Honey-Dijon Port Reduction

This is a rich, complex reduction that pairs well with roast pork, game or chicken. It’s delicious with pan-seared salmon and other strong tasting fish. You can make the reduction ahead and keep in the freezer for a quick week night meal. Serves 4 to 6.

2 tsp oil
1 large shallot, minced
1 tsp rosemary, fresh, minced
6 garlic cloves, minced
2 tbsp Port (or Cognac or brandy)
1/3 cup apple juice (preferably organic pressed for deeper flavour)
3 to 4 tbsp Dijon mustard (or half Dijon and half coarse mustard)
2 to 3 tbsp Beary Berry Honey

  1. Heat a small pan over medium heat. When hot, add the oil to swirl and coat the pan.
  2. Add the shallot, garlic and rosemary, stirring cooking to soften and cook the vegetables.
  3. When lightly browned, deglaze the pan with the Port (or you can omit and go straight to the apple juice if you like). Be careful! The alcohol may burst into flames – this is normal but keep long sleeves, hair, apron strings and of course body parts clear. In a moment or so, the alcohol will burn off and flame will extinguish.
  4. When the alcohol has almost cooked off, add the apple juice and let it bubble until reduced by half.
  5. Add the remaining ingredients and bring to a gentle bubble – if it seems over reduced or too thick, add a bit more apple juice or water to get the consistency you like. Adjust the flavour – adding a bit more mustard or honey as you like.
  6. Remove from the heat and serve over roast pork, chicken, seafood or game. If making ahead, let cool completely then freeze. Makes about 3/4 cup of sauce.

Tips, Suggestions & Information

  • Use cold sauce as a vinaigrette – thin with a bit of water and apple cider vinegar (to your taste). Serve on salad or steamed/roasted asparagus.
  • If roasting meat, scrape the drippings into the sauce for a fuller-body richness (not essential, but delicious!).
  • If pan-searing the meat, when it’s done, remove the meat to a plate and cover with foil to keep warm. Make the reduction in the meat pan and when ready, place the meat back in the pan, turn to coat and then plate, drizzling with remaining sauce.

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

 

Ruth’s Lemon Honey and Thyme Marinade

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.

Mediterranean Quinoa Salad

This is a great make-ahead vegetarian meal for quick lunches or a side dish. Delicious for potlucks and picnics, too. Serves 4 as a main, 8 as a side dish.

Vinaigrette
3 to 4 tbsp olive oil, extra-virgin
2 or 3 tbsp red wine vinegar
2 tsp Beary Berry Honey (see recommendations below)

Salad
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 Roma tomatoes, seeds removed and diced
1/2 English cucumber, seeds removed and diced
2 hands full of chopped or baby spinach, kale, beet or other greens
1 to 1 1/2 tbsp dried oregano (leaves, not ground)
3 cups cooked quinoa
salt and pepper, to taste
Optional: a handful of chopped fresh parsley
Optional: 100 gr of Feta cheese, crumbled
Optional: toss in a handful of black Kalamata olives


  1. Dice the vegetables and place them into a large bowl.
  2. Add all the remaining salad ingredients and toss well.
  3. In a small bowl, whisk together the vinaigrette ingredients.
  4. Toss the salad with the vinaigrette and adjust to your taste – add more oil, salt, honey, herbs, or vinegar.

Tips, Suggestions & Information

  • Use Beary Berry Honey unpasteurized clear or creamed honey for a simple vinaigrette.
  • For this recipe, try our Pomegranate Honey, Licorice Honey, or B&T Chai Honey. Use fresh lemon juice instead of red wine vinegar, and try our Lemon Honey or for a real Middle Eastern flavour, Peppermint Honey.
  • Quinoa is the only grain which is also a complete protein. It can be found at almost any natural foods, organic, or regular grocery store and is usually more economical in the bulk aisle. It increases about 3 x its volume when cooked. The easiest method is to cook it like pasta, in lots of water and exactly 11 minutes. Drain and serve immediately as a hot side dish or for a warm salad. For a cold salad or to make ahead, rinse the hot, cooked quinoa with cold water and keep it in the fridge up to 3 days, or portion in small containers and freeze for quick meals.
  • Use any combination of vegetables you like – broccoli, cauliflower, mushrooms, etc. Try adding cooked beans, chickpeas or lentils for different textures, or even cold shredded chicken or pork for meat eaters.

