Recipes for Frigiliana Cane Honey

Recipes

One of the reasons why this cane honey survives is its versatility in the kitchen. In fact, cane honey is used in the cuisine from Axarquía and the rest of the province. It can be used as a dressing for cod omelettes, fried aubergine and even meat dishes. It is used to create a wide variety of desserts (puddings, yogurts) or even drinks and smoothies.

Tapas bar dish, fried aubergine drizzled with Cane Honey.

One medium aubergine makes 18 to 20 slices, serving two persons as a starter or five or six as a tapa. Soaking the sliced aubergine in salt water keeps it from absorbing too much oil during frying and also flavors it. 
A small quantity of semolina flour adds a little texture to the coating. Omit it, if preferred.

Use dark Frigiliana Cane Honey, not blackstrap, for finishing this recipe. 

1 medium aubergine
3 cups water
1 tablespoon salt
½ cup flour
1 tablespoon semolina flour (optional)
Pinch of cumin
Olive oil for frying
Coarse salt (optional)
Frigiliana Cane Honey

Cut stem and end off the aubergine. Slice it crosswise very thinly, in slices. Combine the water and salt in a bowl and stir to dissolve the salt. Add the aubergine to the water. Place a dish on top so the aubergine slices stay submerged. Soak the aubergine 30 minutes.
 
Combine the flour, semolina, if using, and cumin in a shallow bowl. Drain the aubergine and pat it dry with a kitchen towel. 
Heat oil in a heavy skillet. Dredge the aubergine slices in flour, patting off excess. Fry the aubergine in two or three batches until browned on both sides, about 1 minute per side.
Remove the fried aubergine from the skillet and drain briefly on a rack. Sprinkle with coarse salt, if desired. 
 
Serve the fried aubergine drizzled with Frigiliana Cane Honey. 

CHICKEN WITH CANE HONEY

A nectar made in Málaga: cane honey

INGREDIENTS:

  • 1 Chicken of 1Kg. and 1/2.
  • 500 gr. of butter.
  • 1/2 teaspoon of curry

To make the sauce:

  • Salt and pepper.
  • 1/4 l. Sherry vinager.
  • 150 gr. of cane honey.
  • A pinch of cinnamon.

PREPARATION:

Spread the chicken on the inside and on the outside with butter, salt, pepper and curry. Roast in preheated oven at 180º, for almost an hour, turning it over from time to time.

The sauce is done by first cooking the sherry vinegar together with the cinnamon on a very gentle heat for about 15 minutes. The cane honey is added, it is left for 5 min. more, and this sauce is poured over the chicken, it takes 1/2 hour in the oven. The chicken should be very golden, then remove from the oven, and surround it with white rice, which will have been fried together with pine nuts and some seedless raisins.

CHICKEN WITH THE THREE AROMAS

Image result for whole CHICKEN WITH THE THREE AROMAS

INGREDIENTS:

(for six people)

  • 2 Chickens
  • 4 Tablespoons of cane honey.
  • 4 Tablespoons of butter.
  • 1/2 teaspoon of tarragon
  • 1/2 Teaspoon of curry.
  • 150 gr. of cane honey.
  • 1 and 1/2 teaspoons of cornstarch.
  • 3 Oranges
  • 3 Cloves of smell.
  • Ground black pepper.
  • 1 Glass of fragrant wine
  • Chicken soup.
  • Salt.

PREPARATION:

With the peeled and chopped oranges, mixed with the curry, tarragon, 1 tablespoon of butter, pepper and salt, make a sauce and with it the chickens are filled, already clean and prepared, then cooked.

With the rest of the butter is spread all over the outside of the birds and put in a saucepan on the heat with the rest of the ingredients, except cornstarch, leave to cook for 80 min. giving them frequent turns so that it is cooked evenly. The cornstarch is mixed with a little broth and a little of the cooking juice pour this sauce over the chickens before serving them.

LAMB WITH CANE HONEY

Image result for LAMB WITH CANE HONEY

INGREDIENTS:

  • Lamb (legs and shoulders).
  • Salt and spices (thyme and basil).
  • Ketchup.
  • Onion.
  • Cane honey.
  • Sugar.
  • Prunes.
  • A pinch of fennel seed.

