Wednesday, September 2, 2015

Balsamic Caramelized Onion Danish

There is a bakery in my hometown of Rochester, NY, that makes a caramelized onion and mushroom Danish. I would always buy one on Sunday mornings at my favorite local farmer’s market, because I’ve always preferred savory, not sweet, breakfasts. Having moved FAR away from New York, I haven’t found anything like them in Atlanta, so I decided to take matters into my own hands.

Honey Ridge Farm’s Balsamic Honey Vinegar adds a touch more sweetness and a light honey flavor to the onions. But beware - they are completely addictive! They are also extremely versatile. They would be good on pretty much anything, so even if you’re not into savory breakfasts, you should at least make the onions. Once you taste them, you’ll be glad you did!

Balsamic Caramelized Onion Danish
by Jennifer Scantlin

1 Tablespoon olive oil
3 Tablespoons butter, divided
2 medium onions (baseball-sized), sliced medium
1 1/2 teaspoons salt, divided
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 pint shiitake (or other) mushrooms, sliced
1 cup ricotta cheese
1 sheet puff pastry, store-bought or homemade
1 egg yolk, beaten with 1 teaspoon water
Thinly sliced sage leaves, for topping

*Note: The onions will take about an hour to make, so you may want to do that a day (or more) ahead of time. I would recommend doubling the amount in the recipe, because they are delicious and you will want to put them on much more than just the Danish!

Heat olive oil and 2 Tablespoons butter in large pan over medium heat. Add onions and cook, stirring occasionally, about 5 minutes. Turn heat to medium low, add 1/2 teaspoon salt, and continue to cook, stirring every 5 minutes or so and scraping up any brown bits that form on the bottom of the pan. You may have to adjust the heat according to your stove - you want the onions to continue to cook, but not burn. They will slowly take on a nice golden brown color (this will take about 45 minutes). When they reach that color, add 1 Tablespoon of the vinegar, stir it in, and continue to cook about 5 more minutes. Add the second tablespoon of vinegar, stir and cook just until the liquid is cooked off. Remove from heat and set aside.

While the onions are cooking, heat the other Tablespoon of butter in a separate pan over medium-high heat until melted. Add mushrooms and 1/2 teaspoon salt and cook just until the mushrooms get some color on them and start to soften, 3-4 minutes. Remove from heat and set aside.

Mix remaining 1/2 teaspoon of salt into ricotta cheese and set aside.

When you are ready to make the Danish, heat your oven to 400°F. Place your puff pastry on a lightly-floured surface, lightly flour the top, and roll out to about 8 x 12 inches. Square off edges with a pastry cutter or knife and cut pastry into eight 3 x 4-inch rectangles. Place pastry squares an inch or two apart onto a baking sheet lined with parchment paper or a silicon baking mat. You can use 2 baking sheets if needed, top all of the Danish at once, and keep the second sheet in the refrigerator until ready to bake.

Brush an egg wash border onto each of the 4 sides of the pastry, as though you’re painting a “frame” on top of each piece of dough. (This will help brown the edges and is much less messy to do before you add the filling.) Spread about 2 Tablespoons of ricotta onto each piece of pastry, leaving about 1/4-inch border. Top with some caramelized onions and press them lightly into the cheese. Top with mushrooms and press those down lightly as well.

Bake at 400°F until the edges are deep golden brown, about 15-18 minutes. Top with sage leaves and enjoy!

Tuesday, September 1, 2015

Asian Honey Butter Glazed Chicken Thighs

Honey creme! Who doesn’t like honey creme? I opened a jar of Honey Ridge Farms Clover Honey Creme, gave it a stir and a taste and thought (much like anyone would) of making a glaze for chicken thighs. My Asian honey butter glaze has the earthy, natural sweet honey taste combined with the umami, salty taste of soy sauce and ginger. Just writing this is making my mouth water…(insert cheesy elevator music here while a pause to make sure my recently made honey butter glazed chicken thighs still taste as good as they did when I first took them out of the oven)…

Another chicken thigh consumed…here is how you make them.

