My husband and I enjoy foods of many varieties and try to share these foods with our children. Granted, new dishes, such as squash soup, aren’t always met with the biggest of smiles. However, this exposure to new foods tends to open their minds to creativity and expands their palates. It also encourages them to try their hands at cooking, which we are glad to support.
Two weeks ago our oldest, JP, had some extra time, as he was between football and wrestling seasons. With a few extra hours in the afternoon, he asked if he could make dinner. He went grocery shopping with me and let his imagination run wild. He created a fabulous menu that consisted of grilled tri-tip steaks with a balsamic reduction, roasted asparagus, two types of flatbread chips: one topped with cream cheese and an apple slice and one topped with fresh mozzarella and basil. Everything was delicious.
When we were done with our entreés, we discovered there also was a dessert course. While it was a very simple dessert, it had a terrific balance of spicy and sweet and a beautiful presentation. A modest scoop of vanilla bean ice cream drizzled with a blended honey mixture and topped with a candle, it was quite the way to end the meal. A little sweet, a little spicy, and a little sparkle, it showed the thought that JP put into creating this meal. It also gave me a great way to use honey in future creations of my own.
- 1/4 cup honey
- 1-2 tsp. habanero chipotle sauce
- Combine ingredients in a small bowl and stir well.
- Use as a topping on ice cream or as a spread on toast.
- *You can replace this sauce with any hot sauce of your choice.