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

1. Preheat the oven to 400°.
   
2. Remove the top of the squash as you would a pumpkin top. Reserve the top if desired for serving. Scoop out the seeds. Score the interior flesh of the squash so it can absorb the seasoning.
   
3. Place oil, butter, honey, nutmeg, sage, salt and pepper in a small sealable jar. Shake well.
4. Place the squash cut side up in an oven-proof ceramic baking dish. Distribute the the prepared seasoning liquids into the hollowed squash. Top with the reserved squash lids if desired.
   
5. Place baking dish into the oven. Turn oven down to 350°. Bake for 25 to 35 minutes depending on their size.
6. Remove from the oven, let stand for 5 minutes then serve.
   

​NOTE: If you prefer smaller portions or have larger squash, carefully drain the liquid into a measuring cup, cut the squash in half and serve with the liquids on the side.

​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
 

1. In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest.  Bring to a simmer.  Remove the saucepan from the heat, cover and let stand for 30 minutes.  Strain the milk, discarding the vanilla bean.
2. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.  Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
3. Transfer the custard and 1 cup of the raspberries to a blender.  Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot.  Blend until smooth.  Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and a spray of mint leaves and serve.

 
VARIATION:  Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.

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
 

1. Preheat the oven to 350º.
2. Slice the top off the squash and set aside.
3. Scoop the seeds and strings from the squash and discard.
4. Brush the flesh of the squash and the inside of the lid/top with 2 tablespoons of the honey.  Place the lid on the squash and place the whole into a baking dish.
5. Place the baking dish into the oven and bake until the flesh is tender but not mushy, about 25-30 minutes.
6. Reserving the squash shell and lid, scoop the flesh from the squash, chop it and set aside.
7. In a large sauté pan, melt the butter and mix it with the olive oil over low to medium heat.
8. Add the leeks and sauté until translucent.  Add the squash flesh, apricots and half the wine.  Stir while continuing to cook until apricots are softened.
9. Add the chestnuts, sage, remaining honey and remaining wine.  Blend well and cook for another 5 minutes.
10. Add the pumpkin seeds and season lightly with salt and pepper.  Mix well.  Stuff the squash shell with the mixture.  Top with the lid and serve.

 
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

• 3 peaches, ½ inch cubes (skin on or off)
• 1 cup corn kernels (raw or cooked)
• 1/4 red onion, finely chopped
• 1/3 cup fresh basil (leaves torn if large)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 3 tablespoons lemon juice
• 1-2 teaspoons honey
• 1/3 cup extra-virgin olive oil

 

 

DIRECTIONS

1. Mix lemon juice, honey and olive oil.  Set aside
2. Toss peaches and corn with red onion, basil, salt and some pepper.
3. Drizzle with olive oil mixture and stir well.

 

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
 

1. Combine salt and brown sugar in cold water inside a large re-sealable plastic bag.  Manipulate until the salt and sugar has dissolved.
2. Add the pork chops to the brine and re-seal pressing out as much air as possible.  Leave in refrigerator for at least 1 hour, up to 3 hours.
3. Remove chops from the brine.  Dry thoroughly with paper towels.
4. Spray chops with a light coating of olive oil.  Season with salt and pepper.
5. Preheat grill for 10 minutes on high.  Turn grill down to medium and place rosemary springs on the grill.
6. Place chops on the grill on top of the rosemary sprigs and cook for 4 minutes.  Turn the chops and cook for another 4 minutes.
7. Turn the chops again and cook for an additional 2 to 3 minutes per side, depending on the size.
8. Move chops to a platter.  Coat with melted jelly on both sides.  Tent platter with aluminum foil and let chops rest for 5 minutes before serving.

 

​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
 

1. Spiralize the cucumbers and place them in a paper towel lined colander.  Place another paper towel on top of the cucumbers and put a heavy bowl on top to gently squeeze out any excess moisture.
2. Whisk together soy sauce, oil, vinegar, honey, chili sauce, garlic and tahini in a 3 to 4 cup measuring cup.  If you have a emulsifier, this is an opportune time to use it.
3. Place the cucumber strands in a large serving bowl.  Spoon or pour in a small amount of the sesame sauce onto the cucumber and using a couple of forks, gently toss the cucumbers and sauce together.  Continue to add sauce until the cucumber is lightly dressed but not drenched in it.
4. Sprinkle the sesame seeds and the scallions on top and serve.

 
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

1. Preheat oven to 375º.
2. Rinse duck and remove any remaining pin feathers.  Pat dry inside and out.  Using your fingers, loosen the skin over the breast and thighs.  If necessary, you can snip the membrane a bit to start it with a pair of kitchen shears.
3. In a small bowl, whisk together the soy sauce, five spice powder, the chile flakes, salt and pepper.  Be sure to whisk long enough for the honey to be fully incorporated.
4. Brush the mixture under the duck skin generously.  Then brush the external skin of the duck with the mixture.
5. Place the duck breast side down on an adjustable roasting rack in a roasting pan.  Add a few tablespoons of water to the bottom of the roasting pan and place the pan in the oven on a middle to lower rack.
6. Roast the duck for 30 to 35 minutes.  The color of the five spice mixture with darken the skin in the process of roasting to a deep rich mahogany brown.
7. Turn the duck breast side up.  (The best method is to use thermal kitchen gloves so that you can actually control the bird while turning it.)
8. Continue to roast for an additional 25 to 30 minutes.
9. Line a serving platter with greens and the orange slices.
10. Place the duck on top of the slices and let rest for 10 to 15 minutes.
11. Top each orange slice with a whole star anise and serve.

 
*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.