Festive Red Cabbage Salad

If you're starting to think about a resolution for healthy eating in 2016, then this salad might be a delicious way to begin the new year.  The recipe, from the BBC Good Food website, combines  red cabbage, beets, apples and oranges with a honey-sweetened dressing, and toasted walnuts for crunch and flavor.  It can be made ahead, though the cabbage will wilt a bit if it sits in the fridge for a few days.  We took this to our Christmas Eve celebration with family and our nephew asked us to leave the leftovers for him.  Can't think of a better endorsement!

Festive Red Cabbage Salad
1/2 small red cabbage, finely shredded
1 small red onion, finely diced
2 tart apples, cored and diced
4-5 small cooked beets, diced
1 large orange 
5 tablespoons red wine vinegar
3 tablespoons red currant jelly (or other tart jelly)
2 tablespoons honey
2 tablespoons olive oil
1/4 cup toasted walnuts, chopped
salt and pepper to taste

Toss the cabbage, onion, apples and beets in a large bowl.  Finely grate the zest of the orange over the veggies in the bowl.  Cut the rest of the pith off the orange.  Holding the orange over a smaller bowl to catch the juice (to use in the dressing) cut the orange segments from their membranes, chop them into two or three pieces, and add them to the bowl with the veggies. Squeeze the remaining orange membranes over the smaller bowl to get every bit of juice that you can. Add the vinegar, jelly and honey to the  bowl with the orange juice and whisk until well blended.  Continuing to whisk, dribble the olive oil into the dressing until well emulsified. Pour over the salad, add salt and pepper and toss well.  Check seasoning.   If you're serving right away, then sprinkle the walnuts on top.  If not, then hold off on adding the walnuts until you're ready to serve.  Happy New Year!

Homely Celeriac Becomes Beauitful Co-Star in Beet Salad

Trimmed but not yet pared celeriac from the garden

Robert grew a patch of celeriac (also called celery-root) in the garden this year.  A 2006 NPR story by vegetable expert Jack Staub calls celeriac "the unsung frog prince of winter vegetables." It is not a pretty root--but it can be a delicious addition to fall and winter fare and it is remarkably versatile. Staub describes its flavor as a cross between celery and parsley, which is apt.  Celeriac can be boiled or roasted--essentially treated like you would any root vegetable.  But unlike most root vegetables and winter squash (potatoes, turnips, parsnips, etc.) it's also great raw, which is how I used it in this salad with another root crop: beets. 

The original recipe comes from a 2004 Gourmet Magazine article, available at Epicurious. Some reviewers of the recipe claim this salad made beet lovers out of beet haters.  A few reviewers also complain that the recipe is a lot of work. The beets are roasted for about an hour and there is a fair amount of chopping involved.  The result of that effort, though, is a unique and tasty salad that's also good for you!  Since we have a bunch of celeriac still growing in the garden, I'll be looking for more ways to use it as fall unfolds. Stay tuned!

To save time, you may be tempted to skip roasting fresh beets and instead use canned.  I think that would result in a just fine salad, but the roasting takes the flavor to another level.  You might also be tempted not to cut the vegetables into matchsticks, opting for a rougher, if quicker, chop of some kind.  That might also work, but I think the time spent on cutting into matchsticks makes these two root vegetables great co-stars and is worth the few minutes it takes.  A sharp knife (thanks, Robert!) is very helpful for this recipe!

I, of course, added honey to the dressing--and humbly suggest that the honey should earn a best supporting ingredient award. Scroll past the salad photo for the recipe!

Raw celeriac turns a lovely pink when paired with roasted beets in this salad.

Celeriac & Beet Salad
4 medium beets, top greens trimmed off and beets well-washed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 pound celeriac, trimmed and peeled 
1/4 to 1/3 cup chopped red onion
2 tablespoons honey
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped parsley 
Heat oven to 425 degrees.  Place beets on a piece of foil large enough to enclose beets entirely.  Drizzle the 1 tablespoon of olive oil over beets, sprinkle with salt and wrap the foil around the beets.  Place package in a pan in case the packet leaks and roast the beets for about an hour--or until they're completely tender.  Remove the beets from the oven and let them steam in the package until they're cool enough to handle.

While the beets roast, slice the celeriac into matchsticks about 1/8 inch thick and 1 or 1 1/2 inches long.  You can save time by cutting the celeriac into thin slices, stacking the slices and then making the matchsticks.  Place the cut celeriac and chopped onions into a bowl &  drizzle the honey over them.  Toss with your hands so that the honey coats the matchsticks.  This will prevent the celeriac from browning too much while you wait for the beets to cool. Place the lemon juice, oil, salt & pepper in a jar, secure the lid tightly, and shake the bejeebers out of it to emulsify the dressing. (You could also do this in a small food processor.)  Pour the dressing over the celeriac and toss to coat.  Cover the bowl while you wait for the beets to cool.  When the beets are cool enough to handle, slip the peels off and cut them into matchsticks. Place them in the bowl with the dressed celeriac.  Toss and watch the celeriac turn into a lovely pink color.  If you're serving right away, taste for seasoning (may need more lemon juice or salt or pepper--or honey!) and then sprinkle the parsley on top.  I think this salad benefits from sitting around a day to let the flavors meld.  Can be served cold or at room temperature.

If you want to guild the lily--or make a bigger salad--you could add an apple also sliced into matchsticks.  A tablespoon or so of grated ginger would also be nice.  Other variations could include orange juice instead of lemon juice with a teaspoon or so of grated orange peel to boost the flavor.

This recipe makes 8 servings. 

Pickled Cauliflower in Honey & Beet Brine

These unusual pickles not only have a great crunchy pickle taste, they also look lovely in the pantry! I will, however, note that out of the jar, the cauliflower florets are more pastel-pink than the bright purple-pink they appear in the jar.

This recipe, with some modifications, came from Andrea Chesman's book Pickled Pantry (Storey Publishing, 2012), which I borrowed from the library and have really been enjoying.  I particularly like the way that she describes the flavors of the pickles and the helpful recipes at the end for using and cooking with pickles. The recipes also include small batches (1-quart) as well as recipes for fermenting.   When we crack open the first jar, I'll report back on the taste.

Looking for more pickle recipes to try?
Check out previous posts for:
honey pickled carrots
cherry tomatoes in honey brine
pickled garlic scapes

Pickled Cauliflower in Honey & Beet Brine

This recipe makes four pints (or two quarts)

2 small-medium beets well scrubbed, chopped (you don't have to be too meticulous here because the beets will eventually get strained out)

2 2/3 cups distilled white vinegar

2 2/3 cups water

3 tablespoons honey

4 teaspoons pickling salt 

2 teaspoons caraway seeds

1 teaspoon celery seeds

One large (approximately 6-8 inches)--around 6 cups--of cauliflower florets

In a saucepan, heat the beets, vinegar, water, honey and salt just to a boil and then simmer for five minutes.  While the vinegar heats, pack the cauliflower into sterilized wide mouth canning jars. (To sterilize, I place in a 225 degree oven for 20 minutes--consult any canning resource for guides about this.)  To each jar, add 1/2 teaspoon caraway seeds and 1/4 teaspoon celery seeds.  Strain the beets out of the vinegar brine and pour the hot brine over the cauliflower, leaving 1/2 inch head space.  Remove any air bubbles and then seal with lids.  Place in a boiling water bath (water should cover the sealed jars by 2 inches).  Bring the water back to a gentle boil and begin timing--the jars should be in the bath for 15 minutes.  Remove, cool completely, check that the jars have sealed and wait 6 weeks for the flavors to develop.  (Any unsealed jars should be refrigerated.)

