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Irish Honey Pot Roast

Irish Honey Pot Roast

YIELD: Makes 8 to 10 servings

INGREDIENTS

1/2 cup – flour

1 tsp. each – salt and pepper

4 to 5 lb. – pot roast, 7-blade, rump or top round

2 T – oil

1 can (14 oz.) – beef broth

1/2 cup – Pahrump Honey

1 cup – Irish ale, substitute apple cider, if desired

4 cloves – garlic, minced

2 tsp. – dried thyme

2 cups – carrots, chopped

2 cups – potatoes, chopped

2 cups – parsnips, chopped

2 cups – leeks, chopped

1/2 cup – cold water

DIRECTIONS

Preheat oven to 375°F.

In a medium bowl, combine flour, salt and pepper. Dredge roast in flour mixture, coating all sides. Reserve remaining flour mixture.

In a large Dutch oven, heat oil over medium-high heat. Add the roast and sear sides first until well browned.

Next sear and brown the top and bottom of the roast, about 4 to 5 minutes each.

Add broth, honey, ale, garlic and thyme. Cover and roast in oven for 1 1/2 hours.

Add vegetables, cover and cook 1 hour more, or until meat is fork tender.

Remove meat and vegetables to a platter and keep warm.

To prepare gravy, add cold water to reserved flour mixture. Whisk water-flour mixture into remaining juices in Dutch oven pan. Place Dutch oven over medium-high heat and bring mixture to a boil. Continue to stir and cook until thickened. Season to taste and serve with meat and vegetables.

TIP

If desired you may slow cook the roast in a crock-pot. Follow directions above through browning of pot roast. Place vegetables in bottom of crock-pot and place meat on top, cutting as necessary to fit. Add remaining ingredients, except water. Cover and cook on low setting for 8 to 10 hours. Prepare gravy as above.

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MACADAMIA NUT + COCONUT PANCAKES WITH HONEY

Nut Pancake

YIELD: Make 5 medium pancakes

INGREDIENTS

1 cup – almond flour

2 large – eggs

2 T – honey

2 T – olive oil

1 tsp. – baking powder

1/3 cup – coconut, shredded and unsweetened

1 tsp. – vanilla

2 T – almond milk

2 T – butter

Toppings:

1/4 cup – macadamia nuts, chopped

2 T – coconut, shredded and unsweetened

honey

DIRECTIONS

Stir together the flour, eggs, honey, olive oil, baking powder, 1/3 cup coconut, vanilla and almond milk.

Heat a skillet to medium-low heat and add butter. Add about 1/4 cup of batter per pancake. Once the pancake has bubbles forming and has firmed up a bit on the bottom, flip. Usually about 3 minutes on the first side and 2-3 minutes on the other side.

Add toppings, as desired.

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STRAWBERRY CRÊPES WITH HONEY SUZETTE SAUCE

STRAWBERRY CRÊPES WITH HONEY SUZETTE SAUCE

YIELD: Makes 6 servings

INGREDIENTS

1/2 cup – honey

1/2 cup – orange juice

1 T – lemon juice

2 tsp. – grated orange peel

1 1/2 tsp. – grated lemon peel

1 1/2 tsp. – cornstarch

1 T – butter or margarine

6 – Honey Crêpes

1 pint – lemon sorbet or low-fat lemon yogurt

1 1/2 cups – fresh strawberries, sliced

DIRECTIONS

In a small saucepan, whisk together honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch until well blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat.

Whisk in butter or margarine. Cool to room temperature or refrigerate until ready to use.

To assemble: press 1 Honey Crêpe into each of 6 ramekins or bowls to form a cup. Fill each with 1 scoop of sorbet. Top each with 1/4 cup sliced strawberries and 2 to 3 T Honey Suzette Sauce.

 
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Honey Cream Pumpkin Pie

honey pumpkin pie

YIELD: Makes 6 to 8 servings

INGREDIENTS

1 – frozen, unbaked 9″ deep dish pie shell

For Honey Cream:

3 T – cream cheese, room temperature

2 T – Pahrump honey

1 tsp. – vanilla

pinch of salt

For Pumpkin Layer:

1 (15 oz.) can – pumpkin puree

3 – eggs

3/4 cup – brown sugar

1 T – cornstarch

2 tsp. – pumpkin pie spice

1/2 tsp. – salt

1/8 tsp. – ground black pepper

1 cup – half & half

For Whipped Cream:

1 pint – fresh whipping cream

3 T – Pahrump honey

DIRECTIONS

Preheat oven to 425°F.

