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.


Chocolate Cherry Bombs



  • 2 cups Dark Chocolate
  • 1 cup Chopped Dried Cherries
  • 1 cup Chopped Nuts
  • 1.5 oz White Chocolate


Melt dark chocolate in a double boiler

Once melted, remove from heat and add in cherries and chopped nuts. Stir until well combined.

Spoon onto cookie sheet that has been lined with Parchment Paper.

Melt white chocolate in the microwave using 15 second increments. When melted, drizzle over chocolate cherry bombs. (We found ours wasn't as thin as we wanted so we added a splash of Ostara)

Enjoy with a glass of Bliss!

Mulled Mabon

Mulled Mabon


  • 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)


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!

Lavender Hazelnut Biscott

Judie has redefined biscotti, meaning twice baked cookie, by crafting local ingredients harvested in the fall from the Meadow Vista Farm and friends backyard gardens. Special thanks to Shari for the Hazelnuts!

A staple food of the Roman Legions as biscotti has a long shelf life, it is served with a drink into which the cookie is dunked (traditionally Vin Santo, a dessert wine found in Italy) we love to pair it with Ostara and for a yummy treat in the afternoon or wrapped in parchment and given as gifts to friends.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 3 large eggs    
  • 3 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons orange zest      
  • ½ cup coarsely chopped hazelnuts
  • 1 tablespoon dried culinary lavender blossoms



Meadow Vista Farm Lavender

Preheat oven to 350 degrees F. 

Line a baking sheet with parchment paper 

In one bowl for dry, sift flour, baking powder, baking soda, and salt together.

In a second bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, chopped hazelnuts and lavender blossoms.

Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combined.

Use just enough flour on your hands to prevent sticking, you don't want the logs to be covered with flour, shape the dough into two logs.

Place the log on the parchment lined baking sheet and with your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. 


Bake 25 minutes or until dough pops back up when lightly pressed with a finger. You cannot judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.


Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Biscotti will continue to crisp up as they cool so do not over bake. Remove from oven and cool completely on wire racks.

Store biscotti in an airtight container.

Honey Seed Candy

We are always looking for ways to create delicious, healthy options for snack time. A recipe both you and your kids will love. There's no nuts, its school friendly but feel free to add your own ratios of nuts and dried fruits.


  • 1 cup unhulled sesame seeds
  • 3 tbsp raw pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup pine nuts
  • ¼ cup flax seeds
  • ½ cup Meadow Vista honey
  • 1 ¼ cup sugar




Combine all seeds (pine nuts are not nuts) in a bowl and set aside. Oil parchment paper on a cookie sheet, set aside.

Pour honey into saucepan, add sugar, cook over medium-high heat, stirring until sugar dissolves and temperature reads 320F on a candy thermometer, about 15 min.

Add nut mixture and stir quickly until combined. Pour onto baking sheet and spread into a thin layer (approx. 2mm think). Set pan on a wire rack until cooled.


Pair with a chilled glass of Ostara for an afternoon treat.

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.




A Sweet Recipe To Warm Your Spirit

Apples and Honey Tarte Tatin

Apples and Honey Tarte Tatin

Apples and Honey Tarte Tatin


  • 5 apples (about medium size), peeled and cut into 2cm wedges
  • 1/4 cup unsalted butter
  • 1/4 cup honey
  • 1/2 package of puff pastry
  • sprinkle of cinnamon


In a cast iron frying pan, melt the butter and honey on medium heat, until caramelized, then remove from stove top. Arrange the apple wedges in the pan to cover the entire bottom. Return to heat and cook covered for about 5 minutes to just begin to soften the apples.

Roll out the puff pastry on a floured surface to the size of the pan then cover the apples with the pastry, tucking in the edges. Slice an air hole in the centre.

Bake in a preheated oven at 450F until the pastry has browned and the caramel is bubbling through. Remove from the oven, place a plate over top and very carefully, not to burn yourself, flip the pan over so the tarte falls onto the plate.

Serve with fresh whipped cream or real vanilla bean ice cream.
Pair with a glass of Mabon from Meadow Vista Honey Wines.

bee joyful ...