Apricot Glazed Chicken
Ingredients
1 roasting chicken (4 to 5 lb.)
1 cup seedless red or green grapes
4 Tbsp. Doctor Sunder’s Cinnamon Brain Tune™ Honey
1 can apricot halves in syrup
1/4 cup butter or margarine, melted
2 tsp. seasoned salt
1/4 tsp. black pepper
1/2 cup dry white wine
Directions
Makes 6 to 8 servings. Rinse chicken in cold water and pat dry with paper towels. Stuff body cavity with 1 cup grapes that have been tossed with 2 Tablespoons honey. Tie legs close to body and fold wing tips back or secure with skewers or twine. Place chicken breast side up on rack in shallow roasting pan. Drain apricot halves, reserving syrup. Set aside 6 halves for garnish. Process remaining apricots in blender with melted butter, seasoned salt and pepper and remaining 2 Tablespoons Doctor Sunder’s Brain Tune™ Honey. Brush over chicken. Pour wine and 1/4 cup apricot syrup in bottom of pan. Cover chicken loosely with tent of aluminum foil. Roast at 325°F for 2-1/2 to 3 hours or until chicken is tender. Baste occasionally with pan drippings to glaze. Remove foil during last 30 minutes of roasting. Serve chicken on platter garnished with clusters of green grapes and apricot halves.
Sticky Honey Garlic Shrimp
Ingredients
½ cup Doctor Sunder’s Original Brain Tune™ Honey
¼ cup soy sauce
3 cloves garlic, minced
juice of one small lemon
1 pound large shrimp, peeled and deveined
2 Tablespoons butter
Green onion for garnish
Instructions
In a small bowl whisk Brain Tune™ Honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.
Doctor Sunder’s Brain Tune™ Honey Cookbook
Indulge your sweet tooth all year long with Doctor Sunder’s Brain Tune™ Honey’s many seasonal flavors. Use ginger honey to add depth to April’s baby carrots; spice up your July peaches with our cinnamon honey; and add some Turmeric honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and history to sweeten your exploration of the varied and delicious ways you can useDoctor Sunder’s Brain Tune™ Honey every day.
INGREDIENTS
1 cup warm water (110-120 degrees F, over 120 degrees will kill your yeast)
2 tsp. honey
2 tsp. active dry yeast
1 cup bread flour (+ approx. 1/4 cup more for kneading)
1 cup white whole wheat flour or all-purpose flour*
1 tsp. sea salt
2 Tbsp. extra virgin olive oil
DIRECTIONS
1. In a glass or plastic bowl (metal can negatively affect yeast), dissolve honey in warm water. Add yeast and let sit (at least 10 minutes) until yeast is active and bubbly.
2. In a large mixing bowl, whisk together all purpose flour, white whole wheat flour, and salt. Create a well in the center.
3. Once the yeast mixture is ready, pour it into the well in your flour mixture bowl. Add the extra virgin olive oil. Using a spatula and then your fingers, mix the dough until it pulls away from the side of the bowl.
4. Knead the dough on the counter top, adding up to 1/4 cup more flour just until it is no longer sticking to the counter and has a smooth texture. (You can brush a little olive oil onto your fingers for the kneading process.)
5. Place the dough in a greased bowl and cover. Let rise until doubled in size, about an hour. You can test if your dough has risen enough by poking it with a finger. If the imprint stays, then the dough is ready.
6. Deflate the dough into a ball, and let it rest on your counter for at least 10 minutes before you create the crust.
7. Preheat the oven and pizza stone (sprinkle with corn meal or semolina flour before placing in the oven) to 450 degrees F. This will take 15-20 minutes. A hot pizza stone is the key to getting that puffy evenly cooked crust.
8. To shape your crust you will simply use your hands and gravity. DO NOT use a rolling pin- it will press out all of the air that has formed in your dough. Take the ball of dough in your hands and simply begin pulling it around the edges. It should start to stretch easily. Rotate it around your first making sure you are stretching each side evenly, so that you have a round crust. The middle will be fairly thin, and you want to leave the edges thicker so they will puff up.
9. Now you have several options. First is to open the preheated oven and place your crust directly on the stone. Then add your sauce and toppings and close the oven. This allows a fair bit of heat to escape the oven though so it is not ideal. The second option is to place your crust on a sheet of parchment paper (dusted with cornmeal). You can then add the sauce and toppings. Carry the pizza to the oven and place it on the stone (parchment paper stays beneath it). This makes removing the pizza from the oven easy as well-you simply pick up the parchment paper! Last of all, if you own a pizza peel, place your crust on the peel (dusted with cornmeal), add your sauce and toppings, then use the peel to slide it onto the pizza stone. Once it is cooked you will slide it off the stone back onto the peel. If you are cooking multiple pizzas the second and third options are best, as they do not require you to remove the stone from the oven and it will stay hot.
10. Bake your pizza for approximately 10-12 minutes, until the crust is puffy and starting to turn golden brown, and the cheese is melted and bubbling up.
11. Once you have removed your pizza from the oven, let it rest for a few minutes before slicing it. You can slice right on the pizza stone if you wish. And enjoy!
NOTE: Carefully follow any directions for cleaning your stone. Soap should not be used- only hot water.
*You’ll need to add some extra flour during the kneading process if you use all white flours (because white flour absorbs less water than whole wheat flour does)
