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Pumpkin Muffins with Honey Butter

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Photo by Pattie Garrett

Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table
Serves: 16

Ingredients
*Ingredients currently available at the farmers’ market

For the muffins:
● 12 Tablespoons (3/4 cup) salted butter, melted
● ¾ cup packed brown sugar
● 2 teaspoons vanilla extract
● 2 eggs*
● 1 cup pumpkin puree*
● ¼ cup milk*
● 2½ cups all-purpose flour
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 1 teaspoon cinnamon
● 1 teaspoon nutmeg

For the streusel:
● ¾ cup all-purpose flour
● ½ cup packed brown sugar
● 1 teaspoon cinnamon
● 6 Tablespoons cold salted butter, cubed
● 4 ounces cream cheese, cut into 16 cubes

Cinnamon honey butter:
● 4 Tablespoons salted butter, at room temperature
● 2 Tablespoons honey*
● ½ teaspoon ground cinnamon

Instructions
1. For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk. Beat until smooth and creamy. Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
2. To make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until crumble forms.
3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven, bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
5. Serve warm or at room temperature smeared with cinnamon butter.

Peanutty Apple Wraps

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Lucy making an apple wrap, photo by Jodie Fitz

Recipe by Jodie Fitz

Ingredients
*Ingredients currently available at the farmers’ market
● ¼ cup peanut butter*
● 1 tablespoon honey*
● ½ teaspoon cinnamon*
● 10 thin apple* slices (approximately ½ an apple)
● 1 Flatbread

Instructions
1. Wash, core, and slice the apple into thin slices.
NOTE: You can peel or not peel, the preference is yours.
2. Stir the peanut butter, honey & cinnamon together.
3. Spread the peanut butter mixture onto the flatbread, add the apples and roll it, or fold it, like a burrito.

Week 7: Honey

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Honey sticks from Ballston Lake Apiaries, photo by Pattie Garrett

 

Extra resources:

How Do Bees Make Honey? (video)

How to Harvest Honey! (video)

Creating a Bee-Friendly Garden (article)

Identifying Bees (worksheet)

8 Kid-Friendly Snacks Made With Honey (listicle)

Get the Kids in the Kitchen with Fun Honey Recipes! (listicle)

 

Spinach Salad with Peaches and Beets

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Photo by Pattie Garrett

Adapted from the recipe featured in Eating Well, shared by My Saratoga Kitchen Table
Total time: 1 hr 15 mins
Servings: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 1½ pounds small to medium beets*, preferably Chioggia*
● ½ cup water
● 1 cup whole milk plain yogurt*
● 1 Tablespoon honey*
● 1 teaspoon lemon juice
● ½ teaspoon fine sea salt, divided
● 1 Tablespoon olive oil
● ¼ teaspoon ground pepper
● 4 cups fresh spinach* or Lacinato Kale (cut kale into ¼” ribbons)
● 4 ripe peaches*, cut into ½ inch wedges
● 2 Tablespoons small fresh mint leaves* or torn basil*
● ¼ cup chopped almonds or hazelnuts

Instructions
1. Preheat oven to 400 degrees.
2. Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
3. Combine yogurt, honey, lemon juice, and ¼ teaspoon salt.
4. When beets are cool enough to handle, peel them and cut into ½ inch wedges. Transfer to a medium bowl and toss with oil, pepper, and remaining ¼ teaspoon salt.
5. To assemble the salad, make a bed of spinach greens. Drizzle with half of dressing and top with beets and peaches. Tuck in mint or basil in between the beets and peaches. Drizzle remaining dressing on top and sprinkle with chopped almonds or hazelnuts.

Notes: The original recipe calls for adding 3 Tablespoons of hazelnuts to the dressing. Process in a food processor or blender until smooth.

Steak or Lamb Kebabs with Summer Vegetables

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Adapted from the recipe by Cooking Classy
Servings: 5
Prep Time: 25 minutes
Cook Time: 10 minutes
Marinating time: 3 hours

Ingredients
*Ingredients currently available at the farmers’ market

Marinade
● 1/4 cup olive oil
● 1/4 cup soy sauce
● 1 1/2 tbsp fresh lemon juice
● 1 1/2 tbsp red wine vinegar
● 2 1/2 tbsp Worcestershire sauce
● 1 tbsp honey*
● 2 tsp Dijon
● 1 tbsp garlic*, pressed or minced
● 1 tsp freshly ground black pepper

Kebabs
● 1 3/4 lbs steak* or lamb*, cut into 1 1/4 inch pieces
● 8 oz mushrooms* of choice, halved (unless small, keep whole)
● 3 bell peppers* (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
● 1 large onion* diced into chunks (about 1 1/4-inch)
● 1 Tbsp olive oil, plus more for brushing grill grates
● Salt and freshly ground black pepper
● 10 wooden skewer sticks soaked in water for at least 30 minutes

Instructions
1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
2. For the kebabs: place steak or lamb into a gallon size resealable bag. Pour marinade over the meat then seal bag while pressing out excess air and message marinade over the meat. Transfer to refrigerator and allow to marinate 3 – 6 hours.
3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
4. With veggies on a cutting board, drizzle with oil and lightly toss to coat (don’t toss the onion so that it will stay in chunks for when you thread onto the skewers).
5. Sprinkle veggies evenly with salt and pepper. To assemble kebabs layer meat and veggies onto kebabs in the desired order.
6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of the meat registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.

Lightened Up Strawberry Shortcake

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Recipe adapted from Food Network Kitchen
Total time: 1 hr 20 min
Yield: 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

Shortcakes:
● 1 1/2 cups all-purpose flour, plus more for dusting
● 2 tablespoons granulated sugar
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon fine salt
● 3 tablespoons cold salted butter*, cut into small pieces
● 1 tablespoon grated lemon zest
● 1 large egg*, slightly beaten
● 1/2 cup plus 1 tablespoon low-fat buttermilk*

Filling:
● 4 cups strawberries*, hulled and sliced
● 2 tablespoons granulated sugar
● 1 tablespoon orange juice
● 1 c. heavy whipping cream
● 1/2 c. plain Greek yogurt*
● 2–3 Tbs honey*

Instructions
1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
2. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles a coarse meal.
3. Whisk together the lemon zest, egg, and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk. Bake until golden brown, 12 to 15 minutes.
4. For the filling: Combine the strawberries, granulated sugar, and orange juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
5. Pour whipping cream, Greek yogurt, and honey into a mixing bowl. Mix on medium speed until soft peaks form. Taste and add more honey to match your preferences.
6. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops.