GRAPEFRUIT IN HONEY-THYME SAUCE
It takes just four ingredients to create this beautiful-and tasty-dish. Serve it as a first course or side. Honey and white wine really allow the natural flavor of grapefruit to shine through.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Peel grapefruit. Cut into slices on a cutting board; reserve juices and set grapefruit aside., In a small saucepan, combine the wine, honey, thyme and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 13-15 minutes or until liquid is reduced to 1/2 cup. Arrange grapefruit slices on four plates; drizzle with sauce.
Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 2g protein.
HOT HONEY MARGARITA
This fun tequila cocktail uses hot honey for a twist on the popular spicy margarita. An aged tequila like a reposado works especially well with the earthy and floral flavors of honey. If you prefer a cocktail with slightly less of a kick, feel free to use half regular honey and half hot honey.
Provided by Amy Traynor
Categories Healthy Margarita Recipes
Time 5m
Number Of Ingredients 8
Steps:
- To prepare hot honey syrup: Combine hot honey and water in a jar or other container and stir until the honey is completely dissolved. (Refrigerate any leftovers for up to 2 weeks.)
- To prepare cocktail: Combine tequila (or mezcal), lime juice, syrup and triple sec in a cocktail shaker or a jar with a lid. Add ice to fill the shaker (or jar) three-fourths full. Shake until chilled, then strain into an ice-filled margarita or rocks glass. Garnish with a lime wedge, if desired.
Nutrition Facts : Calories 60 calories, Carbohydrate 9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.5 g
CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME
Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
- In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
- Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams
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