 4 to 8 servings
4 small Honey Bear squash 2 tablespoons extra-virgin olive oil 2 tablespoons melted butter 2 tablespoons honey ¼ teaspoon grated fresh nutmeg 10 small to medium sage leaves, shredded Salt and freshly ground black pepper
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 Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.  Serves 2
½ lb. young arugula, cleaned as needed ¼ lb. of fresh market Feta cheese, diced 4 tablespoons dried cranberries ¼ cup good green olive oil 1½ teaspoons balsamic vinegar 2 teaspoons honey 1 teaspoon lemon juice ¼ teaspoon salt Freshly ground pepper to taste
 Serves: 6
1 4 to 5 lb. edible squash 3 tablespoons honey, divided 1 tablespoon butter 2 tablespoons olive oil 2 medium leeks, cleaned and thinly sliced 7 oz. roasted or steamed chestnuts, roughly chopped 5 oz. dried apricots, diced ½ cup dry white wine 2 teaspoons shredded fresh sage leaves 2 tablespoons of plain raw pumpkin seeds Salt and freshly ground pepper to taste
Note: This can readily be made in advance and reheated when needed. Just add a bit of broth or white wine to the stuffing to maintain the moistness. INGREDIENTS
DIRECTIONS
 Serves 2
Brine: 1½ quarts cold water ⅓ cup Kosher salt 4 heaping tablespoons of brown sugar Recipe: 2 -¾ to 1 ½ inch thick loin pork chops Spray olive oil Salt & fresh ground pepper ⅔ cup apricot and honey jelly, melted 4 -6 long sprigs rosemary
 Ingredients
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs. 2. Just before serving, drizzle dressing over salad; toss gently to coat.  Serves 3 to 4
6 large firm cucumbers 3 – 4 tablespoons lite-sodium soy sauce 2 tablespoons sesame oil 2 tablespoons unflavored rice vinegar 1 tablespoon honey 2 teaspoons Asian chili sauce (sriracha) 2 cloves of garlic, pressed or minced ⅓ cup tahini sauce (see note) 1 tablespoon white sesame seeds 4 to 5 scallions, thinly sliced on the diagonal
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.  Serves: 4
1 (5 to 6 lb.) whole duck 4 tablespoons lite sodium soy sauce 2 tablespoons honey 4 tablespoons ground Chinese five spice mix* ¼ teaspoon chile flakes 1 teaspoon salt ½ to ¾ teaspoon freshly ground black pepper Garnish: 6 to 8 orange slices A few green leaves of lettuce 5 to 6 whole star anise
*It is easy to mix your own Five Spice combination. For approximately ½ cup simply grind together: 2 tablespoons ground star anise 2 tablespoons fennel seeds 2 tablespoons ground cinnamon 1 tablespoons whole cloves 1 tablespoons black peppercorns 1 tablespoon Szechuan peppercorns Store in an airtight container. Duck Flavor Affinities: Apples Ginger Shallots Bay Leaf Hoisin Sauce Soy Sauce Brown Sugar Honey Stocks Butternut Squash Lemon Juice Star Anise Carrots Mushrooms Sweet Potato Cherries Olive Oil Turnip Chestnuts Onions Vinegar Cilantro Orange Thyme Cloves Parsley Tomatoes Figs Peaches Wine Garlic Scallions Recipe by Anna Gill
Makes 8 servings 2 tablespoons extra-virgin olive oil 1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks Coarse kosher salt 2 tablespoons (¼ stick) butter 1 tablespoon chopped fresh rosemary 1 ½ tablespoons honey (such as heather, chestnut, or wildflower) 1. Heat oil in large skillet over medium-high heat. 2. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. 3. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. 4. Season to taste with more salt and pepper, if desired. ADVANCE PREP: Can be made through step 2 one day ahead. Cover and chill. NOTE: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips. Recipe by Anna Gill
Makes about 1½ cups ¾ cup dry red wine ¾ cup red wine vinegar ¾ cup honey 2 bay leaves 1½ teaspoons fennel seeds 1 teaspoon yellow mustard seeds ¼ teaspoon crushed red pepper 2 tablespoons extra-virgin olive oil 2 small to medium red onions, thinly sliced Salt 1. In a small saucepan, combine the red wine with the vinegar, honey, bay leaves, fennel seeds, mustard seeds and crushed red pepper and bring to a boil over moderately high heat. Cover the saucepan and remove from the heat. Let the brine stand for 10 minutes. 2. In a medium skillet, heat the olive oil. Add the red onion slices, season with salt and sauté over moderate heat, stirring the onion occasionally, until the onions are softened and vaguely translucent, about 6 minutes. 3. Scrape the onions into a large sealable jar. Strain the brine over the onion and let cool to room temperature. Cover and refrigerate overnight. 4. Bring to room temperature and serve in the brine. NOTE: The pickled onion can be refrigerated for up to 1 week.  Recipe by Anna Gill
