The Latest Buzz

French Apple Tart with Honey

Sunday, October 6, 2013

Thank goodness, the fall season has arrived! It’s finally time to throw away those alfalfa sprouts, pour out those detox drinks, and put away those bathing suits. This is the time we all welcome in with open arms (and waistbands) warm pumpkin chai lattes, creamy cinnamon cheesecake bites, and brown sugar glazed hams. Yum! But with all the sugar this season’s known for, we need to stop and think about ways to use natural sugar. If we keep spoiling our appetite during the day, we’ll miss out on those savory dinner favorites like roasted garlic potatoes, butternut squash soup, and rosemary rack of lamb. So before you reach for that slice of pumpkin pie or cup of hot chocolate try reaching for some honey with this delightfully sweet French Apple Tart from!

French Apple Tart
Author: Recipe type: Dessert, Cuisine: French
Serves: 4
  • 1 Puff Pastry Sheet (thawed)
  • 2 tbsp unsalted butter, melted
  • 2 tbsp honey (Cloister Honey: Wildflower)
  • 1 tbsp Calvados or apple brandy
  • 2 tbsp apricot or peach preserves (room temperature)
  • 3 tsp granulated sugar
  • 1 vanilla pod
  • 3 lbs apples (approximately)
  1. Preheat oven to 425F. Thaw one sheet of puff pastry on the counter.
  2. Peel the apples and cut into quarters, then remove the cores and pits.
  3. Slice the apple quarters into thin slices and set aside.
  4. Using a rolling pin, roll out the puff pastry sheet slightly, until large enough to trace a small dinner plate on it. Transfer the pastry to a parchment lined baking sheet, then trace your circle shape using a sharp knife. Remove the excess pastry and the plate.
  5. Using fork, poke a few holes in the pastry to keep it from bubbling up during baking.
  6. On the pastry circle, arrange the apple slices in concentric rings, and be creative with the center. Use a few smaller slices to create a rose shape, or just dice up a few pieces and sprinkle in the middle.
  7. Split open the vanilla pod lengthwise and gently scrape out the seeds using a spoon, or back of a knife. Stir the seeds into the melted butter.
  8. Brush your arranged apple slices lightly with melted butter and vanilla seeds. Stir the honey and Calvados together and brush lightly over the buttered apples. Sprinkle the whole tart evenly with sugar.
  9. Bake at 425F for 15 minutes, then reduce heat to 400F and continue bake for about 30 more minutes, or until browned.
  10. Brush the tart with the preserves and serve while still warm, with a scoop of ice cream.


For more information about this recipe, please visit:

Proud Partner Week: Pure Pizza

Sunday, September 22, 2013

Charlotte is the Benjamin Button of all cities. The older it gets the younger, the trendier, and the tastier this little-big town becomes. Back in the early 90’s, Charlotte wasn’t flaunting much. With banking as its main attraction, there was little room for creative expression in the culinary arts. But then something happened – an epiphany of sorts. Around 2005, we Charlotteans realized something…we like to eat. And not only do we like to eat, we like to be amazed by great cooks. The so called “Culinary Renaissance” in Charlotte has been speedily increasing with pop-up farmers markets like Atherton Mill in the Historic South End district, Common Grounds Farm Stand in Myers Park, and the 7th Street Market in Uptown Charlotte. These delightful greeneries have allowed people to open their eyes (and mouths) to healthier recipes, fresher foods, and newer ingredients.

If you have a free Saturday this fall, take a trip to 7th Street Market for lunch. Come hungry but if you’re in the mood for a regular ol’ pizza – turn around. The pizza at Pure Pizza is: out of this world amazing, magazine quality, and a five-star experience – all in one. Try the “Pure Country” pizza…it’s exactly what it says it is. Country. But not like your cornbread, BBQ ribs, and green beans country. This pizza pie combines Bianco-DiNapoli organic tomato sauce, fresh sliced mozzarella, caramelized garlic, AB Vannoy Farms prosciutto and hydroponic basil – straight from the earth, country. It’s pretty amazing stuff, and don’t forget your Cloister Honey dipping sauce on the side, you’ll want that for your crust later.

Visit Pure Pizza at their location:

7th Street Market

224 East 7th Street, Charlotte, NC

Check them out online, with full menus, pictures, and information:

Stuffed Pancetta Burgers, Balsamic Fig Marmalade, and Chipotle Infused Honey

I can’t believe it’s already Labor Day weekend! Before we know it, stores will be riddled with festive Halloween costumes flung through the aisles. You’ll start to see sparkly stockings here and neon wigs there. But, besides Halloween, there are more costumes that the season of fall is best known for. Many of these jovial outfits are complete with colorful face paint, beer-soaked football jerseys, a foam finger, and of course, sweet and smoky barbecue sauce! There must be something about fall and the wintertime that makes dressing up so much more acceptable than any other time of the year. So while you’re kicking back in your recliner, sipping coffee from your company mug, and “sticking it to the man” in the most acceptable way possible, enjoy this Labor Day weekend with this modern barbecue slider recipe from that’ll be perfect to pair with any other holiday this fall!

Yield: 6 burgers

Balsamic Fig Marmalade

  • 2 tablespoons butter
  • 1 red onion, diced
  • 1 clove garlic, minced
  • 5 peppadew peppers, diced
  • 4 figs, diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons peppadew juice (from jar)
  • 2 tablespoons Cloister Honey Chipotle Infused Honey
  • ¼ tsp. salt
  • ¼ tsp. course ground black pepper

Stuffed Pancetta Burgers

  • 3 ozs. sliced pancetta
  • 1 lb. ground beef
  • 1 tablespoon soy sauce
  • 1 tsp. kosher salt
  • 1 tsp. course ground black pepper
  • ½ tsp. garlic powder
  • 3 ozs. blue cheese or goat cheese
  • 6 King’s Hawaiian Sweet Rolls
  • Butter

Instructions: Balsamic Fig Marmalade

Melt 1 tablespoon butter in a sauce pot over medium-high heat. Add the red onion and garlic and sauté for 8 minutes. Add another tablespoon of butter and the remaining ingredients and cook down for about 4 minutes. Reduce heat to low and simmer for about 20 minutes while you prepare the burgers.

Stuffed Pancetta Burgers

Heat the grill to medium-high. Dice the pancetta slices and mix in a large bowl with the beef, soy sauce, salt, pepper and garlic powder. Form into six equal size balls. Using your thumbs, press an indention in the center of each ball. Add a spoonful of blue cheese or goat cheese into the center. Carefully form the meat around the ball and smash into a patty. Grill over medium-high heat for 6 minutes. Flip and grill another 6 minutes. Remove from grill and let rest while you prepare the buns. Cut the rolls in half and butter each side. Grill over low heat, until golden brown. Place a patty on the bottom of each roll. Top with a spoonful of marmalade. Add the top bun and serve.

For more information about this recipe and great photos please visit:


Back to School Honey Snacks for Kids!

It's that time of year again when the summer heat is at its hottest, the electric bills are at their highest, and the air is filled with the excited energy of "back to school" time. The month of August means new haircuts, papers and pens, plastic bins and baggies, new flashy backpacks, and the latest lunch box $10 can offer. While the youthful tastes of today are as ever changing as a Disney channel soap opera, the classics never do. Nowadays, kids drool over fruity fruit rollups riddled with tongue tattoos, and mystery gushers with surprising sour-tastic flavors. But honey has been around since as early as 2100 B.C., and this insect byproduct still continues to impress! Check out these crafty recipes below that make making sweet snacks fun and healthy! For more information on these wonderful recipes, please visit: Healthy Snack for Kids.

Banana Cereal Pops (Perfect substitute for dessert after dinner)

  • 2 bananas
  • 1/4 cup of wildflower Cloister Honey
  • 1/2 cup of cereals
  • 4 popsicle sticks

Honey Fruitsicles (Great after playing in the heat) 

  • 1/2 cup of fresh fruit bits
  • 1/2 cup of milk
  • 1/4 cup of wildflower Cloister Honey
  • some water
  • popsicle sticks

Honey S’mores (A sweet weekend treat) 

  • 6 2×2-inch graham crackers
  • 1 tablespoon of peanut butter
  • 1 tablespoon of wildflower Cloister Honey
  • 3 marshmallows

Honey and Yogurt Shake (A healthy and refreshing breakfast)

  • 1 cup of fresh milk
  • 1/2 cup of vanilla yogurt
  • 1/2 cup of sliced fruits (apple, banana, strawberries or whatever fruit your kids like)
  • 1 cup of crushed ice
  • 4 tablespoons of wildflower Cloister Honey

Peanut Butter, Honey and Strawberry Roll-up (Great for lunch, the modern PB&J)

  • 1 slice of multi-grain bread
  • 1 tablespoon of wildflower Cloister Honey
  • 1 tablespoon of peanut butter
  • some diced strawberries

Remember, raw or unpasteurized honey should not be given to infants younger than 12 months! Want to know why? Check it out here: at Wholesome Baby Food.

