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Desert Honey is the best -> Scroll down to see more honey info

Raw desert Honey Bees Pahrump Honey Company

Pahrump Honey Co is based in Southeast Pahrump, Nevada close to the  Nevada  California  borders.   Our Desert Honey is gathered by Bees working the  Great Basin Desert  and collecting Nectar and Pollen from many plants like Yucca, Mesquite, wild flowers, orchards and Alfalfa fields.  

Some  nectar  is  also  gathered from the native grasses and Thistle bushes, flowering ground covers plus the Cottonwood, Elm, and Mesquite trees.  Where there is a flower, there too you may find one of our industrious Lady Bees going about their business of gathering the elixir of life for you. Read about the Health Benefits of Honey

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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 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.

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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.