PREPARATION:

Chop the shoulder blades and legs of the lamb and put them in a saucepan, cover with water and season with salt, thyme and basil. Bring to a boil and then add the chopped onion and tomato sauce, letting the whole lot cook for an hour. After this add cane the honey, sugar,  and prunes. After 20 more minutes the dish will be ready. Finally, when serving, sprinkle with fennel.

LEG of lamb ​​WITH CANE HONEY

Image result for LAMB LEG ​​WITH CANE HONEY

INGREDIENTS:

  • 1 Leg of lamb.
  • 1 glass of water.
  • Salt.
  • 3 Onions cut into rings.
  • 1 Tacita de miel de cane.
  • Oil.
  • Ground pepper.
  • 7 apples
  • 1 glass of cognac

PREPARATION:

Once the leg of lamb is well injected with cognac, rub it with salt and pepper, and put it in the oven preheated to 180º, on a bed of onions and sliced ​​apples; for this we use 3 apples. Cover with aluminium foil, leave for 15 min, and then turn the leg over, sprinkle with water, salt again and leave covered for another 15 min. Once uncovered, add the rest of the water in which we will put the cane honey, pour it over and add the apples cut into two pieces, cover again for 10 min., And then without the aluminium foil. let it brown for another 15 minutes. Puncture the meat to see if its juices come out clear, it should then be left a few more minutes. It is hot and delicious.

Apple sauce Cake

Ingredients

  • 2 cups cake flour (sifted)
  • 1 cup sugar
  • 1 tsp. salt
  • 1 1/2 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 cup shortening
  • 1/3 cup cane honey
  • 1 cup unsweetened applesauce
  • 2 eggs

Heat oven to 375F. Sift first seven ingredients into a mixing bowl. Add shortening, cane honey and applesauce. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add eggs. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round 8-inch layer-cake pans. Cool; frost with cane honey Mocha Frosting.

Brandy Snaps

Ingredients

  • 1 cup cake flour (sifted)
  • 2/3 cup sugar
  • 2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 cup Cane Honey
  • 1/2 cup butter or margarine

Heat oven ro 300F. Sift together first four ingredients. Heat cane honey just to boiling point in saucepan large enough or mixing cookies. Add butter or margarine; stir until melted. Stir in flour mixture. Mix well. Drop 1/2 teaspoonful dough at a time onto greased baking sheets, 2 inches apart. Bake 15 to 18 minutes. Remove from oven. Cool 2 minutes. Carefully slip spatula underneath wafer to remove from pan. Quickly roll over handle of wooden spoon. If wafers become brittle before they are shaped, place in oven a minute to reheat. Then remove from pan.

Browned Butter Frosting

Ingredients

  • 1/3 cup butter or margarine
  • 3 cups confectioners’ sugar (sifted)
  • 4-5 Tbsp. light cream (or undiluted evaporated milk)
  • 1 Tbsp. Cane Honey

Brown butter or margarine in a saucepan. Add confectioners’ sugar alternately with cream or evaporated milk and cane honey. Spread over tops and sides of two 8 inch layer cakes.

Crisp Cane Honey Cookies

Ingredients

  • 3 cups enriched flour (sifted)
  • 1/3 cup sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. ginger
  • 2 tsp. cinnamon
  • 3/4 cup shortening
  • 1 1/3 cups Cane Honey
  • 1 Tbsp. vinegar

Heat oven to 400F. Sift first six ingredients into a mixing bowl. Cut in shortening with pastry blender or fingers to resemble coarse meal. Heat cane honey just to boiling point; add vinegar and gradually stir into flour-shortening mixture. Chill dough until stiff enough to roll (3 hours or overnight). Roll dough 1/16 inch thick on lightly floured board. Shape with cookie cutters. Place on lightly greased baking sheets. Bake 6 to 7 minutes or until edges have lightly browned. Cool. Store in tightly closed tin box.

Pecan Sticky Buns

Molasses-Pecan Sticky Buns

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • FILLING:
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons ground cinnamon
  • TOPPING:
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 2/3 cup chopped pecans
  • 1/2 cup cane honey

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes.

