Traditional Scottish Recipes
- Chicken in the Heather
Ingredients:
One whole chicken, minus giblets
3 fluid ounces (90ml or under half a cup) light cooking oil
4 fluid ounces (125g or half cup) clear heather honey
Salt and pepper (freshly ground black pepper if you have it)
3 ounces (100g) French mustard
Half teaspoon curry powder (yes, curry powder)
One clove chopped garlic

Method:

Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together
and pour over the chicken. Cover the dish and cook in a pre-heated oven at
375F/190C/Gas Mark 4 for an hour. Baste the chicken thoroughly with the
juices and sauce and return to the oven for another half hour uncovered.
The chicken will brown as a result. Serve with boiled or creamed/mashed
potatoes and fresh vegetables.

If you find heather honey contact the webmaster.

PEAR AND CHERRY CONSERVE

2-1/2 to 3 pounds fully ripened Bartlett pears
6 lemon slices
3 Tbs. seedless golden raisins
1/4 cup maraschino cherries, chopped
1/3 cup maraschino cherry juice
4 cups mild-flavored honey
1 bottle liquid pectin

Peel, core and coarsely chop the pears. (There should be 5 cups.)
Cut the lemon slices into eighths. In a 6—8-quart saucepan, mix
together all the ingredients except the pectin. Bring them to a full
rolling boil, stirring constantly, and boil them hard for 5 minutes.
(Give the mixture an occasional turn with a spoon to prevent scorching.)
Remove the pan from the heat and at once blend in the liquid pectin.
Skim off the foam with a metal spoon, and continue to stir and skim for
5 minutes to prevent the fruit from floating. Ladle the conserve into hot
sterilized jars and seal the containers. This recipe makes about seven
half-pint glasses.

submitted by Angela McCall

BAKED PECAN CHICKEN BREASTS

INGREDIENTS:
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh

DIRECTIONS:
Marinate the chicken breasts in iced salt water for 1/2 hour.
Beat milk with honey, then add beaten edds, salt and fresh
ground pepper. Put egg wash in one shallow bowl, and pecan
meal in another. Dip each chicken breast in the egg wash,
then into the pecan meal and pat the meal into the breast
to form a crust. Place the breasts in a shallow baking pan
that has been sprayed with cooking spray, and bake for 35
minutes at 375, or until the breasts are done through.

Yield: 6 Servings
Category: Chicken, Meats, Main Courses
The Daily Recipe Website

SPICY SWEET GLAZED CHICKEN AND TANGY RELISH

INGREDIENTS:
4 boneless chicken breasts
1/4 cup red bell pepper, chopped
1 seedless orange, peeled and chopped
1 small pear, chopped
2 tablespoons fresh cilantro, shopped
2 tablespoons orange juice
1/2 cup honey
1 11-ounce can chipolte chiles in adobo sauce

DIRECTIONS:
Mix first 5 ingredients in a medium bowl and set aside. Finely
chop 1 of the chiles. In another bowl mix the honey, chopped
chile, and 2 1/2 tablespoons of the adobo sauce. (refrigerate
remaining chipolte chiles and sauce for another use) Set aside
1 tablespoon of the honey glaze mixture. Brush half of the
remaining glaze over 1 side of each chicken breast half. Place
in a brioler pan - glaze side up. Broil about 6 inches from heat
for 6 minutes. Flip chicken and brush with other half of the glaze.
Cook another 6 or 7 minutes until juices run clear. Drizzle
the last tablespoon of glaze over chicken. Serve chicken over
steamed rice and top with the relish.

