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chai pecan pork chops

Ingredients:

1-11/4 pound Pork Chops

1/2 cup Flour

Salt and Pepper to taste

1/4 cup Chopped Pecans

1/4 cup Chai Creamed Honey

1. In a shallow dish, mix together flour, salt, and pepper. Dredge pork chops in the flour mixture.

2. In a large skillet, melt butter over medium-high heat. Add chops and brown on both sides. Lower heat and cook until cooked thoroughly. Remove chops from pan and set aside. Keep warm.

3. Mix chai honey and pecans into the pan drippings in the skillet. Heat through. pour sauce over chops and serve.

Chicken thighs or breasts with Honey and lemon

1.5 ounces olive oil

8 skinless, boneless chicken thighs or 4 breasts

1/4 cup thinly slices shallots

3/4 teaspoon Sea Salt

1/4 teaspoon pepper

1 tablespoon water

2 tablespoons honey or our Lemon and Ginger creamed honey

1 Tablespoon chopped fresh oregano

Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side ( 6 min for breasts) or until browned and done. Transfer to a plate; keep warm.

Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons water, juice, and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.

 
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Honey glazed ham

This glaze recipe works for about a 10 pound ham. You can choose a bone in spiral cut home, or a bone in half or whole ham straight from the farm. They key is to watch your temperatures. A whole ham will take a bit longer. This is one meal where low and slow gives the best results.

Ingredients:

10 pound ham

1 cup honey

1/2 cup brown sugar

1 tsp Ginger

1/2 tsp Cinnamon

1/2 tsp mustard

cloves - optional

How to:

  • Preheat oven to 325°F. Place the spiral cut ham on its side in roasting pan. Mix honey, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.

  • Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture. Bake 45 minutes longer. Serve ham with pan drippings.

If using a whole fresh ham, score the skin, poke cloves in the scores. Put ham in foiled lined pan. Apply have the glaze, same as above. Cover with foil loosely and cook for 18-20 min per pound. Basting about every half hour. About last 45 min, remove cover and apply the remaining glaze.

Roast Goose with honey

INGREDIENTS

1 lemon (halved, pips removed)

1 c honey 

2 t corn starch 

1 farm fresh goose (with giblets)

2 orange (halved, pips removed)

1 c wine (white wine)

herbs (to taste

INSTRUCTIONS

Roast the goose- about 10-15 min per pound cooking time

  1. Preheat oven to 425°F (220°C) while preparing the goose.

  2. Remove giblets and reserve. Pull out any lumps of fat from the cavity, render later, if you wish, and store for cooking.

  3. Prick the skin several times with care not to get to the flesh. Pour the juice of the lemon and oranges over the bird.

  4. Place the lemon and orange skins left after juicing inside the cavity, together with the herbs. Season in and out with salt and pepper.

  5. Place the goose on a wire rack on a roasting pan. Cook for 20 minutes, then lower temperature to 325°F (160°C) for the remaining time. Pour off the fat from the pan and reserve.

  6. While the goose is in the oven, warm honey in a small sauce pan, over a low heat. Remove the goose from the oven 30 minutes before the total time and brush the warm honey generously over the goose. Return to the oven and finish cooking. Check after 15 minutes that honey is not burning. Add a little more honey if needed. Remove goose from pan and set aside in another pan.

Gravy

  1. Remove any remaining fat and heat the roasting pan on the stove top.

  2. Pour the white wine and scrape all the sticky bits from the pan. while the wine warms. Heat until the alcohol has cooked off.

  3. Mix cornstarch with water well in a separate glass and gradually pour into the pan. Stir and simmer gently for 3-4 minutes. Mix in the juices leaked from the bird while resting, and any juice left under the fat previously removed from the pan.

  4. Strain into a small sauce pan and keep warm until it is time to serve.