Some of South Bay’s culinary
luminaries share their favorite honeykissed
creations for you to try at home
Place pears in pan and cover.
Simmer for 10–15 minutes until
pears are tender. Remove pears
and continue to simmer liquid
until reduced by half. Whip
cream and white sugar until
firm. Serve by plating the pear,
spoon sauce over it and add a
heaping tablespoon of the cream.
Garnish with a sprig of mint and
a light dusting of the lemon zest.
Pair with a glass of Sweet Mead.
Z SPECIALTY FOODS
Cheesecake with Orange
Blossom Honey
Crust:
1 ½ sticks of butter flaked into 1
½ cups of whole-wheat flour.
Add ½ T. honey and 1 t.
lemon juice. Fork together until
small chunks appear. Pat into
10” springform.
Filling:
8 oz. cream cheese
16 oz. ricotta cheese
½–⅔ cup orange-blossom honey
1 t. vanilla
1 C. cream
6 eggs
Blend ingredients thoroughly
using a mixer or blender. Pour
slowly into crust and bake 1 ½
hours until slightly brown on top.
October/November 2018 79
FAIRMONT SAN JOSE
Honey-Lavender Glazed
Salmon
Cooking spray
½ C. honey
¼ C. lower-sodium soy sauce
2 grams fresh lavender
1 garlic clove, grated
4 (6-oz.) salmon fillets
2 C. cooked brown rice
Preheat oven to 400°. Line
a jelly-roll pan with aluminum
foil; lightly coat foil with cooking
spray.
Combine honey and next
three ingredients in a small saucepan
over medium heat; simmer 2
minutes, stirring frequently. Cool
marinade to room temperature.
Place fillets in an 8-inch
square glass or ceramic baking
dish. Pour cooled marinade over
fillets, turning to thoroughly
coat each. Let stand 10 minutes.
Transfer fillets to the prepared
pan. Strain marinade through a
sieve into a small saucepan; discard
solids. Bring the marinade
to a simmer over medium heat;
cook 5 minutes. Reserve 2 T.
marinade in a small bowl and 3
T. in a separate small bowl. Discard
any remaining marinade.
Roast fillets at 400° for 5 minutes;
remove pan from oven.
Preheat broiler to high.
Brush fillets with reserved 2 T.
marinade; broil 1 to 2 minutes
or until fillets are done and
glazed on top. Serve fillets over
rice; drizzle with remaining 3 T.
marinade.
LADERA GRILL
Ladera Bumbletini
Morgan Hill’s hip hangout
Ladera Grill shakes and stirs up
a clever “Bumbletini” muddled
with 1 ½ oz. lavender honey
simple syrup, 2 oz. vodka (they
use Belvedere Unfiltered) and ¼
Meyer lemon, juiced.
Sound challenging? Not at all.
Place all ingredients in cocktail
shaker with ice. Shake well.
Strain in chilled martini glass
with lavender sugar rim.
To make lavender-honey
simple syrup:
Bring ¼ C. dried lavender
and 4 C. water to a boil and simmer
20 minutes. Cool slightly.
Strain and add ¼ C. honey; stir
until dissolved.
For lavender sugar rim,
muddle sugar and dried lavender
together until very fine. Dip
lemon juice-moistened martini
glass rim in mixture.
LE PLONC WINE BAR
Salmon Carpaccio with
Arugula, Mango & Citrus
Dressing
The honey provides a sweet
element in the dressing that
balances the salty fish and tart
citrus. Le Plonc uses the liquid
honey that collects in the boxes
of beeswax so that nothing goes
to waste.
1 ½ oz. sushi-grade salmon
1 C. lightly packed arugula
1 T. trout roe
Salmon:
Lay a few slices of salmon on
baking paper and cover with
another sheet of the paper. Then
use a rolling pin to flatten the
salmon pieces further being careful
not to break them. Set aside.
Dressing:
1 lb. mango, cut in cubes
Juice of four lemons
Juice of two limes
3 garlic cloves, crushed
Salt and white pepper (approx. 1
t. salt, 2 t. pepper)
1 ½ heaped T. honey
2 ½ t. Dijon mustard
1 ¼ C. mild extra-virgin olive oil
1 ½ T. chopped cilantro
Purée mango, lemon and lime
juices, garlic, honey, mustard,
salt and pepper in a blender.
Slowly drizzle in the olive oil
while blending. Add chopped
cilantro. Adjust any of the ingredients
to taste.
Arrange salmon on plates and
drizzle over the mango dressing
and decorate with arugula and
trout roe.
RABBIT’S FOOT MEADERY
Pears Poached in Mead
2 ripe Bartlett pears
1 T. brown sugar
⅛ t. each cinnamon, nutmeg,
allspice
2 C. Rabbit’s Foot Sweet Mead
1 C. heavy cream, very cold
1 T. white sugar
Mint or other herb sprigs (optional
garnish)
Zest from 1 lemon (optional
garnish)
Peel the pears, leaving the
stem intact. Cut the bottom of
each pear to create a flat surface
that will hold the pear upright.
Mix the mead, spices and brown
sugar in a tall pan. Bring to a
boil and then bring to a simmer.
Ladera
Bumbletini
cocktail
Honey-Lavender
Glazed Salmon
Home Sweet
Home Recipes
FROM TOP: COURTESY OF FAIRMONT SAN JOSE, COURTESY OF LADERA GRILL