Pecan Pie - Testing

1 - I lost the original, which came from a botched pecan toffee bar recipe which I transformed into a delicious pie. This is my approximation, and from tasting it, it's very good but needs more work. I used the conventional method of making the pie and I think I need to use the Pecan Toffee Bar cooking method, which gets the mix hotter and browner. I think the ingredients are all ok, I just need to redo the cooking of the custard part.

1 unbaked sweet pie crust

½ cup butter (4oz/114gr)

1 cup brown sugar (7.1oz/200 g)

¼ cup honey or golden syrup or maple syrup (3oz/85g)

¾ cup evaporated milk

3 eggs

1 tsp vanilla

(optional) 1 Tbsp bourbon or rum

½ tsp salt

2½ cups pecans (10oz/285g)

1. Place the oven rack in the lower third of the oven and preheat the oven to 350°F.
2. In a deep pot, melt the butter and add the sugars and the honey.
3. Heat gently until everything dissolves, then increase the temperature to medium and cook until the mixture reaches about 240°F, then continue boiling while stirring constantly for 7 minutes.
4. Stir in the evaporated milk. Careful, it will bubble and spit a lot at first before subsiding. Return to a brief boil again before removing from the heat.
5. Allow the mixture to cool to around 120°F.
6. Meanwhile, whisk the eggs. Use a bit of the whisked eggs to brush the bottom of the pie crust
7. Once the sugar mixture is cool enough to avoid curdling the eggs, beat the whisked eggs into the sweet mixture (if using the optional bourbon or rum, add that now). 
8. Stir in the pecans.
9. Pour into the prepared pie crust.
10. Bake for 50 to 60 minutes, until the centre reaches about 195–200°F or wobbles like gelatin, not liquid.

Fresh Mint Tea - Testing

1 - I made this and it was great, then I lost the recipe and I'm trying to recreate it. ADDENDUM I found the recipe: https://www.gimmesomeoven.com/fresh-mint-tea/#recipe

1 ounce fresh mint leaves

4 cups boiling water

2 Tbsps. honey or other sweetener, to taste 

fresh lemon or lime wedges (optional)

1. Boil some water and remove from heat.
2. Bundle and roll up the mint leaves with your fingers and give them a brief twist to release their oils. I'll roll/rub them in my hands once or twice just to bruise them. Add them to the hot water.
3. Let it steep for 5 minutes, or until the tea reaches your desired strength.
4. Strain the tea into its final container: mugs, cups, glasses, a carafe or a tea pot).
5. Dilute the honey (or other sweetener) and add the citrus. 
6. Serve hot or iced. 
7. Optional garnish with extra mint and lemon/lime wedges.

Mary Ball Washington's Gingerbread from 1784 - Untested

MARY BALL WASHINGTON’S

GINGERBREAD, 1784.

This recipe was found in an old, worn cookery book. Many descendants of Mary Washington (mother of the President) have this recipe.

1/2 cup butter 

1/2 cup dark brown sugar, firmly packed

1/2 cup light molasses

1/2 cup honey

1/4 cup sherry

1/2 cup warm milk

3 cups sifted all-purpose flour

2 Tbsps. ground ginger

1.5 tsps. ground cinnamon

1.5 tsps. ground mace

1.5 tsps. ground nutmeg

1 tsps. cream of tartar

3 eggs, well beaten

2 Tbsps. grated orange rind

1/4 cup orange juice

1 cup sultanas or raisins

1 teaspoon baking soda

2 Tbsps. warm water

1. Heat oven to 350°. 
2. Grease 13x9x2" pan; line with wax paper; grease paper.
3. Cream butter until light. Add brown sugar; beat well. 
4. Add molasses, honey, sherry and milk. Beat very well. 
5. Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together. Add alternately with beaten eggs to sugar mixture. 
6. Add orange rind and juice, raisins and baking soda dissolved in warm water. 
7. Pour into prepared pan. 
8. Bake 45 to 50 minutes or until cake is firm in center. 
9. Cut into squares. 
10. Makes 12 servings.

