Tag: recipes

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!

 

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.

 

 

Saffron Pilaf with Honey and Almonds

Saffron Pilaf with Honey and Almonds

Beary Berry Honey Inc.

This fragrant rice with raisins and toasted nuts gets its beautiful golden colour from Persian saffron.  One of the world’s most expensive spices, saffron has a deep flavour that isn’t found in American saffron also known as saffron (good for colour but adding no flavour).

4 to 6 tbsp toasted nuts (pistachios, pine nuts, almonds, your choice)
2 tbsp butter or olive oil
1/2 cup onion, finely diced
1 cup basmati rice
1 ¼ cups water
2 tbsp golden or green raisins
1 tsp Beary Berry Honey (see notes)
1/2 tsp salt (less or more to taste)
1/2 tsp saffron threads
4 cardamom pods lightly crushed (if you have them)

  1. In a medium fry pan, toast the nuts until golden brown, shaking and stirring often so they don’t burn. Pour them onto a heat-safe plate or bowl and allow them to cool completely. When cooled, coarsely chop them.
  2. To the hot pan, add the butter and onion and stir cook until softened and just starting to brown, about 5 minutes.
  3. Add the rice and stir cook another minute or two to lightly toast the rice.
  4. Add the water (careful – it will steam voraciously), raisins, honey, salt, saffron (crush the threads in the palm of your hand with your thumb before adding them) and cardamom pods (if you have).
  5. Reduce heat to low immediately and cover. Simmer until rice is tender, about 15 minutes. Stir it a couple of times while cooking.
  6. Remove the rice from the heat, fluff gently with a fork and cover again, letting it stand covered at least 10 minutes and up to 30.
  7. Adjust seasoning to your taste, then stir in half of the toasted nuts. Plate and garnish with remaining nuts.

Suggestions:

 

 

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. 

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.