- Vegetable oil
- 4 salmon filets, 8-10 oz.
- 1/3 cup white miso
- 2 tablespoons Black/Buckwheat Honey
- 1/4 cup beer
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon Asian sesame oil
- Kosher salt
- 4 finely sliced scallions
- Line a rimmed baking sheet with foil; brush lightly with vegetable oil.
- Whisk miso, honey, beer, ginger and sesame oil in a small bowl to blend.
- Place salmon fillets in bowl with miso mixture.
- Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
- Position an oven rack 6"–8" from broiler and preheat.
- Broil salmon, turning once, until golden brown and just opaque in center, 10–12 minutes total.
- Transfer salmon steaks to plates and serve with scallions.
Buckwheat Honey Glazed Butternut Squash
- Canola oil
- 1 medium butternut squash, cut in half lengthwise,
strings and seeds scooped out and discarded
- 1 tablespoon butter
- Salt and freshly ground black pepper
Preheat the oven to 400°F. Lightly grease a baking sheet will]
canola oil. Put the squash halves, cut side down to help them
caramelize, on the sheet. Bake for 45 to 55 minutes, or until a
skewer easily pierces the squash. In the meantime, melt the
butter and add the honey with some pepper and salt to taste.
When the squash is cooked, remove it from the oven and turn
the halves cut side up. Brush them with the honey-butter mixture
and return them to the oven for about 5 minutes. Cut the squash
into serving pieces and serve.
Four tablespoons of buckwheat honey contain about 10 milligrams
of polyphenols. That may not seem like a lot, but a study of
twenty-five healthy males found a 7 percent increase in their
serum antioxidant capacity after drinking warm water with 4
tablespoons of buckwheat honey dissolved in it.
Buckwheat Honey Glazed Carrots
- 2 tablespoons butter
- 1/4 onion, sliced
- 1 tablespoon buckwheat honey
- 3 large carrots, sliced
- 1/4 teaspoon salt
- 1/2 teaspoon thyme
- In a medium saucepan, melt the butter over medium-high heat.
- Add the onions and saute until translucent. Then cover and caramelize for about 5 minutes.
- Add the honey. As soon as it melts, add the carrots and spices.
- Cover and simmer for 5-7 minutes, until carrots are al dente (just about to be tender, but still firm).
Black Honey Braised Ribs
- ribs, 2 to 3 per person
- 2 cups celery, diced
- 1 cup onions, chopped
- 5 crushed cloves of garlic
- 1/2 cup of Buckwheat black honey
- 1/4 cup of cider vinegar
- 1/2 teaspoon of dry mustard
- 2 tablespoons of ketchup
- 2 tablespoons of Worcestershire sauce
- 4 cups of beef stock
- Black pepper to taste
- Salt to taste
- Pat dry the ribs with a paper towel and salt liberally.
- In a large skillet over high heat, sear the ribs until well browned on all sides. Reduce flame to low and remove the short ribs to a plate.
- Pour out all but two tablespoons of fat remaining in the skillet. Add celery and sweat over medium low heat.
- Add onions and garlic when the celery is nearly translucent. Continue cooking over low heat until all the vegetables are nicely translucent and the garlic in has released a cooked perfume (not burnt).
- Add all the remaining ingredients except for the beef stock and bring up to a boil.
- Place ribs back into the pan along with any juices that have collected. Add enough beef broth to come three quarters of the way up the ribs. Bring to a boil and then transfer to a preheated 325 degree F oven.
- Oven-braise for one and a half to two hours, or until meat is about to fall off the bone.
- Serve over mashed potatoes.