National Honey Board Recipes

The National Honey Board’s
Most Loved Recipes

Well, folks, our favorite month is upon us – a month to enjoy and appreciate one of life’s simplest pleasures – honey. That’s right! September is National Honey Month and we want to celebrate by sharing with you some of our favorite honey recipes.

Not only is honey diverse in its use – energy booster, skin moisturizer, cough suppressant – but it’s also diverse in its culinary applications. This one, simple ingredient can be used in a multitude of ways, and the recipes below showcase a few that make honey so unique.

Take a moment this September to savor the “sweetest” ingredient of all and to appreciate the humble honey bees that make it all possible.

Harvest Pumpkin Muffins
(makes 12 muffins)

Start your day off right with these delicious muffins sweetened with honey. Honey acts as a humectantand retains moisture in baked goods, which results in an incredibly soft, moist muffin. And because of its antimicrobial properties, honey gives baked goods a slightly longer shelf life. Who knew one ingredient had so much functionality?

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) butter or margarine, softened
• 3/4 cup honey
• 1 egg
• 1 cup solid pack pumpkin
• 1 cup chopped toasted walnuts

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Honey-Curry Vegetable Dip
(makes 6 servings)

This dip pairs perfectly with fresh, crisp vegetables or even sliced sausage and other grilled meats. Honey acts as an emulsifier in dips and sauces, binding ingredients together to make for a smoother texture and more blended flavor.

• 1 cup low-fat mayonnaise
• 1/4 cup honey
• 1 Tablespoon curry powder
• 1 Tablespoon white wine vinegar
• Assorted fresh vegetables (celery, carrots, cauliflower, broccoli)

Combine mayonnaise, honey, curry and vinegar; mix well. Refrigerate about 1 hour to allow flavors to blend. Serve with vegetables.

Chicken Fajita Grill with Avocados
(makes 4 servings)

No matter the weather, this recipe is worth a try! Honey is used as a marinade and basting sauce, giving the chicken moisture and unbeatable flavor. As a bonus, the recipe for Honey Corn Cakes is included and is the perfect accompaniment to this smoky fajita grill.

• 1 to 2 lemons
• 1/4 cup honeySweet and spicy is the name of the game! Honey sweetness is the perfect balance to a firecracker dish. Here, honey is used as a saucy glaze to impart the most robust flavor while keeping the shrimp moist and tender.
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 Tablespoon rice wine vinegar
  • 2 teaspoons cornstarch
  • 2 teaspoons grated orange peel
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1 Tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 red bell pepper, seeded and chopped
  • 1 cup snow peas, cut into 1-inch pieces
  • 1-1/2 lbs. shrimp, peeled and deveined
  • 3 green onions, cut into 1-inch pieces
  • 6 cups cooked white rice, optional
  In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.
  
  Asparagus with Honey Garlic Sauce
  (makes 4 servings)
  
  
  
• 1 Tablespoon ground cumin
• 1 teaspoon salt
• 1/2 to 3/4 teaspoon cayenne pepper
• 4 boneless chicken breasts
• 2 avocados
• 12 honey corn cakes, recipe follows
• cilantro, optional
• sliced red pepper, optional
• citrus slices, optional

Grate lemon to get 2 teaspoons peel. Squeeze to get 2 Tablespoons juice. Mix lemon peel and juice with honey, cumin, salt and cayenne. Place chicken breasts in bowl. Pour mixture over chicken, turning breasts to coat; cover. Marinate in refrigerator for 8 to 10 hours. Place chicken over medium-hot coals or under broiler on foil-lined pan. Cook 5 to 8 minutes on each side, basting with marinade, or until cooked but not dry. Halve, seed and skin avocados. Slice lengthwise. Slice chicken breasts crosswise and serve with avocado slices and honey corn cakes. Garnish with cilantro, sliced red bell pepper and citrus slices if desired.

Firecracker Shrimp
(makes 4 servings)

Each of the flavors in this dish are bold and distinct, but when combined they create a harmony of taste – and honey plays a predominant role. Honey’s naturally occurring organic acids enhance and balance the flavors of other ingredients.

• 1 lb. fresh asparagus
• 1/2 cup Dijon mustard
• 1/2 cup dark ale or dark beer
• 1/3 cup honey
• 1 clove garlic, minced
• 1/2 teaspoon crushed dried thyme leaves
• 1/2 teaspoon salt

Add asparagus to boiling, salted water (about 1-inch) and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.

Honey Macaroon Dessert Pizza
(makes 6 servings)

This is a terrific dessert to make with your kids – easy (and fun!) to make, loaded with fresh fruit and kissed with honey’s sweetness. To see a video demonstration of this recipe, visit our YouTube Channel here!

