HONEY FIGS WITH GOAT CHEESE AND PECANS
1 cup finely chopped pecans
1 log (6 ounces) goat cheese
12 fresh figs, such as Calimyrna or
Black Mission, halved
3/4 cup clover honey
Coarse salt and freshly ground black pepper
Place chopped pecans in a shallow dish. Season with salt and pepper. Roll goat-cheese log in the pecans to coat. Refrigerate log until firm, if necessary, then cut into rounds. Divide figs among 6 shallow bowls or dessert plates. Top figs with a round of pecan-crusted goat cheese. Drizzle 2 tablespoons honey over each serving. Serve immediately.
CHEESE AND HONEY
Goat cheese and Spanish sheep’s-milk cheeses, such as Manchego and Zamorano, pair well with honey. “Just put a small bowl of honey on the cheese board with a spoon and drizzle the honey over the cheese on a cracker or crusty bread. Serve almonds, too.”
— LaDonna Gillespie, Gourmet Cheese Shop manager, Holiday Market, Royal Oak
HONEY FLAN WITH CINNAMON
1-1/2 cups skim milk
3 beaten eggs
1 teaspoon vanilla extract
1/2 cup honey (divided)*
1/4 teaspoon ground cinnamon
Preheat oven to 325.
Beat milk, eggs, vanilla extract, and *half the honey until the mixture is just combined but not frothy. Mix the remaining* 1/4 cup honey with the cinnamon.
Place 4 custard cups in an 8-inch square baking dish and spoon 1 tablespoon of the cinnamon-honey mixture into each one. Divide egg mixture among the custard cups and place the baking dish on the middle rack of the oven. Pour boiling water into the baking dish to 1-inch depth. Bake flans about 40 minutes or until a knife inserted into the middle comes out clean. Serve warm or chilled.