Tag: honey

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.

 

 

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.

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.

Berry Protein Smoothie

Berry Protein Smoothie

Beary Berry Honey Inc.

Keep a pitcher of this in the fridge for quick snacks or early morning meal after your work out. Stir before pouring. Freezes well. Serves 2.

30 red grapes
1/4 cup blueberries
1 cup strawberries
1/4 cup raspberries
1/2 cup 8 cherries, pitted
1/4 cup blackberries
1/2 medium apple
1 cup cooked chickpeas or white beans – cannelini, navy, kidney, etc.
1 to 2 tbsp Beary Berry Honey (see suggested varieties below)
water as needed

  1. Put everything in a blender with 1/4 cup of water and blend. Add more water to get to the consistency you like. (Smoothie will be thicker if you use frozen fruit.)
  2. Enjoy right away, keep in the fridge a couple of days, portion and freeze, or pour into popsicle moulds and freeze for a healthy and delicious frozen treat.

Tips / Suggestions

  • Beary Berry Honey liquid or creamed honey works great, or try one of our fruit honeys such as: Strawberry, Red Raspberry, Black Raspberry, Saskatoon, Blueberry, or Pomegranate.
  • You can use any combination of fruits you like, fresh or frozen. There are several frozen berry blends that are great.
  • Beans add great whole protein. If you want to bump it up even more, add rice, pumpkin or hemp protein powder, available at health food stores and many pharmacies and supermarkets.

Recipe adapted from one by ElaineWilson.com.

Ruth’s Lemon Honey and Thyme Marinade

Ruth’s Lemon Honey and Thyme Marinade

Beary Berry Honey Inc.

500 gr chicken breasts
1/4 cup Beary Berry Honey Lemon Honey 
1/4 cup olive oil
2 tsp minced thyme, lemon thyme or basil (use half the amount of dried herbs)

  1. In a small pan or pot over medium heat, melt the honey, then whisk in the olive oil and herbs.
  2. Remove the pan from the heat. Let the marinade cool completely. Reserve 2 tbsp of the marinade in a small bowl for basting later.
  3. Place the chicken and the remaining marinade 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.
  4. 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).
  5. 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 and brush with the reserved fresh marinade. Turn at least one more time, brushing again with reserved marinade, and continue to grill until meat is thoroughly cooked, no longer pink inside and juices run clear. 
  6. Serve with your choice of veggies or side dish.

Tips:

Recipe created by Ruth Baerg, adapted by Amanda Thiessen.

Spiced Carrot Muffins

Spiced Carrot Muffins

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This is a moist muffin that could easily double as a cupcake.

2 cups whole wheat flour (see tips below for choosing flour)
2 tsp baking soda
3/4 tsp salt
1 1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cardamom, ground (see notes)
1/4 tsp ginger, ground
1/4 tsp star anise, ground in a coffee grinder (see notes)
1 1/2 cups Beary Berry Honey
3/4 cup applesauce
1/4 cup oil or melted butter
3 large eggs
4 cups carrots, grated (lightly packed)
3/4 cup pecans, roughly chopped (optional)
3/4 cup raisins (optional)

Directions
Preheat oven to 350°F.

  1. Butter or lightly oil 24 muffin tins, or line with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, salt, and spices.
  3. In a large bowl whisk together the honey, applesauce, and oil/melted butter until well blended (not too vigourously, though, or it will splash).
  4. Add the eggs and whisk well to combine them.
  5. Add the flour mixture to the wet mixture and using a wooden spoon, stir until blended.
  6. Stir in grated carrots and, if using, the raisins & nuts.
  7. Divide the batter among the tins. It will come fairly close to the top of the muffin cups and it will be okay – I haven’t had it spill over, but you could put a baking sheet underneath if you’re worried.
  8. Bake about 25 to 28 minutes or until a toothpick inserted in the centre comes out clean.
  9. Remove the muffins from the oven and let sit about 10 minutes before moving them to a cooling rack. Let them cool completely before serving.
  10. Store them in a sealed container and eat within a few days. They freeze great, so keep a few out and freeze the rest.

