INGREDIENTS
1 cup (120g) fine cornmeal
1 cup (125g) all-purpose flour (spooned & levelled)
1 Tsp baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/3 cup (67g) packed light or dark brown sugar
2 Tbsp (30ml) Hive on Fire Hot Honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
DIRECTIONS
Preheat oven to 400°F (204°C). Works best cooked in a 9 inch round cast iron pan, but if using a regular baking pan lightly dust and flour.
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl and set aside.
In a medium bowl, whisk the melted butter, brown sugar, and Hive on Fire honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the centre is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, ribs or a bowl of spicy chilli, enjoy!
INGREDIENTS
1 pound brussels sprouts, halved
2 tbsp Glasses & Grapes Zesty Onion EVOO
1/4 tsp freshly ground black pepper
1/4 tsp maldon salt
3/4 cup grated parmesan
DIRECTIONS
Preheat the oven to 425°F.
In a bowl, toss the sprouts with the olive oil, salt, and pepper.
Spread the sprouts onto a parchment-lined sheet tray. Roast for 8 minutes, then sprinkle the parmesan over top and roast for a further 4 minutes. Remove from the oven, set aside to cool, and then transfer to an airtight container and refrigerate until ready to use. This will keep for up to 5 days.
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8 medium new potatoes
1/2 cup Glasses & Grapes Roasted Garlic, Tuscan Herb Oil or Rosemary EVOO
2 teaspoons Maldon salt
Fresh ground pepper to taste
1 cup of your favourite melting cheese, grated
1 tablespoon fresh chopped chives or parsley for garnish
Sour cream or greek yogurt
Preheat the oven or bbq to 400ºF.
Make thin slices along the length of the potato, making sure to not to cut all the way through the potato.
Pour the EVOO in to a large bowl or container. Add potatoes and brush in the olive oil, making sure to get it in between the slices.
Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.
Bake for 30 minutes until the edges begin to turn golden brown.
Remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream or greek yogurt.
A great way to serve an old favourite. This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold.
Ingredients
1 bunch fresh asparagus
Directions
1. Heat 2 tbsp of EVOO in a skillet on medium high heat.
2. Once pan is hot add chopped red pepper and asparagus to skillet.
3. Saute vegetables until al dente.
4. Transfer to plate or serving platter, sprinke with Parmesan cheese, salt and pepper.
5. Serve immediately
]]>These sweet potatoes develop a delicious caramelized crust when seared, the sweetness from the potato combined with the tangy Cranberry Pear Balsamic is a powerful flavour combination. This nutrient rich side pairs especially well with roasted pork.
INGREDIENTS
4 medium sweet potatoes (carrots or cubed squash work well too) peeled and each cut lengthwise into 8 wedges
1/3 cup of Glasses & Grapes Cranberry Pear Balsamic Vinegar
1 tbsp of Glasses & Grapes House Blend EVOO
1/2 tsp Maldon Flaked Sea Salt or other kosher salt
Fresh Thyme
DIRECTIONS
Par steam your veg or sous vide to a still firm doneness.
In a large bowl toss to liberally coat the sweet potato wedges (or carrots/squash) with the Cranberry Pear Balsamic.
Heat EVOO in a heavy pan. Sprinkle with sea salt and high heat sear until just tender and the balsamic has caramelized. Sprinkle with fresh thyme. Enjoy!
** Tip, don't over do it, your veg will continue to cook a bit once removed from the heat, you want a bit of firmness remaining.
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1 cup grated Pecorino Romano cheese
1/2 cup Glasses & Grapes Roasted Garlic or House Blend EVOO
1/4 cup panko bread crumbs
Salt and pepper
2 onions, halved and sliced thin
2 garlic cloves, minced
1 tsp minced fresh thyme
1 cup low-sodium chicken broth
3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
DIRECTIONS
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees F.
2. Grease 13 by 9-inch baking dish. Combine Pecorino, 3 tablespoons EVOO, panko, and 1/2 teaspoon pepper in bowl; set aside.
3. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until browned, about 15 minutes.
4. Add garlic and 1/2 teaspoon thyme and cook until fragrant, about 30 seconds.
5. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
6. Toss potatoes, remaining 3 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 1/2 teaspoon thyme together in bowl. Arrange half of the potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions.
7. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.
8. Remove foil, top gratin with reserved Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Serve.
]]>A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, sweet potatoes or squash.
INGREDIENTS
3 tbsp Glasses & Grapes Tuscan Herb EVOO
3 tbsp Glasses & Grapes Traditional Dark Balsamic Vinegar
1 small onion, chopped
1 red or orange bell pepper cut into strips
1/2 bunch of asparagus, ends trimmed and sliced lengthwise
1/2 bunch heirloom carrots sliced lengthwise
1/2 tsp red pepper flakes
Ground pepper and salt to taste
DIRECTIONS
Heat Tuscan Herb EVOO over medium to low heat in a large skillet.
Sauté all ingredients for 8 to 10 minutes. Drizzle with Balsamic Vinegar.
Serve immediately.
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