Recipes: Fermented Honey Sauce (Organic Red Onion) with Goat Cheese - Fermented Honey Sauce (Organic Garlic) with Shrimp - Deviled Egg Salad - Habanero Roasted Almonds with Habanero Salt - Instant Pot Hard Boiled Eggs

It was GREAT to be back!  As always LOVE my regular customers and so much fun chit-chatting with everyone.  This was weekend #1 of my Fancy Food Show finds.  I have several more weekends of new, fun and delicious products to come.

  

Fermented Honey Sauce (Organic Red Onion) with Goat Cheese

Fermented Honey Sauce (Organic Red Onion) with Goat Cheese

1 jar Anya's Apothekere Fremented Honey Sauce, Organic Red Onion

4 oz. Celebrity goat cheese log

1 box Back to Nature Pink Himalayan Salt Flatbread

Spread goat cheese on flatbread.  Top with some Anya's Fermented Honey Sauce and a bit of the red onion.

SOLD OUT!  My favorite words.  Customers commented this was delicious and those who purchased were serving at parties this weekend.   Goat Cheese was the perfect pairing for Anya's Red Onion Fermented Honey Sauce, and the crackers added just the right amount of salt.

If you wanted to serve this where people could spread on crackers themselves ...

    -  Place goat cheese in a serving dish, where it would fit with just a little room around it's sides.  

    - Flatten goat cheese log just enough to make a flat top (so topping does not slide completely off).  

    - Pour some of the sauce on the cheese.  Top with red onions (from the jar).

ENJOY!

*****

I sampled Anya's Fermented Honey Sauce - Organic Garlic two ways this weekend.  Saturday with shrimp.  Sunday with Shrimp and Ricotta cheese.

Fermented Honey Sauce (Organic Garlic) with Shrimp

1 lb. uncooked shrimp, peeled and deveined

1 jar Anya's Fermented Honey Sauce, Organic Garlic

1 small container Ricotta cheese
1 box Back to Nature Pink Himalayan Salt Flatbread

Saturday - 
      Marinate shrimp in 1 jar of Fermented Honey Sauce for at least 2 hours.  When ready to serve, place shrimp and sauce in a saute pan.  Cook until shrimp are cooked through.  Serve over rice with asparagus.

Sunday - 
     - Drain garlic from fermented honey sauce; reserving both.  
     - Marinate shrimp in reserved sauce for at least 2 hours.
     - Place shrimp in saute pan.  Cook until shrimp are cooked through.  Refrigerate, shirmp and sauce, until ready to serve.
     - Spread Ricotta on a cracker, top with shrimp and a slice of reserved garlic.

Saturday, I served the shrimp cold.  Although customers liked the flavor, it could not compete with Anya's Fermented Honey Sauce with Organic Red Onion.  However, I did taste the shrimp right after I cooked it and serving this over rice with asparagus and a nice chilled white wine immediately came to mind.  I discussed this recipe option with customers and they said it sound perfectly delicious.

Sunday ... I had figure out a way to put the Organic Garlic on a level playing field as Organic Red Onion.  I decided on a mild cheese (Ricotta) so the sauce could shine.  Plus I still had shrimp.  This recipe worked as planned and customers now had a difficult time deciding which of the two Fermented Honey Sauces they enjoyed most.

*****

Deviled Egg Salad

Deviled Egg Salad

½ c. Greek Yogurt
¼ c. Yellowbird Serrano Condiment
8 chopped hard-boiled eggs  (see below to make the perfect, easy peel,
1 Tbl. yellow mustard            hard boiled eggs in your Instant Pot)
2 - 3 Tbl. red onion
2 Tbl. sweet relish, drained
¼ tsp. kosher salt
1/8 tsp. fresh ground black pepper
Garnish: Hungarian Sweet Paprika (optional) 

Combine all ingredients (except Paprika) in a small mixing bowl. Refrigerate until ready to use.

Customers and my coworkers went crazy over this!  I did cut back on the Serrano Condiment as my customers don't enjoy spicy food.  I added it to my taste and it was just enough for a creamy egg salad with the perfect amount of Serrano Condiment to shine.  I've always been a (Hellman's) mayo girl, but using Greek yogurt was delicious.

*****

If you enjoy spicy food, this recipe is for you. My spicy customers enjoyed this.  

Habanero Roasted Almonds

1 c. raw almonds
1 Tbl. Yellowbird Habanero Sauce
1 Tbl. brown sugar
Yellowbird Salt, to taste (recipe follows)

Pre-heat oven to 350^o.  Line a baking sheet with parchment paper and set aside.

In medium bowl, stir together almonds, Yellowbird Habanero hot sauce, and brown sugar until combined. Place mixture on prepared baking sheet  in a single layer to allow a uniform cook.  Bake for 15 minutes.

Remove from oven and sprinkle with Yellowbird Habanero salt. They will continue to cook after they’ve been removed from the oven, so allow them to cool on baking pan.

  

Yellowbird Habanero Salt

½ c. Kosher salt
2–3 Tbl. Yellowbird Habanero Sauce

Preheat your oven to 350°F.

Line a baking sheet with parchment paper or use a non–stick baking sheet.

In a bowl, mix salt and Yellowbird Habanero Sauce. Spread the mixture out thinly on prepared baking sheet.

Place the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry. Drying time can vary depending on many factors, but it usually ranges from 2 to 3 hours.

*****

Instant Pot Hard Boiled Eggs

Add 1 cup water to Instant Pot.

Place steamer basket/insert in pot and add eggs. Put on lid and close steam valve.

Set Instant Pot:   

     Pressure Cook - High pressure, Low.     

     Keep Warm - off.     

     Cook time - 6 minutes

When cook time is up, do natural release for 6 minutes, then open steam valve to release remaining pressure.  Remove eggs to an ice bath.  Peel and eat/use.  Enjoy!

The shells on the eggs came off sooooooo quick and easy.  Plus, it was the perfect cook!