Recipes
California Honey Crystal Almonds
Shaken & Stirred
A sweet snacker
2 cups whole California almonds
1/4 cup honey
2 tablespoons butter
1 cup turbinado sugar (Sugar in the raw)
Directions
Spread almonds in a shallow pan.
Place in cold oven; turn oven to 350F and roast 12-20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer two minutes stirring occasionally. Add almonds; simmer and stir for two minutes. Using a slotted spoon, transfer the almonds to a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Spread the almonds in single layer and cool slightly. To coat, toss almonds with sugar in a medium plastic food storage bag.
Festive Cranberry Honey
Heres one for the holidays
3 16-oz cans of whole cranberry sauce
1 12-oz jar orange marmalade
1 1/2 cup honey
Directions
Place cranberry sauce and marmalade in a large microwave safe bowl. Microwave on high 2 minutes or until melted. Stir in honey until well blended. Spoon into canning jars, put lid on and store in refrigerator. Serve with breads or use as a glaze for meats.
This will last approximately 1 week in the refrigerator.
Makes about 8 cups.
Honey Butter
This is another simple recipe, one that combines the sweetness of honey with the creaminess of butter. This is a wonderful condiment for biscuits and breads. If you are feeling Martha-Stewartish, you can even place this into a mold, chill it, and unveil it just before the guests arrive!
We recommend the sweeter honeys for this recipe. Cotton is the sweetest, Orange Blossom is sweet as well. You can try adding any of the berry honeys (Blueberry, Cranberry,Blackberry or even Plum) for a little zing. Important note -- this will last approximately 1 week in the refrigerator. Raw honey has enzymes in it that will cause the butter to turn after this period. Therefore, it is recommended to make this recipe in small batches, as needed.
Ingredients
- 1/2 cup butter
- 1/4 cup honey (keep away from the dark ones, choose something sweet or spicy)
Directions
1. Whip butter and honey together thoroughly.
2. Refrigerate (molded if desired) until firm.
Oven Roasted Garlic Ribs
Tasty, tender and juicy, these flavorful ribs turn dark brown as the sauce thickens. Purchase a large disposable foil pan for easy clean up. Ingredients 4 pounds pork spareribs
1/2 cup HONEY
1/4 cup soy sauce
1/4 cup apple cider vinegar
3 cloves garlic, coarsely chopped
2 tablespoons brown sugar
1 teaspoon salt
Directions
Preheat oven to 375°. Cut ribs into 4 portions.
In a large bowl whisk together honey, soy sauce, vinegar, garlic, brown sugar and salt. Add ribs and coat with sauce.
Coat a large disposable foil pan with non-stick cooking spray or use a broiler pan that has been coated with non-stick cooking spray, covered with foil and sprayed again. Arrange ribs in pan and pour remaining sauce over the ribs.
Bake for 1 hour, turning every 20 minutes until ribs are browned and sauce thickens.
Serves: 4
Asparagus Appetizers
The tangy cheese mixture compliments the fresh taste of tender asparagus. Ingredients 30 medium asparagus stalks, trimmed to 5 inches long
1 (5.2 oz) package Boursin Cheese
1/4 cup Dijon mustard
1 tablespoon HONEY
1/4 pound prosciutto, sliced Directions
Cook asparagus in boiling, salted water until crisp tender, approximately 2 minutes. Drain and run under cold water until cool. Dry asparagus well with paper towels.
Combine Boursin, mustard and honey in a bowl and blend until creamy.
Cut prosciutto into 1 inch strips, lengthwise. Spread with cheese mixture. Place an asparagus on top of each slice and roll up, wrapping prosciutto around asparagus. Trim off excess.
Serves: 10
Chicken Wings
What would football season be without our chicken wings? Ingredients 2 pounds chicken wings
freshly ground pepper
1/2 cup HONEY
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons ketchup
1 clove garlic, crushed Directions
Preheat oven to 400°.