Fig & Goat Cheese Galette with Caramelized Onions - Testing

https://www.ladycoquillette.fr/2019/09/22/tarte-rustique-aux-figues-ch%C3%A8vre-frais-oignons-confits/

Serves 4 

Prep: 30 min 

Cook: 1 hour 

Rest: 1 hour

1 pie dough 

Olive oil or butter for cooking

2 large red onions

1 yellow onion

Generous pinch of salt

1 tsp honey

1 tsp balsamic vinegar

5 oz fresh goat cheese (like chèvre, soft style)

About 12 fresh figs (approx. 500g)

1 tsp olive oil, plus a little for drizzling

Salt & freshly ground black pepper

1 pinch Herbes de Provence

1 egg yolk + a splash of milk

1 Tbsp mixed seeds (sesame, sunflower, pumpkin — your choice)

1. Peel and thinly slice the onions.
2. Heat a little oil or butter in a large skillet over medium heat.
3. Cook onions with a good pinch of salt, stirring regularly until very soft and turning brown. If they begin to stick, add a splash of water.
4. Add the honey and balsamic, cook a few more minutes.
5. Taste and adjust seasoning if needed.
6. Preheat oven to 350°F (180°C).
7. Roll out the dough into a thin circle about 16" across.
8. Transfer dough to a baking sheet.
9. Poke the dough all over with a fork.
10. Leaving a 2-inch border around the edge, spread the caramelized onions in the centre of the dough.
11. Crumble the goat cheese over top.
12. Wash figs and cut into quarters.
13. Arrange them nicely over the onion-cheese mixture.
14. Drizzle figs lightly with olive oil.
15. Season with Herbes de Provence, salt, and pepper.
16. Fold the edge of the crust up over the filling, pleating as you go to form a rustic galette.
17. Brush crust with the egg wash and sprinkle with seeds.
18. Bake about 30 minutes.
19. If the crust needs more crisping, slide the galette off the parchment directly onto the oven rack and bake an additional 10 minutes.
20. Best enjoyed warm with a crisp green salad.

Athenaeus' Cheesecake - Untested

https://realgreekrecipes.blogspot.com/2013/10/cheesecake-from-ancient-greece.html

https://digventures.com/2015/09/recipe-how-to-make-your-very-own-ancient-greek-cheesecake/ 

https://www.tastinghistory.com/recipes/savillum?rq=cheesecake#recipe

Still trying to make sense of this. Want to make it using yogurt cheese (labneh).

Dandelion Bread - Untested

https://kitchensdiary.com/dandelion-bread-a-sweet-and-floral-springtime-loaf

1 cup clean dandelion petals loosely packed

2 cups flour

2 tsps. baking powder

Pinch of salt

1 egg

1 1/4 cups milk

3 Tbsps. vegetable oil

1/2 cup honey/maple syrup 

1. Harvest fresh dandelion flowers and remove the yellow petals, avoiding too much of the green part. Rinse and dry the petals if needed.
2. Preheat the oven to 400°F and prepare a loaf pan with parchment paper or grease it lightly.
3. In a large bowl, mix together the flour, baking powder, salt, and dandelion petals until evenly combined.
4. In a separate bowl, whisk the egg, milk, vegetable oil, and honey until smooth.
5. Pour the wet mixture into the dry ingredients and gently stir just until combined. Don’t overmix to keep the bread tender.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake until golden and a toothpick comes out clean (about 25–35 minutes). Let the bread cool in the pan for 10 minutes before removing.
8. Slice and serve warm or at room temperature for the best honey and floral flavor.
9. Notes
10. Only use dandelions from untreated areas (no pesticides or herbicides).
11. The petals add color and light floral notes but are not overpowering.
12. For extra texture, you can add chopped nuts or shredded coconut.
13. This bread stores well in the fridge for 3–4 days or can be frozen.

Black Bread - Untested

From Sundays at Moosewood, pg 238-9

• I wonder if I can use this recipe to make the Commons Bread? Also, the Moosewood instructions are annoyingly exacting, and I will be simplifying them.

Yields 2 loaves

2 medium potatoes, quartered

---

3oz unsweetened chocolate

2 Tbsps. butter or veg oil

1/4 cup molasses (not blackstrap or treacle)