Roll into a 14×12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.

In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and cane honey; pour into a greased 13×9-in. baking dish. Place rolls, cut side down, in dish.

Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts

1 sticky bun: 447 calories, 21g fat (10g saturated fat), 42mg cholesterol, 328mg sodium, 61g carbohydrate (30g sugars, 2g fiber), 6g protein.

Sweet & Spicy Barbecue Sauce

Sweet & Spicy Barbecue Sauce

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 to 3 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup ketchup
  • 1/3 cup cane honey
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons spicy brown mustard
  • 1/2 teaspoon hot pepper sauce

Directions

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer.
  • Stir in the ketchup, cane honey, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes.
  • Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts
2 tablespoons: 68 calories, 1g fat (0 saturated fat), 0 cholesterol, 325mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 0 protein.

Ginger-Cashew Chicken Salad

Ginger-Cashew Chicken Salad

Ingredients

  • 1/2 cup cider vinegar
  • 1/2 cup cane honey
  • 1/3 cup canola oil
  • 2 tablespoons minced fresh ginger root
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • SALAD:
  • 8 ounces fresh baby spinach (about 10 cups)
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup shredded red cabbage
  • 2 medium carrots, shredded
  • 3 green onions, thinly sliced
  • 2 cups chow mein noodles
  • 3/4 cup salted cashews, toasted
  • 2 tablespoons sesame seeds, toasted

Directions

  • In a small bowl, whisk the first seven ingredients until blended. Pour 3/4 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate at least 3 hours. Cover and refrigerate remaining marinade.
  • Preheat broiler. Drain chicken, discarding marinade in bag. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips.
  • Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.
Editor’s Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1-1/2 cups: 379 calories, 18g fat (3g saturated fat), 47mg cholesterol, 533mg sodium, 33g carbohydrate (16g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1-1/2 starch, 1 vegetable.

Barbecued Burgers

Barbecued Burgers

Ingredients

  • SAUCE:
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/4 cup Cane Honey
  • 2 teaspoons prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon pepper
  • BURGERS:
  • 1 large egg, lightly beaten
  • 1/3 cup quick-cooking oats
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 pounds ground beef
  • 6 hamburger buns, split
  • Toppings of your choice

Directions

  • In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.
  • In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties.
  • Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.
Nutrition Facts
1 each: 626 calories, 19g fat (7g saturated fat), 121mg cholesterol, 1146mg sodium, 86g carbohydrate (56g sugars, 2g fiber), 30g protein.

BBQ Chicken

Lip-Smackin’ BBQ Chicken

Ingredients

  • 2 cups ketchup
  • 1 cup cider vinegar
  • 1 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Cane Honey
  • 1/4 cup honey
  • 2 tablespoons prepared mustard
  • 3 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 pounds assorted bone-in chicken pieces

Directions

  • In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving.
  • Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.
Nutrition Facts
1 serving: 402 calories, 17g fat (5g saturated fat), 104mg cholesterol, 871mg sodium, 27g carbohydrate (26g sugars, 0 fiber), 34g protein.

Gingerbread-Pumpkin Cheesecake Bars

Gingerbread-Pumpkin Cheesecake Bars

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup Cane Honey
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • CHEESECAKE BATTER:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 large egg

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and cane honey. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan.
  • For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust.
  • Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar.
  • Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.
Nutrition Facts
1 bar: 212 calories, 11g fat (7g saturated fat), 53mg cholesterol, 143mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.

Peachy Gingerbread Cake Roll

Peachy Gingerbread Cake Roll

Ingredients

  • 4 large Free Range Eggs
  • 1/2 cup sugar
  • 1/2 cup packed dark brown sugar
  • 1/4 cup water
  • 3 tablespoons butter, melted
  • 3 tablespoons cane honey
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners’ sugar
  • FILLING:
  • 2 packages (8 ounces each) plus 3 ounces cream cheese, softened
  • 1-1/4 cups peach preserves
  • 1-1/4 teaspoons ground ginger
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Confectioners’ sugar and sliced peaches, optional

Directions

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  • In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, cane honey and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan.
  • Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners’ sugar and garnish with sliced peaches if desired.
  •  
Nutrition Facts
1 slice: 425 calories, 20g fat (12g saturated fat), 127mg cholesterol, 301mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 7g protein.

