Tag: Recipe

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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.
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Irish Soda Bread

Soda-bread

Add this delicious recipe for Irish Soda Bread using Pahrump honey!

Ingredients

  • 1/4 cup Pahrump Organic Raw & Unfiltered honey
  • 2 1/2 to 3 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 cup buttermilk
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/3 cup margarine or shortening
  • 1/2 cup raisins

Directions

  • Mix together flour, cinnamon and baking soda in large bowl; cut in margarine until mixture resembles coarse crumbs.
  • Stir in raisins.
  • Add buttermilk, egg and Pahrump honey to flour mixture; stir to make soft dough.
  • Turn out onto lightly floured surface to knead 1 to 2 minutes, or until smooth.
  • If dough seems too dry, add a little more buttermilk.
  • If it seems too sticky, add a little more flour.
  • Shape into flattened round ball and place on greased cookie sheet.
  • Brush top with additional milk and cut an “X” in the top with a sharp knife.
  • Bake at 375 F for 40 minutes or until golden brown and crusty.
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Grasshopper Pie

grasshopper-pie

Brimming with mint-flavored filling and sweet Pahrump honey, this makes for one mouthwatering pie

Ingredients

  • 1/4 cup Pahrump Honey
  • 2 cups vanilla ice cream
  • 8 oz fat free nondairy whipped topping
  • 2 oz semisweet chocolate
  • 4 drops green food coloring
  • 1/4 teaspoon peppermint extract
  • 9-inch Oreo cookie crust

Directions

  • Let ice cream soften in refrigerator for 20 minutes.
  • Chill 2 quart mixing bowl at the same time.
  • When softened, mix ice cream, whipped topping and Pahrump honey until blended.
  • Stir in chocolate, food coloring and extract.
  • Pour into crust and freeze at least 6 hours or overnight.
  • Before serving, let stand at room temperature 10 minutes.
  • Drizzle with chocolate sauce (optional)
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Spinach Salad with Honey Dressing and Honeyed Pecans

Spinach Salad

Honey Dressing

Ingredients

Drizzle Honey Dressing over our Spinach Salad. Use leftover Honey Dressing to marinate meat or perk up plain rice.

Honeyed Pecans

Ingredients

Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.

Spinach Salad

Ingredients

Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.

Recipe by Southern Living