Honey, please

This is the time of year for honey eating.  Apples and honey, challah and honey, honey cake, honey on meat, honey in everything.  Here is a recipe for chicken with honey, rosemary, and lemon.  And a recipe, using some honey, of course, that makes the most delicious, amazing, chewy, flavorful cookies I’ve had in a long time.  You can use whatever kind of honey you like best for these recipes, keeping in mind the other flavors (clover is always nice, wildflower is delicious, buckwheat honey has a darker, deeper flavor, orange honey is amazingly fresh, etc.)  If your honey has crystalized in the jar you can liquify it by heating, either by placing the jar or bottle in a bowl of hot water or by heating for a few seconds in the microwave.  So, slather it on (either your dinner or your face) and enjoy.  (Just remember not to feed honey in any form to babies under the age of a year.)

Sweet and Tangy Chicken

  • 1 whole chicken
  • 1 lemon
  • 1/2 cup pure honey
  • 2 sprigs rosemary
  • 1 large onion
  • kosher salt and fresh ground black pepper

Zest the lemon then squeeze its juice.  Put zest and juice in a bowl with the honey and mix well.  Rinse the chicken inside and out and pat dry.  Peel and halve the onion then place in the body cavity of the chicken with the rosemary sprigs and the squeezed lemon halves. Put the chicken in a baking or roasting pan.  Spread the honey mix over the chicken on all sides.  Sprinkle generously with kosher salt and black pepper and bake at 325 for 2 hours, check to see if chicken is done (the time this will take depends on the size of the chicken, obviously.)  Serve chicken with any pan drippings.  You can put brussels sprouts, chopped potatoes, or chunks of cabbage under the chicken to cook with it – just toss them with a small amount of oil before you put them in the pan so they brown, not burn.

Chewy Coconut Almond Cookies (so, so, so, so good but also very sweet – not for the sugar-free, low-carb folk among us)

  • 1 1/2 cups flour (I used 3/4 cup white and 3/4 whole wheat pastry flour)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup almond meal
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 egg
  • 2 Tbs amaretto
  • 1 1/4 cups flaked unsweetened coconut

Mix the dry ingredients (the first four items on the list) in a bowl.  In a larger bowl beat the butter, sugars, and honey until creamed.  Beat in the egg and the amaretto.  Mix in the flour mixture then the coconut.  Place teaspoon sized balls on a cookie sheet, leaving room on all sides for the cookies to spread, and bake in a 350 degree oven for ~8-10 minutes.  The cookies should be lightly browned when done.  Remove from the oven, cool on the pan for 10 minutes then remove carefully with a spatula.  Eat.  Eat again.  Eat with tea.  Eat with coffee.  Serve them to your friends.  Eat plain, eat with milk, eat some more.  Then bake more.  Really.

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