The Bee's Knees Cocktail

Sunday, July 14th, 2013

The Bee's Knees Cocktail

This wonderful cocktail recipe is appropriated from

I can count on one hand the amount of times that men and women alike have willingly discussed the same topic in poplar culture. Most often, this is because men are fascinated when honored athletes are caught using performance enhancement drugs and women are concerned with plastic surgeries, break-ups, and betrayals. However, once in a blue moon, Venus and Mars align to discuss the scandals of popular culture...together. That being said, the new Great Gatsby film directed by Baz Luhrmann is one of them. En lieu of F. Scott Fitzgerlad's wondrous novel and portrayal of the 1920's era during the prohibition, why not toast to its honor with a fancy cocktail? This Bee's Knees Cocktail is crisp, clean, and oh so "Gatsby". Set the scene at your next spring party with the "Bee's Knees Cocktail", Roaring Twenties attire, and songs by Jay-Z and Andre 3000 playing softly in the distance.



  • 2 oz Bar Hill Gin
  • 3/4 oz fresh lemon juice
  • 3/4 oz Cloister Honey: Vanilla Infused, simple syrup 1:1
  • Garnish with a lemon twist

For more information about this recipe, please visit: 


Authentic Mexican Sopapillas

Authentic Mexican Sopapillas

This wonderful recipe comes from Marye Audet at!

I may not be Mexican but my fascination with Frida Kahlo, Mariachi music, the movie Coco, and a mean guacamole have always made me feel like a fan of Mexican culture. Whenever I think of Mexican food I imagine beans, rice, salsa, corn chips, and tortillas - all salty foods and never any sweet ones. I have tried fried ice cream at a Mexican restaurant before (which was wonderful) but in terms of trying a traditional Mexican dessert, I have regretfully tried nothing. This is where the Mexican Sopapillas come into play... they are like fried puff pastry with a honey drizzle and topped with powdered sugar! (similar to Greek loukoumades recipe we featured a recipe on in the Fall).

Check out this recipe below by for a wonderful addition to your Cinco de Mayo party, disfruta!


  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1 1/2 cups warm water

You have to serve them hot.  And you HAVE to eat all of them at that meal. When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size.  As soon as the float to the top start spooning the hot oil over them to make them puff even more.  Turn them once and take them out of the oil when they are golden. Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and  mix until the dough is smooth. Cover and let stand for 20 minutes for the gluten to relax.  Meanwhile heat the oil in a deep fryer to 375 degrees. Roll out on floured board 1/8  thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain.  Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.

For more information about this recipe, please visit:

Raw Macaroons {with our Vanilla Bean Infused Honey}

Saturday, April 20, 2013

Raw Macaroons {with our Vanilla Bean Infused Honey}

This amazing recipe is appropriated from our friend Aubrey Griffin's blog,!

I don't know about you, but when I think of summer-time I think of vacation - and instantly my mind pictures a warm white beach, sounds of steel drums playing softly nearby, and the subtle sweet aroma of coconut wafting in from the salty sea. Nowadays, after work I speed home as quick as I can to lounge back in my lime green Adirondack chair, pour myself a tall glass of iced tea, and slowly start to hear those steel drums chiming in my head. While looking at Aubrey's blog, I thought to myself "Wow self! These raw macaroons would make a wonderful addition to your tropical island-getaway fantasy!" And there you have it, these all-natural raw macaroons are perfect as a sweet snack, tropical party favor, or even a healthy dessert!


  • Raw Macaroons
  • 1½ cups finely chopped nuts (pecans, walnuts, almonds, macadamia, cashews etc..)
  • 2 cups coconut flakes
  • ¼-1/2 cup Cloister Honey: Vanilla Bean Infused Honey
  • ½ cup melted coconut oil
  • ¾ tsp. ground cinnamon
  • ¼ tsp. Himalayan pink salt
  • 1 tsp vanilla extract


  1. Combine all ingredients in a large mixing bowl.
  2. Stir till all ingredients are incorporated.
  3. With an ice cream scoop or a spoon, scoop out about enough to make a 2 inch ball. (This part gets a little messy)
  4. If using a spoon, really work the mixture in your hands. Squeeze and shape in to a ball.
  5. If using an ice cream scoop, mash in the mixture as tightly as possible.
  6. Place the balls on to a cookie sheet covered in parchment paper. This prevents the any sticking when they are cooled.
  7. Place the cookie sheet in the refrigerator for at least 30 min to cool and harden.


Helpful tip! Use the same measuring cup for the coconut oil and honey. By measuring the coconut oil first, when the honey is measured it should slip right on out of the measuring cup.   


For more information about Aubrey and/or this recipe please visit: