Category Archives: Recipes

Honeybell Cake with a Grand Marnier Glaze

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unnamed-5I’m not really a cake kinda girl.  But this is like, um, YES. Let them, LET ME EAT CAKE. NOW.  A lot of it.  I adapted this from an Ina Garten recipe and Parker-ized it by adding some Grand Marnier, Honeybells and a really decadent glaze.

After I made it the first time, I woke up still thinking about the delicious factor and turned it into bad ass french toast the next morning. See what I did there???

unnamed-4I got my Honeybell recipe inspiration down in Vero Beach, Florida with the super cool family who runs Countryside Citrus. I spent the day learning about Honeybell history (they’re a hybrid between grapefruit and a tangerine, btw).  And there’s only a week or two left in Honeybell season, so you’ve got to order them STAT or you’ll have to wait an entire year until next January….

Enjoy, Honeys!

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With Rusty Banack from Countryside Citrus.

 

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Honeybell Cake with a Grand Marnier Glaze

Ingredients

    For the cake
  • 2 sticks butter softened
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup orange zest (about 2 Honeybells)
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 cup honeybell juice
  • 3/4 cup buttermilk
  • 1 Tb vanilla
    • For the glaze
  • 1 small can of sweetened condensed milk
  • Juice from 1/2 a Honeybell
  • 2 Tb Grand Marnier (you can substitute 1 Tb orange extract)

Instructions

  1. Cream the butter and sugar in a standing mixer until fluffy, about 2 minutes. Add the orange zest. Add the eggs one at a time, mixing after each one.
  2. Sift together the flour, baking soda, baking powder and salt.
  3. In another bowl, combine Honeybell juice, buttermilk and vanilla.
  4. Add flour and buttermilk mixture to creamed sugar/butter alternating, beginning and ending with flour.
  5. Line two 8 1/2 x 4 1/2 loaf pans with parchment paper.
  6. Bake at 350 for 45-50 minutes until a toothpick comes out clean.
  7. Let cakes cool.
  8. Poke small holes in the cakes with a toothpick (be generous here, because this is what allows the glaze to seep through and make the cake super moist!) So get pokey!
    9. For the glaze
  9. Mix together the can of sweetened condensed milk, Honeybell juice and the Grand Marnier until smooth. Pour glaze over both cakes and cover. Let rest for 3 hours or up to overnight.
  10. Take cakes out of pans and turn over before slicing and serving.
https://whatsonparkersplate.flywheelsites.com/2015/01/honeybell-cake-with-a-grand-marnier-glaze/

Honeybell Marmalade

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unnamed-2This is my first attempt at making jelly.  Getting knee deep in pectin and the whole process always freaked me out, but this is super easy and no pectin is needed to get the jelly to set up.  I was so inspired after spending the day with the family who runs Countryside Citrus, in Vero Beach, Florida.  They brought me down to their gorgeous grove to shoot a segment for The Weather Channel.

With Rusty Banack from Countryside Citrus, shooting my segment for AMHQ.

With Rusty Banack from Countryside Citrus, shooting my segment for AMHQ.

I’ve never see a fruit like this— Honeybells are basically the love child of tangerines and grapefruit.  Super juicy and sweet– nectar of the Gods kinda good!  And they’re only in season in January, so order yours now!  You’ll be so happy you did!

And, um, by the way, this marmalade was so dang good, I gave up my low-carb mantra for 3 days and feasted on grilled, buttered bread with the Honeybell marmalade.  OOOHHHHHEEMMMMGGGGG.

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Honeybell Marmalade

Ingredients

  • 5-6 Honeybells
  • 1 cup Honeybell rind cut into matchsticks
  • 1 cup water
  • 2 cups sugar
  • 1 Tb vanilla
  • 2 Tb fresh ginger

Instructions

  1. With a sharp paring knife, remove the peel and white pith of the Honeybells. Cut the peel into thin matchsticks. Cut up the Honeybells and remove the seeds. Place Honeybells in food processor and pulse for 2 minutes. Pour the pulp into a pool, add the peel and put in the fridge for 3 hours-- overnight is fine.
  2. Pour the pup, peel and water into a heavy pot. Add sugar, vanilla and ginger and bring to a boil. Keep boiling for 30 minutes, making sure the bottom of the pan doesn't burn.
  3. Prepare the jars. Sterilize 3 half pint jars and bands. I just simmered them in hot water for about 5 minutes. Spoon the marmalade into jars, leaving about 1/2 inch from the top.
  4. Place in a pot with a rack and cover with 2-3 inches of water. Bring to a boil and boil for 10 minutes. Remove the jars and place on a rack to cool.
https://whatsonparkersplate.flywheelsites.com/2015/01/honeybell-marmalade/

