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Honey Baked Feta

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Honey Baked Feta

Simply Divine…..

Whenever I start a post, I first think about WHERE in this big wide world I experienced the dish I am writing about and then my mood is set and I happy dance my way through the blog post all the while I transport back in time.

Since it is going to hit about 94 degrees today , my traveling day dream took me right to Greece, the island of Santorini to be exact, and my blissful moment with honey baked feta and warm flatbread.

We had just returned from a day of exploration on the sandy white beaches of the island and were making our way up the windy cobblestone roads, pressing between the bleach white buildings with cobalt blue awnings and windows draped with magenta and purple flowers filling the air with floral perfume.

We had a quaint rooftop room, which opened to the sea, and each morning and evening we would scan the horizon only to be entranced by the vastness of the unseen border. Magical does nothing to describe the moment.

Because we longed each day to drink in the view, we opted to “splurge” and enjoy a pre-meal nosh with a crisp glass of local Greek white wine. The first evening we encountered Pietro, the boy who was in charge of delivering us our evening delights. He made his way through the tiny opening and onto the balcony with a tray of 2 glasses and a small plate of honeyed warm feta and homemade flatbread. He explained that his family owned a farm out in the country and each week this uncle would deliver fresh sheep feta and honey. His mother would prepare flatbread, warm from the oven, and slather it with the fresh feta and finish it with a dollop of the honey whose hue was golden and fragrant with the flowers from the local hillside. He proceeded to continue explaining not only the simplicity of the dish but also the magnificence of all the accentuating flavors. By the time Pietro left, we were so entranced that all we could do was and envisioned the preparation.

As the sun started to lower over the horizon and the breeze blew against our faces with the slight mist of the sea water, we opened our eyes and bit into the flatbread whose texture was soft and chewy making the perfect platform for the melted feta dripping with honey. We glanced at each other and looked back out over the water. We both smiled and lifted our glasses in honor of the artisans whose love of the craft created a blissful moment in time and a memory of a lifetime.

Honey Baked Feta
 
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Recipe type: Appetizer
Cuisine: Greek
Serves: 6
Ingredients
  • 1 chunk of fresh sheep feta
  • 2-3 T of warm honey
  • 2 sprigs of thyme
  • fresh warm flatbread or crackers
Instructions
  1. Preheat broiler on low. On a sheet pan lined with parchment paper, put feta. Heat honey on stove with a little water until spreadable. With a spoon or brush, cover feta with honey and place 2 sprigs of thyme. Put under broiler and watch until browns around edges. Remove and place on plate with flatbread or crackers. Serve immediately

Honey Baked Feta

Honey-Glazed Roasted Rainbow Carrots

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Sometimes I just overcomplicate the simple things, I really do.

Honey-Glazed Roasted Rainbow Carrots

Why is it that the side dishes can be the most daunting at times and why is it so easy for me to forget how good something like honey-glazed roasted carrots can be? I guess that’s why I need to memory jolt as much as anybody…..oh how I wish I could blame age….damn!

As I was putting together this year’s Easter meal, I MADE myself hold back on making 10 courses, I honestly did. I mean after all the indulgence of chocolate, morning sweets, coffee, and mimosas, there seriously isn’t enough hours in the day to fit much more food down our pie holes! I mean my God why is it that with holidays we just think we need to eat like its our last meal? I am SO guilty and SO trained…

Nevertheless, I decided to make a fantastic main dish, a beautiful side, and our traditional pane di paqua (Easter bread) and then I quickly reminded myself to “BASTA!” (which means enough in Italian, ENOUGH!).

Since I had a great idea for the main dish, for the veggie side dish, I wanted to stay festive and what is more festive than carrots on Easter, I mean REALLY??? Nature is totally perfect…..

For the main dish I made cavatelli pasta with a delicious braised chicken, leek, and pea sauce so a slightly sweet roasted side dish just sounded like the perfect complement. Plus, if I was making pasta and bread I really needed something easy or out the window goes my fabulous new philosophy of doing less on during these holiday affairs.

