Tag Archives: honey

Reisling Jam Glazed Pork Loin and Quinoa with Chickpeas

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We received a lovely gift of riesling jam and some leftover honey from Savannah Bee Company, which we wanted to use to create a glaze for a pork loin. The loin turned out slightly sweet, nicely roasted and the moisture of the pork was perfect.

The quinoa with chickpeas had a hint of lemon and went well with the pork and a new batch of broccoli casserole.

Adapted from AllRecipes.com

  • 1 cup quinoa
  • 1/8 teaspoon salt
  • 1 3/4 cups water
  • 1 cup canned garbanzo beans (chickpeas), drained
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 4 teaspoons olive oil
  • 1 pinch salt and pepper to taste
  1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  2. Once done, stir in the garbanzo beans, garlic, lemon juice, and olive oil. Season with salt, and pepper.
Quinoa with Chickpeas

Reisling Jam Glazed Pork Loin

  1. Preheat oven to 450 degrees F
  2. Place the pork tenderloin in a roasting pan, and roast 15 minutes in the preheated oven.
  3. Remove pork from oven, and baste with the reisling jam and honey. Reduce oven temperature to 350 degrees F, and continue roasting pork 45 minutes, basting occasionally with the honey jam sauce, to an internal temperature of 160 degrees F.

We paired the pork loin with White Out red wine from Tug Hill Vineyards. The cherry flavor of the wine highlighted the sweetness of the pork.

Granola

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I am so glad I finally tried making homemade granola. I prefer granola that has a deep brown color and the nuts to be really roasted. I do not think I will ever go back to purchasing store-bought granola.

I really enjoy having the granola with a bit of almond milk, sprinkled on oatmeal for additional crunch or just grabbing a handful as a snack. This recipe yields granola with a light sweetness, nutty flavor and crispy oats.

Adapted from Tamra Davis Cooking Show and My Father’s Daughter

  • 2 cups rolled old fashioned oats
  • 1 cup chopped nuts (slivered almonds or walnuts)
  • ½ cup seeds (sesame, sunflower or chia seeds)
  • 4 teaspoon of fine salt
  • 1/3 a cup of oil
  • ½ a cup of honey or Vermont maple syrup
  • ¼ cup of apple or orange juice
  • 1 teaspoon of vanilla
  • sprinkle of cinnamon
  • 1 cup chopped dried fruit (raisins, apples) optional

Preheat the oven to 350 degrees. Stir together everything, except the raisins.

Spread the granola out on a nonstick sheet pan covered with parchment paper or silpat and coat with a  little vegetable oil. Make sure the granola is not more than one inch thick or you may need to use two pans. Bake for about 15-20 minutes, stirring occaionally, or until evenly browned. Check and stir it up after about 10 minutes. Don’t let it burn. Stir in dried fruit once it’s cooled a bit.

Serve with your favorite milk or yogurt. It keeps well for 2-3 months in an airtight container.

*Granola Bars – put 1 cup of granola, 1 tablespoon of butter, 1 tablespoon of flax oil, 2 tablespoons of honey in a food processor. After it’s blended fine, add a few organic chocolate chips and form it into a shape on a Silpat that’s sitting on a cookie sheet. Bake for 10-15 minutes at 375 degrees.

Oats, nuts, seeds, honey, salt, cinnamon

Old-fashioned oats

Organic California RaisinsSlivered almondsMixing the liquids, juice and syrup with dry goodsPre-baked granola mixturePost-baked homemade granola

Sixty 2 Restaurant on the Wharf, Salem

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My friend had a gift certificate to 62 Restaurant, right near Pickering Wharf and the House of Green Gables in Salem. We sat at the bar lounge with a few solo diners. There were countless couples entering and exiting the Italian dining room.

I really like the low lighting and surrounding seating near the bar for additional diners.

The bartenders were very knowledgeable and friendly suggesting beers. There were a few beers that were no longer on the menu, but suggested the appropriate substitute.The bar had a nice wood tone and I liked the decor of wine corks on the edge of the bar.I tried the 62 Pick Up which had Grand Marnier, fresh lime juice, cranberry (I subbed in orange juice) and champagne for $10. I really enjoyed the fresh flavor of the juices with the bubbles.

I also had an allagash beer $6, while my friends had the sangria and other cocktail drinks.My party shared two formaggi Assortment of cheeses with seasonal accoutrements for  $12. The best combination was the fig jam and goat and the parmesean and honey.

Prior to going to the restaurant we all looked at the menu via the website and decided we would try the bar versus the Italian tapas and entrees. We would try out the proper dinner menu another time.

Sixty2 on Wharf on Urbanspoon

Homemade Graham Crackers and S’mores

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I’ve always wanted to try making my own homemade graham crackers and this recipe was so easy to follow. With a stash of marshmallow, chocolate on hand, it was a lot of fun to enjoy gooey s’mores.


Adapted from Weelicious

  • 1/2 cup whole wheat flour
  • 3/4 cups all purpose flour
  • 1/4 cup light brown sugar, packed
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 cup butter, chilled & cubed
  • 1/8 cup honey or agave nectar
  • 1/8 cup water

Preheat oven to 350 degrees. With a mixer combine the first 6 ingredients. Add cubed and chilled butter to the mix . Add agave and water and continue to mix until it all combines. Remove and shape the dough into a flat disk and place between two pieces of parchment paper. Roll dough out until 1/4 inch thick. Cut into crackers or shapes. Place cookies on a parchment lined baking sheet and bake for 15 minutes. Cool and serve.