- 1 cup honey
- 1/3 cup butter
- 3 tablespoons dark corn syrup
- 3/4 teaspoon dry mustard (high quality)
- 2 tablespoons orange juice
- 1/4 cup ( 1 Jar) Hanna's Gourmet whole cloves
- 1 ham of choice
- Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings.
- Preheat oven to 325 degrees F.
- Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
- While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
- Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
- Serve remaining glaze with ham.
* Adding pineapple rings to this recipe adds great additional flavor. (canned pineapples are fine)
Way better than potato chips!
Way better than potato chips!
1 tblsp. Hanna's Gourmet Fine Sea Salt
1/4 tsp. Hanna's Smoked Paprika
4 medium beets, rinsed, trimmed & sliced
2 tblsp. Olive Oil
preheat oven to 375. Line pan with almunium foil. (add thing layer of Olive Oil)
cut beet into very thin slices. Lay beets on foil, drizzle oil overtop, shake pan, sprinkle with spice mixture.
bake for 15 min, then flip and bake another 15 minutes until crispy.
let cool and enjoy!
- 1½ cups canned pure pumpkin
- 2 large eggs
- 1 cup whole milk
- ½ cup pure maple syrup ( Grade B)
- 1 tablespoon all-purpose flour
- 1 teaspoon Hanna's Saigon Cinnamon ground
- 1 teaspoon Hanna's Ginger ground
- 1 9-inch baked pie crust (Marie Calander's if store bought)
- Homemade Whipped cream (Add Vanilla Extract or Bourbon)
Preheat oven to 350°. Whisk together the pumpkin and eggs in a medium bowl. Add milk, maple syrup, flour, cinnamon and ginger. Pour the filling into pie crust. Bake pie until center is set, 55-60 minutes. Once cooled, serve with whipped cream :]
- 1 tblsp. Hanna's ground coriander
- 1 tablespoon ground cumin
- 3 cloves garlic, minced (Dried or fresh)
- 2 tablespoons olive oil, divided
- 2 boneless pork loin chops
- Hanna's ground Black pepper to taste
- Mix the cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
- Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).
- racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
- freshly ground black pepper
- 1/3 cup honey
- 2 Tbs. red-wine vinegar
- 1-1/2 tsp. Hanna's ground cumin, preferably toasted
- 1 tsp. Hanna's ancho chile powder
- 1/2 cup orange juice
- 1 clove garlic, minced
- 1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).
Trim the lamb so that only a thin layer of fat remains (be careful not to remove all the fat). Arrange the lamb bone side down in the pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with pepper.
In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.
Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.
Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.
Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.
Time: 45 minutes
1 cup chickpea flour
1 teaspoon, at least, ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced, optional
1 tablespoon fresh rosemary leaves, optional.
1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream.
2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry.
3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.
Yield: 4 to 6 appetizer servings.
- 6 hard boiled eggs
- 1/4 C of Greek Yogurt (or two heaping spoonfuls)
- 1 Ripe Avocado
- 2 tsp Dijon mustard (I used a mix of yellow and spicy)
- 1/8 tsp Garlic Powder (California)
- 1 tsp Fresh Lime Juice
- 1/8 tsp Hungarian Paprika (I like using our Hot Paprika)
Cut the eggs in half, place the yolks in a bowl and the whites in a separate dish.
Mash up the yolks and add the avocado.
Mix in the yogurt.
Add the paprika, garlic powder, lime juice and garlic powder. Mix together well. (My mother always adds a dash of Ketchup to her deviled eggs, so it was habit for me to include that here, but not necessary.)
Scoop the mixture into the egg whites. (If you want to make it look more fancy use a icing sleeve).
Garnish the eggs with plenty of paprika. Avocado Deviled Eggs or as I like to call them, Green Eggs & Paprika!
- 2 apples, peeled, cored and sliced 1/4-inch thick
- 1/4 cup light brown sugar, not packed
- 3 Tbsp. water
- 1 clove garlic, minced
- 3 Tbsp. apple cider vinegar
- 2 tsp. Hanna's Curry Powder
- 1 tsp. Hanna's Yellow Mustard Seeds
- 1/4 cup yellow onion, finely chopped
- 2 plum tomatoes, finely chopped
- 1/4 cup dried cranberries (oceanspray)
Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium-high heat and bring to a rolling boil. Stir well, reduce heat to simmer and cook for about 1 hour and 15 min. Stir often, scraping the bottom using a wooden spoon to discourage sticking. When chutney becomes dark and thick, remove from heat and cool to room temperature. Transfer to a sterilized, sealable jar.
Delicious with Crackers and cheese spread for an appetizer!
- ½ pound plus 1 tablespoon butter, softened
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1 teaspoon chopped thyme
- 1½ teaspoons chopped tarragon
- 1½ teaspoons Vintage Merlot sea salt + Merlot sea salt for garnishing
- In a small non-stick pan melt 1 tablespoon of butter and add the shallot, Vintage Merlot Sea Salt, and garlic. Sauté until softened, stir in the rest of the ingredients, and cook until the herbs are slightly wilted. Put on a plate and let cool. In the meantime, mash the softened butter in a bowl and lay out a sheet of parchment paper. When the herb mixture has cooled, mix it into the butter gently. Once the herbs are mixed throughout, scoop the fragrant butter onto parchment paper. Carefully roll it in the parchment paper forming a log. Chill until ready to use, preferably overnight.
Total Time: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
1 tablespoon: Hanna's dried oregano
2 teaspoons: Hanna's dried thyme
1 teaspoon: Hanna's ground cumin
One jar: Hanna's chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil
1/2 cup fresh parsley leaves
1/2 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons tahini paste
2 small cloves garlic, minced (about 1 1/2 teaspoons)
4 cups chopped romaine lettuce (about 1 head)
1 large tomato, diced
1 medium cucumber, seeded and diced
1 tablespoon: Hanna's toasted white sesame seeds
Hot sauce, for serving, optional
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the oregano, thyme and cumin with 1/2 teaspoon of the salt. Add the chickpeas and then the olive oil, and toss until the chickpeas are evenly coated with the spice mixture. Spread the chickpeas out onto the baking sheet and bake for 20 minutes.
Add the parsley leaves to the bowl where the chickpeas were tossed. Gently stir the parsley leaves so they are coated with the leftover oil and spices and set aside.
While the chickpeas are cooking, whisk together the yogurt, lemon juice, tahini, garlic in a medium bowl. Refrigerate until ready to serve.
Remove the baking sheet from the oven, sprinkle the parsley leaves on top of the chickpeas and cook for another 10 minutes. (Try to avoid the parsley touching the parchment paper, as it is more likely to burn this way.) To serve: On a large platter, put down a layer of the chopped lettuce and top with the tomatoes and cucumbers. Scatter the crispy chickpeas over the top of the salad. Drizzle the yogurt and tahini dressing over top of the chickpeas, sprinkle with the sesame seeds and serve with hot sauce on the side if desired.