Ashley White Gardens

Charleston Honey

We’ve been big pals with our friend and chef Robert Berry for a long time. As one of Charleston’s culinary legends, it’s only natural we’d ring him into help us in putting out a delicious bite for Extra Sauce. Ashley White Gardens is a father and daughters project - where Berry teaches his daughters the principles of starting their own business. We’re suckers for good honey - but this make it an even sweeter deal.

Recipe: Brussels Agrodulce

This is something I make this time of year, the flavours are supposed to be bold, tart, sweet, and spicy. (Reimagined sweet and sour Chinese food). You can change out the veg but I like the cruciferous Brussel sprouts to give that mustard like base flavour. I serve with grilled pork chops or sliced ribeye steak. The honey is made from flowers in the Elliottoborough neighborhood in my garden hives. Enjoy!

Ingredients:

1/2 pound or bag of Brussel sprouts, trimmed, halved

I bunch cebolitas or true spring onions with small bulb from local farmer quartered, inch of stem on

1 honey crisp apple, small diced

1/2 C good olive oil

1 TBS fresh thyme leaves chopped fine

Kosher salt, milled black pepper to taste

3 OZ local honey

3 OZ sherry or red wine vin

Fat pinch red pepper flakes (or to your level of heat)

Preparation

Step 1

Place a large cast iron skillet over medium high heat. Toss Brussel, onions and half oil in a large bowl; season with salt, black pepper, and chili flake.


Step 2

Arrange Brussels and onions cut side down. Roast on medium high heat until softened and deeply browned, 4-5 minutes, add oil if necessary.


Step 3

Add honey to skillet medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.


Step 4

Add vinegar, cover and leave to cook for 1 minute or vinegar mostly evaporates. Add diced apples, thyme leaves and toss well, recheck seasoning. Make sure the flavor is bold enough, add more vinegar or chili to taste.

To serve place in a bowl and add a generous squeeze of lemon and a drizzle of Olive oil