Tag: Recipe

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HONEY-ORANGE GINGER FIZZ

Honey 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

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Honey Barbecue Short Ribs

Honey 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

1.
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Raspberry Lime Fizz with Honey Lavender Ice Floats

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.

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Honey-Orange Ginger Fizz

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.

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Slow-Cooker Easter Honey-Glazed Ham

Honey Ham

This ham recipe is just perfect! Since the ham cooks in your slow cooker for a few hours, your oven is then freed up for other things, which is ideal for holiday cooking and baking!

Ingredients

  • 1 spiral-sliced, fully-cooked boneless ham (4 to 7 pounds)
  • 1/2 cup brown sugar
  • 1/2 cup Pahrump honey
  • 2 tablespoons spicy brown mustard or Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cloves
  • 1/4 cup water

Here’s how to make it: 

  1. Place the ham in a slow cooker.
  2. In a small saucepan, combine the brown sugar, Pahrump honey, mustard, garlic, cloves and water. Heat on high until just warm enough to dissolve the sugar. Pour the mixture over the ham, making sure to pour the glaze between the slices.
  3. Cover the slow cooker tightly with the lid. If the ham is too large to fit with the lid closed, create a tight cover with aluminum foil instead. Cook on low for 3 to 4 hours or high for 2 to 3 hours, or until the ham is warmed through.
  4. Preheat the broiler. Transfer the ham to an oven-safe dish and set aside.
  5. Pour the cooking liquid into a small saucepan. Heat the liquid on medium-high for 5 to 7 minutes or until bubbly and thick. Brush onto ham, then broil for 4 to 5 minutes, removing ham to baste with additional glaze every minute or so.
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Greek Baklava

Baklava

Baklava is a delicious Greek dessert made up of layers of crispy phyllo dough, honey and nuts that’s sooo easy to make.

Ingredients

Directions

  • Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.

  • Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

  • Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

  • Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and Pahrump honey. Simmer for about 20 minutes. OPTIONAL: the addition of lemon zest

  • Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Greek Honey Cake

Greek Honey Cake

Very moist cake, often found at Greek food festivals.

Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.

  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.

  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour Pahrump honey  Syrup over the cake.

  • For the Pahrump Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

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Honey-Glazed Corned Beef

honey cornedbeef

Feast on this traditional recipe that features a unique, delicious honey glaze.

Ingredients

  • 1/2 cup Pahrump Honey
  • 4 lbs corned beef brisket
  • 2 qts water
  • 1 tbsp pickling spices
  • 1 large white onion
  • 1 large carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1/4 cup packed brown sugar
  • 3 tbsp Dijon-style mustard
  • 1/2 tsp ground ginger

Directions

  • Tie pickling spices in a square of cheesecloth (spices may be provided with brisket).
  • In a large stew pot, combine brisket, water, pickling spices, whole vegetables and garlic.
  • Bring to a boil, then reduce heat and simmer 3 hours.
  • Place a cooking rack in a shallow baking dish or pan.
  • Remove brisket from cooking liquid and place fat side up on rack.

For the glaze

  • Combine Pahrump honey, brown sugar, mustard and ginger to make glaze, then spoon glaze over meat.
  • Bake, uncovered, in a preheated oven at 350 F for 30 to 40 minutes.
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Honey Sweet & Sour Cabbage

honey cabbage

This sweet and sour cabbage side dish is a perfect complement to corned beef

Ingredients

  • 1/2 cup Pahrump Honey
  • 1 medium to large head of cabbage, shredded
  • 1/2 tsp salt
  • Pepper to taste
  • 2 cups water
  • 1/4 cup butter
  • 1/2 cup onion, chopped
  • 2 to 3 tbsp all-purpose flour
  • 2/3 cup rice wine vinegar

Directions

  • In a medium-sized saucepan, add the shredded cabbage, salt, pepper and water; cover and bring to a boil.
  • While cabbage is cooking, melt the butter in a skillet; add onion and cook until onion is translucent and tender. Add flour to the onion-butter mixture to create a roux. Set aside.
  • When cabbage is tender, add Pahrump honey and rice wine vinegar to the saucepan mixture and return to medium-high heat, bringing it to a near boil. Add the roux to the cabbage mixture to thicken. Cook until desired consistency is achieved.