Hiveology Honey Recipe | 3 Recipes for an Okanagan Summer

Fried Lemon and Radish Salad

BY REBEKAH PEPPLER

Fried lemon and radish salad

Photograph By Joann Pai, Food And Prop Sryling By Rebekah Peppler

According to Rebekah Peppler, a solid vinaigrette makes an average salad great and a great salad unforgettable. And the vinaigrette from her book À Table is decidedly solid. Spiked with earthy capers, bright with acid, and barely tempered with honey, it makes this already great salad truly memorable. Tempting as it might be, don’t skip blanching the lemon slices before frying. It takes only a few more minutes and stamps out unwanted bitterness in the lemon pith.

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Ingredients

6 Servings

DRESSING

2 medium shallots, thinly sliced

¼ cup sherry vinegar or red wine vinegar

2 Tbsp. fresh lemon juice

1 Tbsp. plus 1½ tsp. finely chopped drained capers

1 Tbsp. Dijon mustard

1 tsp. honey

¾ cup extra-virgin olive oil

Kosher salt, freshly ground pepper

SALAD AND ASSEMBLY

½ cup raw pistachios

1 large lemon

Kosher salt

¼ cup extra-virgin olive oil

Flaky sea salt

3 oz. tender salad greens (such as arugula or mâche; about 3 cups)

2 cups coarsely chopped parsley leaves with tender stems

1

cup mint leaves, torn if large

1 bunch red radishes, trimmed, thinly sliced

Preparation

DRESSING

Step 1

Whisk shallots, vinegar, lemon juice, capers, mustard, and honey in a small bowl; let sit at least 10 minutes and up to 1 hour. Whisk in oil and season dressing with salt and pepper.

Do ahead: Dressing can be made 2 days ahead; cover and chill.

SALAD AND ASSEMBLY

Step 2

Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown in spots, about 4 minutes. Transfer to a cutting board and coarsely chop.

Step 3

Thinly slice lemon crosswise into rounds; pluck out seeds and discard. Cook lemon slices in a medium saucepan of boiling salted water until just barely tender, about 2 minutes. Drain and pat dry with paper towels.

Step 4

Heat oil in a large skillet over medium-high. Working in batches, cook lemon slices, turning occasionally, until golden brown, about 5 minutes. Transfer to paper towels and season with sea salt; let cool. Set aside a few lemon slices for serving. Transfer remaining lemon slices to a cutting board and coarsely chop.

Step 5

Drizzle half of dressing in a large bowl. Add greens, parsley, mint, radishes, and chopped lemon slices; toss to coat. Top with pistachios and reserved lemon slices. Serve remaining dressing alongside.

Image may contain: Food, Meal, Lunch, Dinner, Supper, Menu, and Text

Recipes adapted with permission from  ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books.

Buy it on Amazon or Bookshop.org

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Roasted Brussels Sprouts With Warm Honey Glaze

BY MOLLY BAZ

Image may contain Dish Food Meal Platter Plant and Lunch

Photo By Chelsie Craig, Food Styling By Kate Buckens

Make these honey-glazed brussels sprouts once and we promise they’ll become a permanent fixture of your regular weeknight winter cooking rotation. Why? This brussels sprouts recipe hits all the right notes—pleasantly charred veg, sticky-sweet honey, tangy red wine vinegar, bright lemon zest, spicy chile flakes, and a good dose of butter—for a perfectly balanced dish. If the heat is too much for you or your dinner companions, feel free to turn it down by cutting back on the chiles or leaving them out all together.

Try serving them alongside something simple like roast chicken with potatoes, a perfectly made steak, or sweet potato tian if you’re having a vegetarian meal.

Editor’s note: This recipe was originally published September 25, 2018.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

4 servings

1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1 tsp. finely grated lemon zest

Preparation

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Step 4

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Image may contain Plant and Food
Photo By Chelsie Craig, Food Styling By Kate Buckens

Recipe by Molly Baz, taken from bonappetit.com

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Lime-Lemongrass Slushies

BY LEELA PUNYARATABANDHU

thai lime lemongrass slushies recipe

Photograph By Dylan + Jeni, Food Styling By Susie Theodorou, Prop Styling By Aneta Florczyk

This tart-sweet frosty slushy is one of cookbook author Leela Punyaratabandhu’s favorite things to drink with just about any Thai dish, though it would be welcome at any summer cookout. Try to seek out whole lemongrass stalks that have the meatier bulbous parts near the root ends intact; you can find them in some grocery stores and most well-stocked Asian markets. Pair this with Leela’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe With Spicy Bacon-Cashew Crumble, Cucumber, Tomato, and Green Bean Salad, and Grilled Scallops With Peach Sweet Chili Sauce.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

4 - 6 Servings

4 Lemongrass stalks, tough outer layers removed, bottom 4" thinly sliced, tops reserved

½–¾ cup honey

1½ cups fresh lime juice (about 12 limes)

¼ tsp. kosher salt

Lime wheels (for serving)

Preparation

Step 1

Bring sliced lemongrass and 1½ cups water to a boil in a small saucepan. Reduce heat to medium; simmer 1 minute. Remove from heat and whisk in ½ cup honey for a tart-sweet slushy and up to ¼ cup more for a sweeter slushy. Let cool.

Step 2

Strain syrup through a fine-mesh sieve into a blender; discard lemongrass. Add lime juice, salt, and 4 cups crushed ice and blend on high just until slushy. (Be careful not to blend too long or mixture will turn watery.)

Step 3

Divide among tall glasses. Garnish with lime wheels and reserved lemongrass tops.

PROPERTIES

Originally Published:
June 6, 2022
SOURCE LINK