Tag: Recipe

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.

Posted on by

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

Continue reading HONEY-ORANGE GINGER FIZZ
Posted on by

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.
Continue reading Honey Barbecue Short Ribs

Posted on by

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.

Posted on by

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.

Posted on by

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.
Posted on by — 1 Comment

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.