Bliss Salad Dressing 1.0

The first in a series of takes on traditional salad dressing recipes using Bliss,

our sparkling cherry honey wine and reusing the bottle!

Bliss Vinaigrette

Ingredients:

  • Bliss 500ml bottle, filled to the yellow line with Bliss
  • 1 garlic clove, finely chopped 
  • 2tbsp dijon mustard
  • 2tbsp fresh lemon juice
  • 2tbsp Meadow Vista Blueberry Honey
  • 1/2 tsp Himalayan salt
  • 1/2 tsp fresh ground pepper
  • extra virgin olive oil, to the top of the bees wings 

 

Method:

In order, add all ingredients to the Bliss bottle. There should be enough air space left in the bottle to effectively shake all the ingredients.

Pour generously on your favourite salad.

Check out our new Spring dandelion.roast beets.feta

 

Dandelion.Roast Beet.Feta

Eating seasonally sometimes means mixing the old with the new. Let's use up those
beets in your cellar
with the first of the bitter greens of Spring, dandelion!

Ingredients:

  • 2tbsp olive oil
  • a bunch of beets, any colour
  • a bunch of dandelion greens
  • 1/2 cup of crumbled feta

Method:

preheat oven to 350F

coat beets with olive oil and lay on a baking pan, roast for 30min or until a fork pierces easily through

wash, dry and chop dandelion greens, add to salad bowl

slice slightly cooled, roasted beets into quarters

lay onto greens

drizzle shaken Bliss Vinaigrette over beets

sprinkle with crumbled feta

Serve with recycled baguette* and a glass of chilled Bliss, enjoy!

 

Upcycled Baguette

waste not, want not with this easy recipe that transforms day old baguette into a tasty little addition to main course salads

sliced baguette on an angle

butter both sides

fry in a cast iron pan until both sides are browned


have you tasted yummy?

Honey Garlic Cold & Flu Buster

Try this Meadow Vista family tonic the minute you feel a sniffle or sore throat to combat colds or flus from setting in.

Ingredients

  • 1” fresh ginger, sliced
  • 3 large cloves of fresh garlic, sliced
  • Meadow Vista Honey
  • 1/2 a Fresh Lemon

Method:

add ginger & garlic to 3 cups of fresh water and simmer for 15-20 minutes

in your favorite mug, squeeze ½ of a fresh lemon and add a large spoon of Meadow Vista honey. Pour the hot garlic ginger water into the mug and stir to combine. Feel free to add fresh mint, cayenne or other spices to soothe.

Wrap yourself in a warm blanket and inhale the steam as you sip gently.

Bonus health tip: rub pure essential of red thyme or oil of oregano onto the bottoms of your feet then put on thick wool socks to help fight viruses.

Bee well…

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.

Ingredients:

  • 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

 

Method:

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.

Holiday Cocktails

Meadow Vista Honey Wines are perfect for the festive season and we have created three tasty holiday beverages  for your holiday events. Bliss and Ostara are available through the BC Liquor Stores and all three are available at the Wine Shop or you can Buy Online.

Breakfast: Bliss 

Bliss, our sparkling cherry honey wine, is the new Christmas Breakfast drink in Kelowna. The light cherry flavour and bubbly finish are a perfect start to this special day with your loved ones. 

Recipe:

  • 1 bottle of Meadow Vista Honey Wines Bliss : 500ml for a duo, 1L for a family
  • Ice
  • Berries that you've frozen from the summer's harvest

Pour Bliss over ice in a glass and garnish with berries.

 

Lunch: Yuletide Rubus 

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Our blackberry honey wine Rubus get a festive twist in this cocktail, inspired by hot buttered rum.

Recipe:

  • 1 bottle of Meadow Vista Honey Wines Rubus
  • 3-4 tbsp Meadow Vista Honey (to taste)
  • 2 oz dark Rum
  • 1 cinnamon stick
  • Blackberries to Garnish

Pour the bottle of Rubus into a saucepan and warm on the stove. Do not let it boil. Add the cinnamon stick. Stir in honey and rum and allow flavours to meld. Pour Yuletide Rubus into jelly jars and garnish with frozen blackberries, saved from the summer.

 

Dinner: Ostara Martini

This martini, featuring Ostara, our pyment style honey wine, is the perfect sip before or after dinner.

Recipe:

  • 2 oz Meadow Vista Honey Wines Ostara
  • 2 oz Premium Vodka, we suggest the Vodka from Okanagan Spirits
  • Ice
  • Frozen Blackberries for Garnish

Pour Ostara and Vodka over ice into a shaker. Shake until well blended and strain into a chilled martini glass. Garnish with frozen blackberries or frozen grapes.