3 1/2 Tbsps. mild honey

2 tsps. caraway seeds

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 cup fresh brewed coffee

2 Tbsps. dry active yeast

1/2 cup warm water

1 tsp sugar

---

1 cup cornmeal

2 cups rye flour

2 cups whole wheat flour

2 cups white flour

1 Tbsp. salt

1 Tbsp. molasses combined with 1 Tbsp. water

1. Boil the potatoes until soft. Drain the potatoes, reserving a cup of potato water.
2. Mash the potatoes with a fork or masher to yield one cup.
3. In a small saucepan melt the chocolate and butter on low heat, stirring constantly. In a large bowl combine the melted chocolate with the mashed potatoes. Add the molasses, honey, caraway seeds, cinnamon, nutmeg, coffee, and the cup of reserved potato water. Mix thoroughly.
4. In a small bowl combine the yeast, warm water, and one tsp sugar. Set aside until the yeast bubbles, about 5 minutes.
5. Pour the activated yeast into the cooled potato mixture and combine. Add the cornmeal, rye flour, whole wheat flour, white flour and salt. Mix well. The dough will be somewhat lumpy. Turn the dough out onto a well-floured surface, cover it, and let it rest for 15 minutes. Meanwhile, clean, dry and butter or oil the large bowl.
6. Knead the dough for about 5 minutes, adding more white flour as necessary to prevent sticking. Form it into a ball, place it in the buttered bowl, and turn it to coat all sides. Cover and let rise until doubled in a warm, draft-free place for about 1 to 1.5 hours. Knead gently for one minute and let rise again until doubled, about 40 minutes. Form the dough into two round loaves and place them in buttered 9" round pie pans or on a large baking sheet. Cover them and let rise until almost doubled, about 1/2 hour.
7. Preheat the oven to 350F.
8. Brush the loaves with the molasses and water glaze. With a sharp knife, cut a shallow X in the top of each loaf. Bake for 45 minutes or until the bread sounds hollow when tapped on the bottom.
9. This bread is rich and moist. It is wonderful with sweet butter, a sharp cheese, or with souop.
10. VARIATION: If you would like a sweeter, dessert bread, just increase the honey or sugar by 1 Tbsp., add 1/4 cup currants, and omit the caraway seeds.

Tarte aux pommes de Courmayeur à la farine jaune - Testing

From Madeline Kammans' Savoie, pg 366

1 - The Granny Smith apples didn't "start to collapse into the pastry" and the pastry started to get too browned. Also, the pastry split on one side during the baking, and I didn't try to patch it. I poured in the custard and it filled the shell past the split and poured under the shell so that it baked between the pie shell and the pie plate. As for the corn flour, I think it's to give the pastry more of a shortbread texture, more tender. It's a good pastry recipe!

In general the pie was a success but wasn't at the same time. The apples didn't collapse but remained firm and against the soft custard were not interesting but a distraction. And there was a little something that didn't see quite right, possible the brandy, but could also have been the buckwheat honey - using a milder honey might work better.

For the Pastry:

1/2 cup (4oz/114gr) butter plus 1 Tbsp.

1/4 cup sugar

Pinch of salt

1 egg

1 Tbsp marc/brandy

1/2 cup superfine corn flour

1 1/2 cups flour

For the Filling:

2 Tbsps. (28g) butter

8 apples (680g?), pref Gravenstein, Rome Beauty or Cortland (Subst. Granny Smith), peeled, cored and cut into 1/4" thick slices

1 egg

1 egg yolk

1 cup heavy cream

3 Tbsps. (63g) honey

2-3 Tbsps. marc/brandy

Pinch of salt

1. Prepare the pastry as described on page 365 using 1/2 cup butter.
2. Butter a 10" springform cake pan with the Tbsp of butter. Roll the pastry between the layers of plastic into a 1/6" thick circle that fits into the pan. Remove the top layer of plastic and invert the pastry into the pan. With the plastic still on, fit the pastry well into the pan. Remove the plastic and build a small edge. If you have too much pastry, make a few cookies with the remainder. Should the pastry stick to the plastic, your dough is too warm; put the pan in the refrigerator for a few minutes.
3. To prepare the filling; heat the butter in a large skillet. 
4. Sauté the apples just a few minutes in the hot butter, cool them completely and transfer to the pastry. 
5. Bake in a preheated 350F oven approximately 1 hour and 15 minutes, until the apples are deeply cooked and start collapsing into the pastry. 
6. Beat the egg, egg yolk, heavy cream, and honey, dilute with the marc/brandy, and slowly pour over the apples, forcing the custard to flow between the apples with the tip of a parer. 
7. Finish baking until the custard is set, or another 15 to 20 minutes. Cool and serve the same day. Should you have access to true unpasteurized creme fraiche, not the fabricated product, serve a dish of it with the pie. Cappuccino is in order.

