FIRESTONE, Colo., Sept. 26, 2012 /PRNewswire-HISPANIC PR WIRE/ — Everyone loves a trip to the bakery, and better yet if it’s to your local panaderia, the one you grew up with and that has been serving your favorite sweet and savory breads for decades. Enjoying these indulgent delicacies is an experience like no other, with each bite full of happy memories. Even just the smell of the fresh baked bread takes you back to those days when you and your family would sit around the table enjoying a cafe con leche and delighting in a fresh concha, or a hot chocolate with a soft cuerno. However, until now, this experience had been limited to that special occasion when you stop by a panaderia. Well, that’s about to change. The National Honey Board and San Francisco’s own Pastry Chef Luis Villavelazquez introduce a new, re-imagined set of favorites that you can easily recreate at home – all with the special touch of honey!
(Photo: http://photos.prnewswire.com/prnh/20120926/LA81213 )
As a believer in using wholesome ingredients to modernize classic recipes, Chef Villavelazquez revisited centuries old Latin American breads and breakfast options and challenged himself to make them even better. The improvements are clearly visible and palatable in his honey-based creations, which range from a perfectly soft concha made with honey to a pair of rich and fulfilling Honey Ham Molletes. “I want people to taste how honey isn’t just the ‘sweet’ part of a dish; it brings out subtle details in all of these breakfast combinations,” says Chef Villavelazquez. These Latin-inspired recipes were crafted with every palate in mind, and with the natural flavor of honey at its core.
Each recipe explores a unique set of flavors, both savory and sweet, but all united by the taste of honey. Even traditional desserts were revamped, and a new version brought to the breakfast table; an example is the pleasantly surprising Breakfast Arroz con Leche with Honey, which was inspired by the traditional Mexican arroz con leche. “Using honey allows me to innovate, and as the basis for these recipes it adds character to some items and also beautiful floral flavors to others without over stimulating the senses,” states Chef Villavelazquez. Honey’s versatility allowed it to incorporate itself into classics with results that the National Honey Board and Chef Villavelazquez now want you to enjoy.
So instead of heading to the bakery, why not try your hand at creating these new classics at home? Having a warm Concha with Honey to start the day just sounds so right, and by making a batch ahead of time you can skip the bakery and go straight for the part of the trip you most enjoy – eating! Many of the options are also on-the-go friendly, so that you can nibble away at work or pack them for the kids to have on their way to school.
Start the day off right by adding a bit of nature into your morning routine and try these honeylicious goods:
Honey Ham Molletes
Makes 4 servings
(honeyed black beans)
1/4 cup of honey
1 cup of black beans
6 cups of water
3/4 cup of non-fat yogurt
1 tsp salt
2 tbsp of honey
8 oz slice of fresh thick-cut ham
1 tbsp of olive oil
1/8 tsp of salt
1 avocado, sliced
1/4 cup of cotija cheese
1/4 cup of pico de gallo salsa
4 fresh savory breads, like ciabatta or bolillo
(For honeyed black beans):
In a medium sized pot, place beans and water and bring to a boil. Reduce to a simmer and cook beans until tender. Strain and place beans in a large bowl. While hot, mash until thick. Add in honey, yogurt and salt. Mix until incorporated. Set aside.
(For honey-glazed ham):
Heat up olive oil in a saute pan. Add in ham and sear until ham starts to caramelize. Remove from heat and place in a medium sized metal bowl. While hot, add honey and salt. Toss until coated. Set aside.
(Assembly of Honey Ham Molletes):
Preheat oven to 350 degrees F. Cut fresh rolls in half lengthwise and brush lightly with olive oil. Place on baking tray with parchment paper or foil. Toast lightly in oven for 5 minutes. Remove from oven. Spread a thin layer of honeyed black beans on bread. Top each with 2 oz or 1/4 cup of honey glazed ham. Sprinkle about 1 tbsp of cotija cheese on top. Place back into oven and bake for about 5 minutes or until cheese melts and beans are warmed all the way through. Let cool slightly and finish by topping off with pico de gallo salsa and avocado slices to liking.
For more delectable breakfast recipes with honey visit http://www.mielpura.org.
About the National Honey Board
The National Honey Board is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products. These programs are funded by an assessment of one cent per pound on domestic and imported honey.
SOURCE National Honey Board