Very Berry Variety Pack
sweet + tart = delicious.
Calling all berry lovers! The Very Berry Variety Pack includes the sweet burst of cherry, the freshly-picked taste of raspberry, and the sweet/tart combination of Saskatoon berry. Add some life to your cooking by including these gourmet flavours in your marinades, spreads and glazes.
For 12 - 24 meatballs (max. 2 (two) pounds of ground beef)
1/2 cup raspberries puree
1/3 cup Tu-Bees Raspberry Gourmet Honey
3 tablespoons balsamic vinegar
1 and 1/2 tablespoons Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon fresh ginger (grated or minced)
1 teaspoon cornstarch
Spray slow cooker with non-stick spray.
In a bowl, combine the pureed raspberries, Tu-Bees Raspberry Gourmet Honey, vinegar, Worcestershire sauce, cornstarch, and red pepper flakes. Blend them together, using a whisk, to make sure the cornstarch does not become lumpy. Set aside 1/2 cup to use later.
Make meatballs and lay them out in layers in the slow cooker. Pour the raspberry sauce over ever layer that you add.
Cover and cook on low for 5 hours, or on high for 2 and 1/2 hours.
Remove the lid to add the ginger and the 1/2 cup of reserved sauce.
Cook on high for another 15-20 minutes, or until the sauce has thickened slightly.
Garnish with green onions to serve as an hors d'oeuvre or on a bed of rice with stir fried matchstick vegetables.
Black Cherry Buttercream Icing
1 cup unsalted butter at room temperature
1/3 cup “plus” an additional 2 Tbsp. of Tu-Bees Gourmet Honey
4-5 cups powdered sugar (aka - icing sugar)
In a stand mixer, cream together the butter and honey for 2 minutes.
Add 2 cups of the powdered sugar. Start on low speed, beat until smooth and creamy.
Gradually add the remaining sugar (1 cup at a time).
Beat well after each addition until the icing is thick enough for spreading consistency.
Use milk to thin out frosting to reach desired consistency.
Easy Peasy Crumb Cake
1/2 cup butter, softened
3/4 cup Saskatoon Berry Gourmet Honey
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons ground cinnamon
Combine the topping ingredients and set aside.
In a large bowl, cream the butter and honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.
Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
Spread half into a greased 9-in. square baking pan.
Sprinkle half of the topping ingredients over the batter. Carefully spread remaining batter on top and sprinkle the remaining topping on. With a knife, gently swirl topping ingredients into the batter.
Bake at 350° for 35-40 minutes or until done (when a toothpick from the centre comes out clean)
Cool for 15 - 20 minutes before serving. Goes great with a side of a la mode!