• 1 cup whipping cream
• 3/4 cup honey
• 1 tube (10 oz.) refrigerated pizza dough
• 1/2 Tablespoon butter, softened
• 1/4 cup sweetened flaked coconut, lightly packed
• 1/4 cup sliced almonds, lightly toasted
• Whipped cream, for garnish
• Fresh fruit, such as berries, for garnish
• Mint sprigs, for garnish

Whisk together cream and honey. Reduce over medium low heat by about 1/3, until mixture thickens and develops a light caramel color. Reserve. Shape pizza dough according to package directions. Spread butter over pizza shell. Sprinkle with coconut and almonds. Drizzle with reserved cup honey mixture; spread gently with a rubber spatula shell. Bake at 450° F until crust is lightly browned, about 10 minutes. Cool to warm or room temperature. Cut into 6 wedges. Garnish with whipped cream, fruit, and mint sprigs.

Smoked Honey Ice Cream
(makes 1-1/2 to 2 cups)

If you want to make a fancy, melt-in-your-mouth (literally) dessert for your friends, this is the recipe for you. The smoked honey gives this sweetener an even deeper flavor profile while also giving the ice cream a smoother mouthfeel. Ice creams using honey generally have a lower freezing temperature, which results in an ice cream free of grainy ice crystals.

• 5 eggs
• 2/3 cup sugar
• 1 cup heavy cream
• 1 cup milk
• 1 vanilla bean, split
• 1/3 cup smoked honey, or to taste*

To prepare ice cream base, beat eggs and sugar together in a bowl; reserve. Combine milk and heavy cream in a saucepan; scrape vanilla seeds into mixture, then add whole vanilla bean. Bring to a boil. Immediately reduce heat to low. Temper egg mixture with a little of the hot liquid. Slowly whisk tempered egg mixture into the saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Cool. Remove vanilla bean. Pour ice cream base into ice cream maker, following manufacturer’s instructions for freezing. Add smoked honey after the mixture begins to thicken. Notes: Yield will depend upon the amount of air a particular ice cream maker incorporates into the ice cream. *Smoke honey over pecan chips at a low temperature for about 1-1/2 hours.

Honey Iced Tea
(makes 10 servings)

There’s nothing more refreshing than a glass of iced tea, especially when it’s sweetened with honey! Because honey is 17% water, it dissolves quickly and easily in most beverages. Plus, since honey isslightly sweeter than granulated sugar, you can use less honey to achieve the same level of sweetness.

• 1 quart boiling water
• 12 tea bags
• Juice of 1 lemon
• 1/4 cup honey
• 1 quart cold water
• Mint sprigs, if desired

Add tea bags to boiling water and allow to steep 3 to 5 minutes. Remove tea bags and add lemon juice and honey. Stir to combine. Add cold water and refrigerate. Pour over ice cubes in tall glasses. Garnish with mint if desired.
If you need any clarifications on the above recipes, just go to National Honey Board online and verify that I have copies this correctly for you. Enjoy! 

Tasty Recipes from the National Honey Board

Schoolhouse Favorites

(presented by the National Honey Board August, 2011

It's that time of year again! Stuff those backpacks with books, binders, paper and pencils and get ready for another jam-packed school year. We hear all of the groans and whines coming from the kids as the first day of school approaches ever so quickly. But that’s not all we hear – parents are chiming in right along with them!

With the natural foods movement growing stronger every day, what wholesome, natural snacks and lunches can you pack for your kids that you feel good about and that they will actually eat? We’ve got the perfect score on this suggestion: honey.  As a natural energy booster, honey can provide the necessary boost to keep kids energy levels up throughout the day (even in the most boring classes). From breakfast to lunch to snacks, honey can make any school day sweeter!

Honey Berry Waffle Sandwich
(makes 4 servings)

• 1-1/2 cups fresh berries, divided *
• 1 Tablespoon butter
• 1/3 cup honey
• 8 frozen waffles, toasted

Purée 1/2 cup berries in a blender or food processor; set aside. In a small saucepan over medium heat, melt butter. Add honey and bring to a boil; simmer 2 to 3 minutes, then add berry purée. Continue to simmer 2 to 3 minutes more until syrup thickens slightly. Set honey syrup aside and keep warm. For each serving, place 2 waffles on plate. Top one waffle with 1/4 cup fresh berries. Drizzle with 1/4 of syrup and top sandwich with remaining waffle. *Raspberries, strawberries and blueberries work well.

Honey Turkey Rollers
(makes 6 servings)

• 8 oz. cream cheese, softened
• 1/3 cup honey
• 1/4 cup mustard
• 1/2 teaspoon onion powder, optional
• 6 (8-inch) whole wheat tortillas
• 1-1/2 cups Colby Jack cheese, shredded
• 12 thin slices turkey

In a medium bowl, beat cream cheese with an electric mixer until fluffy. Add honey, mustard and onion powder; mix well. Spread 1 to 2 tablespoons of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with 1/4 cup cheese, leaving about 1 inch around the edge. Place 2 slices of turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into eight 1-inch rounds and serve.