Cold Beet & Buttermilk Soup

Ahh! The height of summer!  Our beet patch is coming into its own now and weather is perfect for cold soups.  This beet and buttermilk soup is simple, easy and gorgeous.  If you're a hard core beet lover, you don't even have to cook the beets--they can be peeled and blended raw right into this concoction.  I prefer a less earthy beet flavor and a smoother soup, so I boiled and peeled the beets first.  You could also roast the beets, which would make them a bit sweeter and richer.  Anyway you make 'em, this lovely soup will make a nice addition to a lazy summer lunch.

Cold Beet & Buttermilk Soup

4-5 medium sized beets, boiled or roasted, peeled and cut into chunks (or, as noted above, you could peel and chunk them raw)  If you boil the beets, chill them in an ice bath before peeling; cool the roasted beets before using.

3 cups buttermilk

3 tablespoons honey

2-3 scallions, chopped

salt and pepper to taste

a little more buttermilk to swirl in for garnish if you want to get fancy

Place the beets, buttermilk, honey and scallions in a blender and whirl until thoroughly pureed.  Taste and add salt and pepper as needed.  Chill for an hour before serving (or, truth be told, you could lap this soup up right away, though it won't be cold-cold).  Just before serving, drizzle a bit of buttermilk on top and swirl.  Makes about four cups.

Roasted Beets with Honey & Lemon

I'm a confirmed beet lover and could eat them at every meal.  I know, though, that beets are not America's favorite veggie. An Eating Well blog includes them among the top five "most hated vegetables" in the U.S.   (What's America's most favorite vegetable?  Apparently, according to a report in Bloomburg News, it's potatoes!) 

Roasting beets is one way to persuade a confirmed beet hater to give them another try. Roasting caramelizes the sugars in the beets and makes very sweet yet they still retain their savory earthiness. I'm not promising that the beet haters in your life will convert after you serve these--but I am suggesting it's a worth a try!

Roasted Beets with Honey & Lemon
Preheat oven to 400 degrees.

Figure on about 1 large, 2 medium or 3 small beets per person.  I usually roast extra since the oven's on and I'm happy to eat roasted beets throughout the week.  It's best if you roast similarly-sized beets in the same pan (that is, not mixing large and small beets together).  Truth be told, though, I usually throw 'em all in together when I'm short on time.

Wash the beets well and cut off their tops, leaving about 1 inch of the stalks. (This ensures the beets won't bleed too much during roasting.)  Select a roasting or baking dish that is large enough to hold all of your beets in one layer. Line it with a piece of aluminum foil that is large enough to cover the bottom of the pan AND fold over to fully envelop the beets.  Drizzle about 1-2 tablespoons of olive oil on the foil.  Place the beets in the pan, tossing them in the oil and drizzling more oil on them to be sure every beet is covered with olive oil.  Sprinkle kosher salt on the beets--at least a pinch for each beet.  Fold the foil over the beets, being sure to securely crimp the edges together to keep the heat inside.  The beets will roast and steam in this packet.  Place in the pre-heated oven for at least 40 and up to 60 or 65 minutes (depending on how big your beets are).  Remove from the oven and let them sit on the counter until cool enough to handle--about 20 minutes.  This extra time will enable them to cook a bit longer, too.

Remove the beets from their foil packet and slip off their skins.  Cut them into 1/2-inch pieces and place in a bowl.  I had about 2 cups of beets when all was said and done.  Drizzle 2-3 tablespoons of fresh lemon juice (go ahead and used bottled if that's what you have) and 2 to 3 tablespoons honey over the beets, tossing to mix thoroughly.  Taste and add salt and pepper as needed.  You can serve them as is at room temperature, or cover and refrigerate them to serve cold later.  You can also add some fresh lemon zest to zing up the lemon flavor a bit and/or some chopped parsley to add color.  If so, add the parsley just before serving.

PA State Beekeepers Picnic!

