Potatoes with honey

 

Ingredients:


6 potatoes of medium-great size.
1/4 cup of mantequilla.
1/2 cup of Frontier Mountain honey
1/2 orange juice cup.
Salt.

Preparation:


To boil water potatoes with salt, without clearing the skin to them. When they are tender, to slip them and to retire the skin to them. To cut them along and to place halves in a plate of hornear greased of mantequilla. To ripen with salt. To melt mantequilla, to mix it with the juice of orange and the honey, and to add this mixture to potatoes.
Hornear to a high temperature until the potatoes are gilded

 

 

Ribs of lamb with honey

Ingredients:


6 pretty costillitas of lamb
200 mililiter of dry white wine
200 mililiter of meat broth
3 spoonfuls of Frontier Mountain honey
1 teaspoon of jengibre in dust
1 lemon
3 spoonfuls of oil
salt, pepper


Preparation:


To wash the lemon, to rallar the rind and to express the juice.
To put to warm up the oil in a frying pan, when he is well hot, to put to gild the costillitas by sides both.
When they are well red, to spill the wine, the broth the ralladuras of lemon rind and jengibre.
When arriving at the boiling point, to add the honey and the lemon juice. Salpimentar.
To continue cooking during 10 minutes to reduce the liquid.
To serve when finishing the baking with rice

Onions golden to the honey

 

Ingredients:

8 medium onions.
1 spoonful of salt.


1/2 spoonful of paprika.
2 spoonfuls of mantequilla melted.
1/4 of tomato juice cup.
3 spoonfuls of Frontier Mountain honey

Preparation:

Short the onions in halves to the wide thing. To place them in a casserole little deep and lubricated. To mix the salt, paprika, mantequilla, the juice of tomato and the honey, and to spill it on the onions. To cover and to cook 1 hour or until the onions are tender. To serve like support as chickens or roasted meat
 

 

 

 

 

 

Milk candy with honey

 

Ingredients:


3 liters of milk.
350 grs of sugar.
450 grs of multiflora honey Mountain Frontier dweller

Calf with honey to guadalupeña

 Ingredients:

1 morcillo of calf of 2,200 kg with bone.
1 ramito of fresh romero.
2 teeth of garlic.
1 teaspoon of maicena.
1 lemon.
1 ramito of parsley.
1 small glass of dry white wine.
200 cc3 of broth.
2 spoonfuls of olive oil.
Salt.
Grain pepper.
2 spoonfuls of Frontier Mountain honey

Retorcios frontier

Ingredients:


4 kilos of flour
1 liter and 1/2 of oil
1 liter and 1/2 of hot water (with orange, anise and cinnamon)
1/2 on of royal
8 papelillos you would arnesen (efervescente)
worn out coriander

Preparation:

The flour in a deep container lies down and it is added little by little,  the first hot water and the oil until forming  a thick mass. The ground coriander adds itself, the 1/2 on of royal and the 8 papelillos you would arnesen (efervescente) and it is continued masando until the mass is homogenous. It is let rest 15 minutes.
Later they are taken small pieces of the mass and they are formed small balls that we will be extending with the aid of a kitchen roller (so that the mass to the kitchen table does not stick we will as much throw a little of flour in the table as in the roller). It is cut in rectangular pieces and they are coiled on if same. They are fried in abundant oil.
They are let cool and later raised honey is added to them (in a dipper honey is put to warm up giving returned until begins  to take texture from caramel and quickly they are introduced the pestiños one by one and removing so that they are impregnated of honey).

 

Chicken bathed in frontier delight

Ingredients:


1 chicken of approximately 1,5kg
2 spoonfuls of butter
3 spoonfuls of honey
1 spoonful of soybean sauce
1/2 cup of orange juice
salt and pepper to pleasure

Preparation:


To wash the chicken well, to dry it, to cut it in quarters and to salpimentar it.

To melt the butter in a small frying pan.
To add the honey and the sauce of soybean.
To mix well and to let cook minutes until forming one
even sauce.

To clear of the fire and to incorporate the orange juice.
To bathe the chicken with half of this sauce and to take approximately to moderate furnace during 40 minutes.

To remove the chicken from the furnace, to rotate it and to bathe it with the rest of the sauce.

To continue the baking by 15 minutes more or until well it is gilded.

Buns of honey

Ingredients:

2 yolks
2 clear ones
125 grams of butter
1/2 sugar cup
ralladura of an orange
1/2 cup of orange juice
1/2 honey cup
2 flour cups
2 dust teaspoons of hornear.

Preparation:

To beat in a bowl the butter with the sugar, to add of a one the yolks beating well.

To sift the flour along with the dust of hornear.
Aside in another bowl, to mix the orange juice, the ralladura and the honey.

To add the flour to the previous preparation putting in with the juice and the honey.
Finally to beat the clear ones to snow and to incorporate with bypassing. Enmantecar either a furnace plate and to place to each other by separated teaspoons or.

To cook somewhat hard in furnace until they are gilded. To retire them immediately of the plate and to let cool them on grid.


Preparation:


The fat meat is cleaned well and remainders and are introduced in a casserole with two whole teeth of garlic, a ramito of fresh romero, you leave and just worn out black pepper. It is sprinkled with a chorrito of oil and one puts in the furnace, already warms up to 220º Cs, during 40 minutes.
Spent that time, the furnace lowers to 180º Cs, retires the excess of given off fat, it bathes with a small glass of dry white wine and the baking is completed during other 40 minutes. One removes to the meat from the furnace and reserve to the heat. The juice is put to the alive fire that has loosen, adding to him to the hot broth and a teaspoon of maicena previously dissolved in a little cold water. One cooks until it thickens and one goes through Chinese or the strainer. The salt sauce is corrected and pepper and adds the honey, a little perforated parsley and the rallada crust to him of the lemon (only the yellow part).
The hot affluent meat uses, and in a deep source, with the overturned sauce superficially. It can accompany with chipses or vegetables of season cooked, dusted with rallados and gratinadas bread or cheese to the furnace.


Preparation:


To put in a container milk, to boil it and to put the sugar and the honey to him, while revuelve with a wood spoon. It is let boil to strong fire, revolviendo continuously so that one does not stick. When it has already taken oscurito color and it begins to thicken, one removes just a little bit, it is put in a plate and it is let cool. If when inclining the plate does not run, means that it is to point.

Chicken to the Mountain Frontier dweller

 

Ingredients:

Pieces of chicken in small pieces
Frontier Mountain honey of the variety Forest
Sauce of soybean
Worn out Jengibre (in dust) or in pieces.

 

Preparation:


Revuelve the honey, the sauce of soybean and jengibre and are greased to the chicken pieces. In a frying pan with little oil they are put to fry, to medium fire until they are dorados.Antes to serve is watered superficially with scrambled of honey, sauce of soybean and jenjibre.

 

Salad of honey with cheese

 

Ingredients:

Average Roman, cut in Julian fine, washed and slipped lettuce
250 grs. of fresh cheese, cut in rectangles
50 grs. of you happen
50 grs. of filleted and toasted almonds
75 cc. of virgin olive oil of the Mountain range of the Villuercas
Two spoonfuls of vinegar
Two spoonfuls of Frontier Mountain honey
Two spoonfuls of moscatel
Two spoonfuls of lemon juice

Preparation:

To place a small pile of lettuce in the center of each plate
To distribute you pass and the almonds over the lettuce.
To put the cheese around the lettuce.

To water with the vinagreta of honey forming a decorative cord