Tag: Honey Use
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
WATERMELON SALAD WITH HONEY CHILI VINAIGRETTE
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
Honey calms coughs better than cough medicine
Drinking tea or warm lemon water mixed with honey is a time-honored way to soothe a sore throat. But honey alone may be an effective cough suppressant, too.
In one study, children ages 1 to 5 with upper respiratory tract infections were given up to 2 teaspoons (10 milliliters) of honey at bedtime. The honey seemed to reduce nighttime coughing and improve sleep. In fact, in the study, honey appeared to be as effective as a common cough suppressant ingredient, dextromethorphan, in typical over-the-counter doses. Since honey is low-cost and widely available, it might be worth a try.
However, never give honey to a child younger than age 1. And remember: Coughing isn’t all bad. It helps clear mucus from your airway. If you or your child is otherwise healthy, there’s usually no reason to suppress a cough. Mayo Clinic Pritish K. Tosh, M.D.
Further, coughing is a common problem for children with upper respiratory infections. These infections can affect sleep and quality of life for both children and parents.
However, common cough medications are not always effective and can have side effects. Interestingly, honey may be a good alternative, with evidence indicating that it’s an effective treatment option. One review of several studies on honey and cough in children found that honey appears to be more effective than diphenhydramine for cough symptoms. It may also help reduce cough duration.
Another review noted that it may also improve sleep quality among children with coughs, as well as their parents. Further, unlike some cough medicines, honey doesn’t have any side effects.
Honey Barbecue Short Ribs
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.
- 1/4 cup sweet paprika
- 1 tablespoon onion powder
- 4 teaspoons salt
- 2 teaspoons dry oregano
- 2 teaspoons garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- freshly ground black pepper
- 4 pounds short-ribs (flanken), bone-in, cut into 5- to 6-inch strips
- 1/2 cup honey
Preparation
Raspberry Lime Fizz with Honey Lavender Ice Floats
YIELD: Makes 4 servings
INGREDIENTS
For Ice Floats (NOTE: do this at least 24 hours ahead):
1 T – edible lavender
1/4 cup – Pahrump Honey
3 cups – water
For Raspberry Lime Fizz:
1 cup – fresh or frozen raspberries
2 – limes, zested and juiced
1/4 cup – honey
1 1/2 cups – water
4 cups – seltzer or soda water
fresh raspberries and lime wheels for garnish
DIRECTIONS
In a small saucepan, mix together the lavender, Pahrump Honey and water and bring to a boil. Turn the heat off and let the lavender steep for about 20 minutes or until the liquid is fully cooled. Pour this mixture into ice trays and freeze overnight.
In a small saucepan, crush the raspberries with the back of a spoon, all the lime juice, zest, Pahrump Honey and water. Heat to a low simmer and let it cook for about 10 minutes. Let the mixture cool for about 10 minutes and strain through a sieve to remove the solids.
Fill 4 glasses evenly with the ice cubes and divide the raspberry lime concentrate between them. Top each glass with seltzer water and garnish with a raspberry and lime wheel, serve immediately.
TIP
You could add a shot of gin, vodka or substitute a sparkly wine or champagne for the seltzer water for a refreshing cocktail.
Honey-Orange Ginger Fizz
YIELD: Makes 4 servings
INGREDIENTS
For Honey Berry Syrup:
1/2 cup – blueberry 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
For Honey Syrup: Place Pahrump Honey, filtered water, orange juice, ginger root and 2 cups sliced strawberries in a small saucepot. Bring to a gentle boil then reduce to a simmer. Let simmer approximately 5 minutes.
Remove saucepot from heat, then smash all the strawberries in the saucepot to a pulp, with a spoon, and allow mixture to cool to room temperature.
Once cooled, strain through a super fine mesh strainer or dampened cheesecloth into a bowl, using a spoon to push on the solids to extract as much of the liquid, color and flavor as possible. Place the honey berry syrup in the refrigerator to chill. Discard any solids in the strainer.
Pour equal amounts of the chilled honey berry syrup into each of the 4 serving glasses, and then pour 3/4 cup sparkling water into each glass. Add one orange slice, 1/4 cup sliced strawberries and one fresh mint sprig to each glass and stir. Top off each glass with ice cubes.
Serve and enjoy!
Recipe courtesy of Chef Rob Corliss, made for the National Honey Board
TIP
The honey syrup can be prepared a day in advance, to simplify prep.
Substitute fresh lime slices for garnish vs. orange slices.
Use a lime or citrus-flavored sparkling water vs. standard sparkling water.
You can easily turn this “mocktail” into a cocktail, by substituting champagne or prosecco for the sparkling water.
For extra fun, freeze edible flowers (like pansies) in the ice cubes, used in the drink.
Go fancy and add 1/8 to 1/4 tsp. of dried lavender to the honey syrup, in step 1.