Hey Honey
Indulge in Nature’s Sweetest Gift
February 2021 Issue
by Lindsay Gifford
Recipes, Information and Photography by National Honey Board
Pure, sweet, indulgence—Honey is like none other. Whether you are looking for a drizzle for a favorite recipe, a little something to punch up breakfast, or a spoonful to coat a sore throat, honey is always the perfect touch! In recent years, honey has upped its game. While the “golden bear” (you know what I mean) was a staple in the pantry growing up, the emergence of specialty honeys has taken the market by storm—it’s all the buzz!
I have six jars of various honeys in my pantry right now, each one with a unique flavor profile and color, depending on the plants the honeybees visited. Want to test your palate? Stop by a honey tasting bar! Distinguishing the subtle undercurrents of flavor in each will leave you in awe of nature.
For all things honey, we went to the source—the National Honey Board—to learn more about the buzz behind this healthy, all-natural sweetener. According to the National Honey Board, “Honey is just… honey. Unlike other sweeteners that are highly processed, honeybees do all the heavy lifting. Crafted in nature by bees, research has shown honey is a natural source of vitamins, minerals, amino acids, and antioxidants. And it comes in all shapes and sizes—liquid, honeycomb with honey, cut honeycomb, crystallized and whipped.” Yep, that last one, yum!
Honeybees collect nectar to create honey and store it as food, as it provides the energy for bees’ flight muscles and heat for the hive in the winter. Fortunately, honeybees make more honey than the colony needs, so it is necessary for beekeepers to harvest the excess, which they bottle.
Bees deserve the buzz: The relationship between honey production, bees and a sustainable food supply is an important one. Like, honeybees-pollinate-a-third-of-the-world’s-food is kind of important. When you eat honey, you’re making a choice that’s not just all-natural and free from hard-to-recognize ingredients, you’re also making a choice. Your choice supports the environment and all busy little bees that make our food world go around. Who knew being environmentally conscious could be so sweet?
Want to help the honeybees in your own small way? Here are a few ways you can help: 1) Plant bee-friendly flowers and flowering herbs in your garden.
2) Reduce or limit use of chemicals and pesticides to treat your lawn or garden while plants are in bloom. 3) Bees are thirsty. Put a shallow basin of freshwater with marbles or rocks in it for the bees to land on outside your home.
Now it’s your turn to put our busy bee friends’ hard work into action. Honey not only adds a sweet touch, but its versatility knows no bounds. The National Honey Board has collected hundreds of recipes—both savory and sweet—including cocktails, which feature another kind of buzz. Log on to explore their hive: www.honey.com. This Valentine’s Day say “Bee Mine” in an extra special way with nature’s sweetest gift!
Chive & Orange Blossom Honey Waffles
& Spicy Garlic Honey Chicken
Yields: 4 servings
For Waffles:
1 tsp Orange zest
1 tsp Kosher salt
1 tsp Baking powder
11/4 cups Whole milk
2 large Eggs
11/2 cups All-purpose flour
1/4 cup Fresh chives, chopped
3/4 cup Sharp cheddar cheese, shredded
2 tsps Orange blossom honey
For Chicken:
2 cups Buttermilk
1 Tbsp Kosher salt
2 tsp Paprika
1 tsp Garlic powder
1 tsp Onion powder
2 tsp Cayenne pepper
1/4 tsp Ground black pepper
1/4 tsp Rosemary, chopped
2 cups All-purpose flour
Vegetable oil, as needed
8 pieces Boneless, skinless chicken thighs
2 Tbsps Orange blossom honey
1/2 tsp Ground black pepper
1/2 tsp Ancho chile powder
Rinse chicken thighs, and pat dry with paper towels. Place in a large bowl. Combine buttermilk, salt, black pepper, rosemary and honey. Pour buttermilk mix over chicken, cover and let marinate 8 hours or overnight. In a large mixing bowl, mix all ingredients for waffles until well combined. Working in batches, cook four waffles total using a waffle iron of choice. When waffles are cooked to the desired level of doneness, remove and set aside. Combine flour, salt, cayenne, garlic powder, onion powder, paprika and ancho chile powder in a separate mixing bowl and stir. Remove each piece of chicken from buttermilk, shake to remove excess liquid, and dredge in flour mixture. Shake off excess. Heat oil to 375°F in deep fryer or a deep-frying pan and fry chicken until internal temperature reaches 175°F, or juices run clear, approximately 5 minutes per thigh. Drain on paper towels. Assemble chicken on top of waffles and drizzle with honey.
Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board
Baked Brie en Croute
with Honeyed Almonds, Cherries and Thyme
1 (8 oz) Brie round
1 sheet Puff pastry, thawed
1 Egg + water for egg wash
1/2 cup raw Almonds, roughly chopped
1 tsp Fresh thyme
2 Tbsps Honey + extra for drizzling
Sea salt, to taste
Cherry Compote:
1/2 cup frozen pitted Cherries
1 Tbsp Cane sugar
2 Tbsps Water
1/2 tsp Almond extract
Place the cherries, water, sugar and almond extract in a small saucepan and bring to a boil. Reduce to a simmer, and cook until thick—about 5-10 minutes. Set aside to cool. Heat oven to 400°F. Trim the top rind off the brie and set aside. Place the puff pastry on a lightly floured surface and roll out slightly. Add about 1/4 cup of the cherry compote to the center of the puff pastry and place the brie, trimmed side down on top of the cherry. Fold up the sides of the puff pastry around the brie, trimming the excess, if desired. If not, just wrap all around and flip over. Place in the the refrigerator to chill for about 10 minutes. Place the chilled puff pastry on a parchment-lined baking sheet and brush with egg wash. Bake for 15-20 minutes, or until the puff pastry is golden brown all over. While the puff pastry is baking, prepare the honeyed almonds by toasting the almonds lightly in a dry skillet over medium heat for 30 to 60 seconds, shaking the pan often. Drizzle in 2 Tbsps of honey plus 2 Tbsps of water. Make sure the honey completely coats the almonds, and cook until the water has evaporated—about 1 minute. Stir in thyme and season with sea salt. If desired you can add a bit of spice and season with a small amount of cayenne pepper. Set aside. Once the puff pastry comes out of the oven, place on a platter and top with the honeyed almonds. Finish with a drizzle of honey on top. Serve immediately with toasted bread or crackers on the side.
Crunchy Honey-Yogurt Breakfast Parfait
Yields: 2 servings
1 large Banana, sliced, divided
1/3 cup Honey, divided
1/2 cup Plain yogurt, divided
1/2 cup Crunchy granola, divided
1/2 cup Blueberries, divided
Reserve several slices of banana and a few blueberries for garnish. Layer 1 Tbsp honey, 1/4 of the pre-sliced banana, 2 Tbsps blueberries, 2 Tbsps yogurt, 2 Tbsps granola, 1/4 of the sliced banana, 2 Tbsps blueberries, 2 Tbsps yogurt, 1 Tbsp honey and 2 Tbsps granola in a parfait glass. Repeat for second parfait. Garnish with reserved banana, blueberries and a drizzle of honey.
Honey-Glazed Sweet Potato Chips
Yields: 6 servings
2 Tbsps Honey
1/2 tsp Ground cinnamon
Salt, to taste
Pepper, to taste
2 Tbsps Butter or margarine, melted
2 (about 1 1/4 lbs.) Sweet potatoes, peeled
and thinly sliced
Preheat oven to 400°F. With veggie slicer, mandoline or food processor, thinly slice sweet potatoes. Arrange potato slices in a single layer on a lightly oiled cookie sheet. Combine butter and honey in a small bowl and toss with potatoes. Bake four to five minutes per side. Sprinkle with cinnamon, salt and pepper to taste.
Warm Potato Salad with Honey Dressing
Yields: 6 servings
1/3 cup Cider vinegar
1/4 cup Honey
2 Tbsps Vegetable oil
1/2 tsp Salt
1 Tbsp Dijon mustard
2 Tbsps Olive oil
Pepper, to taste
2 Tbsps Green onion, chopped
2 Tbsps Parsley, chopped
1/8 tsp Bottled hot pepper sauce
5 slices Bacon, crisp cooked, crumbled
1 1/2 lb. small New potatoes, cut in bite-sized pieces
Preheat oven to 375°F. Combine vinegar, oil, honey, mustard and pepper sauce; mix well. Toss half of the dressing with potatoes, reserving half. Spread potatoes evenly on sheetpan. Bake potatoes 18-20 minutes, tossing in the remaining dressing halfway through. Remove from oven. Add bacon, parsley, green onions and salt; mix well. Tip: One cup sautéed sliced mushrooms may be added.
