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Whiskey Me Away

We asked craft cocktail specialist, Brendan Dillon of Hamlet and Ghost restaurant, to experiment with our  Whiskey Barrel Aged Wildflower, and he came up with a light, beautiful cocktail featuring this special honey!  Thank you, Brendan!

Whiskey Me Away

Whiskey Me Away

2.5 oz fino Sherry
.5 oz Whiskey Barrel Aged Wildflower Honey simple syrup (equal parts honey + water)
1 T stone fruit preserves, such as apricot

1 egg white

Place all ingredients in a cocktail shaker with ice.  Shake hard and strain into a beautiful glass with a fine strainer.  Serve with a citrus twist.

Lapsang Souchong & Orange Baked Calypso Beans

Tea can be a really wonderful ingredient in your kitchen. It can provide great flavor to soups, baked goods, cures, and cocktails.  We love using Lapsang Souchong, a smoked black Chinese tea, to add a depth of flavor to stews and we were really happy with this recipe using tea and orange peel in the bean cooking liquid.  The smoky flavor can be an economical and vegan replacement to bacon and the citrus compliments the tea and lightens the flavor.  We decided to pair it with duck and sautéed garlic swiss chard, but it would be a great side dish to any dinner, or satisfying as a stand alone with yogurt and hot sauce!  Enjoy!

Lapsang Souchong Mise En Place

Equipment needed: Pot for Beans, sauté pan, cheesecloth, twine, peeler.

Ingredients:

2 c dried beans, rinsed and soaked over night in water, rinsed again
1/4 c Lapsang Souchong tea
1 tsp black peppercorns, cracked
1 bay leaf
1 handful thyme
1 orange, peeled
2 cloves of garlic, smashed
1 large carrot, medium dice
1 yellow onion, medium dice
5 c vegetable or chicken stock
extra virgin olive oil
sea salt, to taste

Procedure:

1. Preheat the oven to 350°F.  

2.  Place the tea, peppercorns, bay leaf, thyme, orange, and garlic in the cheesecloth sachet and tie it with twine. Double up if necessary.

3. Heat olive oil in a sauté pan and sweat the carrots and onion with a pinch of salt.  Remove once translucent and slightly golden and add to the bean pot.

4. Add the beans and mix with a wooden spoon. Add in the sachet and pour over the stock. Season with salt.  Cover and back for 1.5 - 2hr or until the beans have softened but still have a 'tooth'.

5. Remove from the oven and adjust seasoning.  Serve as a side dish to dinner or  with yogurt and hot sauce.

Duck with Lapsang Souchong 

5 Super Easy After School Snacks with Honey

We have no better honey room clientele than our local kiddos and we are delighted to offer some easy recipes for their after school snacking!

Apples with Cinnamon Infused Honey and Oats

Warm Apples with Oats and Cinnamon Infused Honey

2 small apples cored and cut into segments
2 T oats
1 T butter

Cinnamon Infused Honey to taste

Procedure:  In a small microwave-safe bowl add the apples, butter and oats.  Microwave for 1.5 minutes or until the butter has melted and the apples have slightly softened.  Drizzle with Cinnamon Infused Honey and serve!

Pumpkin Spice Smoothie

Pumpkin Pie Spice Smoothie

1 frozen banana
1/2 c canned pumpkin
3/4 c unsweetened almond milk
2 T almond butter
2 t Buckwheat Honey
1 t Pumpkin Pie Spice

Procedure:  Blend all ingredients and enjoy!

Seed Granola with Wildlfower Honey

Nut-Free Granola with Saratoga Wildflower Honey

1 c pumpkin seeds
1 c gluten free oats
1 c coconut flakes
1/2 c quinoa
1/2 c sunflower seeds
1/2 c flax seeds
1/4 c chia seeds
1/4 t sea salt
1/2 c extra virgin olive oil
1/2 c Saratoga Wildflower Honey

 Procedure:  Preheat the oven to 350 degrees. Mix all dry ingredients together in a bowl. In a small saucepan, heat the honey until it becomes less viscose.  Pour the honey and the olive oil over the dry ingredients and mix well.  Line a sheet tray with parchment and spread evenly.  Bake for 15 minutes, turn with a spoon and bake until golden brown, about 5 minutes more.  Serve with yogurt, ice cream or milk!