Serves: 4 4 firm ripe peaches Juice of 1 lemon 8 to 10 oz. fresh ricotta 4 tablespoons honey, light if possible ¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds then partially crushed 4 tablespoons olive oil 1. Quarter and pit the peaches, and slice them thinly. Toss them with the lemon juice in a bowl. 2. Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and sprinkle with the toasted pistachios. 3. Top each with a mound of peach slices and a drizzle of olive oil. Recipe by Anna Gill
Serves: 8 Cooking oil spray 2 cups old-fashioned or quick-cooking (not instant) rolled oats ⅔ cup rye flakes or wheat flakes ⅓ cup coarsely chopped almonds or raw pistachios ⅓ cup dried cranberries ½ cup sultanas or raisins 2 tablespoons flaked coconut 2 tablespoons honey ½ teaspoon vanilla extract ⅛ teaspoon cinnamon ¼ cup chopped flaxseeds 1. Preheat oven to 350°F. 2. Coat a baking sheet with cooking spray and spread oats and rye or wheat flakes on the baking sheet in a single layer. 3. Bake for 10 minutes. Stir in the nuts and coconut then bake until the oats are fragrant, about 8 minutes. 4. Turn off the oven. Stir sultanas (or raisins) and the cranberries into the muesli. 5. Microwave honey for 10 seconds in a glass prep bowl. Stir in the vanilla and cinnamon. 6. Drizzle the honey mixture over the muesli and stir to coat. 7. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. 8. Toss with the flaxseeds and serve.  Recipe by Anna Gill
Unbleached flour - 1⅔cups, and 1½ cups 2½ teaspoons active dry yeast 1½ cups boiling water 3 cups seven-grain cereal 3¼ cups whole wheat flour 2 tablespoons honey 1⅔ table kosher salt DAY 1 1.In a medium bowl, combine 1⅔ cups of the unbleached flour with ½ cup of warm water and ¼ teaspoon of the yeast and stir until a shaggy dough forms. Cover with plastic wrap and let stand overnight at room temperature. DAY 2 2.In a large bowl, pour the boiling water over the cereal; stir until moistened. Let stand at room temperature until cool. 3.In a large bowl, combine the remaining 2 ¼ teaspoons of yeast with ¼ cup of lukewarm water and let stand until the yeast is dissolved, about 5 minutes. 4.Add the overnight starter to the bowl along with the remaining 1½ cups unbleached flour, the whole wheat flour, honey and salt. 5.Add 2¼ cups of lukewarm water and stir until a soft, sticky dough forms. 6.Turn the dough out onto an un-floured work surface and, alternating between using a dough scraper and your hands, knead, pull and stretch the sticky dough until smooth, about 5 minutes. Do not add more flour. Return the dough to the bowl and let rest for 15 minutes. 7.Knead the dough 4 times in the bowl - let rest for 15 minutes. Knead the dough 4 more times - let rest for 15 minutes longer. Turn the dough out onto an un-floured work surface. Knead in the cooled cereal until evenly incorporated and dough is firm and relatively smooth, about 5 minutes. 8.Form the dough into a large ball and return it to the bowl. Cover with a clean dishtowel and let rise until doubled in bulk, about 1 hour. 9.Punch down the dough and let rest for 30 minutes. 10.Turn the dough out onto a lightly floured work surface. Divide it in half and form each half into a smooth ball. Transfer each ball to a lightly floured baking sheet and cover with an inverted large bowl or a clean dishtowel. Let the dough rise in a warm, draft-free spot until nearly doubled in bulk, about 45 minutes. 11.Meanwhile, preheat your oven to 500o. 12.If you have a bread or pizza stone, set it on the bottom shelf of the oven as the oven starts to preheat. Allow 45 minutes for the stone to heat properly. Slide both loaves onto the stone and bake for 10 minutes. Lower the oven temperature to 425° and bake for another 25 to 35 minutes or until the loaves are deep browned. Transfer the bread to a wire rack and let cool overnight. 13.OR: Place the loaves into two greased and lightly floured loaf pans. Place the loaf pans on the baking sheet and into the oven. Bake for 10 minutes. Lower the oven to 425o and bake for another 25 to 35 minutes or until the loaves are deep browned. Transfer the bread to a wire rack and let cool overnight.  Recipe by Anna Gill
SERVES: 12 12 cups water ¾ cup sugar ½ cup mild honey ⅓ cup fresh lemon juice Zest strips from 1 lemon removed with vegetable peeler 12 medium quinces (6 ounces each)--peeled, quartered and cored ¼ cup chopped pistachios 1 cup whole milk yogurt, for serving 1. In a large pot, combine the water with the sugar, honey, lemon juice and lemon zest and bring to a boil, stirring occasionally, until the sugar dissolves. 2. Add the quinces and return to a boil. Cover partially and cook over low heat until tender, approximately 2 hours. 3. Remove the quinces to a bowl with a slotted spoon and tent with foil. Increase the heat to medium high and reduce the syrup to 4 cups of liquid, about 20 minutes. 4. Return the quinces to the syrup while it cools. 5. Serve the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with pistachios. ADVANCED PREP: The poached and honeyed quinces can be refrigerated for up to 3 days. Recipe by Anna Gill
