Tag: beary berry honey

Orange and Pomegranate Salad

Orange and Pomegranate Salad

Beary Berry Honey Inc.

A refreshing side dish for a Mediterranean meal.

4 large oranges
2 tbsp Beary Berry Pomegranate Honey
1 tbsp pure pomegranate juice
3 large Medjool dates, pitted, chopped
3 large figs, chopped
2 tbsp toasted pistachios or other nuts, toasted and chopped
2 tbsp pomegranate seeds (optional)

  1. Slice the top and bottom off of each orange. Use your knife to cut the peel of the orange away from the flesh, leaving no white pith (it’s bitter).
  2. Once peeled, slice each orange into thin slices and arrange them on a large plate or platter, overlapping them slightly. Leave a 1-inch border from the edge.
  3. Whisk together the Beary Berry Pomegranate Honey and pomegranate juice. Drizzle evenly over the orange slices. Sprinkle with the chopped dates and figs, then the pistachios and pomegranate seeds.
  4. Serve and enjoy!

 

Stuffed Swiss Chard Rolls in Sweet and Sour Tomato Sauce

Stuffed Swiss Chard Rolls in Sweet and Sour Tomato Sauce

bbh66

Using Swiss chard leaves makes rolling really easy, much simpler than cabbage. If the leaves break or tear a bit, don’t worry about it. They work best if they’re somewhat wilted – leave on the counter overnight and they’ll work great. Also works great with kale leaves and beet greens.

20 large Swiss chard leaves, thick/heavy stem removed (about one inch up the leaf)
800 gr ground extra lean beef, bison, chicken or turkey
2 1/2 cups rice, cooked
1 medium onion, finely diced
2.5 tsp dill, dry (double if using fresh)
2 large egg
1 tsp salt (optional)
1 tsp pepper
1/2 cup half and half

Sweet and Sour Sauce
28 oz tin of crushed tomatoes, no sodium added
3/4 cup Beary Berry Honey
3/4 cup apple cider vinegar or white vinegar
salt to taste (optional)

  1. Preheat oven to 350 degrees
  2. Make the sweet and sour sauce – in a medium bowl, whisk together the honey and vinegar, then stir in the crushed tomatoes. Adjust to your taste, adding a bit more honey or vinegar, or a pinch of salt. Set aside.
  3. In a large bowl, combine all the remaining ingredients except the Swiss chard. Mix well and divide into 12 portions for 2 large rolls per serving. If making smaller, more traditional rolls, divide mixture into 24 and slice the Swiss chard leaves in half length wise.
  4. Place a portion into the center of each chard leaf and shape into a log. Roll leaf around filling and place in a 9×13 baking dish seam side down. (If there are small tears in the leaves don’t worry about it).
  5. Pour the sauce over the rolls and cover the pan with foil.
  6. Bake 40 to 45 minutes or until the meat is cooked through.  Serve hot.

Lazy Cabbage Roll Method:

  1. 1. Pour a bit of the sauce on the bottom of the 9×13 pan.
  2. Arrange half of the leaves in the pan, so that the cover the bottom and come up the sides just a bit.
  3. Distribute the meat mixture evenly over the leaves, pressing gently to make a thin, flat layer.
  4. Top with the remaining leaves, pressing down slightly and tucking the leaves down the sides of the meat, effectively making one large “roll.”
  5. Pour the sauce over the top, cover with foil and bake 30 to 40 minutes.

Recipe by ElaineWilson.com, used with permission.

Borscht with Sauerkraut and Honey

Borscht with Sauerkraut and Honey

Beary Berry Honey Inc.
Borscht with Sauerkraut and Honey
credit Alex Lau, Bon Appetit

Adapted from a recipe on Bon Appetit

500 gr inexpensive beef (chuck, blade, sirloin tip)
1 bay leaf
1 large onion, peeled and sliced into thin half moons
1 1/2 tsp caraway seeds
3 large beets
2 x 400 ml tins of  sauerkraut, with juices (about 3 cups home made)
156 ml tinned tomato paste (about 6 oz)
2/3 cup Beary Berry Honey
salt and pepper to taste

