Herbed Cheese with Pears, Pine Nuts, and Honey

Makes 32 servings

Ingredients

• · 16 ounces part-skim ricotta cheese
• · 24 tablespoons pine nuts
• · 48 ounces fresh goat cheese, room temperature
• · 8 teaspoon fresh thyme leaves, finely chopped
• · 16 teaspoons fresh flat-leaf parsley, finely chopped
• · 4 teaspoon finely grated lemon zest
• · 16 ripe but firm Bartlett pears
• · 16 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood

Directions

1. Preheat oven to 350 degrees. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.

2. In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.

3. Slice each pear into six wedges. Divide herbed cheese among four serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.

Baked Apple and Chèvre Chaud Crostini with Honey

Yields: about 25 pieces

Ingredients:

• 1 French baguette
• 4 Fuji apples
• 6-8 oz Chevre (goat cheese)
• 1 cup Apple juice
• 1/2 cup Sugar
• 1 Tbsp Italian herbs
• 2 Tbsp EVOO
• 2 Tbsp Butter
• 1 tsp Cinnamin
• 1/4 tsp Ground Nutmeg
• Honey

Directions:

Apples:

• Preheat the oven to 400 degrees F.
• Combine cinnamon, nutmeg, and sugar in a small bowl. Set aside.

Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 30-45 minutes. When apples are fork tender, remove from oven and allow to cool.

Once apples have cooled cut into quarters then slice as thin as preferred to top each slice of bread.

Crostini:

• Slice the baguette, and place the slices flat on a cookie sheet. Make sure there is some room between the slices, but as close together as you can get them without touching. Drizzle the EVOO over the slices, and sprinkle 1/2 of the fresh herbs evenly over all the pieces Pop them in the oven to get them light brown, and a little crispy--keep an eye on them, so they don't burn--this can happen fast, so be careful!
• Take the light brown crostini out of the oven and turn oven to BROIL. Top slices with 1 tsp goat cheese and put crostini back in the oven for ~2 minutes to brown the cheese.

Once cheese has browned, top each piece with a thin slice of apple and a drop (or two) of honey.

Honey-Glazed Carrots

Ingredients

• 1 1/2 quarts water
• 5 cups thinly sliced carrots
• 3 tablespoons chopped fresh parsley
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a medium saucepan. Add carrots; cook for 20 minutes or until tender. Drain well.

Place carrots and remaining ingredients in a large bowl; toss gently.

Honey-Ginger Fruit

Ingredients

• * 1 cup white grape juice
• * 3 tablespoons honey
• * 1 1/2 teaspoons grated fresh ginger
• * 1 pt. fresh strawberries, halved
• * 3 oranges, sectioned
• * 1/2 honeydew melon, chopped
• * 1 cup seedless green grapes

Preparation

Combine grape juice, honey, and ginger in a large bowl.

Add remaining ingredients, tossing to coat. Serve immediately.

Crispy Smoked Mozzarella with Honey and Figs

Ingredients:

• 6 sheets phyllo dough
• 6 ounces smoked mozzarella, cut into 6 equal pieces
• Vegetable oil, for frying
• 8 ounces dried figs, stemmed and quartered
• 3/4 cup honey, plus more for drizzling
• 3 teaspoons black sesame seeds

Directions:

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-smoked-mozzarella-with-honey-and-figs-recipe/index.html