Honey Sesame Chicken Nuggets
(makes 6 servings)

• 1/3 plus 1/2 cups honey, divided
• 1/3 cup soy sauce
• 3/4 cup rice vinegar, divided
• 1 Tablespoon ginger, freshly grated
• 1 teaspoon onion powder
• 1-1/2 lbs. boneless, skinless chicken breasts, cut into nuggets
• 3/4 cup dried apricots, finely diced
• Salt and pepper, to taste
• 2/3 cup sesame seeds

Honey Granola Squares
(makes 9 servings)

• 3 cups low-fat granola
• 3/4 cup dried fruit (apples, apricots, cherries, cranberries or pears), finely chopped
• 1/2 cup honey
• 1/4 cup vegetable oil
• 3/4 teaspoon vanilla extract
• 3 egg whites, lightly beaten

In a large bowl, mix together granola and dried fruit. In a small saucepan, heat honey, oil and vanilla over medium heat, stirring until honey is dissolved. Pour honey mixture over granola and mix until thoroughly coated. Pour egg whites over granola mixture; mix well. Pack mixture firmly into an 8-inch square nonstick baking pan. Bake at 325°F for 40 minutes or until deep golden brown. Place pan on a cooling rack; cool completely before cutting into squares, approximately 2-1/2-inches each

More tasty recipes made with honey, our liquid gold!

As most of you know, I subscribe to the National Honey Board and I received their monthly newsletter with some tasty recipes that I would like to pass on to you!

Enjoy!

Rekindling Your Relationship with Fondue
February, 2011

What used to be a thing of the past is now resurfacing as a hot trend. Fondue evokes a sense of specialness, decadence, fun and romance. What could be better than bread, fruit, meat, or anything for that matter, drenched in a delicious, gooey dipping sauce?! If we’re being totally honest, the fondue is definitely the star – the food being dipped is just a vehicle to get the fondue onto your taste buds and into your belly!

This Valentine’s Day, instead of waiting in long lines for reservations and sharing your special day with strangers in a restaurant, why not make warm fondue at home for your honey? These recipes will show you how easy, fun and versatile this delicious dip can be! From sweet to savory, honey adds the perfect flavor note for fondue that will please any palate. Enjoy!

Honey Champagne Fondue
(makes 2 servings)

• 16 oz. Swiss or Gruyere cheese, shredded
• 4 teaspoons cornstarch
• 1 teaspoon dry mustard
• 1 Tablespoon butter
• 1/4 cup shallot, minced
• 1 clove garlic, minced
• 1-1/4 cups brut (dry) champagne, or sparkling wine
• 1/3 cup honey
• 2 Tablespoons lemon juice
• Pinch nutmeg
• 1/2 teaspoon white pepper

Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

Honey White Chocolate Fondue
(makes 2-1/2 cups)

• 3/4 cup whipping cream
• 3/4 cup honey
• 1/3 cup scotch
• 12 oz. white chocolate, coarsely chopped
• 1/2 Tablespoon vanilla

In a heavy pan or fondue pot, heat cream, honey and scotch over medium heat until bubbles begin to form at edge of pan. Add chocolate and allow to stand 5 minutes. Whisk in vanilla until mixture is smooth. Serve immediately.

Honey Fruit Fondue
(makes 2-1/2 cups)

• 1 pint dairy sour cream
• 1/4 cup honey
• 1 can (8 oz.) crushed pineapple in juice, drained
• 1/2 teaspoon dried mint, crushed
• Assorted fresh fruit

Combine all ingredients except fruit. Serve with fruit. Makes 10 servings.

Honey Chipotle Fondue
(makes 2 cups)

• 1 lb. Garlic Jack cheese, shredded
• 2 Tablespoons cornstarch
• 2/3 cup beer, at room temperature
• 1/3 cup honey
• 1-1/3 Tablespoon chipotle in Adobo, finely chopped
• 2 Tablespoons fresh lemon juice
• Coarsely chopped cilantro, as needed for garnish

Toss cheese with cornstarch to coat; reserve. Bring beer to a simmer. Slowly add cheese a little at a time, stirring constantly, until cheese melts. Stir in honey and chipotle. Sprinkle each serving with cilantro

Personally, I always enjoyed using the Fondue set because you could talk and laugh and have fun with your family or friends and not worry about the food getting cold. Kids, especially, love to fondue because it awakens the little chef in them. Obviously, they would get the non-alcoholic kind!