  1. Preheat the oven to 400 degrees.
  2. Cut the beef into 1/4″ pieces and add to a large pot with the bay leaf, onion, caraway seeds, and 2 litres of water. Bring to a bubble over medium high heat, then reduce heat to medium low. Simmer at least 2 hours until the meat is tender.
  3. While the meat is simmering, wash the beets and trim the dirty tips and ends. Roast them on a foil lined baking dish about 45 minutes or until tender.
  4. Peel the beets and then cut them into 1/4″ pieces.
  5. When the meat is tender, add the chopped beets, the sauerkraut with its juice, the tomato paste, and just enough water to cover the soup by 1 inch. Simmer another 10 minutes.
  6. Add the honey, stirring to dissolve it, and simmer another 15 minutes.
  7. Season with salt and pepper and serve with a dollop of sour cream or Greek yogurt, and a sprinkle of chopped chives or thinly sliced green onion.

 

Note: It may seem like a lot of honey, and certainly add less to your taste. It is needed to balance off the salt and sour from sauerkraut.

 

 

Garlic Balsamic Glazed Root Vegetables

Garlic Balsamic Glazed Root Vegetables

Beary Berry Honey Inc.

Autumn vegetables are always delicious when roasted, especially when you add garlic and balsmic. Use whatever root vegetables you have on hand.

6 tbsp Beary Berry Garlic Balsamic Vinaigrette
4 cups root vegetables, peeled & cut into 1/2″ cubes
– carrot, butternut squash, turnip, rutabaga, yam, etc.
flaked sea salt
cracked black pepper

  1. Preheat oven to 450 degrees.
  2. Cut the vegetables into 1/2″ cubes and place them in a large bowl.
  3. Shake the Beary Berry Garlic Balsamic Vinaigrette really well, then measure out the amount you need and pour it over the vegetables. Toss them to coat well. Spread them out on a large, parchment-lined baking sheet.
  4. Roast the vegetables in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
  5. Spoon the vegetables back into the large bowl and toss with salt and pepper to taste.
  6. Serve them hot, room temperature or cold. Make a great warm or cold salad.

 

Honey Roasted Carrots

Honey Roasted Carrots

Beary Berry Honey Inc.

With autumn comes the boon of harvest vegetables. Carrots are readily available any time of year, but this recipe is also delicious with yam and squash.

3 tbsp Beary Berry Honey
2 tbsp oil
1/4 tsp sea salt
1 tsp coarse black pepper (1/2 tsp fine ground pepper)
12 large carrots
1 tbsp minced fresh herbs – thyme, sage, rosemary

  1. Preheat oven to 450 degrees.
  2. Cut the carrots into 1/2″ rounds. For the skinnier ends and for skinnier carrots, cut thicker rounds or segments so all the pieces will cook evenly.
  3. In a large bowl, whisk together the honey, oil, salt and pepper.
  4. Add the carrots and coat them well. Spread them out on a large, parchment-lined baking sheet.
  5. Roast the carrots in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
  6. Spoon the carrots back into the large bowl and toss with the fresh herbs. Taste and adjust seasoning if you feel it needs it.
  7. Tip the carrots into a serving bowl or onto a platter, or divide among individual plates.

 

Pecan Pie

Pecan Pie

Beary Berry Honey Inc.

Who doesn’t love a gooey, rich and delicious pecan pie. If you don’t make your own pastry, you could use a frozen crust.

Filling
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup Beary Berry Honey
1 tbsp cider vinegar
2 tsp vanilla
1/4 tsp salt
3 eggs, lightly beaten
2 cups pecan halves

Pastry
1-1/4 cups (300 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into small cubes
1/4 cup ice cold water

Make the pastry

  1. In a large bowl, combine the flour, sugar and salt.
  2. Using your hands, work the butter into the flour mixture to make coarse crumbs.
  3. Add the ice cold water and work it in with a fork until a ragged dough forms.
  4. Shape the dough into a disc,  wrap in plastic wrap, and refrigerate until well chilled, at least 1 hour.

