Winter 2021 meeting: ingredients list and recipes

We're in for a fun (and delicious!) evening for our virtual COBA Winter Meeting. Chef Michelle Wolfson will share her expertise on cooking and baking with honey, food pairing ideas, and will demonstrate a few easy-to-make recipes.

Below is a note from Michelle and a recipe and ingredients list—if you'd like to cook along at home, we'll be making the Black Bean and Bell Pepper Salad together live (or if you prefer to just watch and listen, that's fine too!).

From Chef Michelle:

I’ll demonstrate the four recipes below. Some are very simple, like the honey and marmalade butter and make really lovely hostess gifts.

The Salted Honey Pie can be made with premade pastry or as tartlets. The Black Bean Salad has a very large yield, feel free to cut the recipe in half but it holds very well and is a nice staple to have in the fridge. The Honeycomb Sponge Toffee is fussy and requires advance planning and patience but it’s quick and simple. It’s a good introduction into candy making. I will be dipping my sponge toffee into melted tempered chocolate so that it will keep better.

If you have food allergies, I can help you make substitutions. If you have questions about the equipment or recipes, please contact me in advance at michelle@chefdemaison.ca

Recipe list:

Salted Honey Pie with Pretzel Pie Crust

https://www.davidlebovitz.com/salted-honey-pie-recipe-four-and-twenty-blackbirds/

https://www.davidlebovitz.com/pretzel-pie-crust-recipe/

Honeycomb Sponge Toffee

https://www.theflavorbender.com/honeycomb-toffee-recipe/

Black bean and bell pepper salad with date lime and honey vinaigrette

Recipe below

Honey Marmalade Butter

https://www.smuckers.com/recipes/breakfast/whipped-orange-honey-butter

Black Bean and Bell Pepper Salad Servings: 12 INGREDIENTS

1/2 cups water 15 Dates 1/2 cups fresh lime juice 1/3 cups extra-virgin olive oil 2 tbsp dried oregano 2 tbsp honey 1 tbsp ground cumin 1 tbsp ground coriander 4 can Beans, Black 1/2 cups chopped red bell pepper 1/2 cups chopped yellow bell pepper 1/2 cups chopped green bell pepper 1/2 cups chopped red onion 1/2 cups chopped fresh parsley

DIRECTIONS

Preparation

For vinaigrette:

Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.

Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and puree.

Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)

For salad:

Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat.

Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)