Shaved Fennel and Honeybell Salad

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unnamedI recently discovered the deliciousness of fresh fennel soaked in a little lemon and olive oil.  It makes the licorice flavor a bit more subtle and is such a a great accompaniment to a rich meal.  Just use a veggie peeler and slowly shave the bulb.  It’s a bit high maintenance, but worth it!  I use a peeler like this to make a job a bit easier. The addition of cut up Honeybell pieces, some red onion and mint takes this salad to a whole new level of awesome.  Keep it chilled in the fridge until serving…you won’t even need dessert.

I had the chance to spend the day with the family who runs Countryside Citrus, in Vero Beach, Florida.  They were featured in my segment for The Weather Channel and taught me so much about the history of this unique fruit….(It’s a hybrid between a grapefruit and a tangerine, by the way!)  You can’t walk through the grove without picking and eating the Honeybells at every turn….OMG.  Delish.

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The Countryside Citrus Honeybell Grove in Vero Beach, Florida.

 

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Shaved Fennel and Honeybell Salad

Ingredients

  • 1 bulb of fennel shaved
  • 2 Tb fresh mint
  • 2 Honeybells (cut up, white pith and seeds removed)
  • 1/2 red onion sliced into thin rings
  • 1/2 lemon juiced
  • 1/2 Honeybell juiced
  • 2 Tb olive oil
  • sprinkle of kosher salt

Instructions

  1. Combine mint, Honeybells pieces, shaved fennel, and onion in a bowl.
  2. Mix lemon and Honeybell juice with olive oil and fold into salad. Mix to combine. Put in fridge and let it marinate for 20-30 minutes before serving.
https://whatsonparkersplate.flywheelsites.com/2015/01/shaved-fennel-and-honeybell-salad/

The “Honey, Ring My Bell” Bourbon Cocktail

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unnamed-1I’m a bourbon girl at heart.  Especially in the winter, there’s nothing better than the smoky, deep flavors of a good bourbon cocktail.  My favorite dark spirit is Makers Mark– it never disappoints.  Thanks to my friend Tyler, a very talented mixer of bourbon cocktails, I have this recipe to share.  I added in the Honeybell juice and peel– and it really brings a fresh, light element to the drink.  I also bought those nifty sphere ice cube thingies that make for a gorgeous cocktail!

Honeybells are only in season in January, so there are literally less than 2 weeks left to order them. Go to Countryside Citrus and treat yourself!!  I spent the day with the talented family who runs the Countryside Citrus business while I shot my segment for The Weather Channel at their grove in Vero Beach, Florida.  They are so humble and taught me everything about the Minneola Tangelo, aka the Honeybell!  It’s the love child of the grapefruit and the tangerine…the juice is so sweet. I seriously am freaking out about how awesome they are.  You’ll be bragging on them too as soon as you try this cocktail and my other Honeybell recipes!

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Learning about Honeybells from Rusty Banack, owner of Countryside Citrus in Vero Beach, Florida.

 

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The “Honey, Ring My Bell” Bourbon Cocktail

Ingredients

  • 3 shots Makers Mark (or your favorite bourbon)
  • 1 shot of Honeybell juice
  • 1 shot of lemon juice
  • 1 shot Aperol (or Campari)
  • 1 shot Amaro Nonino
  • Honeybell peel
  • Splash of Grand Marnier

Instructions

  1. Pour bourbon, Honeybell and lemon juice, Aperol, and Amaro Nonino over ice. Shake and pour into glasses (this should fill 2-3 high ball glasses). Add a splash of GM and put in a slice of Honeybell peel. Bottoms up!
https://whatsonparkersplate.flywheelsites.com/2015/01/the-honey-ring-my-bell-bourbon-cocktail/

Mini Nutella Cheesecakes

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Melty Nutella and whipped cream.

Melty Nutella and whipped cream.

I love cheesecake.  There may or may not have been an incident around the holidays when cheesecake cravings drove me from my bed and into the leftover cheesecake in the fridge.  There may or may not have been any left for JP the next day.  Just sayin’.

So, in light of this cheesecake madness, I’ve decided that making mini-versions is in the interest of my hips.  That way, there’s all the taste, and not as much guilt for pigging out in the middle of the night!

Well, the fruit is healthy!

Well, the fruit is healthy!