Serves: 24
alternatively: 12 pieces from a round, two-layer cake
12 large or

Tips / Suggestions:

  • Use Best for Bread whole wheat flour or whole wheat pastry flour – it’s lighter and better for pastries and cakes. If you have access to local farmers who mill their own grains, find one who grows the varietal “Soft White” – it’s a whole grain (not processed white flour), but much lower in protein, making it ideal for baking and pastries. I go to John Schneider of Gold Forest Grains for flour milled on his organic farm. He’s at Old Strathcona Farmers Market.
  • If using non-stick pans, reduce cooking – start checking them at about 22 minutes.
  • You can use this recipe to make 2 round cake layers or one 9×13 sheet cake. Grease and flour the pans before adding the batter. They will take longer to bake so adjust the time accordingly.
  • If you don’t have access to cardamom and star anise, no worries. Just add a bit more cinnamon and/or ginger.
  • If you use our Cinnamon Honey and/or Ginger Honey, omit those respective spices in the recipe.

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

 

 

 

Honey French Toast with Honey Yogurt and Fresh Fruit

Honey French Toast with Honey Yogurt and Fresh Fruit

Beary Berry Honey Inc.

The nice thing about breakfast and brunch on the weekend is having the time to make something scrumptious once in a while.  Serves 4 to 6.

1-1/2 cups plain yogurt (not Greek)
1/4 to 1/2 cup Beary Berry Honey of your choice (flavoured or plain)
3 to 4 cups sliced fresh fruit (strawberries, banana, peaches, apple, pear…whatever you like)
2 tbsp Beary Berry Honey of your choice (flavoured or plain)
1 cup milk (not non-fat or skim)
6 eggs
12 thick slices of bread (any kind works, but French bread, brioche, or challah egg bread are really good)
1/2 cup butter or oil

  1. In a medium bowl, whisk together the yogurt and enough honey to get the sweetness and flavour you like. Set aside. (Can be made the day ahead.)
  2. Slice or prep the fruit and set aside.
  3. Place a large fry pan on the stove. Turn heat on to just under medium.
  4. In a large bowl, whisk together the Beary Berry Honey, milk, and eggs.
  5. Dip the sliced bread in the egg mixture, leaving several seconds to saturate. Turn the bread to coat the other side. Only soak as many as can fit your pan at one time.
  6. Add a good sized knob of butter (about 2 to 3 tablespoons) and quickly stir to melt it.
  7. Add soaked slices of toast to the sizzling pan – don’t crowd them so they toast and fry evenly. Give them a good two or three minutes, allowing them to get nice and brown on one side, then turn over and fry-toast that side (add a bit more butter if you need). NOTE: if toasting too quickly, turn the heat down a bit.
  8. Serve the French toast hot with a good sized serving of fresh fruit and a dollop of the honey yogurt.
Quickled Beets (Quick Pickled Beets)

Quickled Beets (Quick Pickled Beets)

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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

  1. 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.
  2. 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.
  3. 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.
  4. Pour the hot liquid over the beets – you might have a bit leftover. Wipe the rim if sticky, then screw on the lid.
  5. 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.

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.

Strawberry Lemon Greek Yogurt Popsicles

Strawberry Lemon Greek Yogurt Popsicles

Beary Berry Honey Inc.

A super refreshing treat, great for a hot summer day. Get creative, using different kinds of fruit, yogurts, and honey.

1/2 cup chopped strawberries (or other fruit of your choice)
1 cup Greek Yogurt (not non-fat, at least 2%)
2 tbsp Beary Berry Honey Lemon Honey (or your favourite fruit honey)

  1. Puree the fruit in a blender.
  2. In a medium bowl, stir together the yogurt and honey.
  3. Fold in the fruit puree and pour the mixture into popsicle moulds.
  4. Freeze them for at least 3 hours before serving.

Recipe adapted from Bee Maid Honey.