Honey Sweet Strawberries And Grapes Recipes

STRAWBERRIES WITH GRAPES

Steps:

• Wash grapes.
• Wash, hull and quarter berries.
• Combine all in a large bowl and toss lightly to coat.
• Cover and refrigerate for 2 to 4 hours.
• Spoon into small dessert bowls, and serve.

TINY HONEY BISCUITS WITH STRAWBERRIES AND CREAM

Steps:

• Biscuits: Heat the oven to 400 degrees F.
• Mix the flour, salt, baking powder, and lemon zest together in a large bowl. Whip the cream with the honey in a mixer with the paddle attachment until stiff and gently mix into the dry ingredients just until the mixture is moistened and comes together. Turn out onto a lightly floured work surface and knead a few times to bring the dough together into a ball.
• Reflour your work surface and flour a rolling pin. Roll the dough out to 1-inch thick. Use your cutter to cut out biscuits and transfer to the cookie sheet. Reroll the scraps and continue cutting until all the dough is used. Bake until golden brown, about 15 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of creme fraiche and top with 1 raspberry, 1 blueberry, and 1 piece of strawberry or just strawberries, if you like. Drizzle with honey. Place the top halves of the biscuits on top at an angle. Serve immediately.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

GRACE'S HONEY CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat.
• Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.

STRAWBERRIES AND GRAPES WITH MINT AND VANILLA

Steps:

• Combine all ingredients in large bowl; toss to coat fruit. Cover and refrigerate at least 1 and up to 4 hours. Spoon fruit into bowls and serve.

HONEY SWEET STRAWBERRIES AND GRAPES

Steps:

• Mix mayo and honey until blended.
• Add to combined fruit; mix lightly.