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Honey Bruschetta | Savor Chicago

Honey Bruschetta | Savor Chicago

Savor Chicago - Sn 1/Ep 1Savor Chicago - Sn 1/Ep 1

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At a Chicagoan farm, Frankie suits up and spends a day as a beekeeper harvesting honey.

Recipe

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Honey Bruschetta

Ingredients

  • 1 large heirloom tomato, diced large

  • 1/2 sweet yellow pepper, thinly sliced

  • 1/2 Tropea onion, thinly sliced

  • 1/4 green bell pepper, thinly sliced

  • 1 baguette

  • 1 plum or peach, cut into 5 pieces

  • Micro basil or parsley

  • Shiso leaf or mint

  • Honey

  • Olive oil

  • Salt & pepper

  • Aged cheese, sliced

Instructions

  1. Combine tomato, yellow pepper, green pepper and onion, and toss in a bowl with olive oil and salt. Set aside to draw out liquids.

  2. Slice baguette in half.

  3. Cut plum, and sprinkle with salt.

  4. Brush bread with olive oil and sprinkle with onions and salt and pepper.

  5. Grill plums and bread until nicely charred.

  6. Place tomato/pepper/onion mixture onto a serving platter, reserving liquid in bowl. Garnish tomato mixture with desired fresh herbs.

  7. Cut bread into thick slices, and set out on a plate with cheese. Drizzle bread slices with reserved tomato liquid, then drizzle bread and cheese with honey.