Yield: 4 Servings
Categories: Chicken, Main Dishes
The Daily Recipe Website

HOMEMADE PRETZELS

INGREDIENTS:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt

DIRECTIONS:
Preheat the oven to 325 degrees. Put the yeast in a small
bowl with the water and honey. Stir a little, then let the
mixture sit for 5 minutes. Mix the flour and salt together
in a medium-size bowl. After the 5 minutes is up, check on
the yeast mixture. It should be bigger than before and a
little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with
your hands. The dough is ready when it's still a little
crumbly and flaky. Put the dough on the cutting board and
knead it like you are playing with clay. Knead it into one
big ball. Break off a piece of dough that's about the size
of a big gumball or superball. Use your hands to roll it
into a skinny snake. Twist the snake into a medium-size
pretzel shape, and put it on the cookie sheet. Do this with
all the dough, making 12 pretzels. Bake for 10 minutes
and allow to cool slightly before biting in.

Yield: 1 dozen pretzels
Category: Snacks, Breads
The Daily Recipe Website

Lemon Beehive Cake
from The Daily Green

Baked Honey-Lime Drumsticks

from The Daily Green

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RECIPE: HONEY-KISSED WINTER VEGGIES

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INGREDIENTS:
2-1/4 cups acorn squash, pared, seeded and cut into chunks
1 turnip, pared and cut into chunks
1 cup julienned carrots
1 small onion, halved and quartered
1/4 cup honey
2 Tbsp. margarine, melted
1 tsp. grated orange peel
1/4 tsp. ground nutmeg

DIRECTIONS:
Steam squash, turnip, carrot and onion over water in covered
skillet about 5 minutes or until tender. Drain. Combine honey,
margarine, orange peel and nutmeg. Drizzle over vegetables.
Toss & serve.

Yield: 6 Servings
The Daily Recipe Website

Banana Cake
from The Daily Green

Honey-Crunch Ice Cream

1 tablespoon honey

1 teaspoon butter

1 teaspoon low-fat milk
1 teaspoon light brown sugar
1/2 teaspoon vanilla extract
1/4 cup Grape-Nuts cereal
1 1/2 cups milk
1 14-ounce can nonfat sweetened condensed milk
1 tablespoon vanilla extract
1 tablespoon vanilla extract
1 tablespoon Real lemon juice
1/4 teaspoon salt

1. To make honey crunch: Preheat oven to 350°F. Coat a small baking pan with nonstick cooking spray.

2. Mix honey, butter, milk, brown sugar and vanilla in a small bowl until blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin layer in the prepared baking pan. Bake, stirring once or twice, for 5 minutes, or until the cereal has darkened and bubbling has subsided. Spread on a plate and let cool completely. Break up any large clumps and set aside.

3. To make ice cream: Mix milk, condensed milk and vanilla in a large bowl until blended. Refrigerate until cold, at least 2 hours or overnight.

4. Stir lemon juice and salt into the chilled ice cream mixture. Freeze in an ice-cream maker, following the manufacturer's directions. Halfway through freezing, when ice cream begins to thicken, sprinkle in the honey crunch and continue freezing. If necessary, let the ice cream harden in the freezer for 30 minutes before serving.

Honey-Lime
Wild Salmon
from The Daily Green

Baked Honey-Mustard Chicken
and Vegetables
from The Daily Green

Rosh Hashana: Honey Cake

Enjoy a symbolic welcoming for a sweet Jewish new year to come.

from The Daily Green

Apricot-Braised Lamb Shanks
from The Daily Green

Sweet Potato Biscuits

2 cups of unbleached Flour 3/4 cup sweet potatoes baked until tender,
1 tablespoon baking powder peeled then mashed
1/4 teaspoon salt 1/4cup honey
1/4 cup shortening 1/2 cup milk
1 Tablespoon fresh grated orange peel
1 Tablespoon fresh grated lemon peel

In a large mixing bowl, mix the flour, baking powder and salt. Add in shortening until mixture resembles the size of small peas. Add orange and lemon peel, sweet potatoes, honey; mixvery well. Add milk to make soft, but not to sticky, dough. You might not need all the milk. Turn out on a floured board and knead 3 to 4 times. Flatten out to about 1 inch thickness and cut into 2-1/4 inch rounds. Place on a ungreased cookie sheet and bake at 400° for about 15 to 20 minutes or until golden brown. Makes about 10 biscuits. So you might have to make more if extra hungry.

