My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!
So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Pumpkin Spice Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!
Add all ingredients to a medium bowl and mix until smooth.
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Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.
This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.
Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!
Got a need for more delicious quick and easy sauces?Â
Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.
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Cherry Salsa is sweet, spicy and delicious on goat cheese crostini, baked Brie, chicken cutlets or grilled meats. Simplicity is good and this quick and easy recipe can be ready for guests without much fuss. The dried cherries offer a nice texture to the salsa and the freshly chopped jalapenos, lime and vinegar balance the cherry jam. It’s so good!
My favourite way to eat this lovely Cherry Salsa is dabbed on crisp crostini smeared with goat cheese. The tang and creaminess of the goat cheese make it a great pairing with the salsa and the combo makes for an easy company friendly appetizer. Another great way to use Cherry Salsa is as a baked brie topping. Simply spoon the salsa onto your hot baked brie and serve with crisp crackers, crostini or crudites. I originally found this Cherry Salsa paired up pecan-crusted chicken wings. I’ve prepared pecan-crusted chicken cutlets in the past and thought this would also be a wonderful way to use the salsa in a main course. I was not disappointed as the crunchy, nutty cutlets beg for the sweet, spiciness that the salsa offers. The recipe for pecan-crusted chicken cutlets will be coming to the blog soon, so be sure to check back.
Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
Recipe Notes
-I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down. By chopping the cherries first, the mixture retains most of its texture yet everything is combined.
-If a food processor is not available, simply chop everything by hand and combine.
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Some of the simplest things are the most delicious. The combination of vanilla and sugar is just such an instance. This classic combo comes together as Vanilla Bean Syrup when you combine with water and give it a gentle simmer.
You might be asking what need you might have for this jar or aromatic sweetness? Let me give you plenty of reasons. One of my favourites is to flavour specialty coffee and teas like my Baileys London Fog. There’s no need to spend copious amounts of money at a fancy coffee shop when you can make your favourites at home. My second favourite way to use it is for brushing onto cakes. It adds tremendous moisture and flavour to cake layers or the tops of sweet loaves. But the list is longer yet, drizzle it onto fruit salad, ricotta pancakes, plain yogurt with fruit (that way you control the sugar), smoothies and cocktails. Enjoy!
Cut the vanilla bean in half lengthwise and scrape out seeds with a small spoon or knife.
Combine sugar and water in a small saucepan over medium heat. Heat until mixture comes to a simmer and sugar is fully dissolved, stirring often. Once at a simmer, cook for 1 minute. Remove from heat and whisk in vanilla beans.
Allow the mixture to cool to room temperature and then refridgerate in a sealed jar for up to 1 month.
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Hello, peanut sauce lovers!! You’ll love this simple and delicious Peanut Sauce recipe that takes no time at all to come together.  The wonderful flavour comes from a little red curry paste, coconut milk, garlic and ginger. It’s so good, and you’ll want to enjoy it with so many things.
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How to enjoy this lovely Peanut Sauce….let me count the ways.
-toss with a noodle stir fry -smother on cooked pork ribs and bake -drizzle on shrimp tacos -as a dip for summer rolls -as a dip for pork, chicken or beef satay -broiled on salmon fillets -toss with chunks of chicken and serve over couscous -tossed into a salad -as a dip for vegetables
Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
Recipe Notes
-The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.
-The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.
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