Honey And Cream Iranian Breakfast Recipe Foodcom Recipes

KHAMEH ASAL-HONEY&CREAM

Steps:

• Blend the honey and the cream. Add more or less honey, according to your taste.
• Serve with flat bread or if available with barbari (Iranian brread).
• Variations: instead of honey use dates or cocoa powder.

HONEY AND CREAM - IRANIAN BREAKFAST

Steps:

• Put the cream in a small bowl to one side and the honey on the other side of the bowl.
• Lightly warm your bread.
• Mix the cream and honey together and spread on your bread.

BREAD BAKED WITH HONEY AND CREAM

Steps:

• Preheat oven to 350°F.
• Cut off top and bottom crusts from bread loaf, leaving a 9- by 2-inch thick round with crusts on sides. Butter cut sides of bread and transfer to a shallow baking pan. Bake in middle of oven, turning over once, until lightly toasted, about 20 minutes.
• Stir together honey and lemon juice, then spread on top of hot bread. Spread evenly with crème fraîche, then let stand 10 minutes. Bake in middle of oven until golden, about 20 minutes. Serve hot or warm, cut into wedges.

HONEY CREAM FILLED CRESCENTS

Steps:

• Preheat oven to 375°F Mix cream cheese and 2 tablespoons of the honey. Stir in almonds.
• Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded tablespoons cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point.
• Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
• Bale 12 to 14 minute or until golden brown. Serve rolls warm, drizzled with remaining honey.

CARAMELIZED FIGS WITH LAVENDER HONEY AND CREAM

Steps:

• Combine honey, lemon zest, and lavender in small saucepan and bring to a gentle simmer.
• Continue simmering for 1-2 minutes stirring occasionally.
• Remove from heat and let stand for 10-15 minutes.
• Meanwhile arrange fig halves in a cake pan or on a baking sheet and broil, 4-6 inches from the flame, for 5-8 minutes or until they are bubbling and just slightly brown on top.
• Strain honey mixture into a small bowl and add the lemon juice.
• Pour heavy cream into a medium bowl and whisk until just slightly thickened.
• The cream should still be runny--you don't want to make whipped cream.
• Place approximately 1 tablespoon of the cream in the center of each dessert plate, arrange four fig halves on top of the cream and spoon the strained honey mixture over them.
• Garnish with fresh mint if desired.