Sweet & Smoky Pecan Pie Recipe July 28 2017
A couple of weeks ago we celebrated National Pecan Pie Day. While summer may have you thinking more about strawberry pie and ice cream, this recipe is too good to not to share. We use the Bee Local Cherry Wood Smoked Honey which has just the right amount of smokiness to compliment all the sweetness in the pie. You can serve it with a scoop of vanilla ice cream to cool things off. I guarantee, you will not be disappointed.
Southern Pecan Pie with Bee Local Cherry Wood Smoked Honey
Makes 6-8 Servings
¼ cup sugar
3 tablespoons flour
3 eggs, slightly beaten
1 cup Bee Local Cherry Wood Smoked Honey
1/3 cup butter, melted
1 teaspoon vanilla
¼ teaspoon salt
1 cup chopped pecans
1 unbaked pastry shell(9 inch)
½ cup pecan halves
-Preheat oven to 350° F.
-In a small bowl combine the sugar and flour. Stir in the eggs, Bee Local Cherry Wood Smoked Honey, butter, vanilla, & salt. Add the chopped pecans a mix well. Pour into pastry shell. Arrange pecan halves in a design on the top of the filling.
-Cover edges of pastry with foil. Bake in preheated oven for 20 minutes. Remove foil and continue baking for an additional 20-25 minutes. A knife inserted into the center of the pie should come out clean.
-Cool on a wire rack and store in the refrigerator until ready to eat.
Just Add Salt May 20 2016
Salt is defined as a dietary mineral used for flavoring and preservation. It may also be referred to as sodium chloride, an iconic compound resulting from neutralization. As most of you know, salt makes all the difference in cooking as it helps bring out the flavor of everything from savory to sweet. I always add a little bit of salt to anything I am cooking. Sea Salt, like the ones from Jacobsen Salt Co., are the salts and minerals obtained from the evaporation of sea water.
This week I learned that different times of the year it is actually easier to make Sea Salt. Our friends at Jacobsen Salt Co. posted the following on Instagram this week.
‘Summer is here! We make our best Pure Flake Finishing Salt in the summer – when the water is salty and undiluted by winter rain.'
The good news is that you can buy their Pure Flake Finishing Salt right here in our marketplace. The better news is that you really can use it on EVERYTHING! Keep some on your counter and sprinkle just a bit on whatever happens to be for breakfast, lunch or dinner. You’ll discover the true taste of your food and I guarantee you will not be disappointed! But remember, a little salt does go a long way!
Hopefully the summer weather has arrived where you are… or at least some spring like temperatures! It is a beautiful day today in New York City!
A Happy, Healthy & Sweet New Year September 18 2015
L’Shana Tova 5776! This week marked the beginning of the New Year on the Jewish calendar. As with most Jewish Holidays, there are certain foods associated with this holiday. We typically eat apples dipped in honey and just about anything else that is sweet. Here is a delicious recipe for Chocolate Honey Cake. I used the Portland Farmland Honey from Bee Local. It is new to our marketplace and super delicious. Read more about Bee Local here.
Chocolate Honey Cake with Bee Local Portland Farmland Honey
Makes one 9-inch loaf cake
2 oz unsweetened chocolate
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
2 large eggs
3 tablespoons vegetable oil
¾ cup Bee Local Portland Farmland Honey
2/3 cup light brown sugar
½ cup orange juice
1 cup mini chocolate chips
-Preheat oven to 350°F and grease a 9 by 5 inch loaf pan. Melt the unsweetened chocolate in the microwave, 30 seconds at a time stirring in between. Set aside
-Sift the flour, baking soda, baking powder and cinnamon into a mixing bowl. Set aside.
--In a larger bowl, beat the eggs and add the oil and Bee Local Portland Farmland Honey. Then add the brown sugar and chocolate chips.
-Alternately add the dry ingredients and the orange juice. Stir in ¾ cup of the mini chocolate chips.
-Pour the batter in to the prepared loaf pan. Sprinkle the remaining ¼ cup chocolate chips over the top.
-Bake on lower rack of the oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan.