Pure Liquid Sunshine
I have fallen in love with a bug. The incredible honeybee. The last few years I have picked up a new hobby. Beekeeping. I never thought that a insect could be so fascinating. I started out with a single hive and now I have four in may back yard and three more down at my store.
"Oh" did I forget to mention I also have a new Beekeeping business. My Friend Nate Hall and my father Mike Bachman and myself have opened a new beekeeping business for hobbyist. Deseret Hive Supply.
(my wife Annessa is also an invaluable asset to the business. I get into these things and she is right there with me.) (Thank you for all you do I love you more than you will ever know)
I guess I let my Hobie run away.
We sale everything a hobbyist beekeeper needs to raise bees and harvest the wonderful liquid sunshine that they produce. Honey
I will have to post recipes using honey.
Sunday, April 1, 2012
2 Pheasant breast
favorite seasoning salt
10 baby Bella mushrooms
Season the Pheasant breast and place in smoker and smoke until done.
Remove stems from mushrooms and set aside. Rub mushrooms caps with butter and place on grilling pan or cookie sheet. Chop mushroom stems and place into bowl. Chop pheasant breast into tiny pieces. Place pheasant into the bowl with stems and mix with chopped onion and minced garlic. Mix in shredded mozzarella and Parmesan cheese. Season with Cajun spices and mix well.
Make small ball with pheasant mixture and push into each mushroom cap. Dip cap into bread crumbs seasoned with Cajun spices.
Place mushrooms in grill and cook for 15 to 20 minutes.
Serve and enjoy.
I recently went Lobster hunting in the Florida Keys. I was able to bring home some fresh lobster tails and have some Friends over for Steak and Lobster.
The steak is up to you but here is how I prepared the Lobster.
1/4 cup of Butter
2 cloves of minced garlic
salt and pepper
Melt butter and mix in garlic, salt and pepper to taste.
Take the Lobster Tails and insert a skewer through the center from the base of the tail through the center of the meat. This will keep the tails from curling up when cooked. Take a pair of kitchen sheers and trim out the belly of the tail exposing the meat. Baste the meat with the prepared butter. Place the lobster tails on the grill and cook for 8 to 10 minutes per side.
Remove from grill and and serve.
Steak and Lobster Served with baked potatoes french bread and smoked pheasant stuffed baby Bella's
Saturday, January 28, 2012
This receipe is one of my favorites. They say good food takes time and this cake is no exception. It takes about 4 hours in prep and cooking time and then you have to refrigerate for at least 8 hours. Its worth every second.
First things First.
1 1/2 cups vanilla waffers crumbs
4 oz white chocolate, coarsely chopped
5 TB unsalted butter, melted
In a blender or food processor combine the vanilla waffers and white chocolate and process until well blended. Mix in butter. Wrap the oustside of a 9-inch springform pan with aluminum foil. Press the the crust into the bottom and up the sides of the pan then chill the crust in the refridgerator.
18 oz white chocolate
1/4 cup heavy cream
1 1/2 pounds cream cheese
1/2 cup vanilla sugar or sugar
1/2 cup sour cream
4 large eggs
1 TB pure vanilla extract
Preheat the oven to 275 degrees. set a shallow baking pan filled with water on the bottom rack of the oven.
Prepare the filling: In a double boiler, melt the white chocolate with the heavy cream. Set aside to cool slightly.
In large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, and vanilla. Beat in the eggs one at a time waiting until mixture is smoothe between eggs. Beat in the white chocolate cream and pour into the prepared pan.
Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave cake in the oven for 1 hour. 3 hours total cooking time. Remove the cake and cool on a wire rack for 30 min.
White chocolate Ganache
8 oz white chocolate, finely chopped
1/2 cup heavy cream
1 TB unsalted butter
In a small sauce pan bring the cream and butter to a simmer. Remove from heat and add the white chocolate, cover and let rest for 5 minutes. Stir until smooth let cool to room temperature and pour the ganache over the cheesecake. Tipping the cheese cake to cover entire top. refrigerate the cheesecake for at least 8 hours.Garnish the cheesecake with fresh rapberries and serve with raspberry sauce.
12 oz frozen raspberries thawed
1/4 cup sugar
1 TB orange juice concentrate
In small pan drain berries through a seive. Pressing gently remove as much juice as possible. Simmer juice until reduced. Add sugar and orange juice concentrate. With a wooden spoon press teh raspberries through the stainer into the bowl. Stir to combine. Cool. Drizzel sauce over cheesecake and serve
Saturday, January 1, 2011
Vanilla planifolia was introduced to the Spanish in 1516 by the Aztec people who had been using it for chocolate beverages and as a medicinal plant. From the time the Spanish first tasted it they where hooked. They brought it back to Spain and introduced it all over Europe. The French adopted it and the king's greenhouses were the first to host vanilla plants.
