Tag Archives: honey

Mango With a Kick

My mother’s eternal refrain: “eat some fruit” has become kind of a joke in my family. Don’t you know fruit cures all ills!?

“It puts roses in your cheeks!”

We laugh, now, but it really stuck with me.  I default to fruit when I need to bring something to share, nothing makes me happier than a juicy red watermelon and my only dinner request when visiting my parents? Fruit salad.

(Mom makes the best.  She just has that special mom-ish touch I guess.)

I don’t often bother to meddle with fruit, especially this time of year.  It’s perfect just the way it is…no preparation necessary.

At its best, fruit makes an awesome dessert by itself…but sometimes it’s fun to dress up a little.

I know I’m about to ask a terrible thing to ask of you.  Who wants to go near the oven on a 105 degree day?

(Side note: I definitely baked a cake on the hottest day of the year so far, but I’m some kind of freak…also an idiot).

((It was worth it…I’ll show you soon))

Fear not, this treat only requires a quick stop under the broiler.

(If you have a grill, do not underestimate the deliciousness of grilled fruit.  Smoky sweet and a little char?  Yes, please.)

((No grill for this girl.  So…I improvise!))

I wish I had a grill, but this is a nice alternative.  The broiler caramelizes sugars and brings out the natural sweetness of the mango.  Don’t fight it…heat is your friend!

Lime and red pepper kick you in the pants to keep things interesting…

A touch of honey stops the whole thing from getting out of control.

It’s a symphony, you see.  All ingredients are necessary…skip none!

((Ok, MAYBE you could skip the crushed red but ONLY if you’re completely against anything even a tiny bit spicy.  If you’re just skeptical…give it a shot.))

They look like little fruity french fries but it’s a completely different experience.  You’ll get a little crunch, a little kick and then a burst of fruit juice that puts gushers to shame.

With a little extra honey on the side?  We’re calling this dessert so you’re allowed.

Simple, quick, fresh, delicious.

(Minimal cooking)

Oh happy day!


❤ Ellen

P.S.  Hello from our new apartment!  We moved. It was hot.  Camera chargers were lost.  Toes were stubbed.  Patience was tried.  Camera chargers were saved from endless piles of boxes.  Then, endless piles of boxes disappeared!(Miracle!?)  I’m back in a functional kitchen with a functional camera and I’m full of ideas…get ready!!

Broiled Honey Lime Mangoes

Not really a recipe, just an idea.

You need:

Some mango

Some fresh squeezed lime juice

Some honey

and a sprinkle of crushed red pepper

1.  To get the wedges pictured:  peel the mango (knife or veggie peeler-whichever is your weapon of choice).  You’ll notice it is shaped like a slightly flattened sphere or, I guess, kind of like an egg.  The seed inside is huge and roughly the same shape.  Strategic slicing is necessary.  Stand it up on a slightly pointy end and slice off each of the flat faces.  Lay the two large slices flat side down and slice vertically to get wedges.

2. Toss the mango slices with the juice from a real lime (trust) until they are evenly coated.  I use about a half a lime per medium sized mango.

3. Arrange the slices on a baking sheet, leaving room between each slice.  Drizzle with honey (enough to get that great glaze but don’t get carried away…the mango is the main show here).  I would estimate a tablespoon per mango.

4.  Place the sheet under the broiler and watch! Remove when the slices reach your desired level of char.  I used to stop as soon as I started to see brown spots…these days I tend to take it a little further.  I love a good crunch.

5.  Sprinkle with JUST A PINCH of crushed red pepper and serve immediately (it doesn’t keep and is absolutely best warm).  Additional honey and lime optional.  Enjoy!

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Filed under Appetizer, Dessert, Snacks, Uncategorized

Honey Ricotta Tartlets (with raspberry!)

Just a warning: I’m feeling sentimental today.  If you don’t care, feel free to move on with your life.  I won’t be offended.

It’s just that…there’s something about dough.

Any kind of dough.

There’s something about a distraction from every day living…

…and then catching sight of a pretty distraction that means forever love.

There’s something about simple ingredients.

Farmer’s market fresh, from new farmer’s market friends.

There’s something about good friends.  Turns out these guys come in handy (Thanks, Laura!!)

There’s something about buttery crust, (the easy to deal with, not at all intimidating kind), with a touch of lemon to brighten things up

There’s something about cinna-speckled, honey sweet filling.

There’s something about the immediate post-bake golden globes.

There’s something about a raspberry…

…or three

(never skimp on raspberries…life lessons with Ellen Z.)

((that rhymed…just saying))

There’s something about the word “tartlet”…it sounds way more fun than “tart.”  Also way more manageable.. let’s not make this a stressful situation.

There’s something about a pretty plate hand made just for me by that man o’ mine.  (Seriously, he made that.  With his hands. He’s great.)

Simple.  Easy.  Delicious.

Also cute…did I mention cute?  Meet tartlet man.  He has a raspberry hat.  And ears.

(Why must I always play with my food??)

There’s just something about baking.  I love it with all of my heart. There’s something about creating.  Something about the science of it…knowing “if this, then that”.  There’s something about having something to share at delicious dinner with good friends .  There’s something about the little reminders that come, (from a silicone mold or a 100 year old bowl or an engagement ring), of friends and family and good feelings from happy times.  There’s something about honey and butter and how they really just always taste good.

I don’t know if you ever bake. I don’t know if you love it like I do.  But there’s something about taking a second to do something you love…it’s necessary for living.  Baking is my something.

So you know…take a sec.  You deserve it.

((Also…if baking happens to be your something you love, I highly recommend some ricotta tartlets..they’re pretty awesome))


❤ Ellen

Honey Raspberry Ricotta Tartlets

Recipe adapted from this recipe

Yields 16 two inch tartlets

8 tablespoons unsalted butter (1 stick), melted
1/4 cup brown sugar
zest from 2 lemons
1/4 teaspoon salt
1 1/4 cups all-purpose flour

8 oz ricotta cheese
1 large egg
1/4 cup honey
zest from 1 lemon
1/4 teaspoon ground cinnamon
serve with raspberries
1. Thoroughly mix the melted butter, lemon zest, salt and sugar.
2. Add the flour and mix just until combined.  The dough should be soft.
3.  Line each tartlet mold with an even layer of dough, pressing as thin or as thick as you like (I prefer a pretty thin layer…more room for filling that way!)
4. Cover the molds with plastic wrap and chill for 15 minutes. Preheat the oven to 350 degrees F
5.   Once chilled, prick all over with a fork before placing on a middle rack in the oven for 10-15 minutes or until golden brown.  (If you don’t prick them they will puff up too much in the oven and leave no room for filling!)
6. While the shells bake, prepare the filling.  Thoroughly mix the ricotta, egg, honey, lemon and cinnamon either in a food processor with the blade attachment or by hand with a spoon.  The filling should be smooth and creamy.
7.  Fill the warm tartlet shells to just under the brim with the ricotta mixture.  Bake for another 10-15 minutes or until the filling just sets.  The filling will puff up a but while baking but it settles flat as it cools.
Serve warm or chilled but always with raspberries and with friends!


Filed under Dessert, Uncategorized