Breakfast Burgers with Bourbon Bacon Jam
Yields: 4 servings
For Jam:
1 1/2 lbs. Applewood smoked bacon, chopped
1 Tbsp Butter
2 Small yellow onions
Salt
1/2 cup Bourbon
1/2 cup Honey
1 1/2 Tbsps Balsamic vinegar
Pinch Cayenne pepper, optional
For Burgers:
1 lb. Ground beef
1 tsp Kosher salt
1 Tbsp Worcestershire
To Assemble:
1 Tbsp Butter
4 Eggs
4 slices Sharp cheddar cheese
4 English muffins, toasted and buttered, if desired
In a Dutch oven, or other heavy-bottomed pot, cook the bacon over medium-high heat, until the fat starts to foam and the bacon is crispy. Remove the bacon to a plate and then drain the fat through a colander into a bowl. Add 1 Tbsp of the fat back into the pan along with the butter. Add the onions, season with salt, and cook over medium heat for about 10 minutes, or until softened and starting to caramelize. Add the bourbon and honey to the skillet, turn the heat up to high and bring to a boil. Boil for about 2 minutes, stirring often. Stir in the vinegar and boil for another minute. Add the bacon back into the pot, reduce the heat to medium-low and simmer for another 6-8 minutes, or until mixture is thick and dark. Season with additional salt and cayenne pepper, if desired. Store in the fridge until ready to eat. Microwave briefly before serving.
For Burgers: Using your fingers, gently mix the salt and Worcestershire into the ground beef. Form into four patties and place a small thumbprint in the center of each one. Heat a cast-iron skillet over medium-high heat and melt a little oil or butter in the pan. Add the patties to the pan and cook until seared on the bottom. Flip and continue to cook until patties are cooked through, adding a slice of cheese and covering the pan for the last two minutes. Fry each of the eggs in a teaspoon of butter to your liking. To assemble, place the burgers on the English muffins and top with a generous amount of bacon jam. Place an egg on each burger and top with the other half of the muffin. Enjoy.
Drinks
Kentucky Cooler
Yields: 1 beverage
1 oz Jim Beam Black
1/2 oz DeKuyper Triple Sec
2 oz Honey Simple Syrup
1 oz Brewed iced tea, plain
top with 1 oz. Ginger Ale
2 Lemon wedges, squeezed
Fill glass with ice. Add ingredients to glass and stir. Tip: Garnish with mint sprig and lemon wedge.
Bee-lini
Yields: 1 beverage
4 to 6 fresh Raspberries, (reserve 1 for garnish)
1 Tbsp Honey
4 oz. Sparkling wine or prosecco
With the back of a spoon or muddler, mash the raspberries and honey together and place in the bottom of a champagne flute. Pour the prosecco to fill and garnish with fresh raspberry.
Spiced Honey Toddy
Yields: Makes 1 cocktail
1/2 tsp Allspice, whole
1/2 tsp Pink peppercorns, whole
1/2 tsp Cinnamon bark
1 1/2 cups Filtered water
5 grams Chamomile flowers, or 1 chamomile tea bag
2 tsp Buckwheat honey
1 1/2 oz Rum
Before toasting spices, lightly crack with a mortar and pestle, or on a cutting board by tapping with the end of a rolling pin. Toast allspice, pink peppercorns and cinnamon bark in an ungreased pan/skillet on low heat until aromatic, about 2-3 minutes. Pour filtered water directly into pan over toasted spices and bring to a simmer over medium heat; simmer for 5 minutes. Add chamomile flowers or tea bag and steep for five minutes. Combine buckwheat honey and rum in mug. Strain spiced chamomile tea and pour into mug containing buckwheat honey and rum; stir to combine. Garnish with a cinnamon stick, if desired.
Recipe courtesy of mixologist Julia Momose, made for the National Honey Board
Honey Pecan Swirled Coffee Cake
Yields: 8 servings
1 1/4 cups Honey, divided
1 cup Pecans, toasted and chopped
1/2 cup Dried cranberries
1/2 tsp Salt
6 Eggs, separated
3/4 cup Matzo meal
6 Tbsps Potato starch
2 Tbsps unsweetened Cocoa powder
1/2 cup (3 oz) semi-sweet Chocolate chips
In medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder. In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt. In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites. Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter. Bake at 325°F for 45 minutes, or until cake starts to pull from sides of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack. Serve warm or at room temperature.