Wassail (or Lambswool) - Untested

https://www.facebook.com/thetudorintruders/posts/pfbid0kgo4UEQL547Mcgx1kGmTqq291uxfjsVUpYjjHAfJdno4abs9WU2hD7A35MYkZiT5l

Wassail (alternatively called lambswool) was a popular traditional drink of the autumn and winter in Tudor times, especially around Christmas it was usually served in a large communal bowl (think punch bowl).

This is an updated version of a traditional Elizabethan recipe

3L. ale or stout or cider

12 small apples

3 tbsp honey

1/4 tsp freshly-ground nutmeg

1/4 tsp powdered cinnamon

2 tsp freshly-grated ginger

1. Bake the apples in a hot oven until they begin to split.
2. Divide your ale between two pots. Place about 3/4 in one pot and heat this gently until warm. Place the remainder in a second pot (which must be able to hold all the liquid), add the baked apples, honey and spices to this and bring to the boil.
3. Now pour the warmed ale into this and turn off the heat. Keep pouring the heated ale between the two pots until a large amount of froth has accumulated on the top (this is the Lamb's Wool).
4. Pour into a heated bowl and gather your guests around to drink.

Turmeric Elixir - Test 1

https://www.instagram.com/reel/DAZ1RnDqFjX/?igsh=bnR0bWM2aG45c2dq

1 - very good and particularly in tea instead of sugar. Wonder how it would do with milk? Anyway, trying to understand the 'posology' between the pasta and this honey for the medicinal properties of turmeric. The paste is thick and dense and you're supposed to consume about 1 tsp per day. If I only put 1 tsp of turmeric in 7 Tbsps. of honey and take 1 Tbsp of that, I'm only get 1/7th of a tsp of turmeric per day. But it tastes good in the current honey form. So I'm trying to increase the amount of turmeric by quite a lot, rationalizing that if it's too strong, I can just increase the quantity of honey.

2 - I used 250mg honey instead, I've been using the turmeric paste instead of the powder, which may make a difference if I'm going by weight. I've also added ashwagandha powder, but only 2 tsps. For a daily dose of 1/4 tsp can go as high as 1/2 tsp. So, for 1/4 tsp per day I need 4.25 tsps. of ashwagandha powder in the mix.

3 - This is going well, no changes to recommend.

Take 1 TBSP per day

7 Tbsp (280g) honey 

1 tsp turmeric powder (trying 4 Tbsps., for the paste it's 70g, 45g dry))

1 tsp ginger powder (doubled to 2 tsps.)

pinch black pepper (doubled to 1/4 tsp)

Mix together.

Can mix in a glass of milk if the flavor is too strong.

1 Tbsp of honey weighs 21g

4 Tbsps turmeric PASTE is 70g

The rest is measured in volume.

There is approx 17 Tbsps of honey in 280g of honey and 70g turmeric paste which comes to 350.

350 divided by 21 is approx 17

Chocolate Caramel Tart - Untested

https://thescranline.com/how-to-make-a-chocolate-short-crust-pastry-shell/#recipe

https://thescranline.com/baked-chocolate-caramel-tart/#recipe

Chocolate Short Crust Pastry Shell

200g flour, plain flour

40 g Dutch processed cocoa powder

50 g powdered sugar, icing sugar

1/4 tsp salt

1 tsp vanilla extract

110 g butter, cold and cubed

1 large egg, 55g, whisked

1. Line the bottom of your 10-inch tart tin with removable bottom with parchment paper.
2. Thoroughly combine the flour, powdered sugar and salt to a large bowl.
3. Pinch or rub in the butter until it is like coarse sand. Add the whisked egg and vanilla extract.
4. Mix in until the dough begins to clump together, then gently press into a ball to chill. Turn it out onto a floured surface and form into a rough disc shape. Wrap and chill for at least 1 hour.
5. On a lightly floured surface, slowly and gently roll the disc out to 14" wide.
6. The dough will be very fragile. If cracks appear pinch them together and continue rolling.
7. Carefully place the dough in the tart tin. Avoid stretching the dough, otherwise it may shrink in the baking.
8. Poke holes in the bottom with a fork.
9. Chill the dough again for about an hour before blind baking.
10. Preheat the oven to 350F.
11. Blind bake your pie shell lined with parchment paper and pie weights.
12. Remove the pie weights and bake for a final 15 minutes. Once baked, allow to let it cool before adding the filling. A warm shell filled when still warm can cause it to go soggy.

