| blackhoney |
| black honey |
| blackhoney Recipes |
| RECIPES USED AT ROYAL WINTER FAIR - November 2007 |
| RECIPES USED AT GREEN EXPO - April 2008 |
| Owner and Chef Lisa Dixon, has given food demonstrations at various events. She was honoured as a nominee for the 2008 Peterborough Examiner Business Woman of the Year Award. Try some of her delicious recipes for yourself! |
Greek Marinade
1/2 cup olive oil
1 cup red wine or balsamic vinegar
one lemon or lime, juiced
1 clove roasted garlic*
1/2 cup chopped rosemary or chives
salt & pepper
1 chili, chopped
*Roasted garlic can be done ahead and placed in a glass jar with a little oil & kept in the fridge.
To roast garlic, place 12 cloves, peeled in a tin foil pouch with olive oil & sea salt.
Roast in a hot oven for 35 minutes.
Marinade Method
In a food processor, puree the lemon juice, wine or vinegar with the salt, pepper, garlic clove,
herbs and chili.
Let the processor turn for one minute. While running, slowly add the olive oil. This will let the
oil emulsify in the acid base of lemon, vinegar or wine.
Cool Cucumber Dip
1/2 english cucumber, peeled and seeded & chopped
1 cup yogurt, plain
sea salt, pinch
4 leaves mint, chopped
two drops lemon juice
Method
Stir all above ingredients in a bowl. Wrap and chill overnight or a few hours for best flavour.
1/2 cup olive oil
1 cup red wine or balsamic vinegar
one lemon or lime, juiced
1 clove roasted garlic*
1/2 cup chopped rosemary or chives
salt & pepper
1 chili, chopped
*Roasted garlic can be done ahead and placed in a glass jar with a little oil & kept in the fridge.
To roast garlic, place 12 cloves, peeled in a tin foil pouch with olive oil & sea salt.
Roast in a hot oven for 35 minutes.
Marinade Method
In a food processor, puree the lemon juice, wine or vinegar with the salt, pepper, garlic clove,
herbs and chili.
Let the processor turn for one minute. While running, slowly add the olive oil. This will let the
oil emulsify in the acid base of lemon, vinegar or wine.
Cool Cucumber Dip
1/2 english cucumber, peeled and seeded & chopped
1 cup yogurt, plain
sea salt, pinch
4 leaves mint, chopped
two drops lemon juice
Method
Stir all above ingredients in a bowl. Wrap and chill overnight or a few hours for best flavour.
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.
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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| RECIPES SEEN ON CHEX TV (Newswatch at 5:30) - January 2009 |
Crema Brownie
Serves 15 large pieces
Prepare a greased a 10" x 10" pan
Ingredients:
1/2 lb chocolate, dark, bittersweet
6 oz soya margarine (3/4 Cup)
1 1/4 cup organic sugar, granulated
3 eggs
3/4 cup unbleached, all purpose flour
pinch sea salt
225 grams light cream cheese
2 oz white chocolate
1/4 cup plus 2 Tablespoons icing sugar
1/2 teaspoon vanilla extract
3 egg yolks
Method:
Melt dark chocolate in a bowl over a Bain Marie*
In a large bowl, cream together sugar and margarine with chocolate (using a wooden spoon).
Add eggs, one at a time, letting each egg mix before adding the next.
Stir in flour and salt until just mixed. Pour into prepared pan and set aside.
In a food processor or mixer, cream together melted white chocolate with light cream cheese
icing sugar, egg yolks and vanilla extract.
Pour the white mix over the dark mix in little dribbles. With a toothpick, drag the white in
swirls along the dark mix.
Bake for 35 minutes. When out of the oven, sprinkle with cocoa & icing sugar.
Serve warm or cut in squares. Keep in fridge for 3 or 4 days or freeze up to 2 months.
*Bain Marie
In a medium saucepan half filled with water, hear at medium low with bowl over heat.
Careful not to let bowl with chocolate touch hot water. Stir carefully until chocolate melted.
Gingerbread Pear Cobbler
Serves 12
Lightly grease a 10 "x 15 " ceramic or glass dish
Preheat oven to 350 degrees F.
