Meet Drizzle Honey + Honey Recipe Spotlight

Drizzle_Honey_Owner_Aja

Knowing where, and who, our food comes from has always been one of our missions at Foodiepages; meeting and learning about new Canadian artisan food makers never fails to excite and inspire us. And what’s better, being able to bring them to you!

Drizzle Honey, founded in 2015 by Aja Horsley, was created from a love of honey bees, local agriculture and natural, healthy productsAja is an Environmental Scientist-turned-entrepreneur who previously led beekeeping projects for SAIT’s Culinary and Research departments. Through her project work she recognized the urgent need to support the Canadian honey industry and became drawn to the luxurious colours, aromas and flavours that naturally occur in high quality honey.

Image result for Drizzle Honey Calgary AB

Drizzle was born shortly after and creates boutique, sustainable honey products that support local beekeepers in Calgary, AB and surrounding areas.  Drizzle’s natural honey varieties come from pollen and nectar gathered from flowers and hives in different locations and seasons. Their hives are kept healthy and their honey raw; you can support the sustainability of beekeeping while also eating healthy pollen, enzymes and minerals.

We sent out Drizzle’s Summer Honey in our Tasting Box and the results were everything we hoped, “I loved this honey – smooth, sweet flavour. Not as sweet as I was expecting – I REALLY enjoyed it!”. It was one of the top-rated products as voted by the FoodiePages.ca community. Their honey can now be found on Foodiepages and can be shipped Canada-wide so everyone can taste this smooth, creamy honey.

If you’re looking for ways to use your Drizzle Honey, we have a few we can suggest. These beautiful recipes put honey in the spotlight so it can really shine!

TRENDING HONEY RECIPES

1. Honey Chamomile Popsicle’s from Vanilla and Bean

Honey Chamomile Popsicles | Vanilla And Bean

2. Sea Salt and Honey Ice Cream from Kitchen Treaty

Sea Salt + Honey Ice Cream - an irresistibly savory/sweet combination, plus only four ingredients, five minutes to mix together, and no ice cream machine needed!

3. Whipped Honey Butter from Somewhat Simple

Lion House Rolls

4. Rosemary Honey & Grapefruit Spritzer by Tending the Table

Rosemary, Honey, and Grapefruit Spritzer | TENDING the TABLE

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by Kelly Brisson | Leave a comment
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August Tasting Box Revealed

August Tasting Box Revealed

The August Tasting Box was packed with our latest food discoveries from Canadian makers. Love what you see? Don’t miss out on the next Tasting Box. Order your box here!

Read more…

by Erin Maynes | Leave a comment

Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa

Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa

Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa
Makes 4 Servings

8 chicken drumsticks
3 Tbs El Tounsi Foods Harissa paste
2 tbs grape seed oil
1tsp kosher salt plus 1/2 tsp kosher salt (used separately)
1 large Mango, cut and cubed in 1/2″ pieces
1/4 red onion, finely minced
Lime juice and lime wedges to serve

Preheat oven to 350°F

Place the chicken drumsticks in a large bowl. Add the Harissa paste, grapeseed oil and kosher salt. Rub the marinade well into the chicken.

Lay the chicken drumsticks on a foil lined baking sheet and cover with another sheet of foil. Bake for 45 minutes or until completely cooked through.

While the chicken is cooking, toss the mango and red onion, remaining 1/2 tsp of salt and the juice of one lime together. Set aside.

Once the chicken is cooked through, remove it from the oven and set aside. Heat a grill pan over high heat until almost smoking. Add the chicken to the grill pan and  and cook until you have nice grill marks on both sides.

Remove from pan and serve with mango and onion salsa on the side.

Recipe by Chef Devin Connell

by Kelly Brisson | Leave a comment

Whole Wheat Flat Breads with Pomodoro Sauce, Caramelized Squash and Goat Cheese

 Whole Wheat Flat Breads with Pomodoro Sauce, Caramelized Squash and Goat Cheese

Whole Wheat Flat Breads with Pomodoro Sauce, Caramelized Squash and Goat Cheese
makes 2 flatbreads, 4-6 servings

2 cups 1″ cubed butternut squash
3Tbs olive oil plus 1/4 cup olive oil (used separately)
1tsp kosher salt
1/2 tsp black pepper
1 600g bag Brule Creek Farms while wheat pizza dough
1 cup Louisa’s Sugo Pomodoro
1 cup crumbled goat cheese
2 cups arugula

Preheat oven to 450F

Toss cubes butternut squash with 3Tbs olive oil, kosher salt and pepper. Roast on a parchment lined baking sheet for 25-30 minutes. The squash should be fork tender and nicely caramelized. Remove and set aside.

Make the dough according to package instructions. Separate into two dough balls and roll until as thin as possible. Place on floured pizza stones or parchment lined baking sheets. Brush with 1/4 cup of olive oil.

Bake for 10-12 minutes. (The flat breads can be made up to 3 hours in advance and left at room temperature)

Warm tomato sauce in a small pan. Spoon over both flat breads and spread to the edges.

Evenly divide the goat cheese over each flat bread and top with caramelized squash and arugula leaves.

Recipe by Chef Devin Connell

by Kelly Brisson | Leave a comment

Warm Barley, Bacon, Apple and Pecans with Apricot Vinaigrette

Warm Barley, Bacon, Apple and Pecans with Apricot Vinaigrette

Warm Barley, Bacon, Apple and Pecans with Apricot Vinaigrette
makes 4 servings

1 Tbs unsalted butter
1 large Granny Smith Apple, peeled and cut into 1″ cubes
2 cups cooked barley
6 slices thick cut bacon, cooked then broken into large chunks
1/2 cup maple pecans, crushed into large pieces
2Tbs apricot vinegar
1tsp kosher salt
1/2 tsp black pepper
1/4 cup olive oil

Over high heat melt the butter in a large skillet.

