The flavors of the season make a refreshing splash in this festive, quick-to-mix sangria: It's infused with apples, pomegranates, and honey -- foods that happen to have special meaning for Rosh Hashanah, too.
The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.
This fried chicken is soaked in a mix of buttermilk, onion, and garlic before being battered and fried. It is then finished with lavender flowers and drizzled with honey from Wyebrook (which produces only a small amount each year) or surrounding farms.
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake -- made tender and moist with oil (in place of butter), milk, honey, and brown sugar -- are brushed with more honey, then spread with a satiny-smooth filling thatâ��s a cross between lemon curd and cream-cheese frosting (for the best of both). We topped ours with a piece of honeycomb, but a drizzle of honey is just as buzzworthy.
This recipe works well with practically any variety of honey -- orange blossom, acacia, even strong-flavored buckwheat. If desired, you can stir in 1/2 cup chopped toasted nuts (almonds, walnuts, or pecans) with the chocolate.