Baked Caramel Filling

125 g butter

70 g brown sugar

55 g golden syrup, or honey

2 tsp vanilla extract

395 g sweetened condensed milk, see notes

Pinch of salt

1. Preheat oven to 350F.
2. Over medium heat melt butter, sugar, and syrup/honey and heat until it begins to bubble around the sides. 
3. Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring for 2 minutes. It will darken slightly in color. 
4. Take off the heat and add the vanilla and salt and stir until combined.
5. Pour into the cooled blind baked tart shell. Bake for 8 minutes. Once baked, allow to cool to room temperature.

Chocolate Ganache

420 g chocolate (70%)

3/4 cup heavy (whipping) cream

2 Tbsps. (28gr) butter

1 Tbsps. brandy (optional)

1. Put the chopped chocolate in a bowl. 
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil, then pour the boiling cream over the chocolate. 
3. Allow to stand for 5 minutes. 
4. Stir until smooth.
5. While still hot and flowing, pour on top of the cooled and set caramel. 
6. Place in the fridge to chill for 1 hour. 
7. Optional: sprinkle with sea salt flakes once the chocolate is fully set. Slice and serve!

Lavash Flatbread - Untested

https://www.daringgourmet.com/lavash-bread/#recipe

https://www.unicornsinthekitchen.com/easy-lavash-bread-recipe/#wprm-recipe-container-20460

https://www.themediterraneandish.com/lavash-bread/

0 - There are so many flatbreads in the world! How different are they from each other?

3/4 cup lukewarm water

3/4 cup lukewarm milk (milk is not traditional but it makes a softer lavash which I prefer)

2 teaspoons active dry yeast , can substitute instant yeast and add it directly to the flour along with the liquids and proceed)

1 tablespoon olive oil

1 teaspoon honey

1 1/2 teaspoons salt

3 1/2-4 cups all-purpose flour (see Note about flour type)

1. Stir together the water, milk, yeast, oil and honey and let sit for 5-10 minutes until nice and frothy.
2. In the meantime, place the flour and salt in the bowl of a stand mixer with a dough hook attached. Add the yeast mixture and knead on "2" until everything comes together in a dough and then continue to knead for 7 minutes. (Alternatively this can be done by hand: knead the mixture until it comes together, then transfer to a floured work surface and knead for 10 minutes.)
3. Form the dough into a ball, spray the bowl with oil, return the dough ball to the bowl, lightly spray the dough with oil, cover with plastic wrap and let sit in a warm place for up to an hour or until the dough has doubled in size.
4. Punch the dough down, divide into 12 equal pieces (or 6 if using for larger wraps and you have an extra large skillet or griddle), lay them on a lined baking sheet and cover with a towel. Let rest for 10-15 minutes.
5. Preheat a large non-skillet or griddle over medium heat.
6. Transfer a dough ball ball to a floured work surface and roll out a thinly as you can. Lightly spray the skillet or griddle and place the dough on it. Cook for roughly 45-60 seconds or until the dough bubbles and has some brown spots on the bottom then flip it over and cook on the other side for another 30-40 seconds. Transfer to large plate or baking sheet and cover with a towel so it retains moisture. Repeat this process for the remaining dough balls, stacking the finished lavash on top of each other under the towel.
7. Best served immediately. For best texture enjoy within the same day. To store, place the lavash in a ziplock bag at room temperature for up to 2 days. To freeze layer them with parchment paper and store in a freezer bag or container for up to one month. To serve, spray lightly with water and reheat slowly in the oven.
8. Notes
9. Lavash can be made with either all-purpose flour or bread flour, depending on the texture and consistency you want.  Both types of flour will produce delicious lavash, but they have slight differences in their characteristics:

• All-Purpose Flour: using all-purpose flour will result in lavash that is softer, thinner, and more pliable.  In other words, it's especially suited for making wraps.  It is the most commonly used flour for lavash.
• Bread Flour: this has a higher protein content than all-purpose flour, which will result in a chewier and slightly thicker lavash.  Use this if you prefer a heartier, chewier texture.

General Vinaigrette - Testing

Adapted from the Spinach Salad vinaigrette. A bit light, tart, and sweet.

3 Tbsps. lemon juice

2 Tbsps. olive oil

¼ tsp Dijon mustard

¼ tsp pepper

¼ tsp salt

1-2 tsps. maple syrup (or any liquid sweet)

1. In a small jar, pour in the vinaigrette ingredients, put the lid on and shake until it emulsifies. 
2. Pour on top and toss the salad.