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Transcript

- I'm Frankie Celenza, and I'm discovering the best that Chicago has to offer. We're visiting farms and tasting fruit from the heartland. So come along for the ride as I savor Chicago. Tell me the queen's in there. - The Queen's in there. That's why I have her in that little queen cage. - Why do you have her in a queen cage? - I didn't want her to get into the honey and get stuck and die. - She's really one female for all those guys? - All the workers are female. There's only a handful of male bees in the hive. - What are they doing? - Nothing. - So we're here at Heritage Prairie Farms, and I came to learn about how honey is made. The bee is right there. Oh. - [Nate] Did you get stung? - No but he's landing on me. Mmm, mmm, mmm! - So this is the honey that we sell. We infuse it with herbs or spices so we kind of have a diverse product mix to sell. It all starts with the same, this basic, raw honey though. These are the girls here. - Oh, man, look at that. I'm slightly terrified, but I'd love to get closer to these ladies if that's possible. - Yeah, we can go suit up. - Suit up? - Yeah. - Let's do it. - All right, let's roll. All right, have you ever had one of these things on before? - Absolutely not. - You ever had, like, the onesie pajamas? - I suppose. Are there booties? - [Nate] No booties, no booty for you today. - No boot, ha. - So, that's a good question though, there is a chance that a bee could get stuck. - Come on, you're kidding me. - [Nate] I'm not kidding, it's true. She doesn't want to hurt you. - Yes, she does. - No, she's gonna die if she hurts you. - Does she know that though? - She does know that, she knows everything. - Okay, so can they sting through this or what? - As long as it's not wet. - I literally felt a raindrop on my head the second you said that. - Yeah, no, I felt it too. So, we should be fine. - All right, I'm just making sure there's no bees in here, you know? - [Nate] That's not a bee. - What is it? - It's a piece of grass. - No, it's a, it's a firefly. - Oh. - Can you get the firefly out though? Because me, I'm a city boy, you need to understand this. Ahh! - Are you ready? - What's the smoker for? - Smoker makes the bees chill. - Oh, that's good. - Yeah. Doesn't it make you relax? - Did you put something in there? - [Nate] Okay, so this is our apiary here. Every bee you see right now is female. - Okay. - So each one of these hives is probably about 50,000 to 75,000 bees. - Serious? - Yeah, the worker bees, all female. And there's the queen bee, there's only one queen per hive. She lays up to 3,000 eggs per day. Yeah, and then there's drones. You man the smoker. - Okay, you want me to keep the billows going? I can hold this anywhere. - Just keep it, yeah, it won't hurt, just keep it going a little bit. This is our hive tool. It's basically a crowbar. - Okay. - The bees make a substance called propolis, which is like crazy super glue. - I'm producing a substance called adrenaline right now. Okay, is this it, is this the moment? - See, it's not that bad. - [Frankie] Okay, this is cool, man. - So, this is a good example of what we have. The stuff that's capped right here, that has the waxy stuff on top? - [Frankie] Sure. - [Nate] We call it ripe honey. - Ripe honey. Yeah, so that means that they collected the nectar, they've dehydrated it literally by flapping their wings. - Far out. - Yeah. So, this one is almost all capped off, so we can probably start. - That's it? - Let's roll. - Okay, go ahead. - [Nate] What's up, Glen? - So yeah, we're gonna be extracting honey this afternoon. First thing, you can see it's capped off with wax. We gotta get those cappings off. So, we have a decapping machine here? - [Frankie] It's called a decapitator? - A decapper, not decapitator. And the frames slide right through. - [Frankie] And it's cutting off the excess. - These blades will cut off the excess. And then we can get the honey out. The cappings are all wax, it's all edible. So you can go ahead and give it a try, if you'd like to, beforehand. - You can eat wax? - Yep, just dip your finger right in. - Like this? - Just right, yep. - Oh my god, look at that. - [Glen] Don't worry, the bees will fix it later. - Can I do that? - [Glen] Yeah. - So this is wax, not honey? - Wax and honey. - Oh, that's honey, man. That's delicious. - That is delicious. - [Frankie] So that's it, there's really no other step. The honey's there, you just have to get it out. - [Glen] Yep, we got a whole other machine for that. - I mean, so I can already see it coming down the sides. - It's starting to fill up, and we're ready. We can bottle it straight out of the extractor. - Oh, wow, man, I didn't think it was gonna flow like that. That is so impressive. Wow. Hey, how did you get that so perfect? You've done this before. - Oh, a few times. - All right, man, look at that. - Straight from the hive. - Gorgeous. - [Glen] That's what we call really raw honey. - Really raw. - Really raw. - It's a technical term. I'll bee back. Oh, no. Take it easy. - Thanks for coming out. - Thanks a lot for having me. - Don't screw up my honey. - I won't. So, here's all the stuff I got at the farm. Vegetables, fruits, we got this fresh honey. I'm gonna put together a fruit salad. So, I'm gonna start with this tomato here. I want to get a little salt on there, some olive oil. Kind of let these bleed out a little bit, right? And I've got all these other fruits here, too. And what I discovered is, the flavor of the honey is very much dependent on what's growing in the farm around it, you know? That's a new thing that I learned today. I just see a symbiotic, circular relationship here. All right, something like that. How about this little pepper here? Gotta have it, we need as any flavors as possible. Right away, I smell pepperyness. So, we have this beautiful Tropea onion. The Italians in the south, they're obsessed with this. Ah! Yeah, that looks cool, yeah. I think we need some green now. Once it marinates, we'll finish it off with all the small stuff there. But really just a tiny little piece of pepper should kind of do the trick for us. So this is all done for now. We've got this bread sliced. I'm also gonna slice these plums. I always like to do things in odd numbers. That's what the Japanese do, they say it's good luck. Plus, it looks better. Oh, how did a sixth one get in there? I can cook all this now. That's exactly what I'm gonna do. Setting this up right here. Throwing some onions on there, pepper. Salt. Bread. Plums. This is my oven today. Broiler, all you need to know is broiler. Everything I'm doing here, you can do on a grill. Fire from below, this is fire from above. Fire in the field. See what happens with these. This literally smells like meat. I just love grilled plums, because it gets that, like, surface water out and intensifies the flavor. Nice, that olive oil is heating up, I can smell that onion smell. I'm getting hungry. I like to overdo it. I really like the taste of burn. I'm happy with that. So, we've got our plums ready, we've got our bread ready. So, by now, we have some liquid in the bottom. But the idea is to get this looking pretty. So, it's good to do it in a prep bowl like this, because if you did it right into the serving tray, you'd have all this extraneous liquid on the bottom. And instead, what we have is a little bit of this action. Here come the plums. What do we have here? This is a pepper I brought from New York. Nate's is so much bigger. Uh, let's see, one, two, three. Boop, boop, boop. But to bring it full circle, I think we have to put some of this honey on there. Whoo, the wind. So, I'm just gonna make a little bruschetta here. Hmm. Honey's delicious, salt is delicious, olive oil's delicious. And the tomatoes are delicious. I got a little bit of onion in there, that was nice. And I'm very happy. This is cumbersome. Thanks for watching. For more episodes of Savor Chicago, stay tuned right here on Tastemade.

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