Day 1:
Fried Honeycakes1/2 cup sweet White Wine2 tablespoons Sugar1 Egg1 cup Honey2/3 cup Flour1/8 teaspoon Nutmeg1/8 teaspoon CinnamonOil for frying1/8 teaspoon SaltBeat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve.
Borish Meat Stew1/2 pound (225 g) Hazelnuts, skins removed1/2 cup (115 g) Salted Butter1 pound (450 g) Beef (ground or chopped)1 tablespoon Mustard Seeds, lightly ground1 to 2 cups Chopped Leeks1/2 cup Chopped Chives3 cups Fresh Greens, chopped small (Kale or Collard Greens work well)6 cups (1 1/2 L) Water3 cups (480 g) Wheat BerriesA small bunch of SorrelA small bunch of Marjoram1 tablespoon Salt (more or less to taste)
Lightly crush the hazelnuts, keeping a coarse texture for better consistency. Melt half of the butter in a large pot over medium heat and add the hazelnuts. Stir to coat and cook until fragrant, stirring frequently.
Add the leeks, chives, and the remaining butter. Stir to combine and cook for 5 minutes. Add the beef and mustard seeds. Stir in the greens and cook for a couple of minutes until wilted. Add the water, bring to a gentle simmer, and cook for 20 minutes or until everything is softened.
Taste and adjust the salt, adding about 1 tablespoon or to your preference. Stir in the wheat berries and cook for 20 to 25 minutes, ensuring the liquid is absorbed and the wheat berries are plump. Add more water if the pot begins to dry out.
Serve with your favorite beer, taking small, frequent draughts for an authentic experience.
Fruit Tarts1 (1 pound) package Puff Pastry Sheets, thawed (see note)3 to 4 Honeycrisp Apples (or oranges if you prefer), thinly sliced (do not peel)1 tablespoon Freshly Squeezed Lemon Juice1/4 cup Granulated Sugar1/4 cup Brown Sugar1/2 teaspoon Ground Cinnamon1/4 teaspoon Kosher SaltHoney for DrizzlingPowdered Sugar for Dusting (optional)
Preheat the oven to 400°F. Line two sheet pans with parchment paper. In a bowl, gently toss the sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, and salt. Set aside.
Cut each thawed puff pastry sheet into 3 rectangles (each package should have 2 sheets for a total of 6 rectangles). Roll out each rectangle with a rolling pin to smooth the borders and ensure they are wide enough to fit the apple slices if needed.
Place the puff pastry rectangles on the sheet pans, leaving about 2-3 inches of space between each. Use a knife to cut shallow slits around the borders of each rectangle without cutting all the way through—this will help create a "nest" for the apples to sit in.
Arrange the sliced apples on top of the pastry inside the borders, overlapping the slices slightly. Pat the apple slices dry if they release too much juice to minimize excess moisture on the pastry.
Bake for 18 to 20 minutes, or until the pastries are puffed up and golden brown. Allow them to cool for 5 minutes, then drizzle with honey and sprinkle with powdered sugar, if desired. Enjoy!
Corn Ribs with Garlic Butter4 Whole Corn Cobs3 tablespoons Extra Virgin Olive Oil2 tablespoons Parsley or Coriander/Cilantro, roughly chopped (optional garnish)
Seasoning:1 1/2 teaspoons Garlic Powder2 1/2 teaspoons Smoked Paprika (or ordinary), plus more for garnish if desired2 teaspoons Cooking/Kosher Salt2 teaspoons Black Pepper
Garlic Butter:50 g (3 tablespoons) Unsalted Butter1 Garlic Clove, finely minced
Corn Cutting:Cut the corn by removing the base and the pointy end with a sharp knife. Stand the corn upright and cut it into quarters (I prefer to cut them in halves, more of a ribs feel). Use a sturdy knife and, if needed, bang it with your hand to help it cut through. For an easier method, cut the corn into half-length ribs, as shorter pieces are easier to handle.
Cooking:Heat the BBQ on high or preheat the oven to 200°C/375°F (180°C fan).
Prepare the Garlic Butter:Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 20 seconds until fragrant. Remove from heat and keep warm.
Season the Corn:In a large bowl, toss the corn with olive oil. Gradually sprinkle the seasoning over the corn, tossing between additions to coat evenly.
BBQ Method:Place the corn on the BBQ with the kernel side down. Cook for 8 minutes, or until charred spots appear, watching as the corn curls into "ribs." Turn and cook each cut side for 1 minute.
Oven Method:Bake the corn with the kernel side up for 25 to 30 minutes. Note that the corn won't curl as much or develop charred spots in the oven.
Finish with Garlic Butter:Transfer the cooked corn back into the bowl and pour over the garlic butter. Toss to coat.
Serve:Pile the corn ribs onto a plate, sprinkle with parsley or coriander, and serve. Don’t forget to suck all the seasoned garlic butter from the cob—it might be the best part!