Roasted Root Vegetables with Honey & Herb Glaze
Yields: 6 to 8 servings
2 Tbsps Honey
1 Tbsp Butter, melted
1 Tbsp Extra virgin olive oil
1 tsp dried Oregano
1/2 cup Sweet onion, sliced
1 lb. Small red potatoes, quartered
1 tsp Salt
1/4 Shallot, sliced lengthwise
2 tsp fresh Thyme or 1 tsp dried
1 tsp ground Pepper
1 lb. Carrots, halve and cut into 3/4-inch pieces
1/2 lb. Red beets (about 3 medium), peeled and quartered
Preheat oven to 450°F. Line a large rimmed sheet pan with parchment paper. Set aside. In a small bowl, whisk honey, butter and oil together. Set aside. In a large bowl, toss potatoes, carrots, beets, onion and shallot with honey mixture. Add thyme, oregano, salt and pepper to bowl and mix to combine. Arrange vegetables on prepared sheet pan and roast for 35-40 minutes, stirring once, until tender and lightly browned.
Prosciutto Wrapped Pork Tenderloin
with Honey Poached Pears & Gorgonzola
Yields: 6 servings
1 firm Pear
4 Tbsps Honey, divided
1/4 cup Dry white wine
1/2 cup Water
2 (1 lb.) Pork tenderloins
6 oz. crumbled Gorgonzola
1/4 cup Walnuts, chopped
1/4 cup Italian seasoned bread crumbs
6 oz. Prosciutto
Peel pear and slice into six wedges; remove core. In medium saucepan, bring water, wine and 3 Tbsps honey to a boil; reduce to simmer and add pears. Cover and cook 15 minutes, or until pears are soft. Using a slotted spoon, transfer pears to a cutting board. Let cool; cut into medium dice. Preheat oven to 350°. Slice a pork tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-in. thickness. Remove plastic and sprinkle pork with pepper. Place five 10-in. pieces of kitchen twine side-by-side on a foil-lined baking sheet. Place prosciutto, slightly overlapping slices crosswise, on top of twine. Place pork on top and spread with half of the pears, Gorgonzola, walnuts and bread crumbs. Roll pork into a cylinder, tying to seal the filling inside. Repeat with remaining tenderloin. Roast pork 15 minutes. Spread with remaining honey and continue to roast until a meat thermometer registers 140°-145° about 15-20 minutes longer. Remove from oven and transfer to a cutting board; let stand 10-15 minutes. To serve, cut into 1/2-in. slices.
Honey Salted Caramel
Yields: 1 1/2 cups
1/4 cup Water
3 Tbsps Butter, cold
3/4 cup Sugar
3/4 cup Heavy whipping cream
1/4 cup Honey
1/2 tsp Kosher salt
Combine the water, honey and sugar in a medium heavy saucepan and stir to combine. Cook over medium-high heat, without stirring, until the sugar turns a deep amber color, about
6-8 minutes, depending upon your batch size. Meanwhile, warm the cream in a small saucepan—do not allow it to get too hot. When the caramel is ready, carefully whisk in the warmed cream and pull from heat. Add in the butter and salt, and stir until smooth. Bring to room temperature to serve. Store refrigerated for up to 2 weeks. Enjoy drizzled over coffee, or dessert! Tip: Have some fun with this recipe by changing up your honey varietal and type of salt. For instance, a bold buckwheat honey would be perfectly paired with a smoked salt!
Honey-Bacon B.L.T.
Yields: 4 sandwiches
12 slices Thick-cut bacon
8 slices Sourdough bread, toasted
1/4 cup Honey
8 pieces Green leaf lettuce
1/2 tsp Ground coriander
12 slices Beefsteak tomato, sliced
3/4 tsp Cayenne pepper
4 Eggs, fried to desired doneness
8 tsp Mayonnaise
1/2 cup Avocado, mashed
Preheat oven to 400° and line a baking sheet with parchment paper. Place bacon slices on prepared baking sheet. Combine honey, coriander, and cayenne pepper. In increments of 20 seconds, heat in microwave until just melted. Using a pastry brush, baste melted spiced honey over bacon slices. Flip and baste other side. Roast for about 15 minutes until crisp (may be a bit shorter or longer depending on fattiness). To Assemble: On one slice sourdough toast, spread 2 tsp. mayonnaise. Top with 2 pieces green leaf lettuce, 3 slices tomato, 3 slices Spicy Honey Candied Bacon, and 1 fried egg. Spread 2 Tbsps avocado mash on second slice sourdough toast and place on top of sandwich to close. Slice diagonally, serve.