This recipe is a great base, because then you can add your favorite toppings— Nutella and whipped cream is my favorite.  Oh yeah, baby. Bring on the hazelnut spread…it’s the shiznittabam.  Topping the mini cheesecakes with berries is also a crowd pleaser and adds some gorgeous color.

You can also make these babies low carb is you sub Truvia (or your favorite sweetener) for the sugar and make a nut crust.

I’ve made these for several catering events recently and they are always a slam dunk!  Get creative, get funky…get in on these little cupcake size cheesecake morsels of awesome.  Yeah.  They’re that good.

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Mini Nutella Cheesecakes

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Ingredients

  • 1 cup graham cracker crumbs
  • 3/4 cup plus 2 Tb sugar, divided
  • 1 tsp cinnamon
  • 3 Tb butter
  • 3 (8oz) packages of full fat cream cheese, softened
  • 1 tsp vanilla
  • 3 eggs
  • 1 tsp Grand Marnier (optional)
  • 1 lemon zested
  • 1 cup whipping cream for topping
  • fruit for topping
  • Nutella for topping

Instructions

    For the crust (18 mini cheesecakes)
  1. Put 18 muffin/cupcake liners in tins.
  2. Melt butter and add cinnamon, 2 Tb sugar and graham cracker crumbs. Mix together.
  3. Add about a Tb portion of graham cracker mix in each cupcake liner. Press down.
    4. For the cheesecake batter
  4. Heat oven to 325.
  5. Beat cream cheese, vanilla, 3/4 cup sugar, lemon zest, Grand Marnier until blended. Add eggs, 1 at a time, mixing after each until blended.
  6. Spoon over crusts.
  7. Bake 25-30 minutes until centers are almost set. They may look like the have a crack on top--- and won't be browned. Don't be alarmed-- this means they are ready!
  8. Cool completely.
  9. Refrigerate for 2 hours.
  10. When ready to serve, take the cupcake liners off.
  11. Top with Nutella and then whipping cream.
  12. Alternatively, top with whipped cream and your favorite berries.
https://whatsonparkersplate.flywheelsites.com/2015/01/mini-nutella-cheesecakes/

You can also check out some of my other cheesecake recipes below:

No Bake Pumpkin Cheesecake

No Bake Cheesecake

Low Carb/Gluten Free Kahlua Cheesecake

Guilt-Free Lemon Cheesecake

Halloween Rat Cheesecake

Shaved Broccoli Salad with Candied Bacon

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Shaved Broccoli Salad with Candied Bacon

Ingredients

    For the salad
  • 5-6 broccoli stalks and crowns
  • 1/4 cup french feta
  • 1 pack bacon
  • 1/2 cup brown sugar
  • 1/4 cup dried cranberries
  • 1/4 cup hazelnuts
    • For the dressing
  • Juice from one lemon
  • zest from one lemon
  • 1/8 cup olive oil
  • kosher salt to taste
  • 1 tsp butter

Instructions

  1. Shave outer layer of broccoli
  2. cut stems in half and shave them
  3. bake bacon with brown sugar rubbed on each slice at 250 for one hour. Let cool and cut up
  4. Toss lemon juice, zest and olive oil together to dress salad
  5. Saute hazelnuts in a tsp of butter to toast
  6. Build salad with fresh broccoli florets, candied bacon, feta and hazelnuts
https://whatsonparkersplate.flywheelsites.com/2014/12/shaved-broccoli-salad-with-candied-bacon/

salad

Spicy, Smoky, Sweet Chili Wings

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unnamedI’m a huge fan of wingsmand already have several versions posted on this site, including Mardi Gras Wings and my White Girl Can Cook Wings, (gotta read the story on that one, LOL!) But I am always game for a new version, so this one is another keeper.  We’re moving into a new pad this week, and I’m trying to get rid of half used bottles of stuff in my fridge, and this was one of the delicious creations that resulted.  You can alternatively bake the wings– just dredge in flour and bake for 30 minutes at 450, then flip and bake for another 20-25 until crispy.

