Honey Nut Tart

Honey and nuts are a classic pairing, think Baklava! You can use any combination of nuts to make this tart. For this one, we've used walnuts, almonds and macadamia nuts and we've added lime zest on top to cut through the richness. Serve plain or with whipped cream!

For the recipe: 

Tart dough:

• 150 grams (1 stick + 3 tablespoons) softened butter
• 30 grams (2 ½ tablespoons) sugar
• 60 grams (½ cup) confectionary sugar
• 30 grams (¼ cup) almond flour
• 2 grams (½ teaspoon) salt
• 1 egg
• 250 grams (2 ¾ cups) cake flour

Makes enough dough for two 10 inch moulds.
In a mixer fitted with paddle attachment, cream the butter.
Add both sugars and the almond flour and continue mixing.
Add eggs one by one until well incorporated. Scrape the sides of mixing bowl and mix.
Add the flour and salt and mix until just combined.
Wrap in plastic and chill overnight in refrigerator.
Divide your chilled tart dough in half. (Reserve the other half in the freezer for a future tart).
Roll out your dough to ¼ inch in thickness and line your tart mould (save scraps in freezer for future tart).
Place in the fridge for 30 minutes, then blind bake the shells using dried beans for weights.  

Filling:

• 140 grams sugar 
• 30 grams honey
• 120 grams heavy cream
• 150 grams chopped mixed nuts (walnuts, almonds, macadamia)
• lime zest
• pinch of salt

 
Place nuts in a 300F degree oven until slightly toasted.
Make a caramel by combining the sugar and honey in a sauce pan and stirring constantly until you get a nice amber color. 
Add heavy cream and a pinch of salt and combine.
Once cooled, mix in the nuts and pour into baked tart shells. 
Add lime zest on top.

Roasted Pears in Honey Caramel

This is a beautiful fall dessert inspired by one of Kate Zuckerman's recipes in her book "The Sweet Life."  If you enjoy caramel and pears, this is the recipe to make for your next dinner party!  The pears served warm are delicious on their own but if you want added flavor and richness, serve them with whipped creme fraiche on the side!    

For the recipe:

• 4 pears
• 1 lemon
• 28 grams (2 tablespoons) unsalted butter
• 160 grams (1/2 cup) honey
• 50 grams (1/4 cup) sugar 
• pinch of salt

Set oven at 425 F

Wash and peel the pears, leaving them whole and with the stems on. Cut the bottom of each pear to create a flat surface so that they stay upright in the baking dish. 
Peel lemon zest into 4 long strips. Add the zest along with all other ingredients to the pears in the baking dish, it will all melt in the oven so no need to combine them. 
Place in the oven for 30 minutes or until everything has melted.  
Rotate the pears so that they are laying on their sides in the liquid and bake for 20 minutes.  
Rotate the pears again to lay them on the other side and bake them for another 20 minutes.
At this point the pears should be soft and cooked.  Stand them upright again in the liquid and place them back in the oven for 15 minutes. Keep baking them, making sure to baste every 15 minutes until they are nicely caramelized. Enjoy!

Concord Grape Jam

Concord grapes make a delicious jam! Stay tuned, we'll show you the many different ways to enjoy this jam!

You'll need:

• 400 grams (2 cups) concord grapes
• 200 grams (1 cup) sugar
• 40 grams (3 Tbsp) wildflower honey
• juice from 1/4 lemon

Wash and de-stem grapes.
Combine all ingredients into a pot and bring to a boil. Turn off the heat.
Strain out the skin and seeds using a vegetable mill or a colander.
Bring back to a boil and continue cooking until desired consistency. (Jam should drip slowly off of spoon)

Roasted Peaches with Honey and Rosemary

These roasted peaches are delicious served warm, on their own or on top of mascarpone cheese.  They are perfect for a summer party, the recipe can easily be adjusted to the number of people you have.  

You'll need:

7 yellow peaches
80 grams (6 Tbsp) butter
juice of 1 lemon
160 grams (1/2 cup) honey
80 grams (1/3 cup) water
2 sprigs rosemary
pinch of salt

Set oven to 350F.

Wash peaches, halve them and take out the pits.  
Place them in your baking dish, cut side facing up.
Combine lemon, honey, water and salt in a bowl.
Pour over peaches, then add a piece of butter on top of each peach.
Bake for 40 to 50 minutes and baste peaches at least twice. 

And here is our little 1-minute how-to video:

Roasted Peaches from whip+click on Vimeo.

Strawberry and Rhubarb Chips - 4 ways.

These fruit chips walk the line between sweet and savory. They are a great addition to any dish!  
We made these with a honey syrup instead of the usual simple syrup (sugar and water). Furthermore, we added flavors of maple syrup, balsamic vinegar and pepper. Use these as a garnish and you'll be sure to impress!  

For the recipe:

• strawberries
• rhubarb
• 240 grams (¾ cup) honey
• 200 grams (¾ cup) water
• maple syrup
• balsamic vinegar
• pepper

Set oven to 200 F.

Rinse your fruit.

Cut rhubarb into thin strips using a mandolin, a knife or a vegetable peeler (the thinner the better).

De-stem and cut strawberries lengthwise into thin slices with a knife.

Add honey and water to a pot and bring to a boil.

Take it off the heat and poach rhubarb for 10 minutes in hot syrup, then strain and reserve the syrup.

Arrange strained rhubarb on parchment (in any shape).

Choose your flavor combinations, adding pepper to some and/or brushing maple syrup on others.

Place strawberries on parchment and brush with either plain honey syrup or honey balsamic syrup (honey syrup and balsamic vinegar mixed together). Add pepper to some.

Place in oven for 40 to 50 minutes.  Check if they are dry by taking one out of the oven and letting it cool down, it should be crispy!