Apples with Cheddar, Walnuts and Cranberry Blossom Honey

Apples with Cheddar, Walnuts, and Cranberry Blossom Honey

2 small apples
local cheddar, sliced
walnuts
Cranberry Blossom Honey to taste

Procedure:  Plate all ingredients to your fancy!  Enjoy!

 Almond Butter with Alfalfa Honey

Almond Butter Rice Cakes with Alfalfa Honey

3 c roasted almonds
3 dried dates
2 T Alfalfa Honey + more to drizzle
1/4 t sea salt

Procedure:  Blend all ingredients in a food processor until creamy, about 10- 15 minutes.  Serve almond butter on your favorite cracker, rice cake or bread and drizzle more Alfalfa Honey to taste!

 

Masala Chai Muffins with Cranberry Blossom Honey Butter (GF & DF)

Hello, Honey Butter Chai Muffins!

Monette of @thesecretgf created the perfect breakfast muffin for any morning where there might be a little chill in the air.  This recipe proves that baking with tea is as simple as infusing it into a liquid and/or a fat component to transfer its complex flavors. We love to consider tea as not only a beverage, but as an ingredient to enhance cookies, muffins or cakes!  And, as the pièce de resistance, our Cranberry Blossom Honey from the cranberry bogs of Wisconsin is simply whipped with butter for an extra treat. Enjoy!

 

Masala Chai Spiced Muffins

 

Ingredients:

½ c almond milk

½ c coconut oil

1 T Masala Chai Tea

1 c all-purpose GF flour blend

1 c oat flour

2 t xanthan gum (reduce to 1 tsp if your flour blend lists this as an ingredient)

½ t salt

1 t baking soda

1 c agave

3 eggs

¼ c butter (Use Earth Balance to make it dairy free)

3 T Cranberry Blossom Honey

Procedure:

  1. Preheat the oven to 350⁰F. Line a muffin tin with muffin wrappers.
  2. In a small saucepan, add the almond milk, coconut oil and tea. Keep at a low heat, stirring occasionally for 20 minutes to infuse the tea into the milk and oil.
  3. While the tea is infusing, combine the dry ingredients (flours, xanthan gum, salt, baking soda) in a medium mixing bowl.
  4. Once the tea has infused for 20 minutes, pour the almond milk and oil mixture into your mixing bowl through a fine mesh strainer to catch the tea leaves. Discard the leaves.
  5. Add the agave and eggs to the mixing bowl and whisk until everything is combined and you have a smooth batter.
  6. Divide the batter in the muffin tin and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. When done, take out of the oven and wait until the muffins are cool enough to handle, then remove them from the muffin tin to finish cooling on a wire rack.
  8. Meanwhile, prepare the honey butter by using an electric beater to whip together the honey and butter.

Earl Grey Lavender Scones

Specially developed to celebrate Mother's Day, we created this elegant scone recipe using our lavender honey and Fairtrade Earl Grey tea.  Pair this scone with our classic Fairtrade Earl Grey or a beautiful black tea such as Jin Die or English Breakfast Assam.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8

Ingredients

Scones: 

1 T Fair Trade Earl Grey 
1 c whole milk + 1 tablespoon 
2 T finely ground Fair Trade Earl Grey
1 T fresh lemon juice
3 T Lavender Honey
3 c all-purpose flour
1 t baking soda
1/2 t sea salt 
4 T unsalted butter, cold and cubed

    Glaze:

    2 to 3 T Fair Trade Earl Grey (1/3 cup boiling water) 
    1 T Lavender Honey
    1 1/2 c powdered sugar, sifted 

      Directions

      To Make the Scones: 

