Keep her sweet with honey and bravery
We recently conducted a thorough scientific poll of women in the wild to inquire as to their eating preferences. Our results: They like to be offered food.
See these ladies lay it out in the video from the MKYGFH Field Crew here
Going out for dinner is great, and easy, but making dinner shows you really care. In fact, venturing out, collecting grub, bringing it back and preparing her a delicious meal is a true sign of affection.
Honey is the nectar of the gods – From ancient Ethiopia to modern day suburbia, honey is nutritions, delicious, and sticky. In this amazing video, Tete, from a Pigme Tribe in Africa, climbs a 120 foot (40m) tree to collect honey for his wife and family. When he reaches the top, he is promptly attacked by swarms of bees as he collects the sweet nectar, and you thought the grocery store was daunting! See the amazing video here where he braves the swarm to “keep his wife sweet”.
Not ready to climb 120 feet and get stung by thousands of bee? Still want to show her your chops? Impress your lady with your culinary skills; here are some of our favorite honey based recipes to sweeten up the evening.
Don’t forget, making her dinner is worth 10 Brownie Points – collect your points by logging into Make Your Girlfriend Happy
Honey vinaigrette for salad
- 1/2 cup balsamic vinegar
- 1 small onion, chopped
- 1 tablespoon soy sauce
- 3 tablespoons honey
- 1 tablespoon white sugar
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2/3 cup extra-virgin olive oil
Place the butter, milk, and honey into a food processor or blender. Process until the mixture is smooth and has turned a light cream color. Refrigerate until ready to serve.
Duck in Honey
- 4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons coarse sea salt
- 1/4 teaspoon black peppercorns
- 1 6- to 6 1/2-pound duck, fresh or frozen, thawed
- 1 cup canned low-salt chicken broth
- 3 tablespoons dry red wine
- 4 tablespoons lavender honey or orange flower honey
- 4 toasted baguette slices
Your bigger mission
Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle.
Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.
Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine.
Return duck to pan. Brush with 2 tablespoons honey.
Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.
Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices.
Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes.
Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.
See the recipe here