Charred Tomato Ratatouille on Flatbread

The recipe from Chef Matt Batey pairs Charred Tomato Ratatouille Flatbread with a fresh lemon and arugula salad. Source a flatbread base of for those with a couple of extra minutes, making your own is quite simple.

Ingredients:
Ratatouille

  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 cup Onion, small dice
  • 1 tsp Garlic, mince
  • 1 cup Meadow Vista Honey Wines Rubus
  • 1 cup Eggplant, medium dice with skin on
  • 1/2 tsp thyme leaves, fresh
  • 1 cup Yellow Peppers, medium dice
  • 1 cup Red Peppers, medium dice
  • 1 cup Zucchini, medium dice
  • 1 1/2 cup Rome Tomatoes, peeled & seeded, medium dice
  • 1 tbsp Basil Leaves, fresh, chopped
  • Salt and freshly ground black pepper, to taste

Arugula Salad

  • 2 cups Arugula Leaves
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp Meadow Vista Honey Wines Rubus
  • 1 Lemon, zested and juiced
  • Sea salt, to taste
  • 2 oz Machego Cheese

Method:

Ratatouille
Set a large 12-inch sauté pan over medium heat and add the olive oil

Add the onions and garlic to the pan, cook until onions are lightly carameized

Deglaze the pan with Rubus, and reduce by half.

Add the eggplant and thyme to the pan, cook until the eggplant begins to go soft.

Add pepper and zucchini; stir to prevent sticking or burning.

Add the tomatoes, basil, parsley, salt and pepper and cooke for a few more minutes. Let stand to allow flavours to meld.

Brush pre-baked flatbread shell with olive oil, then top with the Ratatouille

Place in the oven at 400ºF for 5 minutes to heat through. Remove and place on platter.

Salad:

Combine ingredients in a mixing bowl. Dress the arugula leaves with Meadow Vista Rubus & Honey dressing, then top with freshly grated manchego.

Serve at once with the hot flatbread and your bottle of Rubus!

 

Chef tip: Make a triple batch of arugula salad dressing and store leftovers in your Meadow Vista Bliss bottle!

Honey Kissed Grilled Char

In this recipe from Chef Matt Batey, Caramelized Blueberry Honey pairs beautifully with the smokey charcoal, flavouring the Char beautifully.

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Ingredients:

  • 1 pieces OceanWise Arctic Char, 150g each
  • 1/3 cup Meadow Vista Caramelized Blueberry Honey
  • 5 tbsp Kosher salt
  • Grilled vegetables
  • Apricots

Method:

Ensure skin and bones are removed from the char

Create a paste with the salt and honey then liberally cover the char, let stand in fridge for 20 minutes.

Remove from the fridge, wash off the paste in cold water. Pat dry with a paper towel

Grill on BBQ until the fish is cooked to medium

Serve with grilled fresh vegetables from your garden such as zucchini and fresh Okanagan apricot and a bottle of Bliss. Serves 2.

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.


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

 

 

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
 

Method:

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

Bliss Bottle Reuse Recipes

We adore our Bliss bottles. They look great on the shelf full of delicious sparkling cherry honey and once the wine is gone the bottle is perfect for reusing. 

Fresh Fruit Liqueur

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A great way to reuse your Bliss bottle is to make a decadent, local liqueur with fresh fruit, Meadow Vista Honey and a neutral spirit. Enjoy a free treat, search out the Saskatoon Berries found in bushes on the side of the road throughout Kelowna. There are many ways to use these berries and one of our favourite uses that we should like to share is to make this homemade, liqueur that will be ready in time for Christmas.

Ingredients:

  • Vodka of choice
  • Meadow Vista Honey
  • Fresh berries ie: Saskatoons, Strawberries, Raspberries or get creative and make your own mix!

Method:

Gently wash berries and pat dry with a clean dish towel

Fill a clean empty Bliss bottle with fresh fruit to the top of the yellow diamond.

Drizzle Meadow Vista Honey onto the berries until covered.

Top up the bottle with the vodka of your choice leaving a 1/5 inches space at the top. Close and gently shake to combine the honey, berries and vodka.

Write your mix on the "My Bliss Creation" strip on the side of the bottle

Set in a cool, dry place for 4-6 months. 

Ready to go into the cupboard until Christmas

Ready to go into the cupboard until Christmas

 

Mouth-watering Bliss BBQ Sauce

Another great  way to reuse your empty Bliss bottles, this sauce adds a major flavour kick to your BBQ dishes.

Ingredients:

Delicious with meats, fish and veggies!

Delicious with meats, fish and veggies!