      1. The night before, mix Fair Trade Earl Grey and milk in a glass jar.
      2. Let the mixture steep overnight in the refrigerator.
      3. The next day strain the tea from the milk.
      4. Preheat your oven to 375°F.
      5. Make buttermilk by adding the 1 tablespoon of lemon juice to milk, let it set while you prepare the rest of the ingredients.
      6. In a medium bowl, whisk together tea, flour, baking soda and salt. Toss the butter with the flour until it’s evenly coated. Work gently the butter throughout the flour, pressing the butter into the flour using your fingers until you get the texture of course wet sand. 
      7. In a measuring cup, whisk the lavender honey into 1 cup of the buttermilk.
      8. Make a well in the middle of the flour mixture and add in the buttermilk mixture. Fold with a spatula or turn the dry ingredients using a pastry scraper until the dough just forms. Be careful to not over work.  Sprinkle with flour and transfer to the refrigerator to chill for 15 minutes. 
      9. Roll the chilled dough on a lightly floured surface and form it into a circle that is 1" thick by folding.
      10. Cut down the middle and then across, creating 4 big scones. Then cut those 4 big scones in half, leaving you with 8 scones. Transfer to a prepared sheet pan.
      11. Brush the scones with the remaining 1 tablespoon of buttermilk and bake for 12 to 15 minutes, until the scones have risen and the tops are medium golden brown.
      12. Allow to cool on a rack.

       To Make the Glaze:

      1. In a measuring cup, measure out 1/3 cup boiling water. Add the tea and allow to steep for about 3 to 4 minutes. Strain and save the leaves for a re-steep to enjoy with your scones! 
      2. Whisk together 1 tablespoon lavender honey and 2 tablespoons of earl grey tea, then add and whisk powdered sugar a few tablespoons at a time until smooth and barely pourable. Drizzle the glaze over the scones and enjoy!

      Warm Chai Apple Cider

      Chai Cider

      Tis' the season for a warming cup of spice!  This drink is a wonderful way to greet friends or a great companion to a cozy evening.   

      Ingredients:

      1 half gallon of local apple cider

      Optional:  Pumpkin Spice Honey, Mulling Spices (roughly 2 T) or Bourbon to taste!

      To Brew: 

      1. Pour the entire half gallon of apple cider into a large pot, and turn the heat to medium/high.
      2. Bring to a low boil, add the chai, stir well, and reduce the heat.
      3. Cover, and simmer for about 10 minutes.
      4. Remove the pot from heat.
      5. Using a heat friendly measuring cup, pour (and strain with a small strainer, cheesecloth, or coffee filter) into desired cup/mug.  
      6. Enjoy!

      Honey Glazed Roasted Turkey

      A sweet and savory glaze enhances the flavor of roast turkey and helps the skin to brown and crisp beautifully.  Pre-prepare the turkey to your desired liking.  We recommend brining overnight for added tenderness and juiciness in the end result.

      Ingredients:

      1 turkey, 12 to 16 lb. (6 to 8 kg), neck and giblets removed, reserved if desired & pre-brined 

      1 c Wildflower Honey

      6 T unsalted butter + 4 T unsalted butter
      2 garlic cloves, chopped + 1 whole clove
      3 t rosemary, chopped + sprigs
      3 tsp. sage, chopped + sprigs
      2 lemons 
      Sea salt and freshly ground pepper

      Procedure:

      1. Preheat the oven to 350°. 
      2. Combine the chopped rosemary, sage, garlic cloves, salt and pepper in a small bowl.  Place 1 halved lemon and whole sprigs inside the turkey.
      3. Truss the turkey with kitchen twine. Spread the butter over the turkey breast and under the skin, then rub the garlic & herb mixture under the skin. Transfer to the oven.
      4. Meanwhile, make the glaze: In a small saucepan over medium heat, combine the honey and remaining butter and heat, stirring occasionally, until melted, about 2 minutes. Stir in the remaining 2 sprigs of herbs, juice of one lemon and whole garlic and season with salt and pepper.
      5. After 1 hour of roasting, begin brushing the turkey with the glaze. Continue roasting, brushing with glaze every 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F.

      Roasted Acorn Squash with Currants, Walnuts & Cinnamon Honey

       

      This acorn squash dish is easy to prepare, quick to serve and a delicious accompaniment to a festive occasion or cozy night. We dressed the squash with cinnamon honey, as a healthier and more decadent alternative to brown sugar. This dish is just the right amount of holiday decadence.