To make the pie

  1. Preheat the oven to 350 degrees.
  2. Set the disc of pastry on the kitchen counter and let it stand at room temperature for 5 minutes to soften slightly.
  3. Lightly flour the kitchen counter and roll out the pastry to 12-inch circle.
  4. Carefully lift the pastry round over a 9-inch pie plate. Trim to leave a 1-inch (2.5 cm) overhang; fold the edge under and flute the edge with your fingers, a chopstick or a fork.
  5. Prick the bottom of the pie crust all over with fork and refrigerate until firm, about 30 minutes.
  6. Meanwhile, in a saucepan, melt the butter over medium heat.
  7. Add the brown sugar and stir until smooth. Remove from heat.
  8. Stir in the honey, vinegar, vanilla and salt.
  9. Add the eggs one at a time, mixing well after each.
  10. Arrange the pecan halves in the pie shell and pour the filling over them.
  11. Place the pie on the bottom rack of the oven and bake until the filling is set, about 50 to 60 minutes. Remove from oven and let cool completely on a rack.

Adapted by Amanda Thiessen from the Canadian Living original recipe.

Quick and Easy Potato Salad

Quick and Easy Potato Salad

Beary Berry Honey Inc.

Makes a quick and easy side dish, great for summer picnics.

1 bottle Beary Berry Honey Creamy Dill Vinaigrette
1 kg bag hash browns, defrosted
4 to 6 boiled eggs, chopped small
1 red bell pepper, diced
1 small onion, diced (optional)

Combine everything together in a large bowl in a bowl. Serve immediately. If making ahead, add the Creamy Dill Vinaigrette just before serving.

Tips / Suggestions:

  • Don’t like red bell pepper? Try adding diced celery or radishes.
  • Want a bit more zing? Finely chop 3 large dill pickles and add to the salad.
  • For a German-style twist, add 2 to 3 tbsp of plain yellow or Dijon mustard.
  • Use 1.5 kg of raw yellow flesh potatoes, dice small and boil, roast or steam until just tender. Let cool completely and then use instead of the hash browns.

Recipe by Amanda Thiessen.

Oven-Roast Salmon with Chili Garlic Glaze

Oven-Roast Salmon with Chili Garlic Glaze

Beary Berry Honey Inc.

This is a super fast dish for busy weeknights. Great cold in salad and sandwiches.

4 x 125 gr wild salmon fillet, skin on
Beary Berry Honey Chili Garlic Glaze

  1. Preheat the oven to 500 degrees.
  2. Pat the salmon fillets dry and place them on a tray or platter. Brush each with Beary Berry Honey Chili Garlic Glaze.
  3. Place an aluminum baking sheet or cast iron pan in the hot oven (does not work with non-stick pans as they warp and bubble at high heat). Preheat the pan for 5 minutes until very hot.
  4. Remove the hot pan from the oven and carefully place the salmon, skin side down, on the hot baking sheet. Return the pan to the oven and roast the fish until cooked through (time will vary depending the thickness of the filets). When the flesh flakes with a fork, it’s ready.
  5. Remove the pan from the oven and using an egg/pancake flipper, slide the fillets off the pan – the skin will stick to the pan and the flesh will lift right off – and onto serving plates.  Drizzle with a bit more of the Beary Berry Honey Chili Garlic Glaze.
  6. Serve with rice, roast potatoes, and seasonal vegetables.  Or serve on a noodle and vegetable salad. Also delicious cold, in salads, sandwiches and wraps.

Tips:

 

 

Autumn Squash Soup with Sage and Honey

Autumn Squash Soup with Sage and Honey

Beary Berry Honey Inc.

A quick and easy one-pot dish. Serves 4 as a light meal or 6 as a starter.

Soup
2 tbsp butter or bacon fat or oil
1 medium onion, finely chopped
2 large garlic cloves, chopped
4 cups low-sodium chicken broth
375 gr butternut squash, peeled and cut into 1″ pieces
375 gr acorn squash, peeled and cut into 1″ pieces
1/2 tsp rosemary, dried (chop it small)
1/4 tsp thyme, dried
1/4 tsp savory leaves, dried
1 tsp sage leaves, rubbed
3 tbsp cream (optional)
2 tsp Beary Berry Honey

Croutons
1/2 cup butter, softened
1 tbsp parsley, minced
12 baguette slices
1/2 cup grated pecorino, parmesan, Swiss or goat cheese
fresh cracked black

OR

Toasted Nuts and Seeds
1/2 cup your choice of toasted nuts and seeds
Try pecans, almonds, hazelnuts, walnuts, Brazil nuts, pistachios, or toasted pumpkin seeds, sunflower seeds, pumpkin seeds, etc.

