| blackhoney |
| black honey |
| blackhoney Recipes |
HOURS
Sunday: 10am-5pm
Sunday Brunch: 10am-2pm
Monday: 8am-5pm
Tuesday/Wednesday: 8am-11pm
Thursday/Friday: 8am-12midnight
Saturday: 10:30am-12midnight
Sunday: 10am-5pm
Sunday Brunch: 10am-2pm
Monday: 8am-5pm
Tuesday/Wednesday: 8am-11pm
Thursday/Friday: 8am-12midnight
Saturday: 10:30am-12midnight
RECIPES USED AT THE ROYAL AGRICULTURAL WINTER FAIR
Royal Vineyard Cooking School Stage
November 8th, 2007 - Toronto, ON
Falafel Wrap with Roasted Garlic Spread and Roasted
Carrots and Beets
by chef Lisa Dixon
blackhoney desserts...coffee....catering
serves 6
6 flour tortillas wraps
falafel balls
1 x 750 ml falafel mix
1 1/4 cup water
1 T. cumin, salt & pepper
Method
Mix together adding water until it balls.
Bind together well.
Form into balls the size of golf balls.
Line a baking sheet with parchment paper. Sprinkle with veggie oil.
Lay balls on sheet & roll in oil to cover.
Bake for 15 minutes.
Turn balls around halfway through baking time.
Line separate plate with paper towel.
When falafel are baked, remove from oven and lay on lined plate to drain fat.
Roasted Carrots
6 carrots, peeled & cubed
3 T. oil
3 T. coriander
salt & pepper
Toss together in a bowl
Roast in 350 degree oven for 15 minutes.
Roast Beets
2 large beets, peeled & cubed
3 T. veggie oil
3 T. ground cumin
salt & pepper
Toss together in a bowl
Roast in 350 degree oven for 15 minutes.
Roasted Garlic Spread
1 head roasted garlic *see below
1/2 lemon juice only
400 grams cream cheese
1 cup mayonnaise
1/4 cup chopped parsley
salt & pepper
dash hot pepper sauce
Combine garlic, mayo & cream cheese in cuisinart.
Add parsley and lemon juice to cuisinart while motor is running.
*Roasted Garlic
To roast garlic, cut top off of head (skinny tips).
Wrap in a tinfoil nest.
Drizzle olive oil in top of severed tips.
Add a sprinkle of salt & roast in hot oven for 35 minutes.
Warm Winter Vegetable Salad with Pear Vinaigrette
and Cheddar Cheese
by chef Lisa Dixon
blackhoney desserts...coffee....catering
serves 6 people
Warm Winter Vegetables
2 cups cubed butternut squash
1 yellow zucchini, sliced into large strips
1 red onion
1 large yam, peeled and cubed
2 parsnips, peeled and sliced into large strips
2 cups sharp cheddar cheese, grated
olive oil
salt & pepper
fresh rosemary, chopped
Method
Preheat oven to 400 degrees Fahrenheit. Place all chopped vegetables on a baking tray, lined
with tinfoil. Sprinkle with olive oil, salt and pepper and chopped rosemary. Bake for 30 to 35
minutes or until soft. Serve in bowls with drizzle of Vinaigrette and cheese. Serve with bread.
Pear Vinaigrette
285 ml pear puree
3 Tablespoon maple syrup
1 or 2 cloves garlic
1 Tablespoon dijon
1/2 cup cider vinegar
1 Tablespoon dry ginger
1 cup olive oil
salt and pepper
Method
In a food processor or blender, spin all above ingredients together except olive oil and salt &
pepper. While motor is running, add a slow stream of olive oil to emulsify carefully. Taste and
add the salt & pepper to your liking.
Royal Vineyard Cooking School Stage
November 8th, 2007 - Toronto, ON
Falafel Wrap with Roasted Garlic Spread and Roasted
Carrots and Beets
by chef Lisa Dixon
blackhoney desserts...coffee....catering
serves 6
6 flour tortillas wraps
falafel balls
1 x 750 ml falafel mix
1 1/4 cup water
1 T. cumin, salt & pepper
Method
Mix together adding water until it balls.
Bind together well.
Form into balls the size of golf balls.
Line a baking sheet with parchment paper. Sprinkle with veggie oil.
Lay balls on sheet & roll in oil to cover.
Bake for 15 minutes.
Turn balls around halfway through baking time.
Line separate plate with paper towel.
When falafel are baked, remove from oven and lay on lined plate to drain fat.
Roasted Carrots
6 carrots, peeled & cubed
3 T. oil
3 T. coriander
salt & pepper
Toss together in a bowl
Roast in 350 degree oven for 15 minutes.
Roast Beets
2 large beets, peeled & cubed
3 T. veggie oil
3 T. ground cumin
salt & pepper
Toss together in a bowl
Roast in 350 degree oven for 15 minutes.
Roasted Garlic Spread
1 head roasted garlic *see below
1/2 lemon juice only
400 grams cream cheese
1 cup mayonnaise
1/4 cup chopped parsley
salt & pepper
dash hot pepper sauce
Combine garlic, mayo & cream cheese in cuisinart.
Add parsley and lemon juice to cuisinart while motor is running.
*Roasted Garlic
To roast garlic, cut top off of head (skinny tips).
Wrap in a tinfoil nest.
Drizzle olive oil in top of severed tips.
Add a sprinkle of salt & roast in hot oven for 35 minutes.
Warm Winter Vegetable Salad with Pear Vinaigrette
and Cheddar Cheese
by chef Lisa Dixon
blackhoney desserts...coffee....catering
serves 6 people
Warm Winter Vegetables
2 cups cubed butternut squash
1 yellow zucchini, sliced into large strips
1 red onion
1 large yam, peeled and cubed
2 parsnips, peeled and sliced into large strips
2 cups sharp cheddar cheese, grated
olive oil
salt & pepper
fresh rosemary, chopped
Method
Preheat oven to 400 degrees Fahrenheit. Place all chopped vegetables on a baking tray, lined
with tinfoil. Sprinkle with olive oil, salt and pepper and chopped rosemary. Bake for 30 to 35
minutes or until soft. Serve in bowls with drizzle of Vinaigrette and cheese. Serve with bread.
Pear Vinaigrette
285 ml pear puree
3 Tablespoon maple syrup
1 or 2 cloves garlic
1 Tablespoon dijon
1/2 cup cider vinegar
1 Tablespoon dry ginger
1 cup olive oil
salt and pepper
Method
In a food processor or blender, spin all above ingredients together except olive oil and salt &
pepper. While motor is running, add a slow stream of olive oil to emulsify carefully. Taste and
add the salt & pepper to your liking.
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