We spent a lovely afternoon on July 24 at Chatham University's gorgeous campus (my alma mater! Go Cougars!) for the annual Pennsylvania State Beekeepers' Association picnic, hosted by Burgh Bees and the Beaver Valley Area Beekeepers' Association.  In addition to the Apiary Products Judging Event (see below for shameless bragging about our blue ribbon!) the day included the ever-popular "just for fun" contest for foods and beverages made with honey. Debbie and John Gubanic's Pickled Beets won for the best canned product. (We entered our marbled brownies and won the "best exotic brownie" category--the, um, only brownie entered in the contest.)   When Debbie and John offered their beets and recipe to us, we greedily gobbled them up.  Here's a photo of (what's left of) the beets along with the recipe:

Debbie's Award-Winning Pickled Beets with Honey

1 bushel of beets, cleaned, root & stems trimmed, but leave some stem so that they don't bleed while boiling.

1 1/8 cup honey

3 cups water (use water beets were boiled in)

2 cups white vinegar

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon cinnamon

Boil the beets in a large pot of water until tender (20-30 minutes).  Check with a fork and run cold water over them when done, removing skins.  Add honey and 3 cups water.  Then add the vinegar, cloves, allspice and cinnamon.  Bring all to a boil and gently simmer for 15 minutes.  Put beets and brine in sterilized jars and process in a water bath for 30 minutes.  One bushel of beets makes 40 pints and 4 quarts.

Shameless Bragging:  Our beeswax candle bowls won a blue ribbon!

We're pretty darn beeswax proud. :)

Got Local Honey? Get a Local Honey Dipper!

Check out these lovely honey dippers made with a variety of woods (like cherry and maple--some from local trees!). They're made by the skilled hands of Leslie Struthers at Struthers Turning Studio. (Click on the link to see more of Leslie's creations, including gorgeous spice grinders, pens and bowls.)  






The dippers are remarkably efficient at gathering a pool of honey for "precision drizzling"--and each one is unique. I bought four to test out.  At $5 each, they make wonderful gifts, especially when paired with a jar of local honey.   The dipper made it easy to add a drizzle of honey to the cold beet and potato soup I made a few days ago. 

 

COLD BEET AND POTATO SOUP

Robert went crazy planting potatoes this spring. He set them up in some old bee boxes, which have made it easy to keep filling with dirt and mulch to provide lots of room for the potatoes to grow.  

Paired with our bumper beet crop, the potatoes make a creamy cold soup that is refreshing on a hot day and brilliantly purple.  The recipe, which Bob Batz Jr. wrote about a few weeks ago in the Pittsburgh Post-Gazette, comes from Jeff Koehler's new cookbook, Morocco:  A Culinary Journey. It can be served hot or cold.

COLD BEET & POTATO SOUP

1 1/2 pounds medium beets, peeled and quartered
1 1/2 pounds medium white potatoes, peeled and quartered
salt and freshly ground black pepper
scant 1/2 teaspoon ground ginger
2 tablespoons butter (optional)
1-2 tablespoons honey for drizzling (optional)


Place the beets and potatoes in a saucepan with 5 1/2 cups of water and bring to a boil.  Season with salt and pepper, cover the pan and cook until the beets and potatoes are soft but not falling apart--about 30 minutes.  Remove from the heat and let cool for about 10 minutes.  In batches, puree the soup in a blender (the original recipe calls for a food processor, but I think a blender makes for a smoother soup).  Blend until completely smooth.  Stir in the ginger, and if using, the butter.  Stir until the butter melts in and is thoroughly combined. Taste and add more salt and pepper if needed.  If serving cold, then let the soup cool a bit on the counter then place in refrigerator for at least two hours.  If serving hot, then return to the pan and bring to just under a boil.  Serve in small bowls with a drizzle of honey on top.  You can also add a dollop of yogurt (or sour cream) if you want to get extra fancy.  Makes about eight 1/2 cup servings.

Beet & Beet-Greens Salad

We have an amazing crop of beets this year, one of my favorite vegetables from the garden.  An old friend is coming to visit today and I wanted to make something special with the beets for lunch.  I'm ashamed to say that I often compost the beet greens, favoring the sweet beet root--I could eat them every day.  A recipe by David Tanis in last Wednesday's New York Times inspired me to use the beet greens in this dish.  I hew pretty close to the recipe--with the addition of honey, of course!  This dish will use up a few bowls and took me about 40 minutes to make.  It was worth it, though!

