Honey Related Recipes

• Fruit Pasta Salad
• Honey Barbecue Sauce
• Pork Chops with Honey and Garlic
• Honey Mustard Dressing
• Louisiana Honey Bread
• Honey Drop Biscuits
• Whipped Honey Butter
• Soy Honey Pork Brine
• Honey - Moist Cornbread
• Honey Sweet 'n Sour Wings
• Baklava
• Honey Cinnamon Raison Cookies

Fruit Pasta Salad

Ingredients:

• 6 cups water
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1 cup (8 oz.) tiny star-shaped pasta, uncooked (or acini di pepe pasta)
• 1 can (20 oz.) juice-packed crushed pineapple (drained, reserving juice)
• 1/3 cup Honey
• 1 large egg
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 can (15 oz) cherries, drained
• 1 can (15 oz) mandarin oranges, drained
• 2 cups whipped topping

How to:

In large saucepan, heat water to boiling; add oil and salt. Cook pasta in boiling water for 8 minutes; drain. Rinse with cold water until pasta is cool; drain and set aside. In small heavy saucepan, combine reserved pineapple juice, honey, egg, flour and salt; whisk until smooth. Cook over medium heat until thickened and bubbly, stirring constantly. In large bowl, stir together pasta and pineapple juice mixture. Refrigerate at least 1 hour. Gently stir in crushed pineapple, cherries, oranges and whipped topping. Cover; chill thoroughly.

Makes 10 to 12 side-dish servings.

Honey Barbecue Sauce

Ingredients:

• 1/2 cup Dehydrated onions
• 1/4 cup butter or margarine
• 1 cup catsup
• 1/3 cup water
• 1/4 cup Honey
• 2 tablespoons lemon juice
• 1/2 tablespoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 2 tablespoons garlic
• 1 tablespoon chili powder
• 1/2 tablespoon cider vinegar
• just a touch of liquid smoke (optional)

How to:

Preheat grill to medium-high. Grill chicken over medium-high heat 10 minutes per side to brown slightly. Reduce heat to low (or place chicken over indirect heat) and grill 40 to 50 minutes longer or until internal temperature of chicken reaches 180º F. Meanwhile, in small saucepan, cook and stir onion in butter over medium heat until onion is tender. Stir in remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, 5 minutes. Brush sauce on chicken during last 10 minutes of grilling. Pass remaining sauce.

Makes 4 to 6 servings.

Pork Chops with Honey and Garlic

Ingredients:

• 4 boneless pork loin chops
• 5 ounces each
• cut 1-1/4 to 1-1/2 inches thick
• 1/4 cup Honey
• 1/4 cup lemon juice
• 2 tablespoons light soy sauce
• 1/2 teaspoon bottled minced garlic
• or 1 medium garlic clove, minced

How to:

Coat large skillet with cooking spray. Place over medium-high heat. Add pork chops to skillet and brown for 3 minutes on each side. Meanwhile, in small bowl, stir together remaining ingredients. Remove chops from skillet. Cover; keep warm. Add honey mixture to skillet. Cook for 3 minutes, stirring occasionally. Return pork chops to skillet and cook until center of chop is just slightly pink.

Makes 4 servings.

Honey Mustard Dressing

Ingredients:

• 1 tablespoon water
• 1 tablespoon canola oil
• 1 tablespoon olive oil
• 1 tablespoon Honey
• 1 tablespoon Dijon mustard
• 1 tablespoon white balsamic vinegar

How to:

Whisk all together and refrigerate

Louisiana Honey Bread

Ingredients:

• 2 cups bread flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon powdered ginger
• 1/2 teaspoon cinnamon
• 1 cup milk
• 1 cup honey
• 1 egg, slightly beaten

How to:

Preheat oven to 375 degrees In a large bowl , sift together flour, baking soda, baking powder, salt, ginger, and cinnamon.

Add milk, honey, and egg. Using a electric mixer, mix 30 minutes.

You want the dough to be thoroughly blended.

Pour into a buttered loaf pan.

Bake for 45 minutes.

Serve thinly sliced and well buttered.

Honey Drop Biscuits

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons cