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Pineapple Mango Salad with Chili Honey Syrup and Mint

Pineapple_Mango_Salad_H

YIELD: Makes 8 servings

INGREDIENTS

1/3 cup – honey

juice and zest of 2 limes

1/2 tsp. – chili powder

1/4 tsp. – cayenne pepper

1/4 tsp. – kosher salt

1 – pineapple, cut into 1″ pieces

3 – mangos, diced

1/4 cup – chopped mint, plus additional for garnish

DIRECTIONS

Whisk together the honey, lime juice, lime zest, chili powder, cayenne pepper and salt.

Add the pineapple to the honey mixture and toss to coat. Next, add the mangos and mint and fold in gently. Refrigerate for at least an hour up to overnight and serve with mint sprigs.

TIP

This salad would be delicious with papaya and kiwi as well!!

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Avocado Strawberry Spinach Salad with Honey Balsamic Dressing

Avocado_Strawberry_Salad

YIELD: Makes 6 servings

INGREDIENTS

8 oz. – baby spinach

16 oz. – strawberries, sliced

2 – avocados, cubed

1/3 cup – walnuts, chopped

1/3 cup – feta, crumbled

For the Dressing:

1/3 cup – balsamic vinegar

1/4 cup – honey

2 T – extra virgin olive oil

DIRECTIONS

Toss together the spinach, strawberries, avocados, walnuts and feta in bowl.

In a separate bowl, whisk the dressing ingredients together.

Drizzle dressing over the greens.

TIP

You will likely have leftover dressing that you can store for 3-4 days in an airtight container.


Recipe courtesy of Mitzi Dulan, RD, CSSD, made for the National Honey Board
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Honey Cucumber Salad

honey-cucumber-salad

INGREDIENTS

3 medium – English cucumbers, thinly sliced

1/4 cup – honey

1/2 cup – white balsamic vinegar, (can also use white wine vinegar)

1/4 cup – water

1/2 – red onion, slivered

1 T – fresh dill, chopped

salt, to taste

pepper, to taste

DIRECTIONS

Place cucumbers in bowl and sprinkle with salt. Toss and set aside.

In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

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Honey Strawberry Tea Cooler

honey tea cooler

YIELD: Makes 4 servings

INGREDIENTS

1 pint – fresh strawberries, stemmed and cleaned

1/4 cup – honey

1 can (6 oz.) – frozen orange juice concentrate

2 cups – brewed green tea, cooled

1/2 cup – water

DIRECTIONS

In a blender or food processor container, combine water, strawberries and honey; process until smooth. Add orange juice concentrate; process until well blended.

Stir into cooled tea.

Serve over ice.

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Spinach Salad with Honey Bacon Dressing

YIELD: Makes 4 to 6 servings

INGREDIENTS

6 oz. – fresh spinach leaves

5 slices – bacon, about 4 oz.

1/4 cup – red wine vinegar

3 T – honey

cherry tomatoes, for topping

red onions, for topping

mushrooms, sliced, for topping

DIRECTIONS

Wash and dry spinach thoroughly. Place in a large bowl.

Cook bacon in a large nonstick skillet on each side until crisp. Place bacon on paper towels and remove skillet from heat. Pour bacon fat into a heatproof cup and measure 2 T back into the skillet. Let bacon cool, then crumble into 1/2-inch pieces.

In a small bowl, mix honey and vinegar.

Heat the 2 T of bacon fat in the skillet over medium-high heat and carefully add honey-vinegar mixture. Cook for 1 minute, stirring constantly. Add salt to taste. Remove from heat and cool 2 minutes.

Pour dressing over spinach and toss well. Add salt and black pepper to taste. Add bacon pieces to spinach and mix. Serve immediately.

Optional Toppings: cherry tomatoes, mushrooms, red onions

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Honey Citrus Glazed Carrots

honey glazed carrots

YIELD: Makes 4 servings

INGREDIENTS

1 T – butter or margarine

4 cups – carrots, sliced

1/4 cup – honey

1/2 cup – chicken broth

1/2 cup – orange juice

1/2 tsp. – orange zest, minced

1 tsp. – salt

1/4 tsp. – pepper

DIRECTIONS

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.

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Pineapple Honey Glazed Ham

honey glazed ham

YIELD: Makes 12 to 16 servings

INGREDIENTS

1 (4 to 5 lb.) – fully cooked boneless ham

1 can (8 oz.) – pineapple slices

1/3 cup – Pahrump honey

1 T – ground mustard

ground cloves

DIRECTIONS

Bake ham on rack in shallow baking pan at 325°F for 1 hour or to 120°F on meat thermometer.

Drain pineapple; reserve liquid.

Combine reserved liquid, honey, mustard and cloves; mix well.

Score top of ham, if desired, and arrange pineapple slices on top. Generously brush honey mixture over entire surface. Bake about 30 – 45 minutes longer or to 140°F; baste every 10 minutes.

Let stand 10 to 15 minutes before slicing.

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Queen Bee Irish Apple Pie

Queen Bee Irish Apple Pie

YIELD: Makes 8 servings

INGREDIENTS

6 cups – green apple, pared and sliced

2 T – lemon juice

1 1/4 cups – cold water

1/3 cup – cornstarch

1 tsp. – cinnamon

1/4 tsp. – ground nutmeg

1 cup – Pahrump Honey

1 pkg. (15 oz.) – 2 unroll and bake 9-inch pie crusts

1/4 cup – walnuts, coarsely chopped

1/3 cup – raisins

DIRECTIONS

Preheat oven to 350°F.

Toss together apples and lemon juice in large bowl; set aside.

In small saucepan, whisk together cold water, cornstarch, cinnamon, and nutmeg. Add honey; mix well. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir unti mixture thickens and becomes translucent. Pour hot honey mixture over apple mixture; toss to coat evenly.

Turn apple mixture into pastry-lined 9-inch pie plate. Sprinkle walnuts and raisins over apples. Place second crust over filling. Seal and flute edges. Cut slits in top crust for steam to escape. Bake 35 to 40 minutes or until golden brown. Cool completely on wire rack.

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Honey Do Fizz

Honey Do Fizz

YIELD: Makes 1 beverage

INGREDIENTS

1 3/4 oz. – light rum

3/4 oz. – melon liqueur

2 tsp. – honey

club soda

2 – lemon wedges

DIRECTIONS

Fill a shaker with ice and add the rum, melon liqueur, honey and 2 lemon wedges, shake well.

Strain into a tall glass filled with ice and fill with club soda.

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Honey Baked Corned Beef

Honey Baked Corned Beef

3-1/2 to 5 pound corned beef brisket or bottom round roast
2 3-inch cinnamon sticks
1 large onion, diced
1 tablespoon fresh garlic, minced
1/2 cup cider vinegar
1/3 cup Pahrump Honey

Place meat in an 8-quart Dutch oven and add enough water to cover meat. Add cinnamon sticks, onions, garlic and vinegar. Bring to a boil over high heat. Reduce heat to low, cover and simmer 2 hours or until meat is fork-tender.

Transfer meat to a roasting pan. Brush with honey.

Bake uncovered in a 350 F oven until top is browned and glazed (approximately 25-35 minutes). Baste several times with the pan drippings while baking.