YIELD: Makes 2 to 4 servings
INGREDIENTS
2 or 3, about 1 lb. each – lamb shanks
1 tsp. – coarse salt
1/2 tsp. – smoked paprika
1/4 tsp. – freshly ground black pepper
1/2 cup – carrot, chopped
1/2 cup – onion, chopped
1/2 cup – celery, chopped
2 – garlic cloves, bruised
1/2 cup – tomatoes, canned, diced with juice
1/2 cup – white or red wine
1/4 cup – honey, plus 2 T for glaze
3 T – pomegranate molasses
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.
YIELD: Makes 4 servings
INGREDIENTS
For the filling:
3/4 cup – ricotta cheese
1/4 cup – cream cheese, softened
zest of 1 orange
For the syrup:
Continue reading Almond Crusted French Toast with Whipped Ricotta and Pahrump Honey
Here’s a nice punch that’s not sweetened with additional sugar.
Recipes for Halloween – Peanut butter and honey go together like ghosts and haunted houses. This amazing concoction can be customized with your favourite Halloween candy! Use peanut free candy and sunflower seed butter if you’d like to make a nut free version.
Continue reading 3 Sweet & Spooky Honey Recipes for Halloween
YIELD: Makes 6 servings
INGREDIENTS
For Honey Mint Lime Syrup:
1/4 cup – Pahrump 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
DIRECTIONS
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 Pahrump 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.
YIELD: Makes 8 servings
INGREDIENTS
1 1/2 cups – plain 2% greek yogurt
1 cup – non-fat cream cheese
1 tsp. – vanilla
1/4 cup plus 1 T – honey
3 – egg whites, (9 T if using the kind in a carton)
1/4 cup – arrowroot starch or cornstarch
1 T – lemon zest
1/4 cup – lemon juice
DIRECTIONS
Preheat oven to 350°F.
Whisk together yogurt and cream cheese in a large bowl. Add remaining ingredients and mix until all ingredients are incorporated. It will look thin and watery, but that’s ok.
Pour mixture into a greased 8-by-8-inch circle pan (springform is best). Bake in preheated oven for 40 minutes. Remove from oven.
Chill in fridge overnight, or for at least 8 hours.
After chilled, cut into 8 slices and serve. Store leftovers in the fridge.
YIELD: Makes 4 servings
INGREDIENTS
For Honey Berry Syrup:
1/2 cup – Pahrump honey
1/2 cup – filtered cold water
2 cups – 100% orange juice
1/4 cup – fresh ginger root, peeled and minced
2 cups – fresh stawberries, thinly sliced
3 cups – sparkling water, chilled
For Garnish:
4 – fresh orange slices
1 cup – fresh strawberries, thinly sliced
4 – large fresh mint sprigs
DIRECTIONS
YIELD: Makes 2 servings
INGREDIENTS
For Salad:
1/2 cup – watermelon, cut into 3/4″ cubes
pinch of kosher salt
pinch of ground black pepper
1/2 cup – arugula
1/2 cup – frisee lettuce
For Vinaigrette:
1/4 cup – lime juice
1/8 cup – apple cider vinegar
4 T – Pahrump honey
Continue reading WATERMELON SALAD WITH HONEY CHILI VINAIGRETTE
This recipe provides the simplest way to fall-off-the-bone ribs in the oven. We love the meatiness of short ribs; you get more bang for your buck.