  • 1 whole onion, finely diced
  • 4 garlic cloves, minced
  • 3 smoked ancho chilies, seeded & finely chopped
  • 1 tbsp cumin
  • 2 tbsp coffee, finely ground
  • 150ml Meadow Vista Bliss
  • 100ml red wine vinegar
  • 100ml molasses
  • 250ml ketchup
  • 1 cup Meadow Vista Honey
  • 1 sprig rosemary

Method:

Sauté the onions and garlic in olive oil over medium heat until translucent. Add the cumin, ancho chilies, and coffee and lightly sauté. Do not allow to stick or burn

Deglaze the pan with Bliss and reduce by half

Add the remaining ingredients and cook for 30 minutes on low or until the sauce is the desired consistency.

Optional: Blend in a high speed blender to smooth, or simply enjoy the texture of the onions, garlic and chilies.

Pour into your Bliss bottle, let cool and store in the fridge. Makes 500ml.


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Whats that line on the side for? Use the space to write what you reused your bottle for!


Refreshing Chilled Garden Tea

Garden Sun Tea

Craving a deliciously refreshing, lightly honey sweetened summer drink? Our blueberry honey's delicate floral aromas add the sweet note to this savoury Sun Tea. This tea combines mint, thyme, honey and water to create a drink brewed by the sun. 

Fresh Thyme

Fresh Thyme

Blueberry Honey

Blueberry Honey

Fresh Mint

Fresh Mint

Method:

Use the power of the sun to extract the phenols naturally from fresh herbs from your garden. Using the sun instead of hot water to extract the flavours preserves the essential oils and maximizes the health benefits.

In a pitcher add fresh herbs from your garden, we used mint and thyme, and fill with fresh water. 

Cover with plastic wrap and set in a sunny place to allow the heat from the sun to unlock the flavours of the herbs. 

After some time, uncover the pitcher and mix in a small amount of honey. Taste and adjust sweetness accordingly. Serve over ice.

Be sure to check out the recipe for Bliss Sangria for a fun summer cocktail!

Bliss Sangria

To start off the summer right (and celebrate the solstice) we created this fantastic Sangria using our sparkling cherry wine Bliss and Sea Buckhorn liquor from Okanagan Spirits along with fresh mint and strawberries from our garden. This cocktail is light and refreshing, perfect for a hot summers day and we love that is is all local ingredients. 

Sea buckthorn is well-known for its health benefits. It has four times the amount of Vitamin C than any other fruit or vegetable as well as Omega-3, 6, 9 fatty acid content. Sea buckthorn also contains vitamin E and pro-vitamin A.

 

Ingredients:

  • Meadow Vista Bliss
  • Okanagan Spirits Sea Buckthorn Liqueur
  • Fresh Strawberries
  • Fresh Mint Leaves
  • Ice cubes

Method:

Put ice, cut strawberries and mint leaves in a glass. Measure 1 ounce of Sea Buckthorn Liqueur and add to glass. Top off with Bliss and enjoy!

MV Secret Granola Recipe

Granola is one of those foods that is perfect for so many things: breakfast, lunch, snacks or desserts. This granola is a packed with vitamins, protein and flavour.

 

Method:

Preheat the oven to 300°F,  with the racks in the top and bottom thirds.

Combine the oats, walnuts, coconut, salt, currants and orange zest in a large mixing bowl. Heat the butter over low heat and stir in the maple syrup. Whisk until throughly combined and then pour over the oat mixture. Stir until everything is well coated, at least 30 seconds. Divide mixture equally between two rimmed baking sheets and spread into thin layer.

Bake, stirring occasionally for 40-50 minutes or until granola is toasty and deeply golden. You may want to rotate pans once to ensure even baking

Remove from the oven and press down on the granola with a metal spatula-you'll get more clumps that way! Let cool completely and store in an airtight container at pom temperature.

Ingredients:

  • 4 cups rolled oats
  • 1 1/2 cups walnut halves
  • 1 cup unsweetened shredded large-flake coconut
  • 1/2 tsp fine grain sea-salt
  • 2/3 cup dried currants
  • Grated zest of 2 oranges
  • 1/3 cup butter
  • 1/2 cup maple syrup
  • 1/3 cup bee pollen
Freshly made granola is hard to resist!

Freshly made granola is hard to resist!


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!

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.

Ingredients:

  • 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

 

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Method:

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.

Oysters. Cloud Horse. Oysters. Cloud Horse

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To sauce a dozen of your favourite shucked oysters, you will need

Ingredients:

  • 1/4 cup Meadow Vista Cloud Horse honey wine
  • 2 tbsp white wine vinegar
  • 1 tbsp minced shallot
  • 1/2 tsp crushed mixed peppercorns
  • 1 Pinch salt
  • 1 tbsp chopped fresh chives
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The season has begun in the Okanagan for festivals, and Osoyoos kicked it off with it's 3rd annual Oyster Fest. This year Meadow Vista was once again a part of the fun, taking home the coveted Best in Show award for oyster and mead pairing!