      Acorn Squash Recipe

      Ingredients:

      2 medium sized acorn squash, cut into quarters
      2 t extra virgin olive oil
      2 t Cinnamon Honey, to drizzle
      pinch of salt

      For the warm sauce:
      6 T butter
      8 sage leaves
      1/2 c currants
      3/4 c chopped walnuts
      6 T Cinnamon Honey
      pinch of salt

      Procedure: 

      1. Preheat the oven to 400°.
      2. Place the quartered squash on a sheet tray, drizzle with oil, honey and sprinkle with salt.  Bake until knife tender, about 1 hour.
      3. Prepare the warm sauce in advance, and reheat, or just before serving: In a small saucepan heat the butter at medium heat until foaming.  Add in the sage and cook until crispy about 1 minute.  Add in the currants, walnuts, honey and salt and cook 3 minutes more. 
      4. Remove the squash from oven, plate, and pour over the sauce just before serving.  

      Roasted Carrots with Chestnut Honey, Hazelnuts, Mint & Yogurt

      The chill of autumn is the perfect time to bring out the Italian Chestnut Honey. We love the this honey for its distinctive flavor and floral notes and it seems almost too good to be true that it is also wonderful for our health and high in antioxidants and minerals. This recipe is a quick and easy side dish to an autumnal meal.  We especially love to prepare this on Thanksgiving, when your oven is already warm and ready to roast!  The sweetness of the carrots, the brightness of the mint, and the honey's floral notes all play brilliantly together.  The carrots can be prepared ahead of time and served at room temperature or slightly re-warmed for convenience.  

       

      Roasted Carrot Recipe

      Ingredients:

      24 carrots, topped trimmed
      1 T extra virgin olive oil
      pinch of salt
      For the dressing:
      1/2 lemon, juiced
      1 t sea salt
      2 t chopped mint
      2 T Chestnut Honey
      2 T extra virgin olive oil
      1 c Greek yogurt
      1/4 cup toasted hazelnuts, chopped

      Procedure:

      1.  Preheat the oven to 400°.  
      2.  On a baking tray, lay out the carrots with even spacing, season with salt and drizzle with olive oil.  Roast until the tips are caramelized and the carrots have softened.
      3.  Meanwhile, prepare the dressing:  In a small bowl add the lemon juice, salt, and chopped garlic.  Whisk until the salt has dissolved.  Add in the honey, mint and olive and whisk to bring together.  Taste for seasoning.
      4.  When the carrots are removed from the oven and slightly cooled, plate on a platter with the yogurt spread beneath, drizzle over the dressing and sprinkle the hazelnuts, if using.  
      Serves 8 as a side dish.

      Pumpkin Spice Honey Cookies GF

      Simple, gluten free cookies to whip up for that craving of fall!

      Ingredients: 

      2 c gluten free flour
      1 t baking soda
      pinch of salt
      1 1/2 t cinnamon
      1/2 c butter, just softened
      1/2 c + 2 T brown sugar
      1/4 c Pumpkin Spice Honey
      1 egg
      1 c canned pumpkin purée
      1/3 c milk
      1 t vanilla extract


      Glaze Ingredients:

      1 cup sugar (confectioner's)
      1 t milk

      2 t Pumpkin Spice Honey
      1/4 t vanilla extract
      pinch of cinnamon

      *optional walnut garnish

      Procedure:

      1. In a medium mixing bowl combine gluten-free flour, salt, baking soda, & cinnamon.
      2. In a separate mixing bowl, cream butter & sugar until light and fluffy. Add honey, egg, pumpkin puree, milk, & vanilla. Beat until blended.
      3. Slowly add the dry ingredients to the wet ingredients and stir until combined.
      4. Drop cookies into generous rounded teaspoons on prepared baking sheet. Bake for about 12 minutes in
      preheated oven to 350°.
      5. While cookies are baking prepare glaze by whisking confectioner's sugar, milk, vanilla and honey in a medium bowl until smooth and glossy.
      6. Cool cookies for 1 to 2 minutes. Spoon or brush the glaze on cookies. This makes a few over two dozen cookies.

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