, cover with cheese.

In a medium sized bowl, whisk together eggs, add sour cream and salt and pepper. Whisk in milk, and pour over bread mixture. Sprinkle with ham and gently fold. Cover and chill for at least 2 hours or overnight.

Heat oven to 350
Bake for 60 minutes or until mixture has puffed up slightly and is golden brown on the top. Tent top with foil if it is browning to quickly. Let set for 5 minutes before serving.

6-8 servings

Recipe by Amy Richardson

*recipes @greattastbuds.wordpress.com

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream


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These decadent waffles are perfect for the chocolate lover in your life. Paired with fresh raspberry syrup and whipped cream a lovely way to say good morning! ~Amy

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream

Waffles:

1/2 cup dark chocolate pieces
2 tbsp butter
1 cup flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup sour cream
2 eggs, beaten
1 tsp vanilla
3/4 cup dark chocolate pieces, finely chopped

Fresh raspberries if desired

In a small bowl, place 1/2 cup chocolate pieces and butter. Microwave for 1-2 minutes or until butter is melted. Stir until smooth. Set aside.

In a large bowl, whisk together, flour, brown sugar, baking powder and salt.

In a separate bowl, whisk together eggs and sour cream until smooth. Whisk in milk and vanilla. Stir into flour mixture, mix well. Add chocolate mixture and stir in remaining chocolate pieces.

Cook waffles according to manufacturers instructions.

Makes 4-6 servings

Fresh Raspberry Syrup:

4 cups Raspberries, fresh or frozen, slightly defrosted
1/2 cup superfine sugar

In a food processor, place raspberries and sugar. Pulse until smooth. Strain through a fine mesh sieve if desired.

Makes 2 cups

Chantilly Cream:

1 cup heavy cream
1/4 cup powdered sugar
1/4tsp vanilla

In a medium sized bowl, whip cream, powdered sugar, vanilla on high speed until soft peaks,
Makes about 2 cups

Recipes by Amy Richardson

Double Dark Chocolate Pots de Creme with Vanilla Rose Cream


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Rich chocolate pudding with lightly vanilla rose scented whipped cream. An easy elegant dessert that just says “love”! ~Amy

Double Dark Chocolate Pots de Creme with Vanilla Rose Cream

1/2 cup sugar
1/3 cup natural cocoa powder
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp vanilla
Pinch of salt
2 oz 70% bittersweet chocolate, chopped

In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in chocolate. Cool custard in pan stirring often. Stir in vanilla. Pour into individual ramekins. When ready to serve top with Vanilla Rose Whipped cream.

Makes 4-6 servings

1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 tsp vanilla
1/2 tsp Nielsen-Massey Rose Water

In a medium sized bowl, With an electric mixer, beat all ingredients to soft peaks.

Makes 2 cups

Recipes by Amy Richardson