Tag: Recipe

Posted on by

Honey Grilled Peaches

Honey Grilled Peaches

Ingredients

  • 3–4 medium peaches uniform in size
  • 4 tablespoons honey or maple syrup
  • ⅛ teaspoon cinnamon more or less to taste
  • ⅛ teaspoon salt more or less to taste

Instructions

  • Preheat grill on high heat at least 15 minutes or until temperature reaches 450° Fahrenheit. While grill preheats, halve peaches, cutting along natural lines on each peach. Remove peach pits and discard.
  • In shallow bowl, whisk together honey, cinnamon, and salt, until ingredients are fully incorporated.
  • One by one, dip each peach half in honey mixture, stopping to whisk mixture again as needed. Repeat process until all peach halves have been coated in honey.
  • Keep grill heat on high. Place peach halves honey-side down directly on grill grate. Grill peaches 3 to 4 minutes or until grill marks are as dark as desired.
  • Flip peaches over and grill skin-side down for 1 minute, until rounded side of peaches has softened. Carefully remove peaches from grill and serve immediately over yogurt or ice cream with extra honey, mint, or chopped pistachios as desired.

Serving Suggestions (All Optional)

  • vanilla yogurt or plain Greek yogurt
  • vanilla ice cream
  • additional honey
  • chopped fresh mint
  • chopped pistachios
Posted on by

Honey BBQ Sauce

Honey BBQ Sauce

Looking for a sweet way to celebrate the Fourth of July? Look no further than these delicious honey recipes!

Ingredients

  • 1 cup ketchup
  • ½ cup honey
  • ¼ cup white vinegar
  • ¼ cup molasses
  • 1 teaspoon liquid smoke flavoring
  • ½ teaspoon salt
  • ½ teaspoon ground black peppe
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper

Directions

  1. Stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth; add liquid smoke, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne pepper. Stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.

Posted on by

Tame the Heat of Summer with these Honey Recipes

Summer Honey Recipes

Summer is officially here and we’re here to show you how just a touch of honey can make your summer memories sweeter and your menus a whole lot more delicious! From appetizers to desserts and every meal in between, Pahrump honey’s versatility brings something special to every part of your menu.

There is so much to love about summer, and around here, the food is at the top of our list. Pahrump Honey truly shines in the summer; from sweetening lemonades and sweet teas and serving as a topping for ice cream and grilled fruit to balancing fresh dips and marinating grilled meats. We recently shared our favorite grilling with honey tips and recipes (which can be found here), but today we wanted to focus more on the cooler, fresher side of the summer menu and are highlighting our favorite produce partners, salads and cool treats that are sure to help you beat the heat of these warm summer days. Scroll down to see the receipies

Continue reading Tame the Heat of Summer with these Honey Recipes

Posted on by

Slow Cooker Lamb Shanks with Honey Glaze

honey lamb shanks

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

DIRECTIONS

Continue reading Slow Cooker Lamb Shanks with Honey Glaze
Posted on by

Pahrump Honey Strawberry Tea Cooler

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.

Posted on by

3 Sweet & Spooky Honey Recipes for Halloween

Happy Halloween

Here are three great recipes that will make your home based Halloween party a ‘howl’!

Peanut Butter and Honey Fudge BarHalloween Honey Bars

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 ApplesHoney Caramel Apple

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

Posted on by

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.

Posted on by

No CRUST LEMON-HONEY CHEESECAK

CRUSTLESS 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.