February 19th, 2013

Honey Roasted Beet & Goat Cheese Crostini and Gorgonzola & Honey Endive Spears {Plus a live TV cooking segment!}

by Lauren

We have a very special treat for you. TWO recipes in one post and a live TV cooking segment featuring the LYK!

This was our third time on San Diego Living and yet again, we had such a great time doing the show with our buddy Marc Bailey (scroll down to see the video!).

We made a couple of appetizers featuring honey on the show today.

The first was a Honey Roasted Beet & Goat Cheese Crostini with arugula.

The sweet beets with the creamy goat cheese and spicy arugula is such an awesome combination. This recipe is so, so simple, you’ve got to try it!

The second recipe was Gorgonzola Endive Spears with candied almonds & honey.

The bitter endive really offset the sweetness of the candied nuts and honey and it makes for such amazing flavor.

The camera crew couldn’t keep their hands off of these tasty little guys!

Now…drumroll please. See us make them live!

From the Little Yellow Kitchen

Honey Roasted Beets & Goat Cheese Crostini

Ingredients

1 large beet (or two small), sliced 1/4-inch thick rounds and cut in half

1/2 baguette, sliced 1/2-inch thick

4 oz. goat cheese

1/2 cup arugula

1/4 teaspoon salt

1/4 teaspoon black pepper

Honey

Olive oil

Directions

Preheat oven to 350. Drizzle baguette slices with olive oil and place in oven for about 10-15 minutes, until crisp and golden brown.

Place sliced beets on a baking sheet lined with foil and drizzle with olive oil and 1 tablespoon of honey. Sprinkle with salt and pepper. Bake for 25-30 minutes, until they can be easily pierced with a fork.

Spread goat cheese onto cooled crostini and top with 3-4 arugula leaves. Lay roasted beets on top and drizzle with a little bit of honey.

Gorgonzola Endive Spears {with candied almonds & honey}

Ingredients

3 heads Belgium endive, variety of green and red

6 oz. cream cheese, softened

3 oz. Gorgonzola, crumbled

2 Tbsp chives, chopped

Dash of black pepper

Candied almonds, finely chopped (or walnuts/pecans)
Honey, for drizzling

Directions

In a bowl, mix the softened cream cheese, crumbled Gorgonzola, chives and pepper, using a fork until combined.

To separate the leaves from the endive, cut 1/2-inch from the stem-end of the endive and remove the outer leaves, until you cannot pull off any more. Repeat for each endive, discarding the smallest leaves.

Place a spoonful of gorgonzola filling into the bottom half of each endive spear. Place on serving platter, sprinkle with candied almond pieces, drizzle generously with honey and garnish with two 1-inch pieces of chives, crossed. Serve immediately, or cover and place in fridge for a couple of hours before serving.

From the Little Yellow Kitchen,

Lauren & Chrissy

Posted in Appetizer, Recipes | 4 Comments »

Tags: appetizers, beets, Crostini, endive, Food, goat cheese, honey, recipe, san diego living, tv

June 13th, 2012

Honey-Thyme Roasted Golden Beets

by Chrissy

This.

Plus this.

Equals this. A dinner made of sheer goodness.

A plate of this Cedar Rosemary Salmon, served with a hearty side of Honey-Thyme Roasted Golden Beets will give that coveted Surf and Turf or Filet Mignon, a run for it’s money!

These roasted golden beets are absolutely the perfect mix of sweet and savory. The natural sweet beet flavor, honey, and sherry wine provide the sweet component, while the white wine vinegar, thyme and orange zest level out this dish, bringing out the savory side.

Enjoy with Cedar Rosemary Salmon and a heaping pile of steaming hot quinoa.

That is all. Now your life is complete .

Honey Thyme Roasted Golden Beets

Adapted from Country Living

Serves 4

Ingredients:

1 1/2 pounds golden fresh beets, greens trimmed (about 2-3 large beets)

1/4 cup olive oil

2 Tbsps honey

1 Tbsps sherry wine

2 1/2 tsps white wine vinegar

1/2 tsp orange zest

2 tsps fresh thyme leaves, minced (divided)

1/4 tsp salt

1/8 tsp ground black pepper

Directions:

To pre-cook the beets, wash and pierce them with a fork, to allow stem to be released. Place beets in 2 1/2 cups of water in a microwave-safe dish. Seal airtight with a double layer of plastic wrap. Microwave on high until firm but tender (about 9-10 minutes). Drain beets and let cool to the touch. Peel off and discard skins, using a peeler if needed. Dice beets into even medium chunks (about 1-inch squares).

Meanwhile, preheat oven to 425. Cover baking sheet with foil and set aside. In a large bowl, whisk to combine honey, white wine vinegar, sherry wine, olive oil, orange, zest, half of the thyme, salt, and pepper. Add the pre-cooked beets to the bowl and toss well, to cover. Transfer the coated beets onto the baking sheet and distribute evenly. Bake for 20-25 minutes, turning occasionally, until the juices thicken up and the beets are cooked through (check with a fork).

When they are done, sprinkle with the remaining thyme, give them a quick toss, and transfer to a serving dish. Drizzle any leftover sauce from the baking sheet, if desired. Enjoy with Cedar Rosemary Salmon and a heaping pile of quinoa.

From the Little Yellow Kitchen,

Chrissy

Posted in Dinner, Recipes, Side Dish, Vegetarian | 3 Comments »

Tags: beets, dinner, easy, gourmet, herbs, honey, recipe, savory, sherry, side-dish, sweet, thyme

June 30th, 2011

Potluck Perfect Barely, Beet and Feta Salad

by Lauren

7 reasons I love the 4^th of July:

1. My mom’s corn and black bean salsa. (I have an addiction)

2. Blood Orange Pomegranate Mimosa’s. (Or perhaps Honey Rosemary Lemonade)

3. Sunshine (hopefully)

4. Kids driving golf carts into dessert tables. (Hilarious but sadly no one got any red, white or blue desserts last year thanks to him)

5. Fireworks! (Yup, I think my hometown might be the only place left in SoCal that allows street fireworks.)

6. Neighborhood block parties where kids on mopeds have fireworks shooting out of their helmets! (It really happens…their dad is a mechanical engineer.)

7. Food. Potlucks. Food. (Duh.)