YIELD: Makes 4 servings
INGREDIENTS
For the filling:
3/4 cup – ricotta cheese
1/4 cup – cream cheese, softened
zest of 1 orange
For the syrup:
Continue reading Almond Crusted French Toast with Whipped Ricotta and Pahrump Honey
Here’s a nice punch that’s not sweetened with additional sugar.
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.
Continue reading 3 Sweet & Spooky Honey Recipes for Halloween
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.
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.
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
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
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.
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.
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.
