Appearances – Beary Berry Honey

Ginger Beef (or chicken/pork/tempeh)

September 4, 2015May 17, 2018bbh66

This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to 6 as part of a multi-course Chinese meal.

500 gr chicken, pork, or beef sliced into pieces that are 1/4″ x 1/4″ x 2″
— Marinade —
1 tsp cornstarch
1 tbsp grated ginger (optional – for extra zing!)
plus
4 tbsp Beary Berry Honey Mandarin Sesame Vinaigrette
(OR)
3 tbsp Beary Berry Honey Spicy Ginger Glaze
2 tbsp water
— Coating —
1 cup cornstarch (might not use it all)
3 cups oil
— Sauce —
1 tbsp oil
3 garlic clove, minced
4 tbsp ginger, finely chopped
6 green onion, sliced into 1/2″ pieces
3 to 4 tbsp water
1/2 cup to 3/4 cup Beary Berry Honey Spicy Ginger Glaze
toasted sesame seeds for garnish (optional)

Marinate the meat for at least 2 hours, preferably 4 to 6 hours (overnight is good).
When ready to cook, heat a medium sauce pan with the oil over medium heat until 375 degrees. (Make sure oil is at least 2-inches deep and surface of the oil is at least 6 inches from the top of the pot.)
Sprinkle a tray with a good layer of cornstarch to coat the bottom.
Scatter the meat onto the tray so that the pieces are not quite touching.
Sprinkle all the meat with a generous coating of cornstarch. Let sit a couple of minutes.
Toss the meat to coat well and leave them not quite touching. Use a bit more cornstarch if you need.
Carefully slide 1/3 of the meat into the oil a piece at a time. It will bubble a bit and then calm down after a moment or two. Stir the meat with a slotted metal spoon or an Asian spider tool. Fry the meat until it starts to brown and get crispy, about 4 minutes or so.
Using the slotted metal spoon, remove the meat to a plate. Repeat twice with remaining meat.
In a large pan, fry the garlic, ginger and scallions over medium heat until fragrant and they are starting to brown slightly.
Return all the meat to the oil and fry a second time until very crisp and nicely browned, another minute or two.
Remove the meat from the oil in batches using the slotted spoon, shake off excess oil and place the meat into the large fry pan with the ginger and green onions.
To the large fry pan add a few tablespoons of water and let the pan spit and sizzle – careful of the steam. Add 1/2 cup of the glaze and stir cook until well coated and thickened – use a bit more glaze if you like. Scoop the meat onto a plate, garnish with sesame seeds if you like, and serve hot. (PS – it’s delicious cold, too, if there’s any left over. Which there won’t be. But just in case there is.)

Tips/Suggestions/Variations

The cornstarch makes a crunchier coating than flour.
Up the ginger if you like the flavour very strong.
Want heat? Add 1 or 2 sliced Thai chilis when you fry the scallions and ginger, or add 1/2 tsp of chili flakes when you add the water near the end.
Vegetarian? This works pretty darn well with strips of tempeh (pressed soy beans). Check the deli or frozen section of your organic or natural foods market or section of a supermarket.

Recipe and image copyright ElaineWilson.com, used with permission.

Beet Green and Bacon Salad with Berry Vinaigrette

August 13, 2015May 23, 2018bbh66

Don’t throw away those gorgeous beet greens! Use them in stirfry, soups, and side dishes. With tons of nutrition and flavour, and paired with berries, bacon and sheep cheese, they make an amazing salad.

3 to 4 cups beet greens, stem removed (or spinach, arugula, romaine or other lettuce)
a handful of crumbled or diced goat/sheep cheese, preferably from a local farm
a handful of toasted nuts (pecans, walnuts, almonds, pistachios, etc.)
a handful of cooked, crumbled bacon, preferably from a local farm
a handful of berries of your choice

Toss the greens with half of the vinaigrette (recipe below) and divide between two salad plates.
Sprinkle with some of the cheese, then nuts, then bacon, then berries – add a bit more of everything until you think your salad looks scrumptious.
Drizzle with more salad dressing if you choose.

