Chicken

Ingredients

6 chicken thighs, bone in, skin on

2 T Olive oil

1 large shallot, minced

2 T thyme, finely chopped

1/2 cup sherry vinegar

1/4 cup Bee Local Hot Honey

1/4 cup Bee Local Willamette Honey

2 T coarsely cracked black pepper

1 T unsalted butter

1/2 cup ap flour for dredging

Instructions

1. Preheat oven to 375 with a rack in the middle position.

2. Get a cast iron skillet or large sauté pan on medium heat with the olive oil. 

3. Dredge chicken in flour and shake off any excess.

4. Sear chicken skin side down until deep golden brown, about 4 minutes.

5. Flip chicken and cook on the flesh side for another three or four minutes. Remove the chicken to a shallow baking dish and place in the oven, reserve the pan. Roast chicken for about 20 minutes or until it reaches an internal temp of 165. 

6. While the chicken is roasting, make the sauce. Discard all but 1 tablespoon of the fat and put back on medium heat.

7. Add shallots, thyme, stirring for 1-2 minutes until the shallots just begin to color.

8. Add vinegar and simmer for 1-2 minutes using a spatula to loosen any brown bits from the pan. Add both honeys and cracked black peppercorns.

9. Simmer for 8-10 minutes until the sauce is reduced by half. 

10. Pour the sauce over the chicken and serve immediately.

11. Serve polenta on the side. 

Polenta

Ingredients

1 cup medium coarse corn meal

4 cups whole milk 

2 T unsalted butter

1/4 cup grated Parmesan cheese

Salt & pepper to taste

Instructions 

1. Bring 4 cups of whole milk to a gentle boil in a medium sauce pan.

2. Slowly whisk in the cornmeal and stir constantly until it thickens.

3. Cook over low heat and stir frequently for 20-30 minutes. Add more milk or water if it starts to thicken too much.

4. Add butter, parmesan cheese and salt and pepper. 

5. Set aside, covered in a warm spot. 

James Beard Award Winning Chef Vitaly Paley shares his grandmother's recipe for Spiced Honey Cake. 

Ingredients (makes 1 loaf)

1 1/2 Cup AP Flour

3/4 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 1/2 Teaspoon Cinnamon

1/2 Teaspoon Ground Ginger

1/8 Teaspoon Ground Nutmeg

3/4 Cup Sugar

1/2 Canola Oil

1 Whole Egg

1 Egg Yolk

1/2 Cup Orange Juice

1/2 Cup Black Tea

2 Tablespoons Whiskey

Instructions

1. Sift together flour, baking soda, baking powder, salt, and spices. Set aside. 

2. Combine orange juice, black tea, and whiskey. Set aside. 

3. Use electric mixer with whisk attachment, which together sugar, canola oil, honey, egg, and yolk until light in color. Add dry ingredients and mix until combined. 

4. With mixer on low, stream in combined orange juice, black tea, and whiskey. 

5. Pour batter into a lined and sprayed loaf pan. 

6. Bake at 350 degrees for 30 - 35 minutes until toothpick comes out clean. 

7. Remove from oven and let cool. 

8. Slice, top with whipped cream, and fruit of your choice. 

9. Drizzle with copious amounts of Bee Local honey. 

10. Enjoy!