Featured Recipes

Honey Sriracha Grilled Shrimp
Recipe from the Rasa Malaysia website

Honey Sriracha Grilled Shrimp.jpg

Honey Sriracha Shrimp

  • 1 pound jumbo shrimp (serves approximately 3 people)

  • 3 T Honey Sriracha Butter - room temperature

  • Lime wedges for serving

  1. Clean shrimp, leaving tails on

  2. In a bowl, combine the shrimp with the honey Sriracha butter, generously coating the shrimp

  3. Grill the shrimp on medium heat on both sides until the tail is slightly charred - about 6-8 minutes.  Monitor the shrimp - timing will be different based on the type of shrimp.  

Honey Sriracha Butter

  • 1 stick unsalted butter

  • 1 - 2 tablespoons honey, or to taste

  • 2.5 - 3.5 teaspoons Sriracha, or to taste

  • 2-3 cloves garlic, or to taste

  • 1/8 teaspoon salt

  1. In a bowl, whisk all ingredients until butter becomes light and well blended

  2. Using a piece of plastic wrap, roll up the butter to form a cylinder shape.  Twist both ends tight, and store in the refrigerator.  

 
PERFECT CHEESEBOARD.jpg

HIGHLY RECOMMENDED HANDMADE SERVING/CUTTING BOARDS!

I have purchased three serving boards from the Adirondack Kitchen storefront on Etsy located here.  I have ordered cherry and walnut serving boards in various sizes, and I highly recommend this business for quality products and great customer service.  This business can even personalize the boards for you; I had Just Iowa Honey with our bee logo engraved on the boards, and am so pleased with the final results.  Once we harvest our honey for 2021, I will be taking pictures of examples of charcuterie boards - keep checking back to see results!  Be sure to pay attention to the size of the board.  The ones I ordered are for smaller family gatherings - I will be ordering a bigger board in the near future for when I have larger family/friend gatherings at my house.  I know you will not be disappointed!

Perfect Charcuterie Board

Perfect for summer entertaining - when it starts to get hot and sticky, consider keeping your meal light with a charcuterie board.  

  • 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 Just Iowa Honey varietals 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 wildflower honeycomb in a small dish that guests can eat as is.

    • A drizzle of honey or small chunk of honeycomb adds that perfect sweetness to balance out the sharpness of the cheese. 

    • Currently, at Just Iowa Honey, we have wildflower honey and honeycomb available.  We will be extracting this season's varietals starting in mid-June - late July.  

  • 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. 

 

 
Honey dipper with honey and lime on wood
Delicious fruits salad in plate on table

Fruit Drizzle

One of our favorite ways to eat fresh fruit 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. 

 

Pour about 1/4 cup of honey in a container with a tight lid.  Add lime juice, and stir well. Start out with just a tad of lime juice; you can always add more.  Taste, and add lime juice to your liking, stirring well, making the honey less viscous.  Then drizzle over fruit of your choice.  It tastes great on blueberries, strawberries, melon - whatever fruit you enjoy!  I know you will love it!

 
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EDITOR'S NOTES

  • This is one of my favorite recipes - especially during the summer when you can get home-grown tomatoes!

  • I substitute the olive oil and vinegar with Blood Orange olive oil and Cara-Cara Vanilla Vinegar at All-Spice in Des Moines.  It is awesome!

  • 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.

  • 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!

Peachy Keen

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! 

Serve immediately.  

 

Per serving:  248 calories, 21g carbs, 7g protein, 17g fat, 4g fiber, 25mg cholesterol, 235 mg sodium