Quick Berry Vinaigrette

1 tbsp Beary Berry Honey – Black Raspberry, Red Raspberry or Pomegranate
1 tbsp raspberry vinegar or red wine vinegar
2 tbsp mashed berries (fresh or frozen)
water to thin just to your taste

Whisk everything together in a small bowl and adjust for sweetness or acid. Season with salt and/or pepper if you like. Drizzled over greens with some toasted nuts, goat cheese, and sliced fresh fruit or dried fruit.

(OR) Use Beary Beary Honey Raspberry Balsamic Vinaigrette

Recipe copyright ElaineWilson.com, used with permission.

Resources

Beary Berry Honey products available at farmers markets, their farm store near Tofield, in SaveOn Stores, and in many local shops. Visit BearyBerryHoney.com or call 780-662-3577.

The Cheesiry cheese products available at farmers markets, their farm store near Kitscoty, and in many local shops. Visit TheCheesiry.com for more information.

Irvings Farms pork and bacon products available at farmers market, their farm store near Round Hill, and in many local shops. Visit IrvingsFarmFresh.com for more information.

Check out EatEastOfEdmonton.com for a listing of the many farms east of Edmonton that you can visit and where they grow our vegetables, grains and the meat we enjoy. You can also get recommended routes for self-guided tours of the region, including the many farms open to visitors.

Visit GoEastRTO.com for suggested day trips of activities, festivals, and sightseeing in the region east of Edmonton.

Quickled Beets (Quick Pickled Beets)

August 13, 2015May 23, 2018bbh66

Quickled Beets | Quick Pickled Beets (hot process)
We don’t all have the space or time to pickle quarts of vegetables to put by for winter. This is a quick and easy way to make small batch pickles overnight that keep for ages in the fridge. (Recipe and photo courtesy Elaine Wilson, FoodYouCanCook.com)

3 tbsp pickling vinegar
3 tbsp water
3 tbsp Beary Berry Honey, liquid or creamed
1 medium beet, peeled

Halve the beet and lay one half flat side down. Cut it in half again shortways, and thinly slice so that you produce thin half moons. Repeat with the remaining beet half.
Press the sliced pieces into a 250-ml (1-cup), heat-proof jar. The beets will lose some of their water in the process, so press in as many as you can.
In a heat proof pan over medium heat, stir together the water, vinegar and honey until the honey dissolves and the liquid comes to a bubble. Remove from the heat.
Pour the hot liquid over the beets – you might have a bit leftover. Wipe the rim if sticky, then screw on the lid.
Let sit at room temperature one day, or refrigerate several days. Will last for weeks in the refrigerator.

You can use this method for any vegetable that you want sweet pickled, such as cucumber slices, pearl onions, carrots, etc.

Quickled Beets | Quick Pickled Beets (cold process)

As above, but don’t heat the pickling liquid. Pour the cold liquid over the vegetables then place the jar in the fridge where they will keep for ages. They taste good the next day, but even better the longer they sit. Bonus: you can use any jar that seals well, so great for repurposing. (Recipe courtesy Elaine Wilson, FoodYouCanCook.com)

Tips/Variations:

Try flavoured Beary Berry honeys: Ginger, Tangerine or Chai would be delicious
Add 5 or 6 slices of ginger.
Add pickling spice and/or dill.
Use orange juice instead of water.
Add 1 or more sliced chili peppers.
The hot process quickles faster but will cause colours for most vegetables to fade somewhat. The cold process takes longer but will make crunchier, brighter vegetables.

Recipes copyright ElaineWilson.com, used with permission.

Resources

Beary Berry Honey products available at farmers markets, their farm store near Tofield, in SaveOn Stores, and in many local shops. Visit BearyBerryHoney.com or call 780-662-3577.

Visit GoEastRTO.com for suggested day trips of activities, festivals, and sightseeing in the region east of Edmonton.