Chocolate Ginger Cake

Chocolate Ginger Cake

Ingredients

  • 6 ounces milk chocolate, cut into 1/2-inch pieces
  • 2-1/3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup canola oil
  • 1 cup Cane Honey
  • 1 cup sugar
  • 1 cup water
  • 1-1/2 teaspoons baking soda
  • 3 tablespoons grated fresh gingerroot
  • 2 large Nellie’s Free Range Eggs
  • 2 large egg yolks
  • GANACHE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 tablespoons chopped crystallized ginger
  • Vanilla ice cream or sweetened whipped cream, optional

Directions

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet.
  • Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat.
  • In a large bowl, beat oil, cane honey and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined.
  • Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes.
  • Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack.
  • For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Coffee Milk

Comforting Coffee Milk

Ingredients

  • 4 cups whole milk
  • 1-1/3 cups strong brewed coffee
  • 1/2 cup maple syrup
  • 2 tablespoons Cane Honey
  • 2 teaspoons baking cocoa
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Additional baking cocoa

Directions

  • In a large saucepan, combine first five ingredients over medium heat to just simmering (do not boil), stirring occasionally.
  • Meanwhile, in a small bowl, beat cream until it begins to thicken. Add maple syrup and vanilla; beat until soft peaks form. Serve with coffee milk. Dust with additional cocoa.
Nutrition Facts
1 cup coffee milk with 1/3 cup whipped cream: 338 calories, 20g fat (12g saturated fat), 71mg cholesterol, 91mg sodium, 34g carbohydrate (32g sugars, 0 fiber), 6g protein.

Gingerbread Cheesecake

Gingerbread Cheesecake

Ingredients

  • 1-1/4 cups crushed gingersnap cookies
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup Cane Honey
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 Free Range Eggs, lightly beaten
  • TOPPING:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • Melted chocolate, optional

Directions

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the cane honey, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight.
  • Remove sides of pan. If desired, drizzle with melted chocolate.
Nutrition Facts
1 slice (calculated without chocolate drizzle): 451 calories, 33g fat (20g saturated fat), 139mg cholesterol, 295mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 7g protein.

Gingerbread Hot Cocoa

Gingerbread Hot Cocoa

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon Cane Honey
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • Pinch salt
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • Whipped cream

Directions

  • In a small saucepan, combine the first seven ingredients; gradually add milk. Cook and stir over medium heat until heated through. Remove from heat; stir in vanilla. Serve with whipped cream.

Gingerbread Coffee Cake

Gingerbread Coffee Cake

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1-3/4 teaspoons ground cinnamon, divided
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 cup cold butter
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 2 tablespoons Cane Honey

Directions

  • Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping.
  • Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and cane honey. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan.
  • Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Confectioners’ Sugar Icing (optional): Mix 3/4 cup confectioners’ sugar, 1 tablespoon 2% milk and 1/2 teaspoon vanilla extract. Drizzle over cooled coffee cake. Sprinkle with 2 tablespoons finely chopped crystallized ginger.
Nutrition Facts
1 slice: 195 calories, 7g fat (4g saturated fat), 39mg cholesterol, 283mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Glossy pecan toffee bars

Glossy pecan toffee bars

Ingredients

Base:

  • 1 cup + 4 Tbs. butter, softened
  • 6 Tbsp. sugar
  • 1 large egg
  • ½ tsp. vanilla
  • 2 cups flour
  • ¼ tsp. baking powder
  • ½ tsp. ground ginger
  • Pinch of salt 

Topping

  • 1 cup butter, cut into chunks
  • 1 ½ cups light brown sugar, packed
  • ½ cup Crosby’s Fancy Cane Honey
  • 2 Tbsp. heavy cream
  • 1 lb. pecan halves

Directions

  • To make the crust:

    1. Beat together the butter and sugar. Mix in the egg and vanilla.
    2. Whisk together the flour, baking powder, ginger and salt and stir into the creamed mixture. Stir just until combined.
    3. Press into a 9”x1 3” pan that has been lined with parchment paper. (Ensure that the parchment goes up the sides too).
    4. Bake at 350 F for 15 minutes. The base will be set, but not fully cooked. It will bake again once the topping is added so don’t worry.
    5. Leave the oven on.

