Looking for honey recipes? Honey is one of nature’s gifts. Not only is it good for you, there are a multitude of honey recipes to put its unique qualities to good use in cooking. Cooking with honey is a good choice, because of its natural sweetness it is a great substitute for sugar. It can be used in many baked goods as well as jams and jellies.
From grilling to roasting, honey recipes can be found with just about any cooking method, and it can be used in recipes served either hot or cold. Replace sugar with equal parts honey in your favorite muffin recipe – the silky texture helps keep baked goods moist.
Whether giving a delicious glaze to meat, drizzled onto yoghurt or dipped in cheese. Honey as the natural way to give your food a buzz.
Here are a few honey recipes that benefit fom the natural nectar in the kitchen,
Honey Cucumber Salad
INGREDIENTS
3 medium English cucumbers, thinly sliced
1/4 cup Pahrump 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.
Honey Chicken Wings
YIELD: Makes 8 servings
INGREDIENTS
1/2 cup Pahrump honey
1/3 cup soy sauce
1/4 cup chili sauce
1 tsp. garlic salt
1/4 tsp. ground black pepper
8 drops red pepper sauce
3 lbs. chicken wings or drumettes
DIRECTIONS
Combine honey, soy sauce, chili sauce, garlic salt, pepper and red pepper sauce.
Arrange chicken in single layer in a 9×13-inch baking pan and pour on sauce.
Turn chicken over to coat with sauce.
Bake at 350°F for one hour, turning over once.
Cool slightly and serve.
Baklava
YIELD: Makes 24 servings
INGREDIENTS
1/2 lb. sheets filo dough,
froze 2 cups blanched almonds, ground
3/4 cup sugar
1 tsp. lemon rind, grated
3/4 tsp. cinnamon, ground
1 cup unsalted butter, melted
almonds sliced, for garnish
1/4 cup sugar
1/4 cup water
1 cup Pahrump honey
1 T rose water
DIRECTIONS
Thaw filo dough for 8 hours in refrigerator, if frozen. Unfold sheets of filo dough so they lie flat. Cover with waxed paper, then a damp towel, to prevent them from drying out.
Preheat oven to 325°F.
In a medium bowl combine almonds, sugar, lemon rind, and cinnamon. Generously butter an 8- to 9-inch-square pan.
Carefully fold 2 sheets of filo to fit pan; place in pan one at a time, brushing each with butter. Sprinkle about 3 T of the almond mixture over top sheet. Fold 1 sheet of filo to fit pan; brush with butter. Sprinkle evenly with another 3 T almond mixture.
Continue to add layers, using 1 folded sheet of filo, a generous brushing of butter, and 3 to 4 T almond mixture for each, until nut mixture is used up (there should be about 10 nut-filled layers).
Fold remaining 2 to 3 sheets of filo to fit pan. Place on top, brushing each, with butter before adding the next.
With a very sharp knife, carefully cut diagonally across pan to make small diamond shapes–about 1 1/2 inches on a side–cutting all the way to bottom of pan.
Pour on any remaining butter.
Bake until golden brown (about 45 minutes).
Pour warm Honey and Rose Water Syrup over top.
Decorate each piece with an almond slice. Cool before serving.
For Honey and Rose Water Syrup (last four ingredients):
Combine sugar and the water in a 1 1/2-quart saucepan; bring to a boil, stirring. Mix in honey and cook until syrup boils again. Remove from heat; mix in rose water.
Honey Thyme Tea
INGREDIENTS
1 cup Water
3 sprigs of fresh Thyme
2 tablespoons Pahrump Honey
DIRECTIONS
Bring water to a boil. Add thyme and step in water for 10 minutes. Pour through a strainer to remove thyme. Stir in honey and serve.