Season chicken liberally with pepper. Salt to taste. Line a large pan with foil and spray foil with non-stick cooking spray. Place wings on prepared pan. Combine remaining ingredients. Pour over wings. Bake for 45 minutes turning and basting occasionally. Place under broiler for a few minutes to crisp, watching carefully.
Serves: 4
Goat Cheese and Artichoke Spread
Here's a wonderful appetizer that can be prepared in minutes. Ingredients 1 (14 ounce) can artichokes, drained and chopped
1/2 cup sour cream
1 Tablespoon HONEY
1 (3.5 ounce) package Montrachet goat cheese
1/4 cup Parmesan cheese, grated
1 package cocktail size pumpernickel bread, lightly toasted
parsley for garnish Directions
Preheat oven to 350°
Mix all ingredients in a small baking dish. Heat for 30 minutes. Serve on toasted pumpernickel. Garnish with parsley.
Serves: 8
Honey Glazed Nuts
A quick and easy party appetizer, or give as a gift....wrapped in a festive box. Ingredients 1 pound pecan or walnut halves
1 large orange
1/2 cup HONEY
2 tablespoons Grand Mariner
2 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon ground cinnamon Directions
Preheat oven to 350°. Line a large backing sheet with aluminum foil sprayed lightly with oil. Spread nuts on prepared pan and toast for about 10 minutes or until nuts are just golden. Using a vegetable peeler, remove rind from orange. Cut rind into strips. In a large skillet combine remaining ingredients including orange rind. Bring to a boil stirring constantly, about 2 minutes. Stir toasted nuts into honey mixture, until well combined. Return nuts to prepared pan and bake an additional 10 minutes. Cool in pan on wire rack. Store in an airtight container.
Barbecue Chicken
For a casual back yard get-together there is nothing like barbecue chicken! Ingredients Sauce:
1/2 cup strong brewed coffee
1/3 cup ketchup
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
3 tablespoons HONEY
2 tablespoons orange juice
1 clove garlic, minced
2 tablespoons chopped onion
3-4 pound chicken, cut into 8 pieces
1 tablespoon olive oil Directions
Mix all sauce ingredients in a small saucepan. Bring to a boil, reduce heat and simmer until thickened, about 10 minutes. Set aside.
Brush chicken with olive oil and grill or broil for 12 minutes on each side or until just cooked through. Brush chicken pieces with sauce and continue grilling a few more minutes. Turn and brush other side with sauce. Cook a few more minutes.
Bring remaining sauce to a boil and serve over chicken.
Serves: 4
Grilled Mahi Mahi with Pineapple Macadamia Nut Sauce
A wonderful fish on the grill! The pineapple sauce is a lovely blend of flavors that will transport you to the islands. Ingredients Sauce:
1 tablespoon butter
1/4 cup onions, finely chopped
1 cup fresh pineapple, cut into small dice
2 tablespoons HONEY
2 tablespoons rice vinegar
1/4 teaspoon dried ginger
1 1/2 cups vegetable broth
1 teaspoon soy sauce
pinch of cayenne pepper
1/4 cup macadamia nuts, coarsely chopped
1 tablespoon fresh parsley, chopped
Fish:
4 (6-ounce) pieces mahi-mahi fillets
1 tablespoon olive oil Directions
Sauce:
Melt butter in a medium sate pan. Add onions and cook over a low heat until they are translucent. Add pineapple and continue cooking until the pineapple begins to brown, about 10 minutes. Add honey and rice vinegar. Cook another 5 minutes, stirring often.
Mix in ginger, broth, soy sauce and cayenne pepper. Simmer for 10 more minutes. Remove from heat and stir in macadamia nuts. Set aside.
Fish:
Coat fish pieces with olive oil and grill or broil, turning once, until fish is just cooked through.
To serve:
Place mahi-mahi on a platter, top with pineapple sauce and sprinkle with chopped parsley.