 

 

 

 

 

Spiced Carrot Muffins

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

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.

Ginger Beef (or chicken/pork/tempeh)

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)

  1. Marinate the meat for at least 2 hours, preferably 4 to 6 hours (overnight is good).
  2. 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.)
  3. Sprinkle a tray with a good layer of cornstarch to coat the bottom.
  4. Scatter the meat onto the tray so that the pieces are not quite touching.
  5. Sprinkle all the meat with a generous coating of cornstarch. Let sit a couple of minutes.
  6. Toss the meat to coat well and leave them not quite touching. Use a bit more cornstarch if you need.
  7. 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.
  8. Using the slotted metal spoon, remove the meat to a plate. Repeat twice with remaining meat.
  9. In a large pan, fry the garlic, ginger and scallions over medium heat until fragrant and they are starting to brown slightly.
  10. Return all the meat to the oil and fry a second time until very crisp and nicely browned, another minute or two.
  11. 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.
  12. 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.

Spinach Salad with Strawberries and Goat Cheese

This salad is excellent with any strong-tasting leafy green like spinach, arugula, kale, tatsoi, chicory, beet greens, mustard greens, radicchio, etc.

125 gr spinach leaves (or other greens)
100 to 150 gr crumbled or diced goat/sheep cheese
1/2 cup toasted nuts (pecans, walnuts, almonds, pistachios, etc.)
a handful of cooked, crumbled bacon, preferably from a local farm
6 to 8 tbsp Beary Berry Honey Strawberry Lemon Vinaigrette

  1. If the leaves are quite large, roughly tear them into bite-size pieces and place in a large bowl.
  2. Toss the greens with 4 to 4 tbsp of the  Strawberry Vinaigrette (less or more to your taste) then divide the greens among 8 salad plates.
  3. Sprinkle with some of the goat cheese, then nuts, then berries – add a bit more of everything until your salad looks scrumptious.
  4. Drizzle with more vinaigrette if you choose.

Tips/Suggestions/Variations

  • Don’t dress the salad until shortly before serving as vinaigrette will cause the greens to wilt.
  • Lots of local sources for greens, berries and cheese. Check out your local farmers markets. The Cheesiry sheep and goat cheeses are great for this salad.
  • Change up the berries/fruit/nuts and try one of our other vinaigrettes for this salad: Raspberry Balsamic, Cranberry Cherry, or Moroccan Blueberry (with blueberries, pistachios and feta cheese).
  • Toasted nuts are great – candied nuts are even better!

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

Beet Green and Bacon Salad with Berry Vinaigrette

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

  1. Toss the greens with half of the vinaigrette (recipe below) and divide between two salad plates.
  2. 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.
  3. Drizzle with more salad dressing if you choose.

Quick  Berry Vinaigrette

1 tbsp Beary Berry HoneyBlack 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.

Strawberry Lemon Greek Yogurt Popsicles

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.

 

Strawberry Lemonade

The recipe can be made in large batches and frozen for your own ready-to-use concentrate. Have fun with the flavours and experiment with different fruit and honeys.

zest of 5 to 6 large lemons
250 ml freshly squeezed lemon juice (5 to 6 lemons)
250 ml Beary Berry Honey
2 cups strawberries, chopped

  1. Zest the lemons before juicing them.
  2. In a blender, puree together the lemon juice, honey and strawberries.
  3. Add the lemon zest and plus a couple of times (you don’t want to break it down too much).
  4. Bottle and keep in the fridge several days, or freeze in 1/2 cup portions.

To make lemonade, use 3 to 4 tbsp of concentrate per 8 oz of water, or to your taste.

Tips / Variations

  • Works with liquid or creamed honey. If you like a sweeter lemonade, use more honey.
  • No strawberries? No problem. Use our Strawberry Honey for a subtle strawberry lemonade.
  • Skip the fruit altogether for simple lemonade concentrate.
  • Use other citrus fruit to make different concentrates: lime, grapefruit, orange, Meyer lemon, tangerine, etc.

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