Category: Blog
Slow Cooker Lamb Shanks with Honey Glaze
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
Pahrump Honey Strawberry 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.
Almond Crusted French Toast with Whipped Ricotta and Pahrump Honey
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
ORANGE LEMON GRAPEFRUIT HONEY PUNCH
Here’s a nice punch that’s not sweetened with additional sugar.
Ingredients
- 3 cups orange juice
- 1 1⁄2cups lemon juice
- 1 1⁄2cups grapefruit juice
- 6 cups water
- 1 -8 tablespoon Pahrump Honey or to taste
- Combine all the ingredients & blend thoroughly.
- Chill & serve.
Honey bee life span are 50% shorter today than they were 50 years ago
A new study by University of Maryland entomologists shows that the honey bee life span for individual honey bees kept in a controlled, laboratory environment is 50% shorter than it was in the 1970s. When scientists modeled the effect of today’s shorter lifespans, the results corresponded with the increased colony loss and reduced honey production trends seen by U.S. beekeepers in recent decades.
Colony turnover is an accepted factor in the beekeeping business, as bee colonies naturally age and die off. But over the past decade, U.S. beekeepers have reported high loss rates, which has meant having to replace more colonies to keep operations viable. In an effort to understand why, researchers have focused on environmental stressors, diseases, parasites, pesticide exposure and nutrition.
This is the first study to show an overall decline in honey bee lifespan potentially independent of environmental stressors, hinting that genetics may be influencing the broader trends seen in the beekeeping industry. The study was published November 14, 2022, in the journal Scientific Reports.
“We’re isolating bees from the colony life just before they emerge as adults, so whatever is reducing their lifespan is happening before that point,” said Anthony Nearman, a Ph.D. student in the Department of Entomology and lead author of the study. “This introduces the idea of a genetic component. If this hypothesis is right, it also points to a possible solution. If we can isolate some genetic factors, then maybe we can breed for longer-lived honey bees.” Continue reading Honey bee life span are 50% shorter today than they were 50 years ago
3 Sweet & Spooky Honey Recipes for Halloween
Here are three great recipes that will make your home based Halloween party a ‘howl’!
Peanut Butter and Honey Fudge Bar
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.
1 cup of pitted dates (soaked for 20 minutes in warm water if they are not tender)
¼ cup organic coconut oil, melted
¼ cup BeeMaid Creamed Honey
½ cup smooth peanut butter (nut-free option Sun Butter)
1 ½ cups of cacao powder
1¼ cup crushed walnuts (optional)
½ tsp large flake sea salt
½ cup of your favorite Halloween candy
Line an 8×8 baking tin with parchment.
Add the dates to a food processor and pulse until the mixture sticks together and the food processor will no longer “blend”. You almost want a ball to form.
Remove the lid and add the coconut oil, BeeMaid Honey, peanut butter, cacao and walnuts. Pulse the mixture till smooth should take around 20-30 seconds.
Now dollop the mixture into the pan, and pat down with your hands till flat.
Push down the Halloween candy of choice! Finish this with a sprinkle of flaky sea salt.
Place in the freezer for at least two hours, and cut into squares and serve!
Caramel Apples
Recipes for Halloween are as traditional at Halloween as carving a pumpkin. Using BeeMaid Honey instead of sugar gives your caramel a smooth, creamy texture without any sugar graininess. This recipe is super simple, just watch your caramel carefully!
Continue reading 3 Sweet & Spooky Honey Recipes for Halloween
CITRUS FRUIT SALAD WITH HONEY MINT LIME SYRUP
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.
No CRUST LEMON-HONEY CHEESECAK
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.
HONEY-ORANGE GINGER FIZZ
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