Monday, November 28, 2016

Beth Dooley Salad Recipes

Happy Holidays from the Minnesota Honey Company! We're at 4956 Xerxes Ave So, Mpls, MN 55410 - 612-920-3510. Open 11-6 M-Sat and 12-5 Sun.

Two more recipes from the lovely dinner with Beth Dooley: Honey Mustard Vinaigrette and Kale Salad. A great start to any meal!



Honey Mustard Vinaigrette
2 tablespoons honey
2 tablespoons coarse mustard
¼ cup sunflower oil
¼ cup apple cider vinegar
Salt and freshly ground black pepper to taste

Whisk all the ingredients together. This makes about 3/4 cup dressing and will keep for a long time in the refrigerator.


Kale Salad
1 bundle kale, chopped
¼ cup honey mustard vinaigrette
1 bulb celeriac, chopped
1 bulb fennel, chopped
½ cup dried cranberries
¼ cup green onions, chopped
1 apple, chopped

Using your hands, massage about ¼ cup honey mustard vinaigrette into the kale leaves. Let kale sit while chopping the rest of the ingredients. Mix all the ingredients into a large bowl. Drizzle honey mustard vinaigrette over salad. Stir and Enjoy!


Amber’s Note: Feel free to change up the ingredients in this kale salad. Add sunflower seeds. Add edamame or quinoa. Skip the fennel. The possibilities are endless.

By Amber Stoner

Sunday, November 13, 2016

Beth Dooley Appetizer Recipes

Beth Dooley, local chef and author of In Winter’s Kitchen, hosted a Honey-Kissed Fall Harvest Dinner at the MN Landscape Arboretum in September. With a crew of four, she mixed and stirred and cooked a delicious four-course meal, all the while chatting about local ingredients and answering questions from a dozen hungry guests.

Dooley is a spontaneous, enthusiastic chef, adding and altering recipes depending on the local, in-season ingredients she spotted while at the coop grocery store, such as cherry tomatoes, apples, celeriac, and coconut. She’s passionate about using local products in her cooking, including local cornmeal, apples, coarse mustard, honey, apple cider vinegar, Greek yogurt and more.

The meal began with an appetizer of corn cakes with chevre and rosemary honey. Over the next few posts, we’ll be sharing Dooley’s recipes from the honey-inspired harvest dinner.

Enhance your Thanksgiving menu with any of these recipes.



Mini Corn Cakes with Chevre and Rosemary Honey

Corn Cakes
2 ears corn, kernels removed        ½ teaspoon fine sea salt
2 cups all-purpose flour                 2 cups whole milk
½ cup yellow cornmeal                  2 large eggs
Pinch sugar                                   4 tablespoons melted unsalted butter
1 tablespoon baking powder

Heat a large skillet over medium and add the corn kernels; lightly toast until golden brown. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together milk and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined being careful not to overmix. Fold the corn kernels and melted butter into the batter.

Lightly butter a heavy skillet or griddle. Using a 1/8 cup measuring spoon or tablespoon measure several cakes onto the griddle and cook until small bubbles form on the surface of the pancakes, about 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a preheated oven-proof plate and cover with a towel. Place in a warm oven to hold until the remaining cakes are ready to serve.

Notes: These can also be topped with cherry tomatoes that have been tossed with salt and olive oil and roasted at 450° for about 20 minutes. Corn cakes can be cooled and frozen for later use. 8 ounces of canned roasted corn can be substituted for ears of corn.

Whipped Goat Cheese with Rosemary Honey
¼ cup clover or basswood honey
1-3-inch sprig rosemary
3 ounces soft goat cheese (chevre)

Put honey and rosemary into a small saucepan and set over low heat. Bring to a simmer; turn off the heat and allow to cool. Put the goat cheese in a bowl of a mixer and whip until smooth. Slowly add the rosemary honey (with sprig removed) and continue whipping until thoroughly combined. Serve a dollop of the chevre on the pancakes.

Note: Cream cheese can be substituted for goat cheese.

By Amber D. Stoner