What Can I Make With Honey
Our family uses honey as a sweetener in a lot of foods and beverages, so we end up with a lot of those little Honey Bears in our kitchen. Often, we have quite an assortment in various degrees of “full.” At just about any time during a typical day, we will have bears lined up on the kitchen counter, tipped precariously on top of each other, trying to consolidate the honey into one or two bears.
The dilemma is that we often end up with crystalized honey, which I know you can disolve in a little hot water, but I’d really prefer to use the honey before it turns to sugar.
I do have a simple fruit salad recipe that my family really enjoys, so I can use some up in that, but I would really like a recipe that uses more honey than a fruit salad. My simple recipe is just to combine about 2 or 3 tablespoons of honey with about 1/2 cup of sour cream, mix until it’s nice and runny, then pour over any combination of fresh or canned fruit. Doesn’t get much simpler than that! I like the tangy flavor of the sour cream mixed with the sweetness of both the honey and the fruit.
Also, honey is a wonderful glaze for baked ham. Just pour a bunch of honey over your ham as is, or you can spice it up a bit with some mustard, cloves, or whatever you want. This is a great treat and we enjoy this dinner as often as we can find a good price on ham.
I’d be interested to see if anyone has other recipes using honey that may be a bit more unusual.
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May 29th, 2009 at 11:21 am
Here is a good recipe for a dip/dressing that uses a fair amount of honey. You can use it as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks. Or as a salad dressing for green and fruit salads:
* 1 pint sour cream
* 6 Tablespoons honey
* 2 Tablespoons orange juice, thawed, undiluted
* 2 Tablespoons Dijon mustard
* 2 teaspoons cream-style horseradish
* 2 teaspoons rosemary, crushed
* 1 teaspoon chervil, crushed
* 1 teaspoon basil, crushed
* 3/4 teaspoon salt
* 1/2 teaspoon white pepper
* 1/4 teaspoon garlic powder
Combine all ingredients; mix well. Refrigerate, covered, several hours to blend flavors. Stir before eating.
May 30th, 2009 at 12:00 am
“Make Flavored Honey”
It’s easy to make your own flavored honey at home. Simply add herbs to the honey and steep for three weeks. Then strain the honey and bottle and label it. This makes a lovely hostess gift, and also works well at luncheons and other functions, to add an elegant touch to your presentation.
Some flavors to try with honey include lemon balm, rosemary flowers, lavender leaves and flowers, cinnamon sticks (these don’t require straining. Just remove the sticks and you are ready to bottle), curry leaves with candied ginger, chocolate mint leaves with a few drops of vanilla extract, licorice mint with hyssop, and peppermint.
Try different combinations of herbs to see which you like best. These honeys are truly delicious and always bring a smile.
May 30th, 2009 at 12:11 am
“Flavored Honey Recipes”
Spiced Honey
1 lemon
12 whole cloves
3 sticks cinnamon
2 2/3 C. Honey
Cut lemon into 6 thin slices. Place 2 cloves in each slice. Put lemon slices, cinnamon sticks and honey in
a saucepan. Bring to a boil, stirring occasionally. Remove lemon slices from honey. Place 2 lemon slices
and 1 cinnamon stick in each jar. Ladle hot honey into hot jars leaving 1/4 inch headspace. Adjust 2
piece caps. Process 10 minutes in a boiling-water-bath (BWB) canner. Yields about 3 1/2 pints.
Honey Orange Slices
4 large oranges, sliced and halved, discard end pieces
Water
1 1/4 cups sugar
1 1/4 cups honey
Juice from 1 large lemon
3 sticks cinnamon
1 1/2 teaspoons whole cloves
1 1/2 teaspoons whole allspice
Place orange slices in a medium saucepot and cover with water. Bring to a boil, reduce heat. Simmer
until peel is tender, about 30 minutes. Drain.
Combine sugar, honey and lemon juice; bring to a boil. Add orange slicesand spices tied in a spice bag.
Simmer 40 minutes. Discard spice bag. Pack hot orange slices into hot jars leaving 1/4-inch headspace.
Carefully ladle hot syrup over orange slices, leaving 1/4-inch headspace. Remove air bubbles with
nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band
down evenly and firmly just until a point of resistance is met – fingertip tight. Process 10 minutes in a
boiling-water canner.
Yield: about 3 half-pints.
For altitude adjustment increase processing as indicated below:
1,001 – 3,000 ft…………5 minutes
3,001 – 6,000 ft……….10 minutes
6,001 – 8,000 ft……….15 minutes
8,001 – 10,000 ft………20 minutes
June 1st, 2009 at 2:11 am
Here’s a nice dessert with honey I found at epicurious.com :
ingredients:
* 1 cup fresh ricotta cheese
* 5 tablespoons sugar, divided
* 1/4 teaspoon vanilla extract
* 1/2 teaspoon finely grated lemon peel
* 4 tablespoons unsalted butter, softened, divided
* 1/2 cup whole almonds
* 1/4 cup Grade B maple syrup
* 1/2 teaspoon fennel seeds
* 3 Bartlett pears
* 2 tablespoons honey
Directions:
Place ricotta in cheesecloth-lined strainer set over medium bowl. Fold cheesecloth over; drain overnight in refrigerator.
Puree drained ricotta, 1 tablespoon sugar, vanilla, and lemon peel in processor until smooth. Transfer ricotta mixture to small bowl. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Line rimmed baking sheet with foil. Melt 1 tablespoon butter in small skillet. Add almonds; toss until golden, about 3 minutes. Add maple syrup and sprinkle with salt. Stir until coated and slightly darker brown, about 1 minute. Spoon mixture onto prepared baking sheet. Separate nuts. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Line another rimmed baking sheet with foil. Grind fennel seeds in mortar or spice grinder. Transfer to small bowl. Stir in remaining 4 tablespoons sugar. Cut pears in half; using melon baller, scoop out core. Transfer pears, cut side up, to prepared baking sheet. Press remaining 3 tablespoons butter onto cut side of pears. Mound fennel sugar over, dividing equally.
Roast pears until tender and juices on baking sheet begin to caramelize, spooning juices over pears every 10 minutes, about 30 minutes total.
Place 1 pear half on each plate and top with scoop of ricotta mixture. Drizzle with honey and sprinkle with caramelized almonds. Serve warm.
June 2nd, 2009 at 1:41 am
Genuine honey is very healthy but the problem is that people started to make artificially honey. I think that you well know from whom you buy honey. Thank you for this recipe, I will try it tonight when I get home.
June 2nd, 2009 at 3:45 am
The biggest portion of honey in any of the stuff I’ve ever eaten has to be in chinese honey roasted almonds. You should give that a try!
June 2nd, 2009 at 11:40 am
Honey is a perfect substitute for sugar. Its also a healthy ingredients for most of the baked food.
June 2nd, 2009 at 11:52 am
I ate some excellent bbq ribs over the weekend that were made with a mixture of spicy bbq with quite a bit of honey. Slap them on the bbq grill for about an hour, while babysitting them to make sure they don’t burn, and you’ve got yourself the best ribs in town!
June 2nd, 2009 at 9:50 pm
I usually apply honey on my breakfast bread, it makes my breakfast too yummy!
June 2nd, 2009 at 10:37 pm
The ordinary sauce and the dipping sauce can also be made using the honey mustard recipe. These require few ingredients and the procedure is very simple.