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Chef Bruce - Honey

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It's squash season season and Chef Bruce Wood from Bruce's Kitchen on Salt Spring Island has some great suggestions and recipes.

He'll be talking Honey after the 8:00 news Sat.

You'll find the recipes when you click on the "read more" tab just below.


 

 

Honey roasted pears with a wild blueberry compote

FOR THE PEARS:

2 Bartlett pears, cut in half and cored (not peeled)
2 tbsp. Unsalted butter, melted with
        one vanilla bean split in half
        and seeds scraped out into the butter
3 tbsp. medium dry sherry
¼ cup honey

 Pre heat the oven to 400 degrees.
 Place the pears cut-side up in a baking dish.
        In a bowl whisk together the butter, honey, vanilla and sherry.
        Drizzle the sherry mixture over the pears and place the baking dish in the oven.
        Bake for 10 minutes basting the pairs 2 or 3 times with the juices.
        Continue to bake the pears until soft approximately 5 minutes longer.
 Remove the pears from the oven and drain off any pan juices.
        Reserve the juices.
        Serve with the blueberry compote and pan juices.

FOR THE BLUEBERRY COMPOTE:

2 cups wild blueberries (frozen is fine)
¼ cup maple syrup
pinch freshly milled black pepper
1 cinnamon stick
juice of one lemon

 Combine all the ingredients in a pot and bring to a hard bubble.
        Simmer until thick (approximately 10 minutes)
        Remove from the heat and cool.
        Remove the cinnamon stick and serve with the pears.


Semolina Honey Lemon Syrup Cake (Namourah)

Ingredients:
2 cups fine semolina
1 cup dessicated coconut
½ cup sugar
1 tsp baking soda
2/3 cup melted butter
1 cup milk

For the Syrup:

1 1/2 cups sugar
1 1/2 cups water
2 tbsp lemon juice
2 tbsp honey

Method:
Preheat the oven to 175 degree centigrade/ 345 degrees F.
In a large bowl mix all the dry ingredients,
the semolina, coconut, sugar and soda together. 
Mix in the melted butter and milk and stir until well combined.
Put this mixture into a buttered, shallow medium sized oven proof dish and
level the surface with a spatula or a palette knife.
Bake for 30 minutes or until golden brown on the top.

For the Syrup:
In a medium sized sauce pan, place the sugar and water on low heat
and stir until the sugar dissolves completely. 
Increase the heat to medium and then bring the mixture to a vigorous boil
and cook until it coats the back of a spoon or reduces by about one-third
or until it reaches 108 degree centigrade/ 220 degree F on a cooking thermometer.
Stir in the lime juice and allow to cool.
Once cooled or warm, mix in the honey and stir well.
Allow the cake to cool slightly, (about 10 min.) and then cut it into squares or diamonds.
Carefully pour the syrup over the cake.
It will look like a lot of syrup, but the cake will absorb all the syrup gradually.
This might take a couple of hours.
You can dress up the cake by pressing a blanched almond into each diamond.


Engadiner Nusstorte

Makes 1 9-inch cake

Dough
3 cups unbleached, all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
2 sticks cold unsalted butter , cut into pieces
2 eggs
1 yolk

Filling
1 1/4 cups sugar
2/3 cup heavy cream
1 tablespoon honey
2 cups coarsely chopped walnuts

1 9-inch round pan, 2 inches deep

For the dough:
combine flour, sugar and baking powder in bowl of food processor.
Pulse to mix.
Add butter and pulse again until powdery, not sticky.
Add eggs and yolk and pulse to form a ball.
Divide dough into two unequal pieces, one of which is 2/3 the dough and the other 1/3.
Press each into a disk, wrap in plastic and refrigerate.

To prepare filling:
combine sugar and 1 teaspoon water in a large saucepan.
Stir to distribute water throughout sugar.
Place over medium heat and cook, stirring occasionally,
until the sugar turns to a deep amber caramel.
Take off heat, add cream and honey, then return to heat and return to a boil.
Boil 1 minute.
Stir in walnuts off heat, then pour into a buttered bowl to cool slightly.
Preheat oven to 350 degrees and set a rack in the lower third.
Roll out the larger piece of dough to line the bottom and sides of the pan.
Pour in cooled filling and smooth top.
Roll remaining dough to a 9-inch disk and slide on top of filling.
Ease extra dough from side of pan onto and over top crust to make a border around the edge.
Bake until it is a deep golden color and feels somewhat firm when pressed with a fingertip,
about 45 to 55 minutes.
Cool in pan on a rack.
Wrap tightly in plastic and keep at room temperature about 24 hours before serving.

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