Photo by Carrie Minns

Celilo Restaurant and Bar

Hood River | celilorestaurant.com
Chef Ben Stenn

Honey and Apple Cake

Makes 1 loaf | Cook time: 50 minutes

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt

3 eggs

1 cup wildflower honey

½ cup apple cider

1 cup vegetable oil

1 teaspoon vanilla extract

3 apples, peeled and diced in ½ inch cubes

Preheat oven to 350˚F. Thoroughly butter a 9x5x3-inch baking loaf pan and dust lightly with flour. In a bowl, sift flour, baking soda and salt together. In a second bowl, whisk eggs and honey until smooth and evenly incorporated. Then whisk in cider, oil and vanilla. Using a wooden spoon, stir dry ingredients into the wet ingredients until just combined. Do not over mix. Stir apples into the batter. Bake for 40-50 minutes or until wooden skewer inserted into the middle comes out clean. Serve warm with a scoop of your favorite ice cream.


Taste of Honey

Author Marie Simmons

Pear, Stilton and Bacon Salad with Honey-Glazed Pecans

Makes 4 servings | Cook time: 10 minutes

Honey-glazed Pecans

½ cup broken pecans

1 tablespoon honey

½ teaspoon coarse salt

Freshly ground black pepper


3 tablespoons honey

3 tablespoons red wine vinegar

½ teaspoon coarse salt

1 large or 2 small, ripe Bartlett, Anjou or Bosc pears, quartered, cored and sliced ¼-inch thick

4 cups torn mixed salad greens

2 slices bacon, crisp cooked and crumbled

4 ounces (about 1 cup) Stilton, cut into small cubes or crumbled

To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with coarse salt and a grinding of black pepper. Set aside to cool.

To make the dressing, whisk the honey, vinegar and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens. Add the salad greens to the large bowl with the remaining dressing and toss to coat. Spread the dressed salad greens on a serving platter or in a large shallow bowl. Top with the crumbled bacon and the Stilton. Arrange the pears around the edges and pour any dressing left in the bowl over the top of the salad. Break the pecans into pieces and use to garnish the salad.

Photo by Carrie Minns

Jen’s Garden

Sisters | intimatecottagecuisine.com

Chef TR McCrystal

Madeleines au Miel

Makes 12 cookies | Cook time: 9 minutes

5 tablespoons unsalted butter, room temperature

1/3 cup superfine sugar

2 teaspoons brown sugar

Pinch of salt

1 tablespoon local honey

½ cup plus 2 tablespoons flour

1 teaspoon baking powder

2 eggs

1 teaspoon grated orange zest

Preheat oven to 375˚F. In a bowl, using a wooden spoon, beat the butter until creamy. Beat in the sugar and brown sugar. Stir in the salt and honey. Sift the flour and baking powder into a bowl. Add the eggs to the butter mixture one at a time, beating well after each addition. Add the flour mixture and orange zest. Brush a tray of 12 madeleine molds with melted butter and place in refrigerator for 2 minutes. Brush again with melted butter and flour. Tap out the excess. Spoon the batter evenly into prepared molds. Do not overfill. Bake until golden, 8-9 minutes. Remove from oven, and allow to rest for a minute. Invert the pan on a work surface. Cool cookies and dust with sifted confectioners’ sugar if desired. 

Photo by Carrie Minns