Glazed Sweet Potatoes with Mabon Pecans

Honey Glazed Sweet Potatoes, oven baked with apples, butter, and a Mabon sauce. Easy to make ahead and perfect for the holidays!

Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 45 minutes

Ingredients

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  • 3 pounds sweet potatoes (about 4 large) 
  • 1 cup roughly chopped pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut oil
  •  2/3 cup honey
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (a bit more if you like a good kick)
  • 1/2 teaspoon sea salt
  • 1/4 cup Meadow Vista Mabon Spiced Honey Wine
  • 2 cups peeled, cored, and 3/4-inch diced tart, firm baking apples, such as Granny Smith or Cortland (about 2 medium or 3 small)

Directions

1. Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.

2. Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add theMabon—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy

3. Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the Mabon-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy—just fork tender) and the dish is fully warmed throughout.

4. Serve with a glass of Mabon- chilled or mulled!

 
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Mulled Mabon

Mulled Mabon

Ingredients:

  • 1 Bottle of Mabon
  • 1/4 cup Meadow Vista Honey
  • 5 cloves
  • 3 strips of orange or lemon zest
  • 1 cinnamon stick
  • 1 oz of Brandy (optional)

Directions:

On the stove or in a crockpot on warm, combine ingredients, and warm to just below boiling. 

Serve warm in mugs, our favourite pairing is alongside pumpkin pie or gingerbread cookies.

For the holidays, garnish with a cinnamon stick and a curl of either lemon or orange zest!

 

 Warm up on a chilly afternoon will a mug of Mulled Mabon!

Honey Roasted Carrots & Pork Chop

This Chef Matt Batey dish is best cooked over a charcoal fire while experiencing the beauty of the Okanagan. Brush liberally with our BBQ sauce for an added kick of flavour.

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Roasted Honey & Thyme Glazed Garden Carrots

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Ingredients:

  • 6 Small carrots, scrubbed not peeled with tops removed
  • 50ml Meadow Vista Blueberry Honey
  • 20ml Red wine vinegar
  • 3 Thyme sprigs, leaves removed, nothing discarded
  • Sea salt
  • Pepper

 

Method:

Combine all ingredients but the carrots to create a dressing. Add the carrots and toss to liberally coat in dressing

Remove the carrots from dressing, keep the dressing for later.

Grill the carrots over charcoal or roast in a hot oven to develop a charred exterior skin on the carrot

Remove from the grill when cooked to your desired doneness and place back into dressing, let stand to absorb flavours. Serve warm.

 

 

Marinated Pork Chop Cooked over Charcoal

This pork chop recipe pairs beautifully with the honey-glazed carrots.

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Ingredients:

  • 2 free-range Pork Butt Chops
  • 100ml Olive oil
  • 1 Lemon, zested and juiced
  • Rosemary to taste
  • Salt and Pepper to taste

Wine Pairing

  • Mabon, chilled

Method:

Combine oil, lemon, rosemary, salt and pepper to create the marinade. Cover pork with marinade and let stand in the fridge for up to 24 hours

Remove from the fridge and allow pork to come to room temperature

Cook over charcoal, allowing it to hot smoke the pork to medium cooking evenly on both sides. We recommend enjoying a glass of Mabon while you wait!

Remove from fire to rest. Serves 2.


Fresh Grilled Salmon

We love summer and all the flavours that it comes with, to us salmon is one of those flavours. The ginger and honey really accentuate the natural flavours of the salmon and the roasted veggies are the perfect accompaniment. 

 

Ingredients:

  • Salmon Steaks
  • Fresh knuckle of ginger
  • Meadow Vista Honey
  • Olive Oil
  • Salt & Pepper
  • Vegetables: Shallot, Red pepper, Parsnip, Yam, Sweet potato, Red potato, Butternut squash, Spring onion, Beets.

 

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Method:

Chop all veg to uniform size. Put in a lasagna pan and roast until browned.

Grate ginger and mix with honey and pepper, spread on top of salmon. Bake in the oven about 15 minutes before the veggies are done.

Serve layered, if you would like with the addition of steamed chard or brown rice. We recommend pairing it with a glass of Mabon!