Ingredients:
approx. 5 lb ripe pears (about 12 medium), peeled, cored & cut into 1/8-1/4 " thick
3/4 cup organic sugar, granulated
2 Tablespoons fresh lemon juice (1 lemon)
1 1/2 teaspoon lemon zest
2 Tablespoon crystallized ginger, chopped
1 1/2 Tablespoons unbleached all-purpose flour
2 Tablespoons butter
Gingerbread Biscuit Layer
2 cups unbleached all-purpose flour
5 1/2 Tablespoons organic sugar, granulated
1 Tablespoon ground ginger
2 1/2 teaspoon baking powder
2 teaspoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon sea salt
1/4 teaspoon baking soda
3 oz veggie shortening, cold
1 1/4 oz unsalted butter, cold (1 tbsp)
2 large eggs
6 Tablespoons buttermilk
1/3 cup molasses
3/4 teaspoon vanilla extract
Method:
In large bowl, mix peeled pears with sugar, lemon juice, zest and ginger with flour and pour
into lightly greased dish. Drop the butter randomly over the pears in little bits.
In large bowl, rub shortening & butter into flour with a pinch of sea salt. It should have a
oatmeal like appearance.
Make a well in the centre. Add buttermilk, eggs, molasses & vanilla. Whisk together and stir
into dry. Do not overmix.
Drop over pear mix in 12 little piles.
Bake 35 minutes or until pears are soft and bubbly.
Serves 15 large pieces
Prepare a greased a 10" x 10" pan
Ingredients:
1/2 lb chocolate, dark, bittersweet
6 oz soya margarine (3/4 Cup)
1 1/4 cup organic sugar, granulated
3 eggs
3/4 cup unbleached, all purpose flour
pinch sea salt
225 grams light cream cheese
2 oz white chocolate
1/4 cup plus 2 Tablespoons icing sugar
1/2 teaspoon vanilla extract
3 egg yolks
Method:
Melt dark chocolate in a bowl over a Bain Marie*
In a large bowl, cream together sugar and margarine with chocolate (using a wooden spoon).
Add eggs, one at a time, letting each egg mix before adding the next.
Stir in flour and salt until just mixed. Pour into prepared pan and set aside.
In a food processor or mixer, cream together melted white chocolate with light cream cheese
icing sugar, egg yolks and vanilla extract.
Pour the white mix over the dark mix in little dribbles. With a toothpick, drag the white in
swirls along the dark mix.
Bake for 35 minutes. When out of the oven, sprinkle with cocoa & icing sugar.
Serve warm or cut in squares. Keep in fridge for 3 or 4 days or freeze up to 2 months.
*Bain Marie
In a medium saucepan half filled with water, hear at medium low with bowl over heat.
Careful not to let bowl with chocolate touch hot water. Stir carefully until chocolate melted.
Gingerbread Pear Cobbler
Serves 12
Lightly grease a 10 "x 15 " ceramic or glass dish
Preheat oven to 350 degrees F.
Ingredients:
approx. 5 lb ripe pears (about 12 medium), peeled, cored & cut into 1/8-1/4 " thick
3/4 cup organic sugar, granulated
2 Tablespoons fresh lemon juice (1 lemon)
1 1/2 teaspoon lemon zest
2 Tablespoon crystallized ginger, chopped
1 1/2 Tablespoons unbleached all-purpose flour
2 Tablespoons butter
Gingerbread Biscuit Layer
2 cups unbleached all-purpose flour
5 1/2 Tablespoons organic sugar, granulated
1 Tablespoon ground ginger
2 1/2 teaspoon baking powder
2 teaspoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon sea salt
1/4 teaspoon baking soda
3 oz veggie shortening, cold
1 1/4 oz unsalted butter, cold (1 tbsp)
2 large eggs
6 Tablespoons buttermilk
1/3 cup molasses
3/4 teaspoon vanilla extract
Method:
In large bowl, mix peeled pears with sugar, lemon juice, zest and ginger with flour and pour
into lightly greased dish. Drop the butter randomly over the pears in little bits.
In large bowl, rub shortening & butter into flour with a pinch of sea salt. It should have a
oatmeal like appearance.
Make a well in the centre. Add buttermilk, eggs, molasses & vanilla. Whisk together and stir
into dry. Do not overmix.
Drop over pear mix in 12 little piles.
Bake 35 minutes or until pears are soft and bubbly.