Tag: Honey Use

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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.

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Easter with Pahrump Honey

Dinner

Pineapple Honey Glazed Ham

YIELD: Makes 12 to 16 servings

INGREDIENTS pineapple-honey-glazed-ham

1 (4 to 5 lb.) – fully cooked boneless ham

1 can (8 oz.) – pineapple slices

1/3 cup – Pahrump honey

1 T – ground mustard

ground cloves

DIRECTIONS

Bake ham on rack in shallow baking pan at 325°F for 1 hour or to 120°F on meat thermometer.

Drain pineapple; reserve liquid.

Combine reserved liquid, honey, mustard and cloves; mix well.

Score top of ham, if desired, and arrange pineapple slices on top. Generously brush honey mixture over entire surface. Bake about 30 – 45 minutes longer or to 140°F; baste every 10 minutes.

Let stand 10 to 15 minutes before slicing.

Candied Yams

YIELD: Makes 8 servings

INGREDIENTS

6 – yams or sweet potatoes, peeled and sliced into 1/2-inch rounds

1 T – cornstarchCandied-Yams

3/4 cups – Pahrump

honey

pinch – salt

3/4 cups – water

DIRECTIONS

Combine all ingredients except yams in medium saucepan and cook on medium-low heat until clear. Pour over cooked yams or sweet potatoes and bake at 400°F until tender and edges begin to brown.

Sprinkle with nutmeg or cinnamon if desired.

Honey Roasted Acorn Squash

YIELD: Makes 8 servings

INGREDIENTS

2 – acorn squashes

1 cup + 1 T – water

1/4 cup – Pahrump honeyHoney-Roasted-Acorn-Squash

1/2 tsp. – kosher salt

For Honey Butter:

1/2 cup – unsalted butter

1/2 cup – Pahrump honey

2 T – fresh sage leaves, chopped

Fleur de Sel or Maldon salt, to taste

DIRECTIONS

Preheat the oven to 350°F.

Cut each acorn squash in half lengthwise and, using a metal spoon, scoop out and discard the seeds and any pulp. Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut side up, snugly on top.

In a small bowl stir together 1/4 cup Pahrump honey, 1 T of water and salt; brush the cut side of each squash with the honey solution, making sure that all of the honey solution is used. Cover the pan tightly with foil and bake for 30 minutes.

While the squash is cooking, make the  honey butter. Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming; cook until nutty brown in color. Remove from the heat and immediately add 1/2 cup Pahrump honey and the sage leaves, stirring well. Set aside.

Remove the foil from the squash and bake for another 15 minutes or until golden and tender when tested with the tip of a knife.

Transfer the squash to a serving platter and spoon the honey butter on top, then sprinkle with Fleur de Sel or Maldon salt.

Honey Lemon Bars

YIELD: Makes 12 bars

INGREDIENTS

1 cup – all-purpose flour

1/4 cup – powdered sugar

3/4 cup – butter or margarine, cut uphoney-lemon-bars

3/4 cup – Pahrump honey

3 – eggs

2 T – all-purpose flour

3 T – fresh lemon juice

zest from one lemon

1/2 tsp. – baking powder

1/4 tsp. – salt

DIRECTIONS

In small bowl, combine flour and powdered sugar; mix well. Cut in butter until mixture resembles coarse crumbs. Press mixture into lightly greased 8 x 8-inch baking pan. Bake at 350°F 12 to 15 minutes or until lightly browned; remove from oven.

Meanwhile, prepare filling.

In large bowl, whisk together Pahrump  honey and eggs. Add remaining ingredients; whisk until well blended.

Pour over baked crust. Bake at 350°F 25 to 30 minutes or until filling is set. Cool completely on wire rack. Cut into bars.

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Honey Peanut Butter Rice Krispie Treats

Honey Crispy Treats

It’s so easy to make marshmallow-free Pahrump Honey Peanut Butter Rice Krispie Treats using just four pantry-staple ingredients. These cereal bars are crispy and chewy and packed with peanut butter flavor.

Ingredients.

You’ll need:

  • ⅔ cup Pahrump Honey
  • ⅔ cup peanut butter
  • pinch of salt
  • 5 cups Rice Krispies Cereal
  • medium saucepan (3 quarts or larger)
  • 8-inch or 9-inch square pan
  • baking spray or butter to grease the pa

Continue reading Honey Peanut Butter Rice Krispie Treats

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Honey Roasted Pumpkin Seeds with Cinnamon

Honey Pumpkin seeds

Honey Roasted Pumpkin Seeds are a healthy, naturally sweetened way to enjoy those little gems that you just dug out of your jack-o-lantern.

INGREDIENTS

2 cups raw fresh pumpkin seeds, washed and pumpkin goop picked off

1 tablespoons butter

1 tablespoons olive oil or coconut oil

3 tablespoons honey

1 teaspoon cinnamon

 

Preheat the oven to 275 degrees. If your pumpkin seeds are wet from washing, dry them a bit on a clean dish towel or on paper towels. Place the pumpkin seeds in a medium bowl.

  1. In a small microwave safe bowl, add the butter, oil or coconut oil, and honey. Microwave until the butter melts and the honey is runny. Pour the honey mixture over the pumpkin seeds and stir. Add the cinnamon and stir again.
  2. Line a rimmed baking sheet with parchment paper so that the paper hangs over both ends. Dump the pumpkin seeds into the middle of the paper and place it in the oven. Bake for 30 to 40 minutes until the seeds and honey are a deep golden brown, stirring every 10 minutes.
  3. When the seeds are roasted, remove from the oven and stir again. Stir a few times as they cool to keep them from sticking in one big lump. Enjoy the seeds once they are cool enough to eat. Store uncovered for up to one week.
  • Nuts and seeds, especially when coated with a sugar (in this case honey), tend to burn quickly and easily. Keep a close eye on these. Stir often and if they appear to be getting too brown too fast, turn down the oven temperature a bit.

 

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Honey Caramel Apples

honey apple

Sweet chewy caramel and crispy apples make a great combination.  Use this Pahrump Honey recipe to make your own. Another plus for this recipe is the use of Pahrump raw honey instead of white sugar to make the caramel. Ingredients:

  • 6 apples
  • 1 cup heavy cream
  • 1 cup Pahrump Honey
  • 1 Cup nuts – chopped, Pecans
  • wooden sticks

1. After washing the apples, insert a wooden stick into each one and place them on a parchment paper lined baking sheet.

Now it’s a good idea to chill them for an hour or so. You don’t have to but chilled apples are easier to coat with honey caramel.

2. In a large saucepan combine the heavy cream and Pahrump honey. Heat to a low boil, then reduce to simmer -stirring frequently. Continue until mixture reaches about 260° F.

This will take 20-30 minutes depending on the temperature of the stove. Watch carefully to prevent scorching in the bottom of the pan.

When the caramel is ready, remove from heat and allow to cool for just a few minutes.

3. Dip each chilled apple in the caramel and roll to coat the sides. Lift caramel coated apples from pot and roll in chopped nuts of your choice: pecans, peanuts, walnuts etc.

4. Now, sit them on parchment paper or wax lined tray to cool. You can put them back in the refrigerator if the weather is warm.

If you have a problem with too much of the coating running off – either you did not cook this mix long enough or you are fighting humid weather.

This does tend to be thinner than some types of caramel. You can dip apples twice or let the mixture cool a bit longer before you start dipping.

Once the apples are chilled and set, wrap tightly with plastic wrap and store in the refrigerator.