We wanted to provide you some of our favorite recipes that utilize wholesome honey as an ingredient. Some of the recipes are from friends, some are recipes we have used for years, and some come from the National Honey Board site, which has a plethora of options.
One of our favorites is the Perfect Cheeseboard - you can introduce your family and friends to different varietals of honey and comb honey with a beautiful array of cheeses and crackers. Take a peek - we know you will love it!
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All-Purpose Honey Teriyaki Sauce
YIELD: 24 servings
1 cup honey
1 cup soy sauce
1 cup sake (rice wine)*
1 clove garlic minced
1-1/2 teaspoon grated fresh ginger root
1 teaspoon sesame oil
Combine all ingredients and blend well.
* Dry white wine may be substituted.
Sesame Marinade Variations: Add 1 teaspoon toasted sesame seeds to 1 cup All-Purpose Honey Teriyaki Sauce; mix well.
Stir-Fry Seasoning: Dissolve 1 Tablespoon cornstarch in 1/2 cup All-Purpose Honey Teriyaki Sauce to season 4 cups stir-fry ingredients. Serve stir-fry with sauce over rice, noodles or baked potato.
Chewy Honey Oatmeal Cookies
YIELD: 24 cookies
1/2 cup butter or margarine softened
1/2 cup granulated sugar
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1-1/2 cups quick cooking rolled oats
In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth. In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips. Drop dough by rounded Tablespoonfuls onto greased baking sheet.
Bake at 350°F for 12 to 14 minutes until cookies are golden brown. Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet. Cool completely then store in an airtight container.
High altitude adjustment: Increase oats to 2 cups and decrease whole wheat flour to 3/4 cup.
1 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup raisins, chocolate or butterscotch chips
Citrus Fruit Salad with Honey Mint Syrup
YIELD: Makes 6 servings
For Honey Mint Lime Syrup
1/4 cup honey
1/4 cup fresh lime juice
2 T mint chopped
For Citrus Fruit Salad
2 navel oranges
1 white grapefruit
2 pink or red grapefruits
Cut and peel, removing white pith of oranges and grapefruits. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate).
In a medium bowl, whisk honey, lime juice and mint together. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated. Let citrus salad stand for about 15 minutes to allow flavors to blend.
Cover and refrigerate until chilled. Garnish with mint before serving.
Cranberry Glazed Salmon
YIELD: Makes 4 servings
1 cup whole berry cranberry sauce
1/4 cup honey
1/4 cup soy sauce
2 cloves garlic minced
1 Tablespoon fresh ginger root minced
1/4 teaspoon pepper
1-1/2 lb. salmon fillets 4 fillets, skinless
In medium bowl, combine all ingredients except salmon until thoroughly blended. Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.
One of our favorite ways to consume honey is to mix honey and lime juice, then drizzle over fresh fruit. My grand children love to come to our house, and prepare the drizzle and use it on fresh strawberries and blueberries. I just put a little lime juice with honey, stir it up, and continue to add a tad bit of lime juice until the concoction meets my needs. Then drizzle it over your fruit. I know you will love it!
Honey Citrus Glazed Carrots
YIELD: Makes 4 servings
1 T butter or margarine
4 cups sliced carrots
1/4 cup honey
1/2 cup chicken broth
1/2 cup orange juice
1/2 tsp. minced orange zest
1 tsp. salt
1/4 tsp. pepper
In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes. Add honey, broth, orange juice and orange zest. Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick. Season with salt and pepper.
Honey Cough Syrup
Please remember, honey should NOT be given to a child under the age of 1.
This can be refrigerated for up to 2 months.
Zest of 2 lemons (approx. 1 1/2 T)
1/4 cup ginger peeled, sliced, or 1/2 tsp. of ground ginger
1 cup water
1 cup honey
1/2 cup lemon juice
Note: We have not made this recipe; however I have concerns in placing honey in a mixture that has been at a high temperature - it will destroy the beneficial factors of the honey. I might suggest to cool the mixture to 100 degrees, and then combine the honey and the mixture. It's worth a try to save the enzymes in the honey.
In a small saucepan, combine lemon zest, sliced ginger and 1 cup of water. Bring mixture to a boil, simmer for 5 minutes, then strain through into a heat-proof measuring cup.