As for the recipe, honestly it doesn’t need any extra explaining but just make sure the honey-sauce has the right balance of acid and sweet for your taste buds. Oh and don’t forget the parsley at the end as the green really looks pretty over the carrots and I am ALWAYS about pretty, always.

Now, I do realize that this recipe is showing up a week AFTER Easter BUT I must remind myself that Spring is just beginning and carrots are in season for a while so I don’t feel too bad for posting it late…….well, maybe a little but I’ll get over it, I’m sure.

Honey-Glazed Roasted Rainbow Carrots

Honey-Glazed Roasted Rainbow Carrots
 
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Recipe type: Side Dishes
Serves: 8
Ingredients
  • 5 bunches of rainbow carrots, peeled and tops removed except about an inch
  • olive oil
  • sea salt
  • pepper
  • 1 lemon
  • 2 - 3 T honey
  • water
  • chopped parsley for garnish
Instructions
  1. Preheat oven to 400
  2. Line 2 baking sheets with parchment paper. Peel carrots and rinse and put on sheets in individual layer
  3. Pour olive oil, salt, and pepper and roll around to coat
  4. Put in oven for 25-30 or until roasted and tender when pierced
  5. While carrots are roasting in a glass container mix honey and ½ a lemon. Whisk together and add a little water. Taste and adjust as needed, want a little sweet but not too overwhelming.
  6. When carrots have 5 minutes left, pour glaze over them and return to oven to finish
  7. Remove from oven, put on platter, and top with parsley

Honey-Glazed Roasted Rainbow Carrots

Honey Chipotle Shrimp Skewers

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Grilled Sweet and Spicy Shrimp 2

I don’t know if there is an easier or more delicious seafood than shrimp, seriously. In less than 30 minutes you can grill, bake, sauté, or boil and add to a sauce (or not) of your choice and whoala, insta din din….I am certain you can easily claim chef-hood after any preparation of shrimp….that is, if it matters to you.

In our casa, we have it once a week (at least) and this simple preparation of honey chipotle grilled shrimp ROCKS, especially in the summer served with a guacamole greek yogurt dip as a side (or pop them into your mouth right off the grill like we do!) This way, who needs to even bother with the dipping sauce, just replace it with a crisp white or rose wine and you won’t notice.

Whatever you do, don’t let the soaking of the skewers deter you and if it does, just don’t use them…. instead grill in a metal pan with holes or use metal skewers. I promise these little gems taste the same whether on a skewer or on a grill pan, they are the simply the star of the show.

If you don’t like spice you will love these, the balance of chipotle and honey is perfection. You wouldn’t think a dish with 5 simple ingredients could be so decadent but it is and if you need a quick app, this is a sure winner. I don’t know anyone who doesn’t adore shrimp and if they don’t, maybe you need to question your friends…

So this weekend while the weather is warm and fall is just beginning, break out your favorite wine, fire up the grill, and enjoy these as a starter or a main…you’ll thank me later.

Honey Chipotle Grilled Shrimp Skewers
 
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Recipe type: Appetizer or Main
Serves: 4
Ingredients
  • Shrimp Skewers
  • 1 lb peeled and deveined shrimp
  • 2 chipotles in adobo sauce, minced
  • 2 generous spoonfuls of the adobo sauce
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • bunch of cilantro, chopped
  • wooden skewers
Instructions
  1. First, marinate the shrimp and soak the skewers in water. Combine the minced chilis, the adobo sauce, olive oil, and honey in a large bowl, and whisk to combine. Add the peeled and deveined shrimp, and marinate in the refrigerator for 30 minutes, tossing occasionally.
  2. After the shrimp has marinated 30 minutes, thread the shrimp on the skewers, about 4 per skewer, making sure that the skewer pierces through the tail and head portions – this will help ensure that they do not swivel around when grilling. Heat your grill (or grill pan) to high heat, and grill the skewers, flipping halfway through cooking time, until the shrimp are slightly charred on the outside and are just barely opaque on the inside, about 2 minutes per side. Be careful not to overcook the shrimp, and remember they will continue to cook for a minute or so after you pull them off the grill.
  3. Top with cilantro and serve right away!

Grilled Sweet and Spicy Shrimp 1