Recipes and photos from the Stir Crazy food chat show, broadcast on March 19 on hanradio.com, hosted by Patty Gay. Guests are Red Bee Honey beekeeper and author Marina Marchese, Chef Forrest Pasternack of Bailey’s Backyard, Ridgefield, CT, experimental home cook Laurie Campbell, and maple sugar farmers Mike Smith and Phoebe-Cole Smith. For more information about Red Bee Honey products, visit redbeehoney.com.
2 cups raw almonds – ground
3/4 cup raw cacao powder
5 dates, pitted
1/2 cup buckwheat honey
1 tablespoon raw organic coconut butter
Pinch of Celtic sea salt
Filtered water- as needed for desired moisture (usually 2 tsp -1/8th cup water)
Shredded coconut (optional)
1. In a food processor grind almonds. Next add the rest of the ingredients except the water and coconut and blend again.
2 Once everything is blended, add enough water to make the mixture moist. Roll chocolate mixture into balls, around the size of a golf ball or smaller.
3. Roll truffles into shredded coconut and store in fridge or freezer for at least three-hours before serving.
Excerpted with permission from The Honey Connoisseur by C. Marina Marchese and Kim Flottum, published by Black Dog & Leventhal Publishers, 2013.
Indonesian Ginger Chicken
Recipe from Barefoot Contessa Cookbook
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed
1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.
2. Arrange the chicken in one layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
3. Preheat the oven to 350 degrees. Place the baking pan in the oven and bake chicken for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Bee’s Knees Cocktail
from Tory Avey of The History Kitchen
1 ounce (2 TBS) honey simple syrup (recipe below)
3/4 ounce (1 1/2 TBS) gin
1/2 ounce (1 TBS) fresh lemon juice
1/2 ounce (1TBS) fresh orange juice
Honey Simple Syrup
1/2 cup honey
1/2 cup water
1. To make Honey Simple Syrup: Combine water and honey in a small suacepan. Heat over medium heat, whisking often, till the mixture reaches a slow simmer and the honey is liquid and smooth. Remove from the heat and cool to room temperature.
2. To make cocktail: Combine 2 TBS of the honey simple syrup, gin, lemon juice and orange juice in a cocktail shaker filled with ice and shake vigorously. Strain into a small chilled cocktail glass and serve.
3. Reserve remaining honey simple syrup for more cocktails. If left to stand longer than a few hours, the syrup will need to be re-simmered and re-combined, then cooled again.
Maple Syrup Vinaigrette
Recipe from the Village Market in Wilton, CT
1/3 cup maple syrup
2 tablespoon shallot, minced
3 tablespoon whole grain mustard
2 tablespoon red wine vinegar
2 tablespoon canola oil
Salt and pepper to taste
Combine all ingredients in a small bowl and whisk to blend.
Maple Salmon Bites
From Detect Dave
1 cup maple syrup
1/3 c. soy sauce
24 oz. skinned salmon fillet
1/4 c. freshly ground black pepper
1. Cut salmon into bite-size cubes.
2. Combine maple syrup and soy sauce in a medium-size bowl and add salmon, making sure the fish is fully immersed in the marinade.
3. Cover and refrigerate for 24 hours.
4. Preheat oven to 500°. Grease a sheet of aluminum foil with vegetable oil spray. Put pepper in small bowl or plate and dip top of salmon pieces into pepper. Place each peppered piece on foil, then cook in oven for 3 to 4 minutes. Serve immediately.
Five Ingredient Chicken
6 chicken thighs, skin and fat can stay on or be removed
1/4 cup Dijon mustard, thinned with 2 tablespoons water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
Salt and pepper
1. Preheat oven to 425. In a small saucepan, add all ingredients except chicken. Stir over medium heat until sage and curry are well-combined.
2. Season chicken pieces with salt and pepper and place in a casserole or baking dish. Pour mustard sauce over chicken and place in oven. Bake for approximately 45-50 minutes, basting every 10-15 minutes with sauce. If the sauce separates, skim off fat before serving. Great with basmati rice and any green vegetable.
Chewy Maple Cookies
by Carrie Vasios Mullins
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup dark brown sugar
1 teaspoon vanilla extract
3/4 cup dark amber maple syrup
1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
2. In a large bowl, beat butter and sugar together until light and fluffy, about 4 minutes.
3. Beat in vanilla and egg until well combined. Add maple syrup and beat until combined.
4. Add flour mixture to wet ingredients in two additions, stirring until just incorporated. Cover bowl with plastic wrap and refrigerate one hour.
5. Preheat oven to 350°F. Line two baking sheets with parchment paper.
6. Drop dough by the tablespoon onto the baking sheet, keeping cookies three inches apart. Bake cookies until golden around the edges, about 10 minutes. Let cookies cool for 10 minutes on sheet until moving to a cooling rack. Makes 30 cookies.
Maple Leaf Cocktail
2 oz Bourbon
3/4 oz Maple Syrup
3/4 oz Lemon Juice
Shake and strain into a cocktail glass filled with crush ice.