Roasted Pickerel with Mixed Grain Risotto, Sautéed Root Vegetables, and Rosemary Honey

My inspiration for the recipe began with an amazing cheese course I had at a dinner party at my sister's house. Rosemary honey drizzled on sharp cheese on a gourmet cracker. Divine! I knew my recipe had to have a rosemary honey component (and lucky for me I had overwintered a rosemary plant from my garden.) Thyme honey, my alternate choice and made the same way, was also delicious. I also wanted to focus on local prairie ingredients...you can't find lemons or olive oil here so I didn't put any in my recipe! I love risotto and thought it a good way to bring the sharp cheese into the recipe. I don't like the constant stirring of the usually method so tried local grains baked instead. The oats are creamy and the barley still has slight bite so it is a great combination. A friend who was sampling my recipe stated, "the risotto was a real surprise, the star of the show." I choose pickerel because it is a local prairie fish, is quite mild, and blends nicely with the other flavours. Rainbow trout also works nicely. The carrots and parsnips were grown locally and the rosemary honey just brings out the flavours wonderfully. To serve: Scoop a generous portion of risotto onto plates. Place an array of vegetables to the side of risotto, then top with a half fillet of pickerel. Drizzle with remaining rosemary honey and garnish with sprig of parsley. Excellent with any British Columbia Meritage or Pinot Grigio Note: If you have any leftover risotto, it is delicious for breakfast with crispy bacon on the side!

Honey Cashew Chicken

We’re nuts for cashews, not only because of their yummy taste, but because they’re versatile, too. This savoury dinner idea proves it.

Honey Balsamic Ham

After all the fussing that's part of a large festive meal such as Christmas dinner, it's a relief the next day to simply put a ham in the oven to serve with Curried Pears. Ham is as delicious hot as it is cold, and the big bonuses are the smoky leftovers for sandwiches and salads and, finally, the bone that enriches a bean soup.

Almond Honey Buns

Enjoy these fragrant, sticky sweet rolls full of nuts and spice as a treat with coffee or tea or to grace a holiday brunch table.

Honey Lemon Beets

Vibrant both in colour and flavour, this dish turns the humble beet into delicious upscale fare.

Hot Honey Mustard

It's so simple to make tasty homemade mustard. This one will mellow as it ages, so if you like it hotter, use it immediately. For a milder result, let the jars stand in the fridge for a couple of weeks before opening. Top a jar with a circle of pretty fabric and tie with ribbon for a hostess gift. 

Honey Mustard Sausages

A bite here, a morsel there - before you know it, you'll have eaten quite a few of these sweet and tangy sausage pieces. You can substitute your favourite types of sausage, we recommend spicy Italian, fresh chorizo or gutsy garlic. 

Hazelnut Honey Bread

Honey-Roasted Pears

Bosc pears are ideal for this dessert because they keep their shape and texture after roasting. Look for ones with golden to brown skin for the best ripeness.

Honey Curried Chicken