Roasted Peach with Red Clover Blossom Syrup

1 Peach
Sprinkle of Cinnamon
2 Tbsp Red Clover Blossom Syrup

1. Preheat oven to 450 degrees F (230 degrees C).
2. Cut Peaches in half and remove the pit. Place on a baking sheet with cut side up.
3. Sprinkle peaches with Cinnamon and drizzle with Syrup.
4. Bake in oven for 10-15 minutes or until they start to brown.
5. Serve with vanlla ice cream drizzled with Red Clover Blossom Syrup.
6. One peach serves one person generously.

Red Clover Salmon

1/4 cup Red Clover Blossom Syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/8 teaspoon ground black pepper
1 pound salmon

1. In a small bowl, mix the red clover syrup, soy sauce, garlic and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Red Clover Blossom Syrup and Thyme Vinaigrette

1/2 cup Red clover blossom syrup
2 oranges, zest of 1, juice of both
1 tablespoon Dijon mustard
1/2 cup White wine vinegar
1 oz Fresh chopped thyme
1 1/2 cups Canola oil
1/2 cup Olive oil
Salt and pepper

1. Zest 1 orange, set aside
2. Juice both oranges, pour into a small pot, place on heat and reduce liquid by half, strain, cool
3. In a mixing bowl add mustard, white wine vinegar, and orange juice, whisk together
4. While still whisking, slowly add both oils
5. Finish by mixing in; syrup, thyme and a pinch of salt and pepper
6. Allow to stand for a couple of hours, or refrigerate overnight
7. Label and date, will keep in refrigerator for at least two weeks

Diefenbaker Trout gravlox, with Red Clover Blossom and lemon sour cream

Gravlox:
1lb Diefenbaker trout fillet with skin on
1/2 cup red clover blossom syrup
1/4 cup coarse salt
1 oz fresh, finely chopped dill
Fresh ground pepper
Sour Cream:
2 tablespoons red clover blossom syrup
1 cup thick sour cream
1 lemon, zest and juice
Salt and pepper

For the Gravlox:
1. Lay the fish in a shallow pan skin side down, lined with saran wrap that over hangs the pan
2. Pour the syrup all over the fish
3. Sprinkle with salt, then dill and 4 turns of the pepper mill
4. Pull the saran over the fish to seal it up, place another pan over with some weight on that, a pound of butter or can from your cupboard
5. Place in the fridge for at least 3 hours, overnight (12 hours) is preferable
6. Rinse the marinade off under cold water, pat dry with paper towel

For the sour cream:
1. Zest and juice the lemon
2. Put the lemon juice in a pan and reduce over heat to a syrup- cool
3. Mix sour cream, zest, red clover blossom syrup, lemon juice and a pinch of salt and pepper
4. Refrigerate until ready to use

To serve:
1. Slice thin slices of the gravlox on an angle bringing the blade of the knife flat to the skin as you cut down
2. Arrange on plates and a dollop of sour cream to each plate
3. Garnish with a sprig of fresh herb and a turn of fresh black pepper

Pan seared scallops with Red Clover Blossom Syrup, lemon and coconut cream

Serves 8 people as an appetizer:

16 x U12 (large) scallops
2 oz Shallots, finely diced
Lemon zest- 1 lemon
Lemon juice-2 lemons
1 cup Coconut milk
1 cup 35% cream
1oz chopped roast garlic
Canola oil
1 cup Red clover blossom syrup
1/4 cup White wine
Salt and pepper, pinch of each
1/2 cup Toasted shredded coconut

1. Pull abductor muscle off the scallops- save. Place on paper towel to remove excess moisture, set aside
2. For the sauce; Pour a tblsp of oil into a saucepan, allow to heat for a minute, add the muscle previously removed from the scallops, and shallots, sauté for 1 minute
3. Work in the roast garlic, add the white wine, reduce until almost all evaporated
4. Add a pinch of salt and pepper. Add the lemon juice, reduce by half
5. Add the coconut milk, cream, toasted coconut and syrup, leave to simmer for about 10 minutes
6. While the sauce is reducing, heat a frying pan with a little canola oil, turn to a medium/ high heat
7. Season the scallops, carefully place them in the pan one at a time, do not overcrowd the pan
8. Allow 1 ½ - 2 minutes frying before turning, repeat
9. Strain sauce to remove coconut, check for seasoning
10. To serve, pour a ladle of sauce onto your serving dish place two scallops on each plate, garnish with a sprinkle of lemon zest and some greenery of your choice, fresh herbs or green onion slices