Rognons de porc au miel et au confit d’oignons - Untested

https://www.la-viande.fr/recettes/produits-tripiers/rognons-porc-miel-confit-oignons

4 rognons de porc ouverts en deux et dénervés

2 oignons

Quelques brins de thym

1 branche de romarin

2 c. à soupe de miel

30 cl de vinaigre balsamique

Beurre

Huile d’olive

Fleur de sel et poivre au moulin

Préparation de la recette

Peler les oignons et les couper en fines lamelles.

Faire revenir doucement les oignons dans une sauteuse avec un filet d’huile d’olive jusqu’à ce qu’ils deviennent translucides, ajouter le vinaigre balsamique, cuire 2 à 3 minutes à feu vif en mélangeant et laisser cuire à feu doux jusqu’à complète évaporation du vinaigre.

Chauffer une poêle avec une noix de beurre, colorer les rognons une quinzaine de minutes à feu modéré, retirer l'excédent de gras si besoin, saler et poivrer, ajouter le miel et le confit d’oignons, mélanger et cuire 2 minutes à feu doux pendant. 

Servir les rognons de porc au miel et au confit d’oignons parsemés de thym et de romarin émiettés et accompagnés de pâtes fraiches. 

Moroccan Carrot and Chickpea Tagine - Testing

https://www.thespruceeats.com/moroccan-vegetarian-carrot-and-chickpea-tagine-2395043

1 - Ben quite liked it, I thought it was a bit dull. Perhaps using the optional dried raisins and Harrisa paste would help, but Ben doesn't like raisins...

1 hour 

3 to 4 servings

1 large onion, chopped

4 cloves garlic, finely chopped or pressed

3 Tbsps. olive oil

1¼ tsps. salt, or to taste

1 tsp dry ginger

1 tsp turmeric

3/4 tsp ground cinnamon

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1/8 tsp ras el hanout, or to taste, optional

2 to 3 Tbsps. chopped fresh parsley, or cilantro, plus more for optional garnish

4 to 5 carrots, peeled, cut into 1/4-inch-thick sticks

1 cup water

2 to 3 tsps. honey, or to taste

2 cups cooked or canned chickpeas, drained

1 or 2 small chili peppers, optional

Optional: ¼ cup golden raisins

Condiment, optional: Harrisa paste

1. In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat until soft.
2. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
3. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
4. Stir in the honey and add the chickpeas and optional chilli peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
5. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.

Whole Wheat Pancakes

https://www.food.com/recipe/whole-wheat-pancakes-47669

1 Tbsp honey

3 Tbsps. oil

1 cup buttermilk

2 large eggs

1 cup whole wheat flour

2 tsps. baking powder

1⁄2 tsp salt

1. Stir honey and oil together in a bowl.
2. Add milk and eggs and beat well.
3. Mix dry ingredients into the liquids until flour is moistened.

Miso Glazed Pork Tenderloin - Testing

https://www.canadianliving.com/food/lunch-and-dinner/recipe/miso-glazed-pork-tenderloin

4 servings

1 - This turned out quite nicely. I don't know how often I'll have these ingredients - I only have them now because someone left them here - but it was a lovely way to use them. In terms of the recipe, I need to learn how long to cook. I changed the internal temp to 145 and it was still a bit overdone. Not overly, but enough to notice.

2 - I was much more careful about temperature and it paid off. However, I brined the tenderloin before cooking to get it to thaw quickly, and it made the whole dish unpleasantly salty. DO NOT BRINE THE TENDERLOIN!!! I also did something a bit different, to reheat and put the sauce in the roasting pan and used it to deglaze the browned stuff. The jury is inconclusive on this innovation. Oh, and for some bizarre reason I put in pepper flakes. I don't know why since they aren't in the recipe!

4 Tbsps. miso paste

2 Tbsps. liquid honey

2 cloves garlic minced

1 tsp rice vinegar

½ tsp sesame oil

¾ cup water

2 tsps. vegetable oil

1 lb. pork tenderloin trimmed

1 pinch pepper

1. In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and ¾ cup water to boil; reduce heat and simmer until reduced to ⅓ cup, about 8 minutes.
2. Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper; using the popcorn trick to get the right temperature, sear until browned all over, about 7 minutes.
3. Remove 1 Tbsp of the miso mixture and brush over pork, reserving remainder. 
4. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 20 to 25 minutes, or until internal temperature is 145°F. 
5. Let stand for 5 minutes before slicing. Serve drizzled with reheated remaining miso mixture.

