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.
- 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
- Using a mixer, combine Sugar, Salt, Cornmeal and butter to make paste.
- Add honey, Vanilla Paste and Vinegar – mix
- Fold in eggs and blend in cream
- Pour into shell
- Bake 45-60 minutes
- Chill in refrigerator 1 hour
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.
- 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
- Toss cubed Squash in Olive Oil and distribute evenly on sheet tray
- Bake 20 minutes at 410°, remove and toss with sesame seeds.
- Bake additional 10 minutes
- In a serving dish drizzle Honey, Balsamic, Feta and Chili flakes over roasted Squash
- S & P, serve hot or cold.
Brining is a great way to tenderize lean meats. Not necessary but results in a juicier protein. Here is an easy recipe for a brine solution, maple syrup doubles as a great glaze ingredient when your roast is close to completion.