Salted Honey Pie

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This is an awesome early spring dessert and uses 3/4 cup honey, you can use store bought but I highly recommend going to your local honey purveyors and finding out what sort of variety is available in your area. For example, a buckwheat honey is dark brown in color, thick in consistency and tastes similar to molasses.  No matter what honey you use, know that this pie is very, very, sweet and basically a sugar pie or heavy custard.  You can use your own butter crust recipe for the shell.  I like to garnish with great big hand harvested salt flakes.

Preheat 350°

Ingredients:

  • Butter, 1/2 cup, melted
  • White Sugar, 3/4 cup
  • White Cornmeal, 2 tbs.
  • Salt, 1/4 tsp
  • Honey, 3/4 cup
  • Eggs, 3 large
  • Heavy Cream, 1/2 cup
  • White Vinegar, 2 tsp
  • Vanilla Paste, 1 tsp
  • Maldon or Hand Harvested Salt Flakes for garnish

  1. Using a mixer, combine Sugar, Salt, Cornmeal and butter to make paste.
  2. Add honey, Vanilla Paste and Vinegar – mix
  3. Fold in eggs and blend in cream
  4. Pour into shell
  5. Bake 45-60 minutes
  6. Chill in refrigerator 1 hour

Squash with Balsamic, Honey & Feta

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This dish was an instant favorite at a Canadian Friends-giving a few years back.  James and I get TWO Thanksgivings every year, we are SO lucky! This is an easy vegetarian side to make that can be served hot or cold, brings color to the table and travels well so it is perfect for potlucks and family style sharing.  It has well balanced sweet and savory components that you find in Sweet Potato casseroles and Bread puddings.

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Ingredients:

  • Butternut or Acorn Squash, peeled and cubed
  • Olive Oil, 1 tbs
  • Sesame seeds, 2 tbs
  • Honey, 3 tbs
  • Balsamic, 1 tbs
  • Chili Flake, 1/2 tsp
  • Feta, 2 ounces, crumbled
  • S & P, to taste

  1. Toss cubed Squash in Olive Oil and distribute evenly on sheet tray
  2. Bake 20 minutes at 410°, remove and toss with sesame seeds.
  3. Bake additional 10 minutes
  4. In a serving dish drizzle Honey, Balsamic, Feta and Chili flakes over roasted Squash
  5. S & P, serve hot or cold.

Chimichurri

food, recipes

Easy-Chimichurri.jpg

Mint-Basil Chimichurri

Chimichurri is a Central/South American sauce for grilled meats traditionally made from parsley and oregano.  We used large amounts of Mint and basil, add more red chili flakes if you like. I was able to freeze the excess for future meals. Chimichurri loosely translates as “a mixture of several things in no particular order”, this sauce goes great with Lamb, Beef and Pork.


Ingredients:

Mint, 2 cups packed

Basil, 1 cup packed

Olive Oil, 9 tbs

1/2 Lemon, juiced

red chili flakes, 1/2 tsp

salt, tsp

red wine vinegar, 2 +1/2 tsp


 Easy preparation. Combine ingredients and puree.  Should resemble a pesto.