SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

SIDR Tree Leaf

Water

Milk

SIDR Honey

Ground Cinnamon

Cinnamon Stick

sidr tree leaves tea with cinnamon and foamed milk cream

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Put water in a teapot as much as the capacity of your glass and open the stove for the water to boil. Using a torch, carefully burn the sticks of cinnamon and place one each underneath serving glasses. Let rest while the tea brews.

When you feel the water getting hot, take 3-5 pieces of SIDR Tree Leaves and throw them into the teapot without waiting for it to boil.

The leaves will begin to give their color to the water as the water starts to boil. Continue to boil the water with the leaves for 4-6 minutes.

Fill a small coffee pot with milk as much as the capacity of your glass, add 3-5 SIDR Tree Leaves, and 2 Tsp SIDR honey(if you want) into it.

Remove the leaves from the tea brewed in the teapot and the boiling milk. Whisk the milk using an electronic or manual whisk to make the milk frothy and voluminous.

Mix the brewed tea and milk in your cup according to the density you want to drink.

You can get a more aromatic taste and a delicious view by sprinkling powdered cinnamon on it. 

After all these preparations, you can go to a place where you feel peaceful and enjoy this wonderful winter drink.

Truffle & Honey Mayonnaise

Egg Yolk

Dijon Mustard

White Wine Vinegar

Neutral Oil

Granulated Truffle

Lemon Juice

Salt

Black Pepper

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In a medium bowl, whisk together the egg yolk, Dijon mustard, and white wine vinegar until well combined.

Slowly add the oil, a few drops at a time, while continuously whisking to emulsify the mixture. This should take about 5-7 minutes.

Once all the oil is incorporated and the mixture is thick and creamy, stir in the SIDR honey and granulated truffle.

Add the lemon juice, salt, and black pepper. Mix until well combined. Taste and adjust the seasoning if necessary.

Transfer the truffle & honey mayonnaise to a jar or airtight container. Store in the refrigerator for up to one week.

Use as a spread for sandwiches, a dip for fries, or a dressing for salads. Enjoy the gourmet twist this truffle & honey mayonnaise brings to your dishes!

Refreshing Lemon & Honey Sorbet

Granulated Sugar

Lemon Zest

Cold Water

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In a medium saucepan, combine the water and the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool to room temperature.

Once the syrup has cooled, add  SIDR Honey. Stir until well combined. Pour in the freshly squeezed lemon juice and add the lemon zest. Mix thoroughly.

Add the cold water to the mixture. Stir well. Cover the mixture and refrigerate for at least 1 hour until thoroughly chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes. If you don't have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes for about 4 hours to break up ice crystals, until the sorbet is firm and smooth.

Transfer the sorbet to an airtight container and freeze for at least 3 hours or until firm. Scoop the lemon & honey sorbet into bowls or cones and enjoy the refreshing and tangy flavors of this delightful dessert! 

SIDR Honey Blini with Red Caviar

All-purpose Flour

Baking Powder

Butter

Sour Cream

Red Caviar

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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, whisk the egg yolks, then add the milk, melted butter, and SIDR honey. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour small amounts of batter (about 2 tablespoons or 30 ml) onto the skillet to form small pancakes.

Cook the blini for about 1-2 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm while cooking the remaining batter.

To serve, place a dollop of sour cream on each blini, then top with a small spoonful of Red Caviar. Garnish with a sprig of fresh dill and a drizzle of SIDR Honey.

Smoked Honeyed Salmon Toast

Sourdough Bread

Smoked Salmon

Avocado

Pepper

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Toast the slices of whole grain or sourdough bread until golden and crispy. 

In a medium skillet, heat the olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. For firmer yolks, cook for an additional 1-2 minutes. Season with salt and pepper to taste.

Drizzle each slice of toasted bread with SIDR honey. Carefully place a cooked egg on top of each bread.
Layer the smoked salmon evenly over the egg.

Sprinkle with fresh dill. For added crunch, you can lightly toast the smoked salmon in the skillet before placing it on the toast.

Chocolate Pistachio Honey Donuts

Cocoa Powder

Baking Soda

Buttermilk

Unsalted Butter

Pistachio

White Chocolate

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Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, mix together the buttermilk, SIDR honey, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the chopped pistachios and white chocolate until evenly distributed throughout the batter.

Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the donuts comes out clean.

Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

While the donuts are cooling, prepare the glaze. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring until smooth. Stir in the SIDR honey until well combined.

Dip the tops of each cooled donut into the chocolate honey glaze, allowing any excess to drip off. Sprinkle with chopped pistachios for garnish. 

Let the glaze set for a few minutes before serving. Enjoy these indulgent chocolate pistachio honey donuts with a cup of coffee or your favorite hot beverage.

Citrus Bliss Honey Cake

Vanilla Extract

Orange Zest

Orange Juice

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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and SIDR honey until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.

Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk and orange juice. Begin and end with the flour mixture, mixing until just combined.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, you can optionally drizzle the top of the cake with additional SIDR honey for extra sweetness.

Slice and serve the citrus bliss honey cake, enjoying the wonderful combination of orange zest and fragrant honey flavors.

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SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

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