Khameh Asal Honeycream Recipes

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.

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.

Steps:

• Put the spinach in a large pot with just the water clinging to its leaves, cover, and cook until wilted, 3 to 4 minutes.
• Drain well and squeeze dry.
• In a skillet, melt the butter over medium heat, add the spinach, cream, nutmeg and salt and stir well.
• Sprinkle on the cheese.
• I use the full amount of cheese because we like a lot of cheese if you prefer less use less.
• Turn off the heat, cover the pot and let sit for a few minutes until the cheese melts.
• Serve immediately.

Steps:

• For sauce:.
• Beat egg yolks and honey until light and frothy, about 10 minutes.
• Reduce speed; mix in wine.
• Transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy. It should coat the back of a spoon thickly.
• BE CAREFUL NOT TO LET THE MIXTURE BOIL!
• Remove from heat, cool to room temperature; chill to cool completely.
• Whip cream until it reaches soft peaks, then fold into cold sauce. Keep chilled until ready to serve.
• To bake apples: Preheat oven to 350°F.
• Slice top third off each apple, leaving stems intact; remove cores.
• Push butter into core cavities and rub some onto skins. Place apples in baking dish; sprinkle with sugar, pushing some sugar into cavity of each. Replace tops; sprinkle with remaining sugar.
• Bake 35-40 minutes until apples are tender. Cool to room temperature; serve with dollop of sauce between apples and tops.