Pre-bake the pie shell for 10 minutes, let cool.

Whisk together all the Honey Cream ingredients, set aside.

Whisk together the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt and pepper until incorporated. Next, add the half & half until well combined.

Pour the pumpkin mixture into the pie shell, spoon the honey cream in dollops around the pie and carefully swirl in with the tip of a knife.

Bake the pie for 15 minutes at 425°F then reduce the heat to 350°F, bake for another 40-50 minutes or until a knife comes out clean and the center is set. Let cool.

Whip the whipping cream until it makes soft peaks and then slowly add in the honey until combined, serve with the pumpkin pie.

TIP

If you don’t have pumpkin pie spice, substitute 1 tsp. cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves.

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Chunky Honey Apple Cranberry Sauce

Honey Sauce

YIELD: Makes 4 cups

INGREDIENTS

2 cups – fresh cranberries

2 – tart apples, peeled, if desired, cut in 1/4-inch slices

1 cup – chopped onion

1/3 cup – olive oil

1/3 cup – Pahrump honey

4 tsp. – red wine vinegar

1/4 tsp. – ground ginger

1/4 tsp. – ground cinnamon

Freshly ground black pepper

DIRECTIONS

In a medium saucepan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally.

Cool and refrigerate.

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Herbed Turkey Breast

herbed turkey breast

YIELD: Makes 6 servings

INGREDIENTS

1/2 cup – Pahrump organic honey

1/4 cup – orange juice

2 T – butter or margarine, melted

1 1/2 tsp. – dried sage

1 tsp. – dried thyme

1 clove – garlic, minced

3/4 tsp. – salt

1/4 tsp. – pepper

1 – boneless, skinless turkey breast, about 2 lbs.

DIRECTIONS

Preheat broiler. Position oven rack 6 inches from heat source.

Combine Pahrump honey, orange juice, butter, sage, thyme, garlic, salt and pepper.

Place turkey breast on rack set in broiler pan. Brush with some of honey mixture. Broil, brushing frequently with remaining mixture, turning turkey once, until no longer pink inside, about 40 minutes.

Let stand 5 minutes before slicing.

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Spinach Salad with Honey Bacon Dressing

honey spinach salad

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 – Pahrump 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 Pahrump 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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Watermelon Cucumber Salad with Honey Lime Dressing

Watermelon salad

YIELD: Makes 6 servings

INGREDIENTS

For Dressing:

2 T – extra virgin olive oil

1 tsp. – lime zest

2 T – honey

4 T – lime juice

For Salad:

4 cups – watermelon, cubed

1 – English cucumber, sliced and quartered

1/3 cup – fresh mint, thinly sliced

1/3 cup – feta, crumbled

sea salt to taste (optional)

DIRECTIONS

In a small bowl, whisk together olive oil, zest, honey and lime juice.

Put the cubed watermelon, cucumber and fresh mint into a medium bowl and gently toss.

Drizzle dressing over watermelon and then top with crumbled feta. Add sea salt to taste, if desired.

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

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July 4th: Honey-Glazed BBQ Ribs

Honey BBQ Ribs

To celebrate July 4th with a honey-inspired dish, try this simple and delicious recipe for Pahrump honey-glazed BBQ ribs:

Ingredients:

  • 2 racks of baby back ribs
  • Salt and pepper to taste
  • 1 cup of your favorite BBQ sauce
  • 1/2 cup of Pahrump honey
  • 2 tablespoons of apple cider vinegar
  • 1 teaspoon of smoked paprika

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Season the ribs with salt and pepper.
  3. In a bowl, mix the BBQ sauce, honey, apple cider vinegar, and smoked paprika.
  4. Grill the ribs for about 1.5 hours, turning occasionally and basting with the honey BBQ sauce mixture every 15 minutes.
  5. Once the ribs are cooked through and caramelized, remove from the grill and let them rest for a few minutes before serving.

Enjoy these finger-licking ribs as you watch the fireworks light up the sky, and take a moment to appreciate the humble honeybee and the sweet contributions it has made to our lives and history.