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Recipes with Honey
Danielle's Fiery Chikungunya
with Ginger Honey Sauce
3 lbs. Chicken thighs, skin on, bone in
1 t Paprika
2 t Cayenne
1/2 t Nutmeg
2 t Parsley flakes
2 ea. Bay Leaves
1 t Turmeric
2 t Thyme
1/2 t Black Pepper
1/2 t Allspice
2 T Ginger, fresh, sliced
4 cloves Garlic
1 ea. Habanero, seeded and chopped
1/2 ea. Lemon, juiced
3 ea. Green Onions, rough chopped.
3 T Honey
2 T Soy sauce
1 cup Crushed tomatoes, no salt added
Place all ingredients in food processor and pulse just until blended. Place chicken thighs in zippered bag and add spice mixture. Marinate in refrigerator overnight.
Preheat oven to 400. Place chicken on shallow baking juices along with the mixture. Drizzle with 1/4 cup honey and bake until chicken is cooked through and skin is crisp.
2 T Extra Virgin Olive Oil
1 lg. Sweet onion, diced
1/2 lg. Green Bell Pepper, diced
1 clove Garlic, minced
1 c Red Kidney Beans
1 c Cannellini Beans
1 c Chick Peas
1 c Brown Rice, dry
1 c Crushed tomatoes
2 c Chicken broth
Heat olive oil in large sauté pan. Sauté vegetables until they begin to
soften. Salt and pepper to taste. Add remaining ingredients and bring to boil. Cover and reduce heat. Simmer for 40 minutes or until rice is
“Cooking with Honey”
When baking with honey (if you are using a recipe that calls for sugar and you are replacing it with honey) lower the temperature by 25°F., and add ½ tsp. of baking soda for each cup of honey used.
If you are altering a recipe (substituting honey for sugar) reduce all liquids by ¼ cup for each cup of honey used in the recipe.
For greater success it is recommended you use a recipe already established with honey as a sweetener.
For an endless list of tried and true recipes go to the National Honey Board website.
Some Facts about 'Honey'
Pumpkin Honey Bread
yields 2 loaves
1 cup - honey
1/2 cup - butter or margarine, softened
1 can (16 oz.) - solid-pack pumpkin
4 - eggs
4 cups - flour
4 teaspoons - baking powder
2 teaspoons - ground cinnamon
2 teaspoons - ground ginger
1 teaspoon - baking soda
1 teaspoon - salt
1 teaspoon - ground nutmeg
In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.
per serving (based on 1/8 loaf, about 1-inch slice)
Fat Total: 7.51 g
Protein: 5.43 g
Cholesterol: 68.8 mg
Carbohydrates: 44.5 g
Sodium: 411 mg
Dietary Fiber: 2.53 g
Calories from Fat: 25%
Danielle's Version of Giada De Laurentis' Honey Ricotta Cheese Cake
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended. Pour the cheese mixture over the crust in the pan.
Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
Cut the cake into wedges and serve.