We think honey wine and oysters are a match made in heaven, too. Here's our take on a classic mignonette recipe that takes advantage of this perfect pairing.

 
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Method:

1. Combine wine, vinegar, shallots, and peppercorns in a small bowl. Add salt to taste.

2. Cover and refrigerate for up to 24 hours.

3. Add chives to sauce.

4. Lay oysters on a  bed of ice. Spoon sauce onto each oyster shell and serve chilled.

 

We recommend enjoying with a glass of Cloud Horse 

Asparagus & Leek Crustless Quiche

 
 

 To feed four people, you will need:

Ingredients:

  • 4 medium local free range eggs
  • 1 cup cream
  • 1 cup whole milk
  • 1 tbsp butter
  • 2tbsp olive oil
  • 2 tbsp corn meal
  • ½ cup Meadow Vista Cloud Horse honey wine
  • 2 cloves of garlic
  • 2 leeks, white part, washed of sand and chopped
  • 1 cup asparagus, trimmed and coarsely chopped
  • ½ cup red bell pepper, chopped
  • ¾ cup sharp cheddar cheese, shredded
  • ¼ tsp paprika
  • Salt and pepper to taste
 

 

Subtle, fresh flavors of leek, asparagus and egg get a boost of flavor when deglazing your pan with Cloud Horse traditional honey wine.

Toss the soggy crust in this spring-inspired crustless quiche. We used ramekins for individual servings at Easter brunch on the Farm, but you can use any shallow baking dish.

 
 

Method:

  1. Preheat oven to 350. Brush ramekins with butter and dust with corn meal .Place ramekins on a rimmed baking sheet.
  2. In a cast iron frying pan, sauté onions and garlic until soft, add asparagus and red bell pepper. When they start to brown, deglaze the pan with Cloud Horse. Set aside to cool.
  3. In a medium sized bowl, whisk together the eggs, milk, paprika, salt and pepper; Add cheese and veggie mixture, stir to combine.
  4. Spoon the egg mixture evenly into each ramekin. Bake until egg is cooked through, and golden brown, about 25-30 minutes.

Ostara & Orange Marmalade

Homemade marmalade with Meadow Vista Ostara honey wine

Homemade marmalade with Meadow Vista Ostara honey wine

 

Equipment:

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

Canning

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.

Ingredients:

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

 

Fresh Seville orange peel

Fresh Seville orange peel

Method:

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.

 

 

 

Kamut & Honey Breakfast Bowl

Did you know, Kamut aids in digestion, helps you sleep better, increase mental clarity, and keep you feeling full longer?

Breakfast at the Farm

Breakfast at the Farm

 

 

Method:

Rinse Kamut and boil with 1 1/2c fresh water for 1 hour. While the grain is cooking, chop the dried fruit, put in a small bowl and cover with cool water. Do the same with the nuts.

When the grain is cooked, drain any access water and transfer the grain to a medium sized bowl. Drain off the water from the fruit and nuts and add to the cooked grain. Stir to combine.

Portion approximately 2/3c in your favourite breakfast bowl, top with 1/4 plain yogurt and drizzle with our blueberry honey. Enjoy!

 

 

 

 

Ingredients:

  • 1c Kamut kernels
  • 1/2c dried local fruit, I used dried plums and cherries
  • 1/2c local hazelnuts
  • 1c plain yogurt with active culture
  • 1/3c Meadow Vista blueberry honey

 

 

Kamut, hazelnuts, plain yogurt, dried fruit, and Meadow Vista blueberry honey

Kamut, hazelnuts, plain yogurt, dried fruit, and Meadow Vista blueberry honey

 

A Warm Holiday Cocktail Recipe

Sparkling Mabon

Warm Sparkling Mabon With Apple Slices  

Warm Sparkling Mabon With Apple Slices
 

Warm your soul and melt away winter's chill with this warm sparkling Mabon recipe.

prep: 5 mins  total time: 10 mins           servings: 4-6

Ingredients:

 

Directions

 Gently warm 2 cups of Mabon in a pot on your stove top (A wood burning stove works too!) and be careful not to boil.

Thinly slice 1/2 an apple and create your favorite shapes.

Add the apple slices to your pot of Mabon.

Let the apples simmer for 5 mins.

Ladle into a glass mug and enjoy! 

Serve with gingerbread cookies (Optional)

..................................................

A Sweet Recipe To Warm Your Spirit

Apples and Honey Tarte Tatin

Apples and Honey Tarte Tatin

Apples and Honey Tarte Tatin

Ingredients:

  • 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

Method:

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 ...