Blueberry Cornmeal Skillet Cake - Untested

I am quite honestly too tired at the moment to actually make the comparison, but apart from the fruit how different is this recipe from my own cornbread?

½ cup butter softened

½ cup sugar

2 eggs

1 Tbsp vanilla extract

1¾ cups all-purpose flour

½ cup cornmeal

1 tsp salt

1 tsp ground cinnamon

2 tsp baking powder

¼ tsp baking soda

⅓ cup honey

½ cup yogurt or sour cream

2 cups blueberries fresh or frozen

1. Preheat the oven to 375 degrees.
2. Heat a 10″ cast iron skillet over medium heat. Add the butter to the pan and allow it to melt. Brush it up the sides and then pour the rest into a large bowl.
3. Add the sugar to the butter and cream it together.
4. Add the eggs, yogurt (or sour cream), honey, and vanilla.
5. In a small bowl, whisk the flour, cornmeal, salt, cinnamon, baking powder, and baking soda together.
6. Add the dry ingredients to the wet ingredients and gently stir until just combined.
7. Pour the batter into the skillet and sprinkle the berries over the top.
8. Bake the cake for 30 minutes and then cover it with foil. Continue baking for 10-15 minutes until it passes the toothpick test.
9. Notes
10. You could also use blackberries, raspberries, sliced strawberries, or a combination of berries instead!

This recipe was adapted from the Blueberry Cornmeal Skillet Cake recipe in the book “Cake Stand: Fresh From the Market Farmstead Cakes” by Quinn Veon.

Porridge Cake, gluten free - Testing

https://fromthelarder.co.uk/porridge-cake/

1 - It was fine, but not a fan of it. Not sweet enough, and it took much, much longer to cook, and it was so fragile that it broke when I tried to de-pan it. I could try it again, but it is at the  bottom of my list of priorities.

300 g leftover porridge - cooled

60 g butter - melted then cooled

80 ml honey

3 eggs - medium

2 teaspoons vanilla extract

200 g ground almonds

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¾ teaspoon sea salt

1 teaspoon baking powder

125 g blueberries 

1. Preheat oven to 350°F/180°C /160°C fan assisted oven / gas mark 4.
2. Line and grease a 6 inch round baking tin.
3. Place the leftover porridge, melted butter, honey, eggs and vanilla extract in a mixing bowl or stand mixer and beat until combined.
4. Whisk together the ground almonds, cinnamon, nutmeg, baking powder and salt in a separate bowl.
5. Add the dry mixture to the wet ingredients and beat to combine.
6. Stir through the blueberries.
7. Pour the cake mixture into the prepared baking tin and place in the centre of the oven. Bake for 1 hour.
8. Remove from the oven and remove the cake from the tin to cool on a wire rack.

Pork Belly Confit with Pears (try apples) - Untested

https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Porc-tres-confit-aux-poires-roties-2596845#xtor=CS5-90

1 - Since I don't currently have pears, I wonder if apple would do the trick. I suspect, since they require firm pears, that the apples we have would just turn to mush, that doesn't sound unappealing to me, therefore I shall attempt it this way.

1 kg de poitrine de porc fraîche

23 branches de thym

2 feuilles de laurier

4 petites poires fermes (or apples)

30 g de beurre

4 feuilles de sauge

1 cuillère(s) à soupe d'huile d'olive

1 cuillère(s) à soupe de miel de citronnier

poivre du moulin

1. Préchauffez le four sur th. 5/150°.
2. Placez la poitrine dans un plat allant au four, disposez par-dessus les branches de thym et les feuilles de laurier, donnez un tour de moulin à poivre et mettez au four pendant 1 h.
3. Au bout de ce temps, baissez la température du four à th. 4-5/130° et laissez confire pendant 2 h en arrosant de temps en temps.
4. 45 mn avant la fin de la cuisson de la poitrine de porc, lavez les poires et coupez-les en deux.
5. Faites fondre le beurre, l’huile et le miel dans une sauteuse puis ajoutez les demi-poires côté chair.
6. Parsemez de sauge et faites-les rôtir sur feu doux 30 à 40 mn en les retournant à mi-cuisson. Servez-les avec leur jus autour de la poitrine de porc confite.

L'ASTUCE

Prenez des petites poires bien fermes qui ne s'effondreront pas à la cuisson.