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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 infused 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!

      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.  

      Wild Salmon in Genmai Cha Broth (GF)

      This is our version of ochazuke;  a simple, traditional Japanese dish made of rice, green tea or dashi, and salmon.  We decided to make it with Japanese green tea (of course!) because it is so quick to brew up and acts as an instant, flavorful broth. The tea we chose for the broth, Genmai Cha, is a flavorful blend of sencha green tea and toasted rice.  It has a wonderful, nutty depth imparted from the toasted rice and a vegetal, bright complexity from the fresh green tea.  This dish is so quick to prepare that it just may become a weekday staple.

      Wild Salmon in Genmai Cha Broth

      Serves: 4

      Time: 1 hr

      Ingredients:

      4 c cooked rice of choice, following package instructions
      3 t Genmai Cha Tea
      1 meyer lemon, sliced thinly and quartered
      2 stalks of scallions, sliced thinly
      1/2 jalapeno, sliced thinly
      2 c sliced mushrooms (cremini, shiitake, oyster)
      4 salmon filets
      1 T toasted black sesame seeds
      sea salt
      2 T butter
      1 T extra virgin olive oil (we love Saratoga Olive Oil's Arbequina)
      tamari or soy sauce to finish

      Procedure:

      1. Cook your rice of choice following the package instructions.
      2. While the rice cooks, prepare the scallions, meyer lemon, and jalapeño for garnishing the dish. Heat a sauté pan 1 T of butter and a drizzle of oil.  Add in the mushrooms and do not touch until caramelized. Turn.  Season with salt and set aside.
      3. Prepare the tea:  Bring a pot of water to a boil.  Allow to cool to 180° and submerge the tea in 16 oz of water for 4 minutes. Strain and reserve your tea broth.
      4. Cook the salmon:  Heat a sauté pan on medium heat.  Add in the 1 T butter and a drizzle of olive oil. When the olive oil foams place the salmon skin side down and do not disturb the fish. Sear the fish until the crust is golden brown (about 4 minutes). Season with sea salt and then flip. Remove the pan from the heat and allow the fish to continue cooking another 5 minutes.
      5. In a bowl, plate a scoop of rice and top with the seared salmon. Scatter the jalapeño, lemons, mushrooms, scallions, and pour the genmai cha broth around the bowl. Finish with black sesame seeds and tamari or soy sauce. Enjoy!

       

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      Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

      Our cinnamon honey is a go-to natural sweetener for chais and black teas, but we get particularly excited over its versatility in the kitchen.  Simply adding a drizzle to roasted vegetables or as an accent on a cheese board, there are so many (possibly too many) places that cinnamon honey can become an addiction.  Rich in Vitamin C & antioxidants,  this spicy ginger soup feels like an indulgence, when it couldn't be healthier or simpler!

      Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

      Serves: 4-6

      Time: 1 hr

      Ingredients:

      5 medium carrots
      1 large yam peeled and cut into ½ inch medallions
      2 T virgin coconut oil
      A 2 inch piece of ginger peeled and thinly sliced (medallions are easiest to cut)
      1 smashed clove of garlic, peeled
      ¼ tsp turmeric 
      Saratoga Tea & Honey Cinnamon Honey
      Chives for garnish
      optional garnishes:  plain Greek yogurt, pan roasted mushrooms

      Procedure:

        1. Preheat the oven to 400°. Cut the thick end of the carrots in quarters length wise, and if needed the smaller end in half. Try to have all the carrot pieces the same thickness so they can cook evenly.
        2. On a baking sheet add your carrots and yams, drizzle with coconut oil and sea salt to taste. Roast at 400° until golden and caramelized. About 35-45 minutes
        3. In a small pan, sautée the garlic and ginger in 1 T coconut oil.  Once softened, add in the turmeric and a  1/2 tsp cinnamon honey and cook another minute longer to bring the flavors together.
        4. When carrots and yams are done roasting, combine them with the garlic and ginger in blender. Blend with 2-3 cups of water until you have your desired thickness.
        5. Serve with a dollop of yogurt (optional), a drizzle of cinnamon honey and a sprinkle of freshly sliced chives.  As another earthy addition, add pan roasted mushrooms if you would like to add a heartier component to the soup. 
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      Pumpkin Spice Chai & Honey

      Make a batch of Pumpkin Spice Chai at Home!

      1. Simmer 1 oz of Pumpkin Spice Chai in with 3 quarts of water for one hour.  Turn off after the hour, strain and prepare for immediate use or cool down for later use. This will make 10 - 12 cups of tea.
      2. To serve, if cool, reheat the chai in a saucepan or microwave.  Add in 1 oz of warmed milk or almond milk per 8 oz of chai for a latté.  Sweeten with your honey of choice (about .5 oz).  We recommend our Pumpkin Spice, Cinnamon or Wildflower Honey!

      Pumpkin Spice Chai