Amish Apple Butter

7 cups of the best applesauce you can get your hands on
2 cups of apple cider (NOT apple juice!)
1-1/2 cups honey
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice

Whisk everything together in your slow cooker, cover, and cook on LOW for 14 or 15 hours (depending on the moisture content of your applesauce. ) That's all there is to it. You may freeze it or put it by using the hot-water bath method.

HONEY RAISIN BUNS

1/4  cup butter
2    cups biscuit mix
1/4  cup brown sugar
1    teaspoon cinnamon
1/4 cup chopped walnuts
3/4 cup plus 2 tablespoons raisins
1/4 cup honey

Melt butter in 9" cake pan. Prepare biscuit dough and roll out to 10x11" rectangle.
Spread with 2 tablespoons melted butter, brown sugar, cinnamon, walnuts and 3/4 cup
raisins. Roll up and cut in 12 slices. Add honey and remaining raisins to remaining
butter in pan. Arrange rolls in pan with cut side down. Bake at 400° for 20-25 minutes.
Cool 5 minutes; turn out upside down. from the WV Dept of Agricultures "A Cookbook of WV Honey Recipes"

HONEY GRAHAM BREAD

2 packages active dry yeast
1/2 cup warm water
1-3/4 cups lukewarm milk
1/2 cup honey
1 tablespoon salt
3-3/4 cups graham flour
1/4 cup shortening
2-1/2 cups all-purpose flour

Soak yeast in warm water for 5 minutes. Combine milk, honey and salt in large
mixing bowl; stir to dissolve. Beat in shortening, yeast mixture and 1 cup
graham flour with rotary beater until smooth. Add remaining graham flour and
all-purpose flour. Mix until dough leaves sides of bowl. Turn onto lightly
floured board. Knead until dough becomes smooth, elastic and no longer sticky,
about 5-10 minutes. Place in lightly greased bowl; grease top of dough. Cover
with waxed paper. Let rise in warm place (80-85°) until doubled in bulk, about
1-1/2 hours. Punch down and let rise again until nearly doubled, about 45-60
minutes. Punch down. Divide dough into 2 equal portions and shape into loaves.
Place in well greased 9x5x3" loaf pans. Coverand let rise in warm place until
dough reaches top of pan and corners are filled, about 1 to 1 1/2 hours. Bake
at 375° for 40-45 minutes. Remove from pans immediately. Cover with towel;
cool on wire rack. from the WV Dept of Agricultures "A Cookbook of WV Honey Recipes"

PEANUT BUTTER BREAD

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup peanut butter
1/8 cup honey
1-1/2 cups milk

Mix and sift together flour, baking powder and salt. Blend peanut butter and
honey; add milk gradually until soft dough is formed. Beat again; pour into
greased loaf pan. Bake at 350° for 1 hour. from the WV Dept of Agricultures "A Cookbook of WV Honey Recipes"

Honey and Lemon Chicken
Traditional Scottish Recipes

Ingredients:
4 chicken pieces
2 ounces (60g or ½ stick) butter
4 tablespoons clear honey
2-3 tablespoons lemon juice
4 sprigs fresh rosemary

Method:
Heat the butter in a frying pan and brown the chicken on all sides. Transfer to a lidded casserole.
Boil the honey, lemon juice and rosemary in the frying pan for a few minutes and then pour over the chicken. Cover the casserole and cook in a pre-heated oven at 375F/190C/Gas Mark 5 for 20 minutes.

Honey Sauce
Traditional Scottish Recipes

Ingredients:
Half pound (225g) honey
Half pint (300ml) water
1 large beaten egg
1 rounded teaspoon butter
Finely grated rind and the juice of half an orange
Finely grated rind and the juice of half a lemon
Method:
Place the honey and water in a bowl or double saucepan and heat until it is well blended. Then add the juice and grated rind of the orange and lemon, butter and finally the well-beaten egg.
Heat over hot water, stirring constantly for about ten minutes or until it has thickened slightly.
Pour over your pudding, pancakes or sweet omelette.

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