Fresh Figs with Blue Cheese and Vasilissa Honey
2 dozen fresh figs (brown turkey in this case)
candied walnuts (optional)
Top the figs and cut into quarters from the top down to, but not completely through, the base of the fig. Cream or whip the blue cheese (this won’t work with crumbly blue cheese!) and fill a piping bag. Pipe cheese into the center of each fig. Drizzle honey over the figs and serve with candied walnuts (optional). Serves 24. [Actually, you can probably serve more than 24 with 4 ounces of soft blue cheese - it doesn't take much to fill up the little space in each fig.]
Berry Breakfast Parfaits
4 ounces plain yogurt
1/4 cup Uncle Sam Original Cereal
1/4 cup sliced strawberries
2-3 teaspoons Vasilissa Greek Honey
Layer all ingredients, stir, and enjoy.
Vasilissa Honey Cornbread Cakes
1 C. Yellow Cornmeal
1 C. Flour
1 T. Baking Powder
1/2 C. Sugar
1 t. Salt
1 C. Whole Milk
2 large Eggs
1/2 stick Butter(4 T.), melted
1/4 C. Vasilssa Greek Honey
Preheat the oven to 400 degrees.
In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.
In another bowl, whisk together the milk, egg, butter, and honey.
Add the wet ingredients to the dry ingredients and mix until just combined.
Place muffin liners in a 12 cup muffin tin. Divide the batter evenly among the papers.
If using a mini mold pan, grease the pan with non stick spray and divide the batter between each mold.
Bake for 15 minutes(for muffins) and 20-25 minutes(for mini cakes).
Gluten Free Crepes With Vasilissa Honey Lavender Roasted Persimmons:
For the crepes:
125gr potato flour (about 3/4 cup) (I use Ener-g Potato Starch Flour)
125gr millet flour (about 3/4 cup)
pinch of salt
2 cups whole milk
1 tablespoon unsalted butter, melted and cooled
pinch of salt
1/2 cup light beer (or club soda or cider)
For the roasted persimmons:
6 Fuyu persimmons
6 tablespoons unsalted butter, room temperature
6 tablespoons Vasilissa honey
1 tablespoon lavender buds
whipped cream or vanilla yogurt
Prepare the crepes:
In a blender or food processor, combine all the ingredients and pulse until fully incorporated and no lumps remain.
If you decide to do it by hand: combine the flours and salt in a bowl. In a separate bowl, whisk together the milk, eggs and melted butter. Make a well in the center of the dry ingredients and slowly add the liquids. When all is in, add the beer or club soda.
No matter what method you used, strain the batter if necessary. Refrigerate, covered for an hour or overnight.
In a saute pan (8 to 10 inches round) set over medium high heat, laddle 1/3 cup batter (depending on the size of your pan) and cook 2 minutes on each side.
Prepare the fruit:
Cut twenty four 7-inch square pieces of parchment paper and set aside.
Preheat oven to 375F and position a rack in the middle.
Peel and core the persimmons as you would apples cut in half. Cut each half into thirds or quarters (depends on size of fruit). Place six to eight pieces of fruit in the middle of one parchment paper square, top with one tablespoon of butter, one tablespoon of honey and a teaspoon of lavender. Place a second piece of parchment on top and seal the edges over themselves to close the package.
Repeat the procedure until you run out of fruit.
Place on two baking sheets and roast for about 20-30 minutes.
Let cool 5 minutes before cutting the packages open. Be careful of the steam!
To assemble, layer some apricot jam at the bottom of each crepe, top with some roasted persimmons, add some whipped cream if desired and close. And eat. Of course.
Buttermilk Chocolate Chip Waffles with Almond Butter, Banana, and Vasilissa Honey
makes 2 generous or 4 small servings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1/3 cup melted unsalted butter
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 cup buttermilk
1/3 cup chopped dark chocolate
Vasilissa Greek Honey
Set your waffle iron in a level, clean surface and turn on to preheat.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
In a medium bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk. Add the wet ingredients, all at once to the dry ingredients. Stir until just incorporated. Stir in the chocolate pieces. Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.
Cook according to your waffle machine instructions.
Serve waffles warm topped with almond butter, bananas, and a good drizzle of honey.
Note: Allow waffles to cool completely. Store them in pairs in ziplock bags and store in the freezer. In the morning, gently reheat waffles in the toaster or toaster oven. Best toaster breakfast ever.