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Spicy, Smoky, Sweet Chili Wings

Ingredients

  • 1 family pack of chicken wings (large attached wings, not the drummettes)
  • flour to dredge
  • canola, peanut or vegetable oil for frying
  • 1/2 onion diced
  • 3 garlic cloves diced
  • 1 Tb butter
  • 1 jalapeno chopped
  • 1 cup bottled BBQ sauce
  • 1/2 cup Heinz chili sauce
  • 1/4 cup Sriracha sauce
  • 1/4 cup honey
  • 5 Tb adobo sauce but not the actual peppers (from the can of chipotles in adobo sauce in the Mexican section of the grocery store)
  • 5 drops of liquid smoke

Instructions

  1. Dredge wings in flour.
  2. Heat up 2 inches of oil in large, wide rimmed frying pan on medium high. When oil sizzles, wings are ready to fry.
  3. Fry wings until crispy and cooked through, about 15 minutes total. I usually flip them at the 8 minute mark. **If you are frying drummettes, cooking time will be closer to 8-10 minutes.
  4. Meanwhile make the sauce.
  5. Saute onion, garlic and jalapeno in butter in a medium sauce pan until soft, about 3 minutes. Add the rest of ingredients and stir to combine. Simmer on low until ready to dip.
  6. When you take wings out of the oil, shake off excess oil and put on paper towels. Then dip into sauce and serve!
https://whatsonparkersplate.flywheelsites.com/2014/12/spicy-smoky-sweet-chili-wings/

No Bake Cranberry Grand Marnier Cheesecake with Graham Cracker Crust

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Creamy cranberry delish...

Creamy cranberry delish…

I posted a low carb version of this cheesecake last holiday season and it was a hit with everyone who tried it.  This year, we’re going full on sugar, y’all, so get ready!  I doubled my original recipe and put it in a regular cheesecake pan with graham cracker crumbs– it’s perfect.  To order the incredible cranberries showcased in my “What’s in Season” segment on AMHQ, check out Cape Cod Select who ships cranberries all year long!

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No Bake Cranberry Grand Marnier Cheesecake with Graham Cracker Crust

Ingredients

    For the crust
  • 2 cups graham cracker crumbs
  • 1 stick butter
  • 1 tsp cinnamon
    • For the filling
  • 2 (8oz) packages full fat cream cheese
  • 2 medium tubs Cool Whip
  • 1 cup sugar
  • 1 tsp almond extract
  • Zest from 1/2 orange
  • 2 Tb Grand Marnier liquor
    • For the cranberry topping
  • 1 cup water
  • 1/4 cup Grand Marnier
  • 12 oz fresh cranberries
  • Juice from 1/2 orange
  • Juice from 1/2 lemon
  • 1 cup sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp cloves

Instructions

    For the crust
  1. Melt butter and combine with graham cracker crumbs. Press into the bottom of a springform pan and bring some of the crumbs up the side of the pan, about an inch.
    2. For the filling
  2. Combine cream cheese and Cool Whip with sugar, almond extract, orange zest and Grand Marnier.
  3. Spoon into pie crust and freeze. Take out of freezer 30-60 minutes before serving.
    4. For the cranberry topping
  4. Bring water and Grand Marnier to a boil with the cranberries. Add lemon and orange juices, sugar and spices. Simmer on low until reduced by half, about 25 minutes.
  5. Put cranberry mixture in the fridge to thicken.
  6. Top onto cheesecake.
https://whatsonparkersplate.flywheelsites.com/2014/11/1636/

 

Cranberry Bacon Jam

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unnamed-2Bacon.  Jam.  Now that’s my jam.  OMG.  Seriously, y’all, you’ll never go Smuckers again.  You’ll want to put this on EVERYTHING, from toast to tacos.  OMG.  Sweet, caramelized bacon meets cranberries.  You can make it without the cranberries and it’s just as (if not more delicious) but since we’re cooking with cranberries this week, it is a perfect addition to the bacon jam.  Enjoy!   To order the incredible cranberries showcased in my “What’s in Season” segment on AMHQ, check out Cape Cod Select who ships cranberries all year long!

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Cranberry Bacon Jam

Ingredients

  • 1 pack center cut bacon
  • brown sugar
  • 3 Tb cranberry sauce
  • 1 red onion
  • 2 Tb sherry
  • 2 Tb butter

Instructions

  1. Lay out individual slices of bacon on a rimmed bacon sheet and press brown sugar into each slice from top to bottom.
  2. Cook at 250 for an hour, turning over at the half way mark.
  3. While bacon is cooking, chop onion in slices and cook in 2 Tb of butter in a saucepan on low/medium heat for 30 minutes until soft and caramelized. Add sherry and crank up heat until alcohol cooks off, about 5 minutes. Turn heat down and continue cooking another 10 minutes. Let cool.
  4. Once bacon cools, combine all the bacon, the onion and the cranberry sauce in the food processor and pulse until bacon is completely combined with onion and cranberry.
  5. Top onto sweet potatoes, or serve with turkey or beef.
https://whatsonparkersplate.flywheelsites.com/2014/11/cranberry-bacon-jam/