Beet & Beet-Green Salad

makes about 4 to 6 servings

2 pounds medium beets in skin, well washed 

12 to 16 ounces beet greens (or chard or other greens)

2-4 tablespoons olive oil (doesn't have to be extra virgin)

kosher salt

1 teaspoon coriander seeds

1 teaspoon cumin seeds

(If you don't have coriander and cumin seeds in your spice cupboard, then used ground cumin and, if you'd like, some cilantro--the flavor will be a bit different.)

FOR THE VINAIGRETTE

1/3 cup red onion or shallot, finely diced

2 garlic cloves, finely grated

3 tablespoons red wine vinegar

2 tablespoons honey

Salt and pepper

1 teaspoon toasted cumin-coriander mixture

Pinch cayenne

4 tablespoons extra virgin olive oil

FOR THE YOGURT SAUCE

1 cup full-fat plain yogurt

1 garlic clove, finely grated

2 tablespoons honey

Salt and pepper to taste

Pinch cayenne

1 teaspoon toasted cumin-coriander mixture

2 tablespoons fresh mint, finely chopped

1 tablespoon extra virgin olive oil

3 tablespoons freshly snipped dill for garnish

PREPARATION

Preheat oven to 400 degrees and bring a large pot of salted water to boil.  Trim the tops off the beets and scrub them well.  Line a baking dish (or cookie sheet with sides) with a large enough piece of tinfoil that will be able to enclose the beets completely.  Pour about 1-2 tablespoons of olive oil on the foil, add the beets so that they are in one layer.  Sprinkle 1-2 more tablespoons of olive oil on top and toss the beets so they are thoroughly coated in oil.  Sprinkle about 1 teaspoon kosher salt on top.  Completely enclose the beets in the aluminium foil and roast in the oven about 45 minutes to an hour (depending on how big those beets are).  Remove from oven and let them sit to steam and then cool a bit while you work on the rest of the dish.  them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). When the beets are cool, open up the foil and slip off the skins--the skins should slip off easily if the beets are fully cooked. Cut into wedges.

Chop the beet greens into ribbons and then wash very well.  Add the greens to the pot of boiling salted water and cook until just wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.

In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder. 

Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.

Put the yogurt in small bowl. Add the garlic, honey, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.

Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table. 

Family and Friends' Fabulous Recipes

Dylan's Waffle Honey Breakfast

Ardent honey lover, skilled air traffic controller, New York resident and long-time friend Dylan sent us this photo of a recent breakfast, prompting me finally to post a number of honey recipes that friends and family have sent us this year.

Jessica's Great Granola Gifts

(adapted from a recipe on Epicurious)
Jessica is a friend who's become family.  She gave us a mason jar filled with this delicious granola as a Christmas gift this year.  We gobbled it up in less than a week.



1/3 cup honey
2 tablespoons vegetable oil
3 cups old-fashioned oats
1 cup pecans, chopped
1/2 cup unsweetened shredded coconut
3 tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 cup dried fruit

Preheat oven to 300.  Line a cookie sheet with aluminum foil or parchment paper. Place honey and oil in a sauce pan and gently heat over medium low flame until well combined and slightly warm.  In a large bowl, toss the oats, pecans, coconut, brown sugar and spices together.  Pour the honey/oil mixture over mix together being sure that the oats and nuts are well coated.  Spread onto prepared cookie sheet and bake for about 40-45 minutes, stirring every 15 minutes.  Cool and add dried fruit and mix.

Ali's Honeyed Carrots with Beets
(also adapted from a recipe on Epicurious)
Our niece, Ali (now becoming well known as "Sam's mom") made these carrots for Christmas dinner this year.  Don't think there was a carrot left on the table.