Asian Honey Butter Glazed Chicken Thighs
by Maryjo

1 stick of butter (I used salted but you can use unsalted)
2 cloves of garlic, minced
3 Tablespoons of Honey Ridge Farms Clover Honey Creme
2 Tablespoons soy sauce
1 Tablespoon fresh ginger, grated
1 scallion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon chopped cilantro
6 to 8 chicken thighs, bone in and skin on

Melt the butter in a saucepan. Add the garlic, Honey Ridge Farms Clover Honey Creme, soy sauce, ginger, scallion, salt and pepper. Stir to combine and let it simmer for 3 to 5 minutes on low heat. Remove from heat and stir in the chopped cilantro. Reserve 1/4 to 1/2 cup of the glaze in a separate bowl for dipping later.

Preheat your oven to 350ºF. Trim away excess fat and skin from the edges of the chicken thighs. Season both sides of each chicken thigh with salt and pepper. Using a pastry brush, apply the glaze to the bottom of each chicken thigh and place them a baking sheet fitted with a wire rack. Then, skin side up, brush the tops of each chicken thigh generously with the glaze. Place the chicken thighs into the oven, uncovered, for 30 minutes. At the 30 minute mark, once again, brush the tops of each chicken thigh with the Asian honey butter glaze. Bake for an additional 30 minutes. When the chicken reaches an internal temperature of 165ºF, remove them from the oven and set aside to cool. Discard any unused glaze from the bowl used during cooking. Use the reserved glaze to brush on top of the chicken or for dipping while eating. Serve hot.

Monday, August 31, 2015

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette

Summertime is salad season around our household. We love the delicious varieties of fresh fruit that are available. I love to include apricots, as they have been a favorite since childhood when my grandmother introduced me to them. I love to stuff them with goat cheese and roast them to include in our salads.


Another way I elevate the flavors in my salads is by including several products from Honey Ridge Farms. This salad recipe includes both their Clover Honey Crème and Balsamic Honey Vinegar. They provide the perfect kiss of sweetness.

Since we are in an area of the country where it gets very hot and humid during the summer months, I like to prepare my salads early in the morning when it is cool and place them in the refrigerator until dinner time. Ball One Quart Wide Mouth Jars are great vessels to use to store your salads in until you are ready to use them. They will keep your salads fresh in the refrigerator for 3-4 days. I store my vinaigrette separately in a small jar with a lid.
I think you will enjoy this salad, especially the sweet and spicy combination of flavors on the walnuts and in the vinaigrette.

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette
by Linda

Salad:
4 apricots
2 cups strawberries
1 cup blueberries
2-3 cups of arugula
4 Tablespoons of creamy goat cheese
1 cup walnut halves
2 teaspoons Honey Ridge Farms Clover Honey Crème
1/4 teaspoon Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)

1) Wash all fruit and thoroughly pat dry with paper towel.
2) Wash arugula and pat dry between two paper towels. Make sure it's completely dry.
3) Cut apricots in half and remove pits.
4) Place 1 Tablespoon of goat cheese on each apricot half, then top with one blueberry.
5) Place goat cheese stuffed apricots under broiler on high heat for 4-5 minutes, until cheese bubbles and is slightly brown. Remove from oven and let cool.
6) In a bowl, toss walnuts with 2 teaspoons Honey Ridge Farms Clover Honey Crème and 1/4 teaspoon Cajun seasoning.
7) Place on foil lined cookie sheet. Bake in 350°F oven for 10 minutes. Remove from oven and cool.
8) Cut strawberries in half.
9) Layer ingredients between 2 one-quart ball jars. Start with a hand full of arugula in each jar, divide strawberries between two jars, add another hand full of arugula in each, divide blueberries between two jars, divide walnuts between two jars and then last nestle two of the stuffed apricots on top or each jar.
10) Add lids and place in refrigerator until you are ready to serve.

Vinaigrette
1/2 cup light olive oil
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1/2-1 teaspoon* Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)
1 clove of garlic, mashed into a paste

Combine all the ingredients in a jar with lid, shake well. Refrigerate until ready to use. (*if you like spicy, you should use the full teaspoon of Cajun seasoning).

