Khameh Asal Honeycream Recipes

KHAMEH ASAL-HONEY&CREAM

Steps:

• Blend the honey and the cream. Add more or less honey, according to your taste.
• Serve with flat bread or if available with barbari (Iranian brread).
• Variations: instead of honey use dates or cocoa powder.

HONEY ICE CREAM

Steps:

• Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil.
• Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours).
• Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set.

FROZEN HONEY CREAM

Steps:

• In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

DIABETIC PUMPKIN ROLL

Steps:

• Beat eggs and Equal for 5 minutes in a bowl.
• Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
• Mix well.
• Line a jelly roll pan with wax paper.
• Spread batter evenly over pan.
• Bake at 350°F until toothpick comes out clean; 5-8 minutes.
• DO NOT OVER BAKE.
• Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
• I double just the towel end to begin the rolling process.
• The larger center seems to help it not to crack.
• Chill in refrigerator until completely cool.
• Unroll pumpkin roll and spread with filling.
• Re-roll, place in a plastic bag and chill until serving time.
• Slice into pinwheels and serve.
• TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.

FRUIT KEBABS WITH HONEY CREAM

Steps:

• Peel fruit and cut into bite sized pieces and thread onto small skewers (about 2-3 pieces of fruit on each).
• Combine sour cream, thickened cream, honey and mint. Mix well.
• Serve with fruit for dipping. If you don;t have skewers, serve fruit on a platter and provide toothpicks.

ROASTED TURNIP SOUP WITH HONEY CREAM

Steps:

• Preheat oven to 425°F.
• Bring large pot of lightly salted water to boil. Blanch the turnips for 3 minute.
• Drain and rinse with cold water. Lightly towel dry the turnips.
• Toss turnips, onions, leeks, garlic and thyme in oil in a large bowl. Spread on a baking sheet or dish in a single layer. Roast in preheated oven for approximately 1 hour, stirring and turning every 15 minute or so until browned evenly.
• Place roasted vegetables in a soup pot. Add 3/4 cup of water to pan vegetables were roasted in, scrape bits and juices and add to soup pot.
• Add the stock, milk, cream and salt to pot. Bring almost to boil and partially cover. Reduce heat to simmer an cook for about 30 min or until turnips are quite tender. In a blender, puree the soup in batches.
• Strain through food mill or strainer to create creamy fine consistency.
• Serve with Honey Cream.
• Honey Cream: Mix ingredients from above together well.

HONEY AND CREAM - IRANIAN BREAKFAST

Steps:

• Put the cream in a small bowl to one side and the honey on the other side of the bowl.
• Lightly warm your bread.
• Mix the cream and honey together and spread on your bread.