“Sweetness in a Little Red Box”
Try some of these succulent recipes developed in Ontario, using fresh, local ingredients. We know you’ll love them!
Red House Honey’s Cranberry-Honey Mmmmuffins.
My grandmother used to make these as a winter treat, baked right in her wood-fired kitchen range. Try them yourself!
2 cups flour
3/4 cup RHH raw honey
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup fresh, unsalted butter
3/4 cup fresh orange juice (from two oranges)
1 tablespoon grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
2 cups fresh, cooked cranberries, chopped
Sift together flour, sugar, baking powder, honey and sale. Cut in butter until mixture resembles coarse corn meal. Combine orange juice and grated rind with well-beaten egg. Pour all liquid into dry ingredients to mix just enough to damped. Carefully fold in nuts and cranberries. Spoon into greased muffin tin (makes 12). Bake in a 325-350 degree F. oven for 20-30 minutes, depending on size of muffins. I have a “hot” oven, and small muffin tins, so I turn the temperature down a little and bake them for less time.
Allow to cool ever so slightly, drizzle more honey on top, and enjoy!
Recipe and photography provided by Red House Honey.
Red House Honey Butter
Soften four parts butter; whisk into one part Red House Honey RAW/Kosher or FARM/Select Apiaries honey. Add a dash of cinnamon and vanilla if desired. Spread on toast, pancakes, apple slices or crackers. Enjoy!
Ontario Prosciutto Wrapped Figs with Honey
Sweet fresh fig quarters are wrapped in paper thin prosciutto topped with a tangy chevre and drizzled with honey for a luscious appetizer.
16 small, thin slices Ontario prosciutto or other premium dry cured meat*
2 oz (56 g) goat cheese
4 large ripe figs, quartered
2 tbsp (25 mL) liquid honey
1/2 tsp (2 mL) each, coarse salt and fresh cracked pepper
1 tbsp (15 mL) balsamic glaze
Divide goat cheese over slices of prosciutto. Place a piece of fig on one end of each piece of meat and roll up. Drizzle with honey and sprinkle with salt and fresh cracked pepper.
Drizzle balsamic glaze decoratively over four plates and top each with four pieces.
Makes 4 servings.
PER (4 piece) SERVING: about 180 cal, 11 g pro, 6 g total fat (3 g sat fat), 22 g carb, 2 g fibre, 30 mg chol, 800 mg sodium. %RDI: iron 4%, calcium 4%, vit A 4%, vit C 2%
*Half larger slices lengthwise
Recipe and photography provided by ontariomeatandpoultry.ca
Honey Salad Dressing & Strawberry Salad
• 1/2 cup liquid honey
• 1/2 cup oil
• 1/2 cup white vinegar
• 1/4 cup poppy or sesame seed (optional)
• 1 tsp paprika
• 1 tsp dried minced onion
• 1 tsp Worchestershire sauce
• 1/2 tsp dry mustard powder
• Baby spinach or spring greens mix
• 1 cup (or more!) sliced strawberries (or substitute Mandarin Orange segments)
• 1//2 cup sliced almonds
• 1 red onion (optional)
Dressing: Mix all ingredients together. Stir well to be sure the honey is mixed thoroughly. Shake well before using. Keep unused portions in the refrigerator.
Salad: Wash and cut the fresh strawberries and add them to the washed salad greens (either spinach or melange) along with almonds and sliced purple onion. Top with the honey dressing.
Recipe provided by All About Honey, Ontario Beekeepers’ Association, www.ontariohoney.ca
RED HOUSE HONEY KALE
Organically-grown kale is one of the best things you can eat. Red House Honey grows Russian Red Kale, brought by Russian traders to the west coast in the 18th century. We’ve picked this hardy kale out of the snow for Christmas dinners, and it comes roaring right back in spring.
SMOOTHIE In a blender, combine almond milk, ice, kale, celery, apple, flax seed and a little raw Red House Honey. Blend on high until smooth.
- 2 bunches of green kale or about 8 cups firmly packed
- 1 cup raw cashews, soaked 2-4 hours (soaking optional)
- 1/8 to 1/4 cup water, to reach desired consistency
- 3 TBSP freshly squeezed lemon juice (one whole lemon)
- 1/4 cup nutritional yeast, to taste
- 1 tsp sea salt
- 4 tsp garlic powder
- 1 TBSP Red House honey
Remove stems off kale. Wash kale and dry off. Make sure it is really dried well.
Blend all other ingredients. Mix paste with kale with your hands, making sure to spread it out evenly (do this in two batches). Not enough paste and it won’t taste good…too much and it won’t be crispy.
Put parchment paper on two glass pans, and put 1/4 of batch on each. Spread the kale out.
Bake at 300 for 30-45 minutes, turning the kale over after 20 minutes or so. Look at it at 30 minutes and decide if it needs more time. It should be crispy but not burnt.
Sprinkle more nutritional yeast on after.
KALE ‘N’ RICE Steam a cup of brown rice in two cups of chicken or vegetable broth with a TBSP of avocado oil until done. Chop up a cup of organic kale and spinach and one apple. Add just before rice is fully cooked and let sit. Season with pink Himalayan salt and garlic and stir. Enjoy!