Holiday Buzz

pear cranberry spiced galette southwest metro magazine
Honey finds its sweet spot in winter recipes

Come the holidays, sugar may be the doyenne of sweetness, but there’s another gal who deserves a place at the table. You know her—honey. Of course, we tend to invite honey to breakfast or for summertime meals, but who doesn’t need an extra boost of sweetness when the weather can be a bit too sassy and salty for our liking?

Available at Lunds & Byerlys, Buzz + Bloom Honey offers unique flora flavors from the natural pollen, to delivery craft-style honey to your table. The Bold & Floral Honey is primarily sourced from the flowers of acacia trees and has notes of juicy Concord grape with hints of nutmeg. (Buzz + Bloom Honey makes a great addition to summertime flavors.)
Honey finds its way into a host of recipes (from the folks at Buzz + Bloom), perfect for company, family or a sweet treat for yourself.

Nor’easter Cocktail
2 oz. bourbon whiskey
1/2 oz. fresh squeezed lime juice
1/2 oz. Buzz + Bloom Orange Blossom Honey
1 tsp. finely grated ginger
2–3 oz. ginger beer
Lime slices for garnish

Combine bourbon, lime juice, honey and grated ginger in an ice-filled shaker, and shake one minute. Strain over ice in a rocks glass. Top with ginger beer, and garnish with a lime.

Holiday Honey Baked Brie
1 wheel brie cheese
2 Tbsp. butter
2 Tbsp. of Buzz + Bloom Fair Trade Certified Honey (more for topping)
1 apple, diced
1 persimmon, diced
Handful of fresh cranberries
1/2 Tbsp. rosemary, minced
1/2 cup pecans
Toasted baguette pieces

Preheat oven to 400°F. Place brie in a shallow baking dish, and bake for 10 minutes or until the center is soft. In a small sauté pan, add butter, honey, rosemary, apples, persimmons and cranberries, and cook for 5–10 minutes or until apples are fork tender. Top the mixture onto warm brie. Add pecans and extra honey before serving. Use baguette for dipping.

Turkey and Ham Sliders with Honey Caramelized Onions
Honey Caramelized Onions
4 Tbsp. unsalted butter
2 large white onions, thinly sliced
¼ tsp. kosher salt
⅛ tsp. ground black pepper
2 Tbsp. honey

6 pretzel slider rolls
¼ cup Dijon mustard
6 oz. black forest ham, sliced
6 oz. roasted turkey, sliced
1½ cups arugula

Honey Caramelized Onions:
Heat butter in large skillet over medium heat. Add onions; cook 25 to 30 minutes or until onions are deep golden brown, stirring frequently. Remove from heat; stir in salt, pepper and honey.

Sliders: If necessary, slice the rolls in half crosswise. Divide and spread the mustard among the six bottom rolls. Top each with ham and turkey, and finish with caramelized onions and arugula. Cover with tops of rolls, and serve immediately.

Roasted Winter Squash and Ricotta
Bulbous end of one butternut squash, peeled, seeds removed, sliced into half moons
1 delicata squash, sliced into rounds, seeds removed
2 Tbsp. extra virgin olive oil
1/4 tsp. pumpkin pie spice
1/2 tsp. kosher salt
freshly cracked black pepper to taste
1/4 cup toasted pepitas
12 oz. ricotta  
1/8 cup Buzz + Bloom Mesquite

Blossom Honey
1/2 tsp. thyme leaves
1/2 tsp. Maldon salt 
freshly cracked black pepper and red pepper flakes to taste
Preheat oven to 400°F.  Arrange the squash slices on a baking sheet, drizzle with olive oil and sprinkle with pumpkin pie spice, salt and black pepper. Roast in the oven for 30 minutes, turning once, until the squash is beginning to caramelize around the edges.  Once done, allow to cool slightly. Divide the ricotta among the desired amount of plates, spreading into a thin layer. Layer the roasted squash on top then drizzle with honey. Sprinkle with thyme leaves, Maldon salt, pepitas, freshly cracked black pepper and red pepper flakes. Serve immediately.

Pear Cranberry Spiced Galette
4 pears, thinly sliced and cored
1 cup fresh cranberries
½ cup brown sugar
⅓ cup of Buzz + Bloom Organic Non-GMO Honey
½ tsp. kosher salt
1 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom

1 cup butter
2 ½ cups of all-purpose flour
1 tsp. sugar
½ tsp. salt
¼ cup iced water
1 egg
1 Tbsp. milk or cream
½ cup sliced almonds

Crust: With a cheese grater, grate butter into a large mixing bowl. Combine butter, flour, sugar and salt with your fingers until crumbly. Slowly add in water and mix with your hands. Form dough into two disks and refrigerate for three hours or overnight.
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine pear slices, sugar, vanilla extract, cranberries, brown sugar, honey, vanilla, cinnamon, cardamom, ginger and salt. Dust counter with flour, and roll out one pie disk until the diameter is 8–9 inches. Place sliced fruit in pie dough, overlapping. Fold up edges. With a pastry brush, brush on egg and milk wash to the top of dough, and add sliced almonds. Bake for 40–50 minutes or until the edges are golden brown. Drizzle with extra honey before serving.