Red Clover Blossom Syrup poached pear, with prosciutto, arugula, blue cheese and spiced candied walnuts



Pears:
4 ripe Anjou or Bartlett pears
1 cup of Red Clover blossom syrup
1 cup water
1/4 cup white wine
1/2 tsp cardamom seeds
1/4 tsp cinnamon
1 piece of orange and lemon peel

Spiced candied walnuts: Pre heat oven to 400f
Makes more than you need, but they are a great snack!
1 tsp Fresh ground sea salt
1/2 tsp Fresh ground pepper
1/2 tsp ground cinnamon
1/2 tsp paprika
4 cups walnut halves
1 cup sifted confectioners' sugar

16 Thin slices prosciutto
1/4 lb crumbled blue cheese of your choice (Roquefort, stilton)
8 oz arugula
Cold pressed canola oil, or extra virgin olive oil
8 oz spiced candied walnuts
Salt and pepper

For the pears:
1. Peel pears
2. Place all ingredients in a pot large enough to fit the pears
3. Put pears into the syrup, bring to a boil, turn off heat right away
4. Leave pears cool in syrup
For the walnuts:
1. Place a pot of water onto boil, large enough to accommodate 4 cups of walnuts
2. Once water is boiling put nuts in for one minute
3. Drain, toss well with all remaining ingredients
4. Spread evenly on a parchment lined cookie sheet
5. Bake for approx 12-15 minutes, stirring 2-3 times in between
6. Allow to cool, store in an airtight container
To assemble:
1. Drain pears from syrup, (which can be kept refrigerated for use again)
2. Slice pear in half, remove core, a melon baller works well for this, thinly slice the pear 1/4 the way up to the stem, lay on the plate and fan
3. Arrange 2 slices of prosciutto on the plate
4. Top the prosciutto with arugula that has been tossed with a drizzle of oil, the blue cheese and the candied walnuts and a pinch of salt and pepper



Spiced rubbed beef tenderloin with Red Clover Blossom glazed fava beans and chanterelles, red wine cream

Oven at 425f
1x 3-3 1/2 lb piece beef tenderloin
OR 8 6oz tenderloin steaks
1 tsp ground cumin
1 tsp ground corianderv 1 tsp fenugreek
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp ginger
1/2 cup canola oil
2 cloves minced garlic
1/2 cup Red Clover Blossom Syrup
8 oz chanterelle mushrooms
8 oz blanched and shelled favas
2oz finely diced shallots
1 oz fresh chopped cilantro
1/2 cup red wine
1 cup heavy cream
Salt and pepper


1. Mix all dry spices, put in a dry frying pan over a medium heat for 1-3 minutes to help release the aromatics
2. Add spices to the oil, a pinch of salt, pepper and minced garlic in a mixing bowl
3. Add the piece or steaks, rub well all over, place in a plastic bag and seal, marinade for 4 hours, or overnight if possible
4. Heat a heavy skillet with a little oil, place the steaks or piece of meat in the pan brown on all sides
5. Put into oven, for the steaks 10-12 minutes for medium rare, or the whole piece 22-25 minutes medium rare.
6. Once done to your liking, remove from oven take meat out of the pan and set aside
7. Over a medium high heat sauté the shallots with the mushrooms for 2-3 minutes
8. Add the fava beans and syrup, cook for 1 minute
9. Add the red wine and cream, simmer for 5 minutes
10. Add a pinch of salt and pepper, and the chopped cilantro, and any juices from the steak plate
11. Place steaks, or slices of beef on a platter, or plate, top with sauce



Roast tender loin of pork with Red Clover Blossom Syrup and juniper, pancetta mustard cream



