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Roasted Brussels Sprouts With Bacon and Whiskey Barrel Aged Wildflower Honey

It doesn't get better than this fall recipe: crispy roasted brussel sprouts, sliced slab bacon and a healthy drizzle of our Whiskey Barrel Aged Honey. Sweet, salty, crunchy, and spicy, it is so flavorful and so easy to make!

Brussel Sprouts with Whiskey Barrel Aged Honey

Ingredients:

1.75 lb Brussels sprouts, halved
7 oz slab bacon, cut into batonettes
2 T extra virgin olive oil
Salt
Whiskey Barrel Aged Wildflower

Procedure:

Preheat the oven to 425°F. Line a baking sheet with parchment.

In a bowl:  Toss all the ingredients together except for the Whiskey Barrel Aged Honey.  Spread onto the baking sheet, and place in the preheated oven.  Cook until crispy brown and slightly blackened.

Remove from the oven and drizzle over Whiskey Barrel Aged Wildflower Honey to serve.

 

Golden Honey Cornbread

Cornbread is a satisfying seasonal dinner accompaniment that is quick and easy to prepare.  Present it elegantly at the holidays or throw it together for a weeknight chili. We've sweetened our cornbread with honey, which is a great substitute for refined sugar, particularly when baking muffins, cakes, quick breads, and pies!  Honey contributes additional moisture to the recipe, and when it comes to this cornbread, it creates a really rich and wonderful result. We used Alfalfa Honey, because of the beautiful light florality and hint of spice.

Golden Honey Cornbread Recipe

Ingredients:

1 cup Bob's Red Mill Cornmeal, medium grind 
1 c milk
1/2 c + 1 T Alfalfa Honey
1/2 t salt
1 c all-purpose flour 
2 t baking powder 
1 egg
1/3 c melted butter

Procedure:

Preheat oven to 400°F. Spray or lightly grease a 9-inch round cake pan, cast iron skillet, or muffin pan.

In a large bowl, soak cornmeal in milk for 10-15 minutes. If you are using a cast iron skillet preheat it with a little bit of butter.

Then combine flour, sugars, honey, salt and baking powder to cornmeal mixture. Stir in egg and butter until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serve with room temperature butter and honey!

Butternut Squash Soup with Ghost Pepper Honey and Yogurt

Here is our a simple yet elegant take on a fall classic, Butternut Squash Soup.  The Ghost Pepper Infused Honey adds a lively dimension to the soup and is complimented with cooling yogurt.

Butternut Squash Soup with Ghost Pepper Honey

Serves 3-4

Ingredients:

1 small white onion, diced
1 carrot, diced
1/2 apple, cored and cubed
1 medium butternut squash, seeded, peeled and cubed
2 sprigs of fresh sage
3 cups of vegetable broth + more as needed
extra virgin olive oil
salt to taste
nutmeg
Ghost Pepper Infused Honey

Procedure:

In a saucepan at medium heat, sweat the carrot and onion in olive oil until soft. Add in the apple, squash and sage.  Season with salt.  Cover with broth and cook until the butternut squash breaks apart with a spoon. Add a pinch of nutmeg.

Remove the sage and prepare a blender.  Add all the ingredients into the blender and purée until smooth.  Adjust with broth for consistency and salt for flavor.

Reheat the soup to serve.  Swirl in yogurt and drizzle Ghost Pepper Honey.

 

 

 

Whiskey Me Away

 

Whiskey Me Away

As soon as we tasted the first batch, we knew our Whiskey Barrel Aged Wildflower Honey was something special... and that it practically demanded to be used in a local craft cocktail.

So, we asked good friend and craft cocktail specialist, Brendan Dillon of Hamlet and Ghost restaurant, to experiment with our  Whiskey Barrel Aged Wildflower. After some trial and error, Brendan created a light, beautiful cocktail featuring this special honey and Fino Sherry*! 

Don't be discouraged hearing Brendan's credentials, this show-stopping cocktail is actually quite easy to make and includes ingredients that you likely already have (or definitely won't mind having) in your kitchen. 

Thank you, Brendan!

Whiskey Me Away Craft Cocktail by Hamlet & Ghost's Brendan Dillon

2.5 oz Fino Sherry (a dry, pale Sherry wine made from the Palomino grape)
.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.

A few notes on making honey simple syrup

If you would like to experiment with this or other cocktails featuring our Whiskey Honey, your first step is probably going to be making a simple syrup using 1 part honey and 1 part hot water. To do this, simply heat some water, add your honey, and stir until the honey is dissolved. Your water does not need to be boiling or boil down to create your honey simple! In fact, if you have an electric water kettle, you won't need the stove at all! This honey simple syrup will keep for several weeks in the refrigerator, just like a sugar-based simple syrup, making the Whiskey Me Away your perfect go-to summer cocktail.

*Fino Sherry is the driest type of sherry. If you are unfamiliar or unsure where the sherry in your cupboard falls, we recommend stopping in to chat with Annemarie at By the Bottle around the corner from our shop, or the lovely ladies at Kane's Fine Wine & Spirits. 

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 spiced cider! This chai tea drink is a satisfying play on mulled cider and a wonderful way to greet friends for evenings around the fire pit. The cozy spices and tangy sweetness of the apple cider make this drink the ideal companion for fall evenings, both inside and out. 

      We love this combination of our traditional Masala Chai, seasonal Pumpkin Spice Honey, and local apple cider to make an easy sweet and spicy mulled cider that everyone will think took you hours. Add a splash or two of Bourbon for an extra-special adult beverage, or serve with a cinnamon stick and lemon wedge for a fancy, kid-friendly treat.

      How to Make Mulled Cider with Chai Tea

      Ingredients:

      1 half gallon of local apple cider

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

      To Brew Chai Tea Mulled Cider: 

      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.
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