Serves: 4
Roasted Chicken with Vegetables
This roasted chicken dinner glazed with a honey curry sauce, is a delicious variation of the traditional dish. Ingredients 1 (4-5 pound) whole chicken
2 pounds medium red potatoes, peeled and cut into 1/4's
8 carrots cut into 1-inch pieces
16 medium sized whole fresh mushrooms
1 medium onion, thinly sliced
1/2 cup HONEY
1/4 cup Dijon mustard
2 tablespoons butter
2 teaspoons curry powder
1/2 teaspoon salt Directions
Preheat oven to 350°. Lightly oil a roasting pan.
Place chicken breast side down in roasting pan and roast for 1 hour. Remove from oven. Carefully turn chicken right side up and drain drippings from pan. Discard the drippings.
Meanwhile, place potatoes and carrots in a pot with enough water to just cover. Bring to a boil and cook 10 minutes. Drain and set aside until chicken has roasted one hour. After turning chicken, arrange potatoes, carrots, mushrooms and onions around chicken.
In a medium saucepan combine honey, mustard, butter, curry powder and salt. Bring to a boil, stirring constantly. Drizzle sauce over chicken and vegetables.
Continue roasting 20 minutes longer or until internal temperature of chicken reaches 180 degrees. Total roasting time will be around 1 hour 20 minutes.
Serves: 4
Cod with Roasted Leeks and Tomatoes
The smoky flavors of slow roasted tomatoes and leeks are an especially delicious combination. Ingredients Roasted Vegetables:
4 leeks, dark leaves trimmed and root end removed
5 large plum tomatoes, cut in half lengthwise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons HONEY
2 teaspoons fresh rosemary, chopped
Fish:
4 (6 ounce) fillets cod, halibut or salmon
1 tablespoon butter
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup white wine
1/2 cup chicken broth Directions
Preheat oven to 400°.
Roasted Vegetables:
Halve each leek lengthwise. Rinse well under cold running water to wash away sand. Cut leeks crosswise into 2-inch pieces
Place tomatoes and leeks on a large roasting pan that has been sprayed with nonstick cooking spray. In a small bowl, whisk together oil, vinegar, honey and rosemary. Drizzle over tomatoes and leeks. Sprinkle with salt and pepper. Roast for 25 minutes stirring leeks once. Leeks should be tender and tomatoes will begin to shrivel. Set aside.
Fish:
Season fish with salt and pepper to taste. Heat butter and olive oil in a large skillet. Place fish fillets in hot pan. Cook 5 minutes. Carefully turn fish over and drizzle with lemon juice. Cover and continue cooking until fish flakes when tested with a fork. Remove to a plate and keep warm.
Add wine and broth to pan. Bring to a boil and cook about 5 minutes, until sauce is reduced to 1/4 cup.
Arrange fish on plates. Spoon roasted vegetables around fish. Drizzle with sauce and serve.
Serves: 4
Halibut with Fresh Herb Sauce
The quickly prepared fresh sauce adds a touch of elegance to this white-fleshed fish. A delectable light summer meal. Ingredients 1 1/2 pounds halibut fillets or steaks
Sauce:
6 tablespoons fresh lemon juice
4 tablespoons olive oil
2 tablespoons HONEY
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons fresh chives, chopped
Puree all ingredients in a food processor. Set aside. Directions
Brush fish lightly with some olive oil. Grill or broil until fish is opaque at the thickest part. Remove to a platter and spoon sauce over fish.
Serves: 4
Mediterranean Halibut
A delightful dish that is ready in minutes. The Mediterranean flavors of olives, capers and oregano enhance the tomato sauce. Serve with couscous or rice. Ingredients 1 tablespoon olive oil
1/4 cup onion, chopped
1 large garlic clove, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons HONEY
1 pound mushrooms, sliced
1/2 cup Kalamata olives, pitted and coarsely chopped
1 tablespoon capers
1/2 teaspoon dried oregano
black pepper to taste
1 1/2 pounds halibut, talapia or orange roughy cut into 4 pieces Directions
Heat oil in a large skillet. Add onions and garlic and sate for 2 minutes. Add tomatoes with juice, honey, mushrooms, olives, capers, oregano, and pepper. Bring to a boil, reduce heat and simmer 5 minutes.
Place fish in sauce and spoon some sauce over fish. Simmer covered about 8 minutes or until fish flakes when tested with a fork.
To serve, place fish on plates, spoon sauce over fish.
Serves: 4
Swordfish with Caper Sauce
Searing swordfish in a skillet produces a moist, succulent fish. Top it with our pleasantly pungent caper sauce. Ingredients 3/4 - 1 pound swordfish
1/4 cup flour
2 Tablespoons vegetable oil
6 Tablespoons dry white wine
1/4 cup red wine vinegar
1 Tablespoon capers, drained
1 Tablespoon HONEY
salt and pepper to taste Directions
Lightly coat swordfish in flour. Heat oil in a large skillet over medium-high heat. Add fish and cook about 5 minutes on each side or until fish flakes. Transfer to a plate and keep warm. Add 1 teaspoon of flour to skillet, stirring constantly until brown. Add remaining ingredients. Cook until sauce thickens about 8 minutes. Return fish to pan. Spoon sauce on top. Heat until warm.
Serves: 2
1 (10 ounce) package pecan or walnut halves
2 Tablespoons butter
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 Tablespoons HONEY
1 teaspoon salt Directions
Preheat oven to 400°. Place nuts in medium bowl. Melt butter in small saucepan. Add cumin and cayenne. Stir until combined. Pour over nuts. Add honey and salt. Stir to coat. Transfer to baking pan. Bake in a single layer until nuts are toasted, stirring occasionally, about 20 minutes. Serve warm, or at room temperature. Store in an airtight container. Yield: 2 ½ cups.
Sweet and Spicy Walnuts
Great to put out at a party; just watch them disappear. Ingredients 2 tablespoons butter
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 cup HONEY
1/2 teaspoon salt
2 cups walnuts, pieces or halves Directions
Melt butter in a medium sized skillet. Stir in cayenne, cinnamon, honey and salt, bring to a boil. Add nuts. Continue cooking and stirring until liquid is mostly gone and nuts are well coated and begin to brown, about 6-7 minutes. Pour onto a large sheet of foil that has been sprayed with non-stick cooking spray. Let cool, breaking nuts into bite-sized pieces. (Allow pan to sit in hot soapy water to clean. The candied honey will wash right out.)
Yields: 2 cups
Glazed Pecans
These tempting treats are great for parties and make lovely gifts too. Can be made 1 week ahead and stored in an airtight container. Ingredients 1 1/2 cups packed brown sugar
1/2 cup cream sherry
2 Tablespoons HONEY
1/3 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups pecan halves, toasted Directions
In a heavy saucepan combine first 5 ingredients. Stir over medium heat until sugar dissolves. Cook without stirring about 10 minutes. Remove from heat.
Add nuts and stir about 2 minutes. Syrup will become cloudy.
Line 2 cookies with waxed paper. Divide nut mixture between cookie sheets. Using a fork, working quickly, separate nuts and allow to cool.
Yields: 3 cups
Recipes for better Health
Honey and Sage Cold Syrup
Relieve a sore throat and other cold symptoms with this home remedy infused with sage.
- 1 teaspoon chopped fresh sage
- 1/3 cup, plus 1 Tablespoon HONEY
- 1/4 cup apple cider vinegar
Directions: Steep sage in a cup filled with boiling water for 10 minutes. Strain out sage and allow the mixture to cool. Place honey in a jar and add vinegar and sage water. Shake well. Take 2 teaspoons every hour.
