Pure Liquid Sunshine

                                                      Pure Liquid Sunshine

  I have fallen in love with a bug. The incredible honeybee. The last few years I have picked up a new hobby. Beekeeping. I never thought that a insect could be so fascinating. I started out with a single hive and now I have four in may back yard and three more down at my store.



"Oh" did I forget to mention I also have a new Beekeeping business. My Friend Nate Hall and my father Mike Bachman and myself have opened a new beekeeping business for hobbyist. Deseret Hive Supply. (my wife Annessa is also an invaluable asset to the business. I get into these things and she is right there with me.) (Thank you for all you do I love you more than you will ever know)
The store
I guess I let my Hobie run away. We sale everything a hobbyist beekeeper needs to raise bees and harvest the wonderful liquid sunshine that they produce. Honey

I will have to post recipes using honey.

Smoked Pheasant stuffed baby bella's

2 Pheasant breast
favorite seasoning salt

10 baby Bella mushrooms
small onion
garlic
mozzarella cheese
Parmesan cheese
Cajun spices
bread crumbs
butter

Season the Pheasant breast and place in smoker and smoke until done.

Remove stems from mushrooms and set aside. Rub mushrooms caps with butter and place on grilling pan or cookie sheet. Chop mushroom stems and place into bowl. Chop pheasant breast into tiny pieces. Place pheasant into the bowl with stems and mix with chopped onion and minced garlic. Mix in shredded mozzarella and Parmesan cheese. Season with Cajun spices and mix well.
Make small ball with pheasant mixture and push into each mushroom cap. Dip cap into bread crumbs seasoned with Cajun spices.
Place mushrooms in grill and cook for 15 to 20 minutes.
Serve and enjoy.

Grilled Steak and Lobster

I recently went Lobster hunting in the Florida Keys. I was able to bring home some fresh lobster tails and have some Friends over for Steak and Lobster.

The steak is up to you but here is how I prepared the Lobster.

Lobster Tails
1/4 cup of Butter
2 cloves of minced garlic
salt and pepper
Melt butter and mix in garlic, salt and pepper to taste.



Take the Lobster Tails and insert a skewer through the center from the base of the tail through the center of the meat. This will keep the tails from curling up when cooked. Take a pair of kitchen sheers and trim out the belly of the tail exposing the meat. Baste the meat with the prepared butter. Place the lobster tails on the grill and cook for 8 to 10 minutes per side.



Remove from grill and and serve.

Steak and Lobster Served with baked potatoes french bread and smoked pheasant stuffed baby Bella's

White Chocolate Cheesecake

This receipe is one of my favorites. They say good food takes time and this cake is no exception. It takes about 4 hours in prep and cooking time and then you have to refrigerate for at least 8 hours. Its worth every second.

First things First.
The Crust

1 1/2 cups vanilla waffers crumbs
4 oz white chocolate, coarsely chopped
5 TB unsalted butter, melted

In a blender or food processor combine the vanilla waffers and white chocolate and process until well blended. Mix in butter. Wrap the oustside of a 9-inch springform pan with aluminum foil. Press the the crust into the bottom and up the sides of the pan then chill the crust in the refridgerator.

Filling
18 oz white chocolate
1/4 cup heavy cream
1 1/2 pounds cream cheese
1/2 cup vanilla sugar or sugar
1/2 cup sour cream
4 large eggs
1 TB pure vanilla extract
Preheat the oven to 275 degrees. set a shallow baking pan filled with water on the bottom rack of the oven.
Prepare the filling: In a double boiler, melt the white chocolate with the heavy cream. Set aside to cool slightly.

In large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, and vanilla. Beat in the eggs one at a time waiting until mixture is smoothe between eggs. Beat in the white chocolate cream and pour into the prepared pan.
Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave cake in the oven for 1 hour. 3 hours total cooking time. Remove the cake and cool on a wire rack for 30 min.

White chocolate Ganache
8 oz white chocolate, finely chopped
1/2 cup heavy cream
1 TB unsalted butter
In a small sauce pan bring the cream and butter to a simmer. Remove from heat and add the white chocolate, cover and let rest for 5 minutes. Stir until smooth let cool to room temperature and pour the ganache over the cheesecake. Tipping the cheese cake to cover entire top. refrigerate the cheesecake for at least 8 hours.Garnish the cheesecake with fresh rapberries and serve with raspberry sauce.

Raspberry Sauce
12 oz frozen raspberries thawed
1/4 cup sugar
1 TB orange juice concentrate
In small pan drain berries through a seive. Pressing gently remove as much juice as possible. Simmer juice until reduced. Add sugar and orange juice concentrate. With a wooden spoon press teh raspberries through the stainer into the bowl. Stir to combine. Cool. Drizzel sauce over cheesecake and serve