30 to 34 blush or red cherries, pitted and halved 8 ounces fresh, soft goat cheese, room temperature 2 to 3 tablespoons of minced chives 3 tablespoons honey ½ cup pistachios, shelled and roughly crushed 1. Heat the oven to 350. 2. Place the cherries in a single layer on a baking pan with a rim and roast for 15 to 20 minutes. They should remain firm. Set aside to cool. 3. Whip the cheese and chives with an egg-beater or a fork until it is a soft, pliable consistency. 4. Mound a large dollop into four serving dishes or bowls, making a cavity in the center or each mound. 5. Distribute the cherries on top of each mound. 6. Drizzle with the honey. 7. Sprinkle with the crushed nuts.  Recipe by Anna Gill
Serves: 6 4 medium sweet potatoes (3 pounds), peeled and sliced 1 ½ inch thick ½ teaspoon salt ¾ teaspoon freshly ground pepper 3 tablespoons unsalted butter, cut into 1/2-inch pieces 3 tablespoons freshly squeezed lime juice ⅓ cup honey ⅓ cup water 1. Preheat the oven to 400°. 2. In a large saucepan, cover the sweet potato slices with water and bring to a boil. 3. Reduce the heat to moderate and cook until just tender, about 5 minutes. Drain well. Return the potatoes to the saucepan and mash them to a chunky pulp. 4. Place the potatoes in a processor with the salt, pepper and butter. Pulse several times until the potatoes are smooth. Or mash them until they are smooth. 5. Return the potatoes to the saucepan over low heat. Add the lime juice, honey and water. Stir/beat with a whisk until all is well combined and hot. Serve when ready. Recipe by Anna Gill
Serves: 4 1 lemon, juiced 1-2 quarts of cold water 4 large ripe pears 4 tablespoons honey 4 tablespoons of melted unsalted butter 6 tablespoons spicy dark rum ½ teaspoon freshly ground pepper 1. Make a lemon-water acidulated bath in a bowl large enough to hold the pears as well. 2. Peel pears, cut them in half lengthwise and remove all seeds and stem with a corer. 3. Place the pears in the lemon-water bath immediately (this can be done to this point hours in advance). 4. Mix the honey, butter and rum together and set aside. 5. Prepare the grill for medium heat. 6. Drain the pears and pat dry. 7. Place the pears rounded side down on the grill and grill for 4 to 6 minutes, depending on the size. Turn the pears over and repeat the process. 8. Place the pears on a serving dish and sprinkle with the freshly ground pepper  Recipe by Anna Gill
Makes about 2½ cups Recipe can be doubled 2½ cups frozen, partially thawed cranberries (rinsed and picked through) approximately one 12 oz. bag Juice of 1 large lime 6 Tbs. honey 2 to 3 jalapeño peppers, seeded and minced ¼ cup cilantro plus 1 tablespoon 2 Tbs. tequila 1. Place the picked over berries in a blender or food processor and puree until they are fairly smooth. 2. Scrape the chopped berries into a bowl. Blend in the lime juice, honey, tequila, jalapenos and ¼ cup cilantro. 3. Cover and refrigerate overnight. 4. When ready to serve, place sauce in serving bowl and sprinkle with the remaining cilantro  Recipe by Anna Gill
Serves: 6 4 Muscovy duck breasts (this is a big duck and a breast is usually ¾ to 1 inch thick) Coarse Sea Salt Freshly ground black pepper 6 tablespoons minced shallots 2 tablespoons grated ginger 4 tablespoons honey 1 cup black currant jam ½ cup cider vinegar 1. Preheat oven to 400oF. 2. Score the skin side of each duck breast in a diagonal crosshatch pattern. This will maximize the release and rendering of the duck fat. But take care not to pierce the flesh of the breast. 3. Season the breasts with the salt and freshly ground pepper. 4. Heat a sauté pan over medium heat for roughly 2 minutes. Place the breasts skin side down into the pan, cover the pan and reduce the heat to low to brown the skin and release the fat for 6 to 8 minutes, depending on the size of the breasts. 5. Remove the breasts from the pan to a racked roasting pan and cover with foil. 6. Skim off two tablespoons of the fat and reserve. Drain the remaining fat from the pan. 7. Return the pan to the stove over a low to medium heat and return the reserved fat to the pan. Add the shallots to it over a low to medium heat. Sauté the shallots until translucent but not browned, about 2 to 3 minutes. 8. Add the ginger, honey, jam and vinegar. Stir and bring to a simmer. Cook at the simmer for about 3 minutes until it is reduced by 1/3 and thickened. 9. Remove the foil from the breasts and brush them thickly with the glaze. Place breasts in the oven for 8 to 10 minutes for a pink center. Adjust according to the size of the breasts. 10. Remove breasts to a serving platter and slice diagonally. Drizzle with the remaining glaze and serve. |