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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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Author:
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

Homemade Ricotta and Thyme Roasted Grapes

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Sometimes you just need cheese.

Homemade Ricotta and Thyme Roasted Grapes

I don’t know about you but it isn’t ice cream or gelato that I reach for on “those nights”, you know which ones….”those” but instead, I crave homemade ricotta period.

For me, “those nights” come so unexpectedly, just kinda sporadically and on unassuming days where I wouldn’t expect it. Thank GOD for the ability to drown sorrows in creamy goodness. Now, don’t get me wrong, I love gelato (ice cream is okay but gelato rocks) but it isn’t a consistent fix for me and I need something reliable when I am feeling “the need”.

Fortunately or unfortunately I don’t just have this ricotta during the drowning of emotions, I have it on my pizza, pasta, or just cuz…lots of just cuz….

Homemade Ricotta and Thyme Roasted Grapes

Okay enough on why I need homemade ricotta, let’s get down to the recipe so you can indulge with me on “those nights” or just cuz….

So, you ask, why bother? What could be THAT good to make ricotta from scratch AND roast grapes with thyme to add some sweetness? Welllll……I think the only answer I have is, it IS that good and you just have to experience it.

The BIGGEST key to this recipe is organic everything…organic whole milk, organic whipping cream, and organic white wine vinegar. It honestly creates the magic texture AND flavor, I don’t know exactly why, my best guess is the less added to the product, the better and it is probably as simple as that. Everytime I have used non-organic product, it just isn’t the same, it really isn’t. Also, take the time to let it come to a slow boil in order to separate the cheese from the whey (in other words, don’t get impatient, turn up the heat, and push the process) it will burn and not separate completely….and “old reliable” for “those nights” will become a quick failure. (HINT: perhaps just make some ahead…who needs to add frustration to life?)

Okay, so the grapes are really easy and add such a special flavor for a simple appetizer. I do like to use the globe grapes but they aren’t always available but when they are, use them. Obviously fall rocks to do this recipe because grapes are in season and naturally sweet and if, that’s a big IF, I have any leftovers, I use them on roasted pork or roasted chicken…..totally works as a yummo condiment.

Homemade Ricotta and Thyme Roasted Grapes

Lastly, the crostini, you can make or just buy or use crackers. I won’t call you or blacklist you if these aren’t from scratch (but I will say it is yummier when they are LOL).

There you have it, all the philopshophy, tips, and ingredients to do this….so….just do it! You will thank me later! 🙂 P.S. Isn’t that the cutest crostini EVER? How could you resist?

5.0 from 1 reviews
Homemade Ricotta and Thyme Roasted Grapes
 
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Serves: 10-12
Ingredients
  • Homemade Ricotta:
  • 6 cups organic whole milk
  • 2 cups organic heavy whip cream
  • 1 tsp salt
  • 3 T organic white wine vinegar
  • Thyme Roasted Grapes:
  • 1 bag of grapes
  • olive oil
  • salt and pepper
  • a pinch of sugar
  • parchment paper
  • 3-4 sprigs of fresh thyme
Instructions
  1. Homemade Ricotta:
  2. In a saucepan on stove over medium heat, put in the milk, cream, salt, and vinegar. Bring to a medium heat and boil where it starts to separate. Put in a mesh colander over a bowl until liquid is drained. Put into desired serving dish.
  3. Thyme Roasted Grapes:
  4. Preheat oven to 350
  5. Line a cookie sheet with parchment paper
  6. Wash and dry grapes and spread individually on cookie sheet. Pour some olive oil over grapes, season with salt and pepper and a little sugar. Turn to coat evenly. Top with thyme sprigs.
  7. Cook for 20-25 minutes. Let cool and put in desired serving dish and serve with ricotta and crostini.

Homemade Ricotta and Thyme Roasted Grapes

Baked Crispy Chicken Thighs

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Baked Crispy Chicken Thighs 1

You know those weekdays when it just seems daunting to THINK about cooking a meal much less actually doing it? Yep, I thought so…..

We cook a whole chicken almost weekly but it takes a while and some nights we aren’t home until later but I still find myself craving that roasted chicken….it’s such a great comfort food.

My solution on those late weeknights and cravings….baked crispy chicken thighs! They are my favorite part of the chicken because of the flavor and ANY time of year they sound delicious. They cook relatively quickly and if I just have time for a salad to accompany, that works out but if I can, I like to roast some baby potatoes along side……the cool thing about chicken is you can pair almost anything for a side that sounds yummy to you so, go big!

This baked crispy chicken thigh dish is adapted from my whole roasted chicken recipe but you can change up the herbs and use thyme, rosemary, or tarragon, they are ALL good.

I hope this recipe works for you on those weekdays when you feel daunted or even when you don’t, I promise, it’s delish!

Baked Crispy Chicken Thighs 3

Baked Crispy Chicken Thighs
 
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This is a PERFECT quick, easy, and delicious weeknight dinner! Serve with potatoes and a salad!
Author:
Recipe type: Entree
Cuisine: American
Serves: 8
Ingredients
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground pepper, to taste
  • Fresh parsley
  • 2 tablespoons butter
  • 1 lemon, cut into 8 rounds
Instructions
  1. Position a rack in the lower third of an oven and preheat to 400°F
  2. Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of parsley and a sliver of butter under the chicken skin.
  3. Heat the tablespoon of butter in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 10 minutes. Transfer, skin side up, to a plate.
  4. Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 25-30 minutes.
  5. Scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving.

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