Rinse the saucepan out and pour in 1 cup of honey. On low heat, warm the honey, but do not allow it to boil. Add the strained lemon ginger water and the lemon juice. Stir the mixture until it combines to form a thick syrup.
Pour into a clean jar with a lid.
For children ages 1 to 5, use 1/2 to 1 tsp. every 2 hours.
For children ages 5 to 12, use 1 to 2 tsp. every 2 hours.
For children 12 and older and adults, use 1 to 2 T every 4 hours.*
Honey Nut Squash
YIELD: Makes 4 servings
2 acorn squash
4 Tablespoons honey
2 Tablespoons chopped walnuts
2 Tablespoons seedless raisins
2 Tablespoons margarine melted
2 Tablespoons Worcestershire sauce
Cut acorn squash lengthwise into halves; do not remove seeds. Place cut side up in baking pan or on baking sheet. Bake at 400°F 30 to 45 minutes or until soft. Remove seeds and fibers. Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash. Bake 5 to 10 minutes more until lightly glazed. Microwave Method: Cut acorn squash lengthwise into halves and remove seeds. Microwave according to manufacturer's directions. Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash. Microwave at HIGH (100%) 30 seconds or until thoroughly heated and lightly glazed.
Peachy Keen - Tomato and Peach Salad
1/4 cup thinly sliced red onion - Vidalia onion also works well
1 pound peaches - peeled, pitted and sliced 1/2 inch thick
1-1/2 pounds best quality tomatoes, diced and/or halved, depending on variety.
1 T. red wine vinegar
3 T extra-virgin olive oil
1 T honey, or add to your specific taste
Salt and freshly ground black pepper
4 ounces crumbled feta cheese
2 T small basil leaves or torn basil leaves
Optional: Toasted pecans
In a large bowl, combine the onion, peaches and tomatoes.
In a medium bowl, whisk together the vinegar, olive oil, honey and salt and pepper to taste. Drizzle over the fruit mixture, then add the feta cheese and gently toss.
Sprinkle with toasted pecans if you opted for pecans!
Per serving: 248 calories, 21g carbs, 7g protein, 17g fat, 4g fiber, 25mg cholesterol, 235 mg sodium
This is one of my favorite recipes - especially during the summer when you can get home-grown tomatoes!
If you will not consume the entire dish the same day you prepare it, consider adding the vinegar/oil mixture each time you serve.
We use a very sweet cherry tomato in our recipe, and it is delicious.
The Olive Tap, which has stores across the country, carries various olive oils and infused vinegars. Consider oil/vinegar pairings offered through Olive Tap - you won't regret it! Staff will help you choose the appropriate pairings for this recipe.
Des Moines, Iowa, also has All Spice - this local business also carries various oils and infused vinegars. This store has my highest recommendations!
I added the toasted pecans to the original recipe - toasting the pecans is a little extra work, but well-worth the effort. The crunch in this dish is delectable!
Choose an attractive plate, tray or cutting board to serve your cheese selections. Keep the serving utensils and dishes simple, and be sure to set out a separate knife for each cheese.
Serve a couple of different honeys in small glass jars or bowls to take advantage of the natural beauty of honey's golden glow, serve with a small spoon or drizzler. You can also use a piece of honeycomb in a small dish that guests can eat as is.
Play off the idea of opposites, for example, salty cured meats such as prosciutto and salami go well with fresh apple slices, small fresh oranges and figs. Salty nuts and olives pair great with dried fruits. Along with the honey, you might serve a spicy condiment such as course mustard, chutney, marinated vegetables and tapenade.
Offer a selection of thinly sliced baguettes and simple crackers such as water crackers to complement but not compete with the cheeses.
As for the cheese, you want to select 4 or 5 varieties, one in each basic flavor category: aged, soft, firm and blue. Shop for your cheese at a store that has knowledgeable people to help you make your selections. If your cheese board is only one of several other items being served, you should buy 3 to 4 oz. per person, if the cheese board is the main appetizer, buy about 6 oz. per person. Bring the cheese out to room temperature about one hour before serving. Labeling the cheese and honey varieties for your guests is a nice touch.