Soup

  1. In a large pot over medium heat, sauté the onion and garlic until soft and translucent, but not browned, about 10 minutes. (If it starts to brown a bit, turn down the heat. It’s not the end of the world – you’ll just have brown bits in your soup.)
  2. Add the broth, squash, and herbs. Bring the soup to a boil, then reduce heat to medium-low.
  3. Simmer until the squash is very tender, about 20 minutes.
  4. Using an immersion blender, purée soup right in the pot. (If using a regular blender, purée in batches, being very careful to firmly hold down the lid covered with a cloth to avoid exploding hot soup. When puréed, return the soup to the pot.)
  5. Stir in cream (if using) and honey, and bring to simmer. Season with salt (if using) and cracked pepper.

Croutons – prepare them while the soup is simmering

  1. Preheat broiler.
  2. In a bowl, combine butter and parsley. You may not use it all, but it’s delicious for toast or on potatoes and vegetables, as a finish for meat.
  3. Shmear 1 side of each bread slice with the herb butter.
  4. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute.
  5. Remove from oven, sprinkle with grated cheese and cracked pink or black pepper. Do this when the soup is almost ready.
  6. Broil until cheese melts, about 1 minute. Remove pan from oven.

Serve
Ladle the soup into bowls and top each with 2 or 3 croutons, or a sprinkle of the toasted nuts/seeds.

Tips / Suggestions

  • You can use just butternut or just acorn squash if you don’t want to buy both.
  • Weigh the squash AFTER you peel and seed it – which means you need to buy about 20% extra to account for that.
  • Don’t like peeling squash? Cut the squash in half, remove the seeds and place cut side down in a baking dish. Add water to a depth of about 1/2″. Roast in a 425 degree oven until softened. Length of time depends type and size of squash – check by piercing with a paring knife and when it easily slides through the flesh, the squash is ready. Remove from oven and carefully scoop out the hot flesh. You won’t need as much cooked as raw, so go for about 300 gr-ish of each.
  • Bacon fat gives a rich flavour – save the drippings next time you fry some up. We like Irvings Farm bacon.
  • We mae the croutons using The Cheesiry Pecorino, and a baguette from SaveOn Foods

Recipe adapted from one by ElaineWilson.com. Image copyright ElaineWilson.com, used with permission. 

Garlic Balsamic Marinated Chicken Breasts

Garlic Balsamic Marinated Chicken Breasts

Beary Berry Honey Inc.

This chicken dish is super easy and flavourful. Serve it with lots of crusty bread and your choice of side dishes. Also delicious cold in salads and wraps.

500 gr chicken breasts
1/2 bottle of Beary Berry Honey Garlic Balsamic Vinaigrette
optional: add 2 tsp minced thyme or rosemary

  1. Place the chicken and the Garlic Balsamic Vinaigrette in a large resealable bag.  Squeeze out as much of the air as you can, seal and then massage the meat. Place in the fridge and marinate at least 3 to 4 hours or until you are ready to cook them. Massage the meat and turn over at least once while it marinates.
  2. Oven Cooking: Preheat oven to 350 degrees. Line a 9×13 baking pan with tin foil and place the marinated chicken on it. (Discard the used marinade.) Place in the hot oven and roast about 30 minutes or until they are cooked through (depends how thick they are).
  3. Grill Cooking: Preheat the grill until very hot. Place the meat on the grill, reduce flame to medium and cook until good grill marks are formed and the chicken easily lifts from the grate. Turn the meat over often continue to grill until meat is thoroughly cooked, no longer pink inside and juices run clear. 
  4. Serve the meat with the remaining Garlic Balsamic Vinaigrette as a dipping sauce.

Tips:

Recipe created by Amanda Thiessen.