Hot Honey Apple Tartlets

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For years hot honey has been used as a condiment on pizza in Brazil.    Introduced to the States by Michael Kurtz , he discovered the spicy honey while on a hike in Brazil in 2003. In a small mountain town there, he found a pizzeria that had the concoction on every table. When he got home to Brooklyn, he set about duplicating it. Years down the road, in 2010 Kurtz gets a job at a Brooklyn pizzeria Paulie Gee’s a approached the owner about his sweet concoction, with “Hey, I’ve got something you should try on your pizza.” And so, Mike’s Hot Honey was born and  the rest, as the say, was history.

Drizzled on a pizza, hot honey is especially good with salty meats like soppressata or pepperoni, the heat of hot honey isn’t as pronounced and the sweetness of the honey shines through even more.

Today, Mike’s Hot Honey serves retailers and restaurants in the borough of Brooklyn, New York and beyond with Mike’s original recipe, chili pepper-infused hot honey.

For this recipe, I used a dark  honey forest honey, which is available at specialty foods stores and from kalustyans.com. I was also able to get my hands on some malagueta peppers from Brazil, but  you can also use Fresno, Holland, Vietnamese or Thai chiles to get the same heat effect of  Brazillian chile infused honey. Another alternative is to substitute a mix of  2 green thai chiles  and 1 habanero  to every 3 malaguetas.

And I have discovered that you can also use hot honey as a sauce for fruit desserts. Cooked fruit has a robust flavor that can stand up to hot honey. Just squirting sriracha on everything doesn’t work on all  things eaten, but hot honey sure does. Try it on fried chicken, it is to die for!

 

Serves 8

Ingredients:
For the Hot Honey:
Makes About 1 Cup
2–4 hot chiles , thinly sliced
1 cup Langnese Forest Honey

Directions:
Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let the chiles simmer in the honey for 1 hour to 185°F . to infuse. Taste honey and adjust heat with another chile or 2. Remove from heat and let stand 10 minutes. Strain  into s sterilized jar while still warm and cap with a sterilized lid. Store honey chilled  in a refrigerator to slow oxidation.

Make  Ahead:  The hot honey can be made up to 3 months ahead of time. Keep chilled.

 

For the Tartlets:
Two  17.3-ounce packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
6 ounces soft fresh goat cheese (about 3/4 cup packed)
1 Tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples,peeled,quartered,cored, cut into 1/8-inch-thick slices
3 Tablespoons unsalted butter, melted
3/4 cup hot honey, divided
1/2 teaspoon  ground allspice
1/2 teaspoon ground cinnamon

 

Directions:
Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.

MAKE AHEAD:  Pastry shells can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing. 

Preheat oven to 375°F.

In a small bowl mix the ground allspice and cinnamon. Set aside.

Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with the allspice and cinnamon mixture. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon of the hot honey over each tartlet and serve warm or at room temperature.

Cook’s Notes:
Bake the tartlets four to six hours ahead, then store them uncovered at room temperature. Rewarm in a 350°F oven for five to ten minutes. Drizzle tartlets with honey just before serving.

TODAY.com Parenting Team FC Contributor

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Wild Boar Sausage, Spinach and Potato Tarts

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blackish

Photo Credit: ABC Television Network, 2014

I have to admit, I actually found the inspiration for this recipe by watching the ABC sitcom “blackish”…It was the episode entitled : “Elephant in the Room”, where Andre Jr. meets a girl, ironically named Hillary, who is a member of the Young Republicans club. So Jr. joins the club to impress Hillary and this throws his liberal parents Dre and Bow for a loop. Since they really cannot believe any reasonable black people would be Republicans, Dre and Bow arrange to meet Hillary’s wealthy and conservative parents. And upon meeting Hillary’s parents, they enthralled with the lifestyle and the food, wild boar bacon tarts………..until Bow’s parenting style as a working mother comes into play…..but I digress.

 

So if you are looking to try wild boar sausages, D’ Artagnan has a line of wild game sausages that will take your ordinary meals to the next level. This  particular sausage takes a walk on the wild side when it is made of boar. With a hint of sage, these links are perfect for breakfast and poultry stuffing.

Wild Boar Sausage

Photo Credit: D’ Artagnan , LLC

 

This recipe combines the great flavors of the wild boar sausage with eggs, cheese and scallions, making an exceptional mini tartlet that can be served warm or cold at brunch.

 

Makes About 30 Tarts

Ingredients:
Two 16- ounce packages mini phyllo shells

For the Filling:
1 small Yukon gold potato, finely diced
Kosher salt, to taste
1 Tablespoon olive-oil
8 ounces D’ Artagnan Wild Boar Sausage
3 cups fresh baby spinach, finely chopped
Freshly ground black pepper, to taste
1/2 teaspoon fresh thyme
4 scallions, sliced
3 large eggs
1/2 cup milk
1 cup grated Gruyere cheese

Directions:
Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Arrange phyllo cups on an ungreased baking sheet and prick the bottom of the  cups  with a fork. Place in the oven and blind bake until lightly browned for about 2 to 3 minutes. Remove from the oven and set aside.

Add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.

Lightly drizzle the olive oil in a large skillet over medium heat. Remove the casings from the sausage and add the sausage to the skillet, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the thyme and scallions. Remove to a bowl to cool.

Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.

Evenly add to  the par-baked phyllo shells, the grated cheese, then the cooked potato and finally top with the sausage and spinach mixture. Spoon the eggs over the top and sprinkle with the remaining cheese. Bake for 8 to 10 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.

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