Recipes From Our Chalkboard – Buckwheat Honey Recipes

Recipes From Our Chalkboard – Buckwheat Honey Recipes
  • December 30th, 2013
  • Comments Off on Recipes From Our Chalkboard – Buckwheat Honey Recipes

When the cold wind comes plowing down our streets and making a warm blanket the place-to-be, we look to buckwheat honey to create a complex and rich sweetness that can create an amazing glaze, richen cake batter, or create a new depth to sweetening hot tea. The Buckwheat variety from East Troy Honey is powerful with an almost molasses earthiness that compliments the honey, simply lovely for use with winter dishes. We thought, what better way to spend days inside than with a touch of it’s sweetness – here then are some recipes to help you along the way and inspire future dishes.

Buckwheat Honey Glazed Butternut Squash

2 medium butternut squash, halved & seeded
1 tablespoon unsalted butter
1/4 cup buckwheat honey
1/4 teaspoon freshly grated orange zest

Heat oil in heavy, large nonstick skillet over medium heat. Add squash; cover & cook until tender & begins to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt & pepper.

Serves 6

Miso Glazed Salmon Fillets with Buckwheat Honey

Vegetable oil
4 salmon filets, 8-10 oz.
1/3 cup white miso
2 tablespoons buckwheat honey
1/4 cup beer
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
Kosher salt
4 finely sliced scallions

Line a rimmed baking sheet with foil; brush lightly with vegetable oil.
Whisk miso, honey, beer, ginger & sesame oil in a small bowl to blend. Place salmon fillets in bowl with miso mixture. Cover with plastic wrap & let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
Position an oven rack 6″–8″ from broiler & preheat.
Broil salmon, turning once, until golden brown & just opaque in center, 10–12 minutes total. Transfer salmon steaks to plates serve with scallions.

Serves 4

Buckwheat Honey BBQ Braised Short Ribs

Short ribs, 1-2 per person depending on size
2 cups celery, small dice
1 cup shallots, chopped coarsely
5 crushed cloves of garlic
1/2 cup buckwheat honey
1/4 cup cider vinegar
1/2 teaspoon dry mustard
2 tablespoons ketchup
2 tablespoons worcestershire sauce
4 cups beef stock
Black pepper to taste
Salt to taste

Pat dry the short ribs with a paper towel & salt liberally. In a large skillet over high heat, sear the short ribs until well browned on all sides. Reduce flame to low & remove the short ribs to a plate.
Pour out all but two tablespoons of fat. Add celery & sauté over medium low heat.

Add shallots & garlic when the celery is nearly translucent. Continue cooking over low heat until all the vegetables are nicely translucent.
Add all the remaining ingredients except for the beef stock & bring up to a boil.
Place short ribs back into the pan along with any juices that have collected. Add enough beef broth to come three quarters of the way up the short ribs. Bring to a boil & then transfer to a preheated 325 oven. Oven-braise for 1 ½ – 2 hours until meat is about to fall off the bone. Serve over mashed potatoes.

Serves 4

Buckwheat Honey Spiced Chicken Thighs

1/4 cup buckwheat honey
Zest of 1 orange
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1 tablespoon Chinese five-spice powder
2 teaspoons chopped garlic
2 teaspoons kosher salt
4 – 5 ounce chicken thighs
3 tablespoons olive oil for cooking

In a shallow dish, combine the honey, orange zest, orange juice, olive oil, five-spice, garlic & salt. Toss the chicken thighs in the marinade, taking care not to pull away the skin. Cover & refrigerate for one hour. Preheat the oven to 350 degrees.

Heat a 10-inch cast iron skillet on medium-high heat. Add the oil & swirl to coat. Add the chicken, skin side down; cook until a rich mahogany color, about 3 minutes. Using tongs carefully flip each thigh; transfer the skillet to the oven & cook until the juices run clear & the meat is fully cooked, about 18 minutes. Transfer the thighs to a cutting board & allow to rest for 5 minutes. Serve with fried rice, wasabi-whipped potatoes or green beans.

Buckwheat Honey Dijon Mustard Sauce

1 part dijon mustard
1 part buckwheat honey

Mix well. Brush grilled meats during & after cooking. Dilute with cider vinegar for vinaigrette, or dipping sauce.

Buckwheat Honey Banana Bundt Cake

1 1/2 cup buckwheat flour
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup honey
2 large eggs
2/3 cup olive oil
1 teaspoon vanilla extract
3 mashed ripe bananas

Preheat the oven to 350 degrees. Grease a bundt cake pan with cooking spray.
In a large bowl, whisk together the flour, baking soda & salt. Add the honey, eggs, olive oil & vanilla. Mix well. Fold in the bananas.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Slice & serve warm…drizzle with honey
Makes 12 slices

Buckwheat Honey Glazed Carrots with Pearl Onions and Mint

1 pound baby carrots
½ pound pearl onions
3 tablespoons butter
3 tablespoons buckwheat honey
1 1/2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
1/3 cup whole leaf fresh mint, cleaned and stemmed

In a medium to large skillet, fill 2/3 full of water & bring to a boil. Add salt, carrots & onions; cook until tender, about 5 to 6 minutes. Drain the water from the pan & add butter, honey & lemon juice. Cook until a glaze coats the carrots, about 5 minutes. Season with salt & pepper. Add mint & toss.

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