Oven at 425f
2 pork tenderloin, cleaned, silver skin removed
1/2 cup red clover blossom syrup
1/2 lb butter
1 tablespoon juniper berries, coarsely ground in a spice grinder
Pinch of Salt and pepper
1/4 cup Canola oil, plus a little extra for roasting and frying
4 oz pancetta bacon, thinly sliced and cooked, and then coarsely chopped
2oz shallots finely diced
1 minced clove of garlic
2 tablespoons coarse grain mustard
2 cups heavy cream
1/2 cup white wine
1 oz Marsala
1 oz fresh chopped basil


For the pork:
1. Mix the canola oil, salt, pepper and juniper berries
2. Rub all over the pork, place in a plastic bag and seal, all to marinade for at least two hours refrigerated, or overnight
3. Heat a roasting pan with a couple of tblsp oil for about 10 minutes in the oven
4. Place pork carefully in the hot pan, sear, return to the oven for approx 15-18 minutes
5. In the meantime, cube the butter, 1/2", and in a saucepan heat 1 tblsp of water, quickly whisk in the cubes of butter 2 to 3 at a time over the heat to make a buerre monte
6. Remove from heat once all butter has been worked in, whisk in syrup
7. Remove the pork from the oven, pour butter sauce over the pork, allow to rest while you prepare the sauce
8. In a frying pan put a tbslp of oil in, heat on medium high
9. Add the shallots, fry for 1 minute
10. Add the garlic and mustard, cook for a further minute
11. De glaze the pan with the Marsala, add the white wine, cook for 1-2 minutes
12. Add the cream and pancetta, simmer so the sauce reduces by one quarter
13. Check for seasoning, add a pinch more salt and pepper if necessary
To plate:
1. Remove the pork from the butter sauce, it should be perfectly tender and still hot even after about 15 minutes
2. Slice, arrange on a platter or individual plate, top with sauce
3. Sprinkle with some fresh basil



Red Clover Cookies

1 Cup Butter or Margarine
1/2 Cup Red Clover Blossom Syrup
1/2 Cup Sugar
1 egg
2 1/2 Cups Flour
2 tsp Cream of Tartar
1 tsp Baking Soda



1. Cream butter, sugar and syrup together. Add egg and beat until fluffy.
2. Combine dry ingredients. Slowly add dry ingredients to wet ingredients and beat.
3. Shape dough into 1 inch balls and place at least 2 inches apart on a baking sheet.
4. Bake at 350 degrees F for 15 minutes, until edges are brown. Let cool.



Red Clover Blossom Syrup and Rosemary Ham

3/4 Cup Red Clover Blossom Syrup
2 Tbsp fresh Rosemary roughly chopped
1 (10 pound) fully-cooked Ham



1. Preheat oven 325 degrees F. Place Ham in roasting pan.
2. Pour half of syrup over ham. Sprinkle fresh rosemary over ham.
3. Cook in preheated oven until done (internal temperature 140 degrees F). Every 10-20 minutes throughout the baking time, baste Ham with remaining syrup.



Red Clover Lemonade/Iced Tea

2 Tbsp Red Clover Syrup
1 Cup Water
Splash of Lemon Juice


1. Mix all indredients over ice.
2. Adjust ingredient amounts to taste.
3. Suggestions: Omit lemon juice for a cold sweet tea or replace water with soda water.



Red Clover Breakfast Burritos

Finely Diced Potato or Hash Browns
Grated Cheese, Cheddar or Marble Grated
Egg
Burrito Shells/Wraps
Red Clover Blossom Syrup
Chopped Veggies - Peppers, Onions, Mushrooms...
Meat of Choice - Bacon, Sausage, Ham...
Salt and Pepper


1. Pan fry the meat of choice (if any) and set aside.
2. Fry potatoes or hash browns until cooked and golden.
3. Add onion, cook slightly on medium heat. Add meat to pan and any additoinal veggies.
4. In a bowl, beat eggs slightly and add to frying pan with the rest of the ingredients. Cook until the eggs are solid.
5. Season as desired
6. Place a few tablespoons of mixture on a wrap, sprinkle with cheese and drizzle with Red Clover Blossom Syrup.
7. Fold the Burrito wrap and Enjoy!

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