    To make the topping & complete the bars:

    1. Combine butter, brown sugar and cane honey in a medium sauce pan over low heat. Stir to combine as the butter melts. Raise the temperature to medium and bring to a boil. Boil for three minutes then remove from heat, stir in the heavy cream and pecans.
    2. Combine well with a rubber spatula then carefully pour, scrape and spread over the baked crust.
    3. Return to the oven for 30-35 minutes.
    4. Remove from oven and let cool before cutting.

Aubergine and bean casserole

Aubergine and bean casserole

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, quartered
  • 1 garlic clove, crushed
  • 250g/9oz chestnut mushrooms, halved
  • 2 aubergines, cut into large chunks
  • 2 x 400g/14oz can borlotti or butter beans
  • 75g/3oz brown sugar
  • 1 tsp smoked paprika
  • 100ml/3½fl oz vegetable stock
  • 75g/3oz cane honey
  • 2 tbsp tomato ketchup
  • 1 tbsp Dijon mustard
  • 30ml/1¼fl oz sherry vinegar
  • 1 tbsp chopped fresh parsley

Directions

  • To make the crust:

    1. Beat together the butter and sugar. Mix in the egg and vanilla.
    2. Whisk together the flour, baking powder, ginger and salt and stir into the creamed mixture. Stir just until combined.
    3. Press into a 9”x 13” pan that has been lined with parchment paper. (Ensure that the parchment goes up the sides too).
    4. Bake at 350 F for 15 minutes. The base will be set, but not fully cooked. It will bake again once the topping is added so don’t worry.
    5. Leave the oven on.

    To make the topping & complete the bars:

    1. Combine butter, brown sugar and cane honey in a medium sauce pan over low heat. Stir to combine as the butter melts. Raise the temperature to medium and bring to a boil. Boil for three minutes then remove from heat, stir in the heavy cream and pecans.
    2. Combine well with a rubber spatula then carefully pour, scrape and spread over the baked crust.
    3. Return to the oven for 30-35 minutes.
    4. Remove from oven and let cool before cutting.

Pulled pork

Pulled pork

Ingredients

    • 1kg/2lb 4oz boneless pork shoulder
    • 4 floury baps, to serve

    For the marinade

    • 1 large onion, finely chopped
    • 8 garlic cloves, roughly chopped
    • 1½ tsp Tabasco
    • ½ tsp coriander seeds
    • 2 tbsp English mustard powder
    • 2 tsp paprika
    • 6 tbsp tomato ketchup
    • 1 tbsp Worcestershire sauce
    • 2 tbsp cane honey
    • 75g/2¾oz dark brown sugar
    • sea salt

    For the sweet potato fries

    • 3 sweet potatoes, cut into thin chips
    • 1 tbsp vegetable oil
    • 2 tsp Cajun seasoning
    • a few fresh thyme sprigs

    For the coleslaw

    • 3 tbsp buttermilk
    • 3 tbsp mayonnaise
    • 1 tbsp apple cider vinegar
    • 1 garlic clove, finely chopped
    • 3 carrots, grated
    • ½ head white cabbage, finely shredded
    • ½ head red cabbage, finely shredded
    • 6 spring onions, thinly sliced
    • salt and freshly ground black pepper

Directions

  1. To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.

  2. Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinade in the fridge for 2 hours, or overnight if you have the time.

  3. Place the pan over a high heat, add just enough water to cover the meat (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½ hours, or until the meat pulls apart easily with a fork. You will need to turn the pork during the cooking time.

  4. Meanwhile, preheat the oven to 210C/190C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.

  5. When the pork is cooked, remove it from the sauce using a carving fork. Shred the meat, then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring a steady simmer. Cook without a lid until reduced and thick.

  6. For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.

  7. Toast the buns, slide in the pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw.