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Texas Oven Brisket with Jalapeño Blue Corn Muffins
Tender brisket slow cooked in homemade BBQ sauce and its own juices for 6 hours, served with jalapeño blue corn muffins and wildflower honey butter.. Trim a small whole brisket, leaving about 1/4 of...
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Lemon Snaps
Lemon snap cookies made with sprouted flour, wildflower honey, pastured butter, hemp seeds, fresh lemon and ginger.. Makes about One Dozen 2-inch Cookies 1/4 cup sprouted wheat flour 3/4 cup unbleached...
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Marly’s Peachy Kéfir
This delicious beverage of cultured milk, fresh ginger, peaches, lemon and raw wildflower honey is powerfully pro-biotic, anti-inflammatory and warming.. For the Cultured Milk 1 quart fresh whole milk...
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Pan-Roasted Duck Breast with Blackberry and Cranberry Chutney
Succulent, aged Moulard duck breast with thyme, bay and a hint of freshly-grated nutmeg is pan-seared, then quickly roasted to a perfect medium-rare. Served with Armagnac-flamed pan juices, asparagus...
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Fig Jam with Vanilla and Brandy
Turkish figs, brandy, vanilla bean, fresh lemon and wildflower honey.. Makes 1 Pint 1 pound figs, stemmed and quartered (mission figs will produce a darker colored jam than Turkish figs) 4 oz brandy...
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Tangerine-Glazed Pork Belly with Ginger and Green Garlic
Fresh pork belly is cured for 24 hours with sea salt, chilies and spices before being braised in stock, white wine, cinnamon and garlic. Chilled overnight en confit, then pan-fried with green garlic,...
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