1 large, fresh beet, roasted and chopped*
2 pounds carrots, peeled and cut on the diagonal into 1/4 inch rounds
1 cup orange juice
1/4 cup butter
2 tablespoons honey
1 1/2 tablespoons grated fresh ginger
1-2 teaspoons fresh tarragon, chopped.

Place carrots, orange juice, butter, honey and ginger in a large skillet, cover and bring to a boil.  Cook for about 3-5 minutes over medium high heat. Remove lid, turn down heat and simmer for about 10 minutes until carrots are soft and glazed.  Stir frequently.  Remove from heat and toss in chopped beets and tarragon and serve.
* To roast the beet:  heat oven to 350 or 400.  Place the beet on a sheet of tinfoil that is large enough to wrap around the beet.  Drizzle with olive oil and sprinkle with a pinch of salt; roast for at least 40 minutes or until soft all the way through.

Kerry's Award-Winning Peanut Butter & Honey Dip for Fruit
Kerry and Tom are relatively new friends (and second-year beekeepers). This wonderful recipe won the fan favorite award at the 2011 joint Burgh Bees / Beaver Valley Area Beekeepers' picnic.
3/4 cup honey
1/4 cup peanut butter (more if you love peanut butter--almond butter also works nicely)
1/2 teaspoon ground cinnamon
2 cups whipped cream cheese at room temperature
Whip all ingredients together.  Refrigerate for 24 hours.  Serve as a dip for fruit or a spread for crackers.  Easy. Easy. Easy! :)

Lentil, Beet & Honey Salad

Two-for-one recipe day here at SteffesWood Apiary!  Robert has been busy cleaning up the garden this spring and planting peas, pak-choi and beets. The beets made me hungry for this salad, which is one of the best salads in the world--bar none!  It has lots of fabulous umami--a rich savoriness that makes this salad a meal on its own (especially if you're a beet fan).  It's adapted from Martha Stewart Living magazine

1 lb fresh beets, trimmed
1/2 cup water
1 3/4 teaspoons coarse salt, divided
olive oil
3/4 cup dried lentils (French green lentils are lovely, but plain brown ones also work--they may not need to cook as long, though)
1 1-inch knob of fresh ginger, sliced in 1/4 inch slices
3/4 teaspoon coarse salt, divided
1/2 cup red onions, minced
3 tablespoons olive oil
2 tablespoons raspberry vinegar (or other flavored vinegar--truth be told, cider vinegar would be fine!)
2 tablespoons honey
1 teaspoon ground coriander
1 teaspoon ground ginger (or 1/2 teaspoon grated fresh ginger)
1/2 cup chopped fresh mint
2 tablespoons chopped cilantro
salt and pepper to taste
Lettuce (for serving--optional)

Preheat oven to 375 degrees.  Place beets in dish with 1/2 cup water and sprinkle with 1 teaspoon coarse salt.  Cover with aluminum foil.  Bake until beets are tender, about 50 minutes.  When cool enough to handle, peel beets and toss with a little olive oil.  Chop beets into 1/2 inch pieces. (See note at the end of the recipe for an alternative way to prepare the beets.)

While beets are baking, place lentils and ginger slices in a sauce pan and cover with 1 inch of water.  Bring to a boil and simmer until tender, about 20 minutes.  Drain and discard ginger.  Stir in 1/2 teaspoon coarse salt.  In a small bowl, combine 1/4 teaspoon coarse salt with ginger, onion, vinegar and honey.  Steep for 15 minutes.  Stir in oil and coriander.  Pour onto warm lentils and toss to coat.  Stir in mint and cilantro.  Taste and season with salt and pepper.  Place beets on top of lentils. Serve on a bed of lettuce, if you'd like.

NOTE: A few years ago on a blistering mid-July day, Burgh Bees and Slow Food offered honey-based recipes at the Farmers@Firehouse Market in the Strip District and served this salad.  The Slow Food cook who prepared the salad couldn't bear to turn on her oven, so she grated the raw beets and put them in the salad--it was delicious.  Just sayin'!