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!

Friday, August 21, 2015

Tomato Salad with Honey and Thyme

When I was a kid, my mom made a salad that was incredibly simple: Sliced ripe summer tomatoes, salt, pepper, vinegar and sugar.

It almost sounds too simple, right? But, summer tomatoes don't need a whole lot. And with that salad, every single ingredient served to enhance the tomatoes rather than cover them up.

I usually make that same salad at least once over the summer, sometimes making it more sweet, and other times edging towards the puckery-tart. But this time, I decided to change things up a bit. Instead of using sugar, I decided to use honey. And not just any honey - I used Clover Honey Creme from Honey Ridge Farms.

I wanted to find a way to use the honey in its purest form, not cooked into something. Short of eating it with a spoon (which I might or might not have done - it's really good!) I was stumped.

Well, I could have drizzled it on ice cream or English muffins. Despite those being delicious ideas, they wouldn't have been a very good recipe. But, when I brought tomatoes home from the farmer's market, I had the idea of using the honey with the tomatoes.

Well, then. Salad.

Tomato Salad with Honey and Thyme
By Donna Currie, Cookistry

1/2 large red tomato (beefsteak, if you can find them)
1/2 large green or yellow tomato
Pinch of salt
Several grinds of black pepper
Leaves stripped from 1 spring fresh thyme
Honey Ridge Farms Clover Honey Creme, as needed
Red wine vinegar, as needed

Remove the core from the tomato and slice into thin wedges. Arrange the slices on a plate - I alternated the red and green, but you could put all red on one side of a the plate and all green on the other.

And, of course, you could use just one large tomato. Or use several tomatoes to make a whole platter for a party.

Sprinkle on salt and grind on the pepper, then strew the thyme leaves on top. Drizzle on the honey cream in thin strands. I used a fork to portion the honey.

Drizzle on just a little bit of vinegar. I know you've seen this on TV, where you put your thumb over most of the opening of the bottle and just shake on a small amount here and there.

Serve.

You can refrigerate the leftovers, but the tomatoes tend to get a little soft. They still taste good, but the presentation isn't as nice.

Thursday, August 20, 2015

Retro Warm Goat Cheese Salad with Roasted Figs and Honey Vinaigrette

I was chatting with a friend recently about his upcoming move to North Carolina when he mentioned that he once lived there "way back in the 90's." This immediately sparked a mental mini conversation with myself. "Were the 90's really that long ago? I mean I know the 80's are retro, but do we have to throw the 90's in there now too? Wasn't it just yesterday that I was doing the Macarena and checking the TV guide for when the next episode of The Cosby Show was on!" Noticing the mental struggle I was having by the puzzled look on my face, my friend chuckled and reminded me that time really has flown by. So, I conceded to the idea that the 90's were far enough in the past to now celebrate them and some of its trends as vintage style. Therefore, I pulled this warm goat cheese salad recipe out of the 90's vault and gave it a dash of current foodie flair with some roasted figs and sweetened the deal with a couple of Honey Ridge Farms amazing products. Thanks to living out a third of the 90's in Belgium as an expat, I have many fond memories of this dish. In fact, after discovering this French creation in our French speaking city of Brussels, I am sure I ate every version that existed across Europe during those few years. When you love something enough to know how to order it in French, you just go with it. A combination of crisp warm tangy cheese atop delicate greens tossed in perfect vinaigrette and a drizzle of honey to top it all off became my European comfort food that smoothed out the rough edges of moving to a place much more drastic than North Carolina.

Retro Warm Goat Cheese Salad with Roasted Figs and Honey Vinaigrette
by Krisi

Goat Cheese Rounds:
1 cup panko (Japanese bread crumbs)
1 Tablespoon fresh thyme choppe
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 large egg whites
8 ounces fresh goat cheese logs, cut into 8 rounds

Vinaigrette:
1 Tablespoon Dijon mustard
3 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 teaspoon Honey Ridge Farms Clover Honey Creme
Kosher salt and pepper to taste
1/2 cup extra virgin olive oil

Roasted Figs:
6-8 fresh (or dried and rehydrated) mission figs, halved
2 Tablespoons unsalted butter
1 1/2 Tablespoons Honey Ridge Farms Clover Honey Creme
Pinch of ground cinnamon
Pinch of kosher salt

Salad Greens:
8 cups mixed baby greens
1/2 yellow sweet pepper, julienned
2 teaspoons Honey Ridge Farms Clover Honey Creme for drizzling

Directions:
Prepare goat cheese: Place panko, thyme, salt and pepper in shallow dish. Beat egg whites until foamy in a separate shallow dish. Press each goat cheese round into 1/4-inch disk. Dip goat cheese rounds, one at a time, into egg whites then into panko mixture, pressing crumbs slightly into goat cheese. Place all goat cheese rounds onto a tray and chill for at least one hour.

Prepare honey vinaigrette: In a small mason jar with a tight fitting lid, add all vinaigrette ingredients, except the oil, and shake to mix well. Next add the olive oil and shake to incorporate. Chill until ready to use.

Prepare figs: Preheat oven to 400°F. Put figs, cut side up, on a baking sheet. Melt butter in a saucepan over low heat. Once melted, whisk in honey creme, cinnamon and salt. Drizzle the honey butter over the figs and roast 10 to 15 minutes until figs are soft and gooey. Set aside.

Turn oven temperature to 375°F. Remove chilled goat cheese rounds from refrigerator. Using a spatula, place them on a parchment-lined baking sheet. Bake for 10 - 15 minutes, until warm throughout, then finish of under the broiler for 2 - 3 minutes until golden brown. Set aside for several minutes while preparing the greens.

Remove vinaigrette from the refrigerator and shake well. Toss dressing with greens and sweet pepper. Divide greens among four individual serving plates. Top each pile of greens with figs and two warm goat cheese rounds. Drizzle some more Honey Ridge Farms Clover Honey Creme on top of the warm goat cheese rounds. Serve immediately.

Wednesday, August 19, 2015

Sous Vide Double Honey Turkey Legs

Sous Vide Double Honey Turkey Legs
by Willie

4 Turkey drumsticks
4 ounces Honey Ridge Farms Balsamic Honey Vinegar
2 Tablespoons fresh finely chopped thyme
2 Tablespoons Honey Ridge Farms Clover Honey Creme

Mix the balsamic and the thyme and put into a meat injector. Inject on opposite sides of the drumsticks. Vacuum seal in appropriate bags for sous vide.

Set temperature to 149°F for 6 hours. Place sealed bags in water and forget them.

Remove drumsticks from sous vide bag(s) and baste with Honey Creme. Place on hot grill until honey carmelizes, about 5-10 minutes.

Serve with roasted corn brushed with Honey Creme and you will be amazed!