However no matter how hard they tried the plants remained sterile. The flowers bloomed but never gave beans. To bear a fruit, the flower had to be pollinated, and natural pollination only occurs in Mexico, thanks to the melipone bee only found in Mexico.
A simple and efficient artificial hand pollination method was introduced in 1841 by a slave named Edmond Albius on Bourbon Island (Reunion) and is still in use today.
The flower is a hermaphrodite (both male and female), but there is no self-pollination because of the rostellum. Therefore it needs to be hand pollinated, flower by flower. The flower's life span is only hours. And usually between June and October.
To pollinate take the flower in one hand. Then with a splinter lift the stamen and move the stigma back and bring the male and female organs (anther and stigma) together. Once fertilised the flower withers and the ovary develops into a a pod called a "bean". The bean is mature after 9 months. From green it becomes yellow then brown. The bean should be left to harvest only when it has gone through all steps of maturity.
Preparation is made in three stages:
- After the picking, beans are put in the shade, washed and dried.
- They are put under the sun during the day and during the night wrapped in cloth for sweating. Their humidity ratio falls from 80% to 50-55%. The beans become flexible and have oily skins.
- The last process is air-drying in the shade.
There are strict controls on quality through all stages of the process: picking, preparation, packaging and export. There are special committees who control beans. They classify The beans and send them out for marketing. You can purchase beans of different grades/qualities.
Once you have your beans there are many different things you can do with them. Making your own Vanilla extract is one of them.
You will need:
24 Vanilla Beans
80 proof Vodka 750ml bottle
For my first try at making vanilla extract I used this recipe. You can make it in bigger batches if you like. I used Smirnoff premium triple distilled vodka 80 proof. You need to have a vodka that's at least 35% alcohol. You will also need at least one ounce of vanilla beans (around 8 beans) per cup of alcohol. A 750ml bottle of vodka is 3 cups which means you will need 24 beans. Take the beans and split them down the middle and scrap out the seeds. Place the seeds and the cut bean into the bottle of vodka.(you will have to remove some of the vodka) Replace the cap on the bottle and shake. Now all you have to do is wait. Place the bottle in a safe place and let it age for at least 6 months. Shake the bottle periodically you can even smell it on occasion. After 6 months you have Vanilla extract. Make sure you get another batch started right away so you don't run out.
Thursday, October 14, 2010
Aaaaaahhhhhhh Cheese cake....
The wonderful blend of Cream cheese, Vanilla, eggs and sugar.
These are some different varities of the same reciepe that I made for a wedding the other day.
You can add just about anything to this basic reciepe to make a totally different cake.
4- 8oz pkg cream cheese
1 cup sugar
1Tb Vanilla extract
1 stick butter
Blend 1 box Vanilla waffer into crumbs. Melt butter and pour into crumbs mixing well. Press mixture into 9 inch spring form pan.
Mix 4 pkg cream cheese (24 oz total) with 1 cup sugar and 1 tablespoon pure vanilla extract. (preferably homemade see previous post) Mix with electric mixer until well blended.
Add eggs one at a time. Pour mixture into prepared spring form pan.
Bake at 325 degrees for 1 hour. Open door of oven and let cool in oven and then on counter till room temp. Refrigerate for at least 3 hours to set.
Slice stawberries and laver on cake. Cover with strawberry danish desert topping.
In small sauce pan bring 1 cup heavy cream to simmer and remove from heat. Add 1 cup chocolate chips and cover for 15 min. Stir chocolate chips into cream until disolved. Pour into spring form pan over cheesecake and refridgerate untill set. Drissle carmel topping over cheese cake and serve.
You may also add 1 cup of melted chocolate chips into the cheese cake mixture before cooking.
Swirl Raspberry preserves into cheese cake befor cooking.
Garnish with fresh raspberries.
Tuesday, July 27, 2010
I just spent 10 days fishing in Alaska. As I was standing in a river pulling in 15 pound salmon I came up with this recipe for Stuffed Salmon. When I got home I gave it a try. I think it puts the finishing touch on a fantastic trip. As the old fish saying goes "This ones a keeper!"
1 Fresh Salmon fillet
1 box long grain and wild rice mix
8 Shiitake mushrooms
1 ceder plank
Prepare rice as per directions on box. Slice 1/2 of mushrooms and chop onion. Saute mushrooms and onion in butter and mix with rice. Remove the skin from the salmon fillet. Slice fillet down the center/middle of meat to make a thinner fillet.
Lay fillet on ceder plank and cover with rice mixture.
Roll fillet so the rice mixture is in the center and place on ceder plank. Season with salmon shake.
Cook salmon for 20 to 30 minutes or until desired taste.
Top with more sauted shiitake mushrooms and onions. Serve with fresh vegetables and wild rice.