Citrus & Honey Sore Throat Home Remedy
This lemony remedy is effective at soothing mild sore throats.
- 4 Tablespoons HONEY
- Juice of 1 large lemon
- 3 teaspoons vegetable oil
- 1/4 teaspoon ground ginger
Directions: Mix all ingredients together in a small jar. Every hour, take 1 teaspoon in your mouth and gargle. Then swallow the remedy.
"All Systems Go" Tonic
This daily morning tonic, taken before breakfast, will help cleanse your system by acting as a mild laxative and promoting liver function.
- 4 teaspoons HONEY
- Juice of 1/2 a large lemon
- 2/3 cup warm water
Directions: Mix all ingredients together in a cup and drink.
Digestive Booster
Try this old-time remedy once daily to aid digestion.
- 1 Tablespoon HONEY
- 1 Tablespoon apple cider vinegar
- 1 cup water
Directions: Mix honey and vinegar together. Dilute with water and drink.
Beauty Treatments
Honey Hair Conditioner
Deeply conditions dry and damaged hair leaving it soft and luminous.
- 1/2 cup HONEY
- 1/4 cup olive oil for dry hair
OR
- 2 Tablespoons olive oil for normal to oily hair
Directions: Mix ingredients together. Using a small amount at a time, work mixture through hair until coated. Cover hair with a shower cap or wrap in a towel and leave on 30 minutes. Shampoo well, rinse and dry as normal.
Honey Hair Shine
Apply this leave-in finishing treatment after shampooing to enhance your hair's natural highlights.
- 1 teaspoon HONEY
- 4 cups (1 quart) warm water
- Squeeze of lemon juice, if desired
Directions: Mix ingredients together. After shampooing, pour mixture through hair. Do not rinse out. Dry as normal.
Firming Facial Mask You remember the egg white mask? Take it to the next level by adding the moisturizing goodness of honey!
- 1 Tablespoon HONEY
- 1 egg white
- 1 teaspoon glycerin (available at drug stores or beauty supply stores)
- flour to form a paste
Directions: Whisk ingredients together. Smooth over face and throat. Leave on 10 minutes. Wash off with warm water.
Ex foliating Honey Facial Cleanser
This gentle, ex foliating cleanser will leave your skin feeling moist and revitalized.
- 1 Tablespoon HONEY
- 2 Tablespoons finely ground almonds
- 1/2 teaspoon lemon juice
Directions: Mix ingredients together. Gently rub onto face. Rinse with warm water.
Soothing Skin Clarifier(for minor acne flare-ups)
The next time you experience one of those annoying breakouts, try this skin clarifier to clear your skin of acne flare-ups fast.
- 1/3 cup warm water
- 1/4 teaspoon salt
- 1/8 teaspoon HONEY
- 1 cotton ball
- 1 cotton swab
Directions: Mix together water and salt. Using a cotton ball, apply directly to blemish. Maintain pressure with cotton ball for several minutes to soften blemish. Using cotton swab, dab honey on blemish; leave on 10 minutes. Rinse and pat dry.
Skin Softening Bath
Your bath water was never so luxurious! Relax and renew!
Directions: Simply add honey to bath water for a fragrant, silky bath.
Smoothing Skin Conditioner
Use this deep conditioning treatment anywhere your skin feels cracked and dry to rejuvenate stressed skin.
- 1 teaspoon HONEY
- 1 teaspoon vegetable oil
- 1/4 teaspoon lemon juice
Directions: Mix ingredients together. Before showering, rub into hands, elbows, heels and anywhere skin feels dry. Leave on 10 minutes; rinse off.
Facial Toner
This facial toner from Mother Nature's bounty is perfect for even the most sensitive skin.
- 1 tablespoon HONEY
- 1 apple, peeled and cored
Directions: In a blender, puree the 2 ingredients. Smooth over face. Leave on 15 minutes. Rinse with cool water.
