Hi there,

This past Holiday Season, we were sent a fabulous gift box from our dear friends, Amy and Bill Green. The gift box contained products made from honey that they produce on their farm and vineyard, Saddlehill.

“We ought to do good to others as simply as a horse runs, or a bee makes honey, or a vine bears grapes season after season without thinking of the grapes it has borne.”

Marcus Aurelius

Bill and Amy have been our friends for over 30 years. We were so delighted when they bought Stafford Farm. Stafford Farm is an old farm that is historically important and is protected from development.

Bill and Amy love horses and wine and all kinds of people. They bought the farm and are in the process of turning it into a vineyard. They grow flowers, and keep bees and all manner of horses. The broken-down farm is now a thing of beauty to drive past and visit.

After tasting the delicious Saddlehill honey, I decided to get out the pots, pans, and cocktail shaker and create something delicious.

A cocktail named the Gold Rush perfectly featured the sweetness of Saddlehill’s unfiltered honey.

THE GOLD RUSH

Recipe by Bernadette

One honey of a cocktail!

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Ingredients

• 4 ounces 4 water

• 2 ounces 2 Saddlehill unfiltered honey

• 3 ounces 3 bourbon, I used Bullet Bourbon

• 2 ounces 2 fresh lemon juice

Preparation

• Fill shaker with ice cubes
• Combine all the ingredients
• Shake vigorously for 30 seconds
• Pour into coupe glasses or serve on the rocks

I decided to make my favorite Rosemary Tomato Jam to serve on garlic toasts as an appetizer to be served with the Gold Rush.

The combination of the sweet cocktail and the savory tomato jam transformed the chill day into one of sunshine and warmth.

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Ingredients

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons of garlic paste

• 1/2 jalapeno pepper finely diced

• 2 pints of red cherry tomatoes, quartered

• 1/4 cup of white wine, I used pinot grigio

• 2 Tablespoons of Saddlehill unfiltered honey

• 1 sprig of fresh rosemary

• a pinch of salt and pepper

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Preparation

• In a medium saucepan over medium heat, heat the olive oil, garlic and jalepeno until fragrant, approximately 1 minute
• Add the remaining ingredients and bring to a boil.
• Reduce the heat to a low simmer. Cook until jammy. Approximately 25 minutes
• Remove the rosemary spring and transfer jam to a glass jar and use or refrigerate.

Thank you Amy and Bill for sharing your wonderful honey with us and for giving our community a beautiful vineyard and farm. I know everyone is anxiously waiting to taste the fruit of your vines.