To serve salads:
Remove apricots from jar and place on serving plate. Empty the rest of the salad on serving plate and lightly toss. Vigorously shake jar of vinaigrette, then drizzle a generous amount on salad.

Each jar is one large dinner-sized serving, or two small side salads/servings.

Wednesday, August 26, 2015

Cinnamon Ice Cream with Salted Honey-Caramel Shell

This delicate, delectable ice cream is restaurant quality. Whether you say it tastes of fresh sopapillas or a cinnamon flan, it will knock your socks right off! The secret is the smooth honey of Honey Ridge Farms Clover Honey Crème - whose leftovers can be poured over any of your favorite desserts!

Cinnamon Ice Cream with Salted Honey-Caramel Shell
by Kate J.

For the ice cream:
2 cups ​whole milk
2 cups heavy cream
1​-2​ medium ​cinnamon sticks​, broken into pieces (not crushed)
​3/4 teaspoon vanilla
8 egg yolks
3/4 cup ​sugar
1/​4​ teaspoon ground cinnamon
1/4 teaspoon kosher salt

​For the honey-caramel shell:
4 Tablespoons unsalted butter
1/4 cup Honey Ridge Farms Clover Honey Crème
1/2-1 teaspoon sea salt, to taste

Special Equipment:
Ice cream maker, mesh colander

Add the milk and cream to a medium saucepan along with the cinnamon-stick pieces​ and vanilla. On medium-high, heat the mixture until steaming, but not boiling, and remove from heat. Allow the milks and spice to steep for about 60 minutes. Meanwhile, whisk the yolks in a bowl along with the sugar.

After steeping, return the milk mixture to medium-high until steaming again. Then add a small amount of the warm mixture to the yolks, mixing constantly, to temper the yolks. Repeat several times until all the milk has been incorporated.

Pour the custard base back into the saucepan. On medium, cook - stirring constantly - until the mixture has thickened enough to coat the back of a spoon. Remove from heat.

Strain the custard through a mesh colander, add the ground cinnamon and salt and place in a covered container. Cool in the fridge for at least 2 hours or up to all night.

When cold, place into your ice cream maker and use according to your machine's instructions. Once churned, return the custard to a covered container and freeze until set, at least 2 hours.

Meanwhile, make the honey-caramel shell.

​Melt the butter in a small saucepan over medium heat. Add the honey and salt, stirring constantly, and continue to heat until the mixture bubbles and thickens slightly. It may turn a mildly toasted color, but should be allowed to caramelize no further. Pour mixture into a sealable container and allow to cool at room temperature.

​To serve: If too cool to pour, heat the honey-caramel for 15-20 seconds in the microwave - but not hot enough to melt the ice cream. Drizzle the caramel in the serving ​dish, then scoop in the ice cream. Top with more caramel, which should harden to a delicious, chewy consistency. Enjoy!

Tuesday, August 25, 2015

Honey Chipotle Glazed Pork

The Balsamic Honey Vinegar and Clover Honey Crème from Honey Ridge Farms bring a rich, earthy sweetness to this flavorful recipe. Perfect for your indoor or outdoor grilling, the combination of honey, chipotle, soy and mustard create the perfect marinade for pork, chicken or beef.

Honey Chipotle Glazed Pork
by Gary Gee
Serves 6

4 pounds pork country style ribs
Coarse salt
Freshly ground black pepper

Marinade:
2 Tablespoons peanut oil
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 Tablespoon Dijon mustard
1 teaspoon light soy sauce
1 chipotle pepper in adobo, chopped
1 clove garlic, pressed
1/2 teaspoon dried thyme, crushed

Glaze:
1 Tablespoon Honey Ridge Farms Clover Honey Crème
1 Tablespoon peanut oil
1 teaspoon Honey Ridge Farms Balsamic Honey Vinegar
1 teaspoon light soy sauce
1 teaspoon adobo sauce (from the can of chipotle in adobo)
1 pinch coarse salt
1 pinch freshly ground black pepper

Place pork pieces in a large baking dish. Sprinkle liberally on all sides with salt and pepper. Whisk together marinade ingredients and pour over pork. Toss to coat evenly. Cover and refrigerate for one hour, or overnight.

