Lavender Honey Creme Caramel




  • 1/4C Meadow Vista Honey
  • 1/4C organic cane sugar
  • 2 Tbsp water


  • 1 Tbsp Meadow Vista Honey
  • 2" vanilla bean
  • pinch dried lavender buds
  • 3C hot milk
  • 3 farm eggs-lightly beaten


Preheat oven to 350º

In a cast iron frying pan, cook honey, sugar and water until it is dark brown. Quickly divide between 8 x 125ml ramekins. Allow to cool. Don't worry, the caramel will become as hard as candy.

In a sauce pan, warm the milk with the honey, scraped vanilla bean and pinch of lavender until scalding, stirring constantly to avoid burning. Once the mixture is hot, whisk in beaten eggs and pour in ramekins.

Place ramekins in a large baking dish (I find lasagna pans perfect for this) and fill halfway with simmering water.

Bake for about 40 minutes- the water should not boil

Remove tray from oven and remove ramekins from water. Let cool and then refrigerate. When ready to eat, run a knife around the ramekin, invert and serve chilled.

Peachy-Rose "Cheesecake"

Aren’t New Year’s resolutions fun? They can be! Whether you are looking at improving your diet and experimenting with raw, vegan whole foods or just looking for a fun dessert that your family will love, try this easy, super yummy raw vegan cheesecake! We used our canned honey peaches but you can substitute with any berry or soft fruit.

Our favorite pairing: Meadow Vista Honey Wines: Ostara



·       ½ C raw almonds
·       ½ C medjool dates
·       ¼ tsp sea salt

·       2 C raw cashers
·       1 lemon, juiced
·       1/3 C coconut oil
·       1/3 C honey
·       1 vanilla bean, seeded
·       1 C canned peaches
·       1 Tbsp rose water




In separate bowls, cover dates and almonds with water. Soak overnight

The next day, drain liquid and chop coarsely or blend in food processor.

Press into a 6-inch spring form pan



Combine everything but the fruit and rose water in a blender

Pour 2/3 of filling into the pan, smooth the filling so it is flat surface

Blend fruit and rose water with remaining 1/3 of filling. Pour and smooth into pan to create a second layer

Freeze overnight

Before serving, remove from freezer and let thaw slightly.

Garnish with candied rose petals

Depending on how high/tall of a cake you would like, don’t be afraid to double the recipe.


Dessert Charchrut Plate

This is a must cook over charcoal recipe! In this recipe from Chef Matt Batey, the unique smoke really plays well into the creamy sweetness of the cheese and the integrated flavours of Ostara!


Fresh local ingredients

Fresh local ingredients




  • 2 Freestone peaches, cut into quarters
  • 1/4 cup Meadow Vista Honey 
  • 5 tsp Extra virgin olive oil
  • 3 tsp Meadow Vista Ostara
  • 1 tsp Rosemary
  • 60 grams Tiger Blue Cheese from Poplar Grove, or substitute
  • 4 pieces Thinly Sliced Prosciutto
  • 2 tbsp Sliced Almonds, toasted
  • Fresh Basil Leaves from the Garden


Toss the peach quarters into the honey, oil, Ostara and rosemary. Let stand for 15 minutes for the flavours to marry.

Grill over hot charcoal fire-watch for flare ups from the peach glaze!

Remove from grill once charred, be careful not to overcook the peaches.

Serve with Tiger Blue, prosciutto, basil leaves, almonds and a glass of Ostara. Serves 2.

Enjoy in the fresh air on a warm summer night

Enjoy in the fresh air on a warm summer night

Ostara & Orange Marmalade

Homemade marmalade with Meadow Vista Ostara honey wine

Homemade marmalade with Meadow Vista Ostara honey wine



Large stock pot

10 250ml Mason jars, lids and rings

Citrus juicer

Sharp paring knife

Cheese cloth and string to make a bag

Meadow Vista Ostara honey wine

Meadow Vista Ostara honey wine


Sterilize your jars and lids. Ladle finished marmalade into the jars, clean the rims and place the lids on, tightening gently.

The next option is to can the jars in a water bath or let cool on the counter before refrigerating.

Its time to start canning again! This year, we have welcomed the season with a new recipe to take advantage of the fresh …citrus. Yes, I know it is not local, but it is in season.

I hope you love this flavorful and brightly colored addition to your family table and, if it doesn’t get eaten up too quickly, stored in your pantry.


  • 3lbs Seville Oranges
  • 1 lemon
  • 3 cups Ostara
  • 2kg Meadow Vista blueberry honey


Fresh Seville orange peel

Fresh Seville orange peel


1.    Wash the oranges and lemon.

2.    Peel the citrus into broad strips with the pairing knife.

3.    Half the citrus and juice them, saving the juice in a cup

4.    The seeds and pulp go into the cheesecloth bag. Tie it tightly with the string.

5.    Thinly julienne the peel.

6.    Add the juice, peel, honey, Ostara and cheesecloth bag to the stockpot.

7.    Bring mixture to a boil, reduce to a healthy simmer, with the lid off stirring occasionally. Reduce until the liquid becomes the thickness you desire. Note: because we are not using sugar, the texture and thickness will not be the same.

8.    Pour the rest of the Ostara into a glass to sip while you are doing the kitchen clean up.