Add the apples to the melted butter and allow them to brown on all sides. Be careful to not over cook the apples as they will turn to sauce.

Add the cooked barley, bacon, and pecans to the pan and warm through. Remove from heat and set aside.

In a small bowl whisk together the apricot vinegar salt pepper and olive oil. Pour the vinaigrette over the warm barley and toss. Serve warm.

Recipe by Chef Devin Connell

by Kelly Brisson | Leave a comment

2017 Foodie Holiday Market

Foodie Holiday Market Toronto

Vendor applications are now open for the 2017 Foodie Holiday Market, presented with Toronto Life! The Foodie Holiday Market gathers Toronto’s best food makers in one place and offers makers a space to promote and sell their creations during an event that is affordable and accessible to all. Click the link below for full details and to apply.

This year’s event will be bigger and better than ever – we’re talking a brand new location, space for more vendors including food trucks, music, maker-led workshops and family-friendly activities. Here’s the need-to-know information:

Date and Time: Saturday December 16, 10am-6pm AND Sunday December 17, 11am-5pm

Location: Toronto Botanical Garden, 777 Lawrence Avenue East (free on-site parking)

Admission: $5 to enter all weekend, children under 12 are free

Application Deadline: Toronto Life and FoodiePages.ca will review individual applications according to quality of product and market suitability. All applicants, successful or not, will receive an email regarding their status by September 30th.

APPLY HERE >>>>>>

by Erin Maynes | Leave a comment

Coffee Tonic with The Third Place Cocktail Co.

Sometimes you’re hankering for something special but it’s either not quite time for or you’re not feeling like an alcoholic beverage. The Third Place Cocktail Co. has just the thing for that. This Coffee Tonic is floral and slightly bitter, fizzy and refreshing and feels more celebratory than just a glass of cold brew at brunch. Feel free to sweeten with simple syrup to your liking if you prefer a sweeter mix.

Coffee Tonic with The Third Place Cocktail Co.

Ingredients
Ice
The Third Place Cocktail Co Elderflower Tonic
Soda Water
Espresso or Cold Brewed Coffee (we used Anchored Coffee)

Directions
In a rocks glass filled with ice, add one ounce of The Third Place Cocktail Co. Elderflower and two ounces of soda water. Stir to combine. Top with two ounces of hot espresso or two ounces of strong cold brew coffee.

 

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by Kelly Brisson | Leave a comment

Jeremy Charles’ Steel Cut Oat Porridge with Merchant Granola and Maple Syrup

Steel Cut Oat Porridge with Merchant Granola and Maple Syrup

Jeremy Charles, chef of the treasured St John’s, Newfoundland restaurant The Merchant Tavern and advocate for all things local, shares with us some of his favourite East Coast artisan Food Makers in this month’s CHEF’S BOX, as well as his tried and true recipes for the perfect East Coast Brunch using our spotlight ingredient – Haskapa Haskap Maple Syrup.

Steel Cut Oat Porridge with Merchant Granola and Maple Syrup

Steel Cut Oat Porridge with Merchant Granola and Maple Syrup
makes 4-6 servings

Ingredients:
3 cups water
1 cup 3.25% milk + extra for drizzlng
3 Tbsp. unsalted butter
1/4 tsp sea salt
1 cup steel-cut oats
Haskapa Maple Syrup*
Merchant Tavern Granola*

Method:
1. Bring water, 1 cup of milk, unsalted butter and the salt to a boil in a medium saucepan.
2. Stir in 1 cup steel cut oats.
3. Return to a boil.
4. Reduce heat, partially cover, and cook, stirring occasionally, until mixture is thick and oats are tender, about 25 minutes.
5. Serve in a cereal bowl and drizzle each serving with 100 ml warm milk.
6. Garnish with Merchant Tavern granola and Haskapa maple syrup.

*You can find Haskapa Maple Syrup and Merchant Tavern Granola in this month’s CHEFBOX curated by East Coast Chef and Restaurant owner Jeremy Charles. Learn more here.

by Kelly Brisson | Leave a comment

Jeremy Charles’ Pancakes with Haskap Maple Syrup

August 2017 CHEFSBOX

Jeremy Charles, chef of the treasured St John’s, Newfoundland restaurant The Merchant Tavern and advocate for all things local, shares with us some of his favourite East Coast artisan Food Makers in this month’s CHEF’S BOX, as well as his tried and true recipes for the perfect East Coast Brunch using our spotlight ingredient – Haskapa Haskap Maple Syrup.


Jeremy Charles’ Pancakes with Haskapa Maple Syrup
makes 4-6 medium or 6-8 small pancakes

Jeremy Charles' Pancakes with Haskap Maple Syrup

Ingredients:  
330g all purpose flour
20g baking powder
25g sugar
2 eggs
25g oil
5g salt
2 drops vanilla extract
500g cups warm milk
Haskapa Maple Syrup

Method:
1. In a large bowl, sift flour, baking powder, sugar and salt.
2. In a smaller bowl, mix oil, eggs and vanilla.
3. Combine the flour mixture and milk, then add the egg mixture and stir together. Let rest
for 30 minutes until bubbles start to develop.
Fry on medium heat with butter.
Once plated, drizzle with Haskapa Maple Syrup.

You can find Haskapa Maple Syrup in this month’s CHEFBOX curated by East Coast Chef and Restaurant owner Jeremy Charles. Learn more here.

 

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by Kelly Brisson | Leave a comment

July Tasting Box Revealed

July Tasting Box Revealed

The July Tasting Box was packed with our latest food discoveries from Canadian makers. Love what you see? Don’t miss out on the next Tasting Box. Order your box here! Read more…

by Erin Maynes | Leave a comment