Preheat oven to 325°F. Heat ovenproof indoor grill pan to medium-high heat. Whisk together glaze ingredients and set aside.

Remove pork from marinade and pat dry, discarding marinade. Brush grill pan lightly with oil. Grill pork over medium-high heat until browned, 3-4 minutes per side, turning once to create hatch marks (if desired), taking care not to burn. Place pan of pork into oven and bake for 30 minutes.

Baste pork liberally with glaze, then bake for 15-20 minutes more, or until internal temperature reaches 140°F. Rest pork for 10 minutes before serving.

Cook’s note: You may also grill over a charcoal or gas grill, basting and finishing over indirect heat.

Monday, August 24, 2015

Honey-Thyme Profiteroles

My mom used to make cream puffs all the time when I was little (I think it was a 70’s thing). She would fill them with vanilla or chocolate pudding and top with chocolate ganache. Many years after moving away from home, I asked her about them and her response was “oh they are SO easy to make!” As a kid, I guess I always thought they looked fancy, so they must be hard to make. But Mom (as always) was right - they are easy to make, good for making ahead, and they really do look fancy!

I wanted to make a filling lighter than pudding, but not just plain whipped cream. I settled on a combination of cream cheese, honey crème, and whipped cream. The filling is light, has a great honey flavor, a hint of cream cheese flavor and is not overly sweet, but completely delicious!

Honey-Thyme Profiteroles
by Jennifer Scantlin
Adapted from Alton Brown's Sweet or Savory Pate a Choux and Chef in Training's Homemade Cream Puffs

1 cup water
6 tablespoons unsalted butter
1 Tablespoon sugar
1/8 teaspoon salt
1 1/3 cups all-purpose flour
1 cup of eggs (4 whole eggs plus egg whites to fill to one cup, if needed)
1 cup heavy whipping cream
Pinch of cream of tartar
4 ounces cream cheese, at room temperature
3 Tablespoons Honey Ridge Farms Clover Honey Crème, plus additional for drizzling on top
Fresh thyme leaves

Heat oven to 400°F.

To make the shells, combine water, butter, sugar and salt in a medium saucepan over high heat. Bring to a boil, stirring occasionally. Remove from heat and add flour, all at once. Return to heat and cook, stirring constantly, until flour is completely incorporated and forms a ball of dough. Remove from heat and let cool in pan 5 minutes. Still off the heat, stir in eggs, one at a time, fully incorporating each before adding the next.

Place golf-ball sized portions of dough onto a baking sheet lined with parchment paper or a silicon baking mat (you should have about 12 balls of dough). You can use a small ice cream scoop for this, or a piping bag if you have one. Smooth out the tops of dough using a little water and your finger or a spoon.

Bake at 400°F for about 20 minutes or until lightly browned. Remove from oven and use a paring knife to cut a small slit into the side of each shell to let the steam escape. Let cool completely. These can be made a day ahead and kept in an airtight container, or made up to a month ahead and frozen. Re-crisp in the oven at 350°F for about 10 minutes and let cool completely before filling.

While the shells are cooking and cooling, pour heavy cream into a cold stainless steel bowl and add the cream of tartar. Using an electric mixer, whip cream until stiff peaks form and refrigerate. Using same beaters, whip cream cheese in a separate bowl for a few minutes until fluffy. Add honey crème and whip for a few more minutes, making sure all honey crème is incorporated.

When you are ready to assemble the profiteroles, fold the whipped cream into the cream cheese/honey mixture. Again, you can use a piping bag or just a spoon to fill the shells. Cut the shells in half horizontally, and pipe or spoon the filling into the bottom half of the shells. Sprinkle some thyme leaves onto the filling and place the top of the shell onto the filling.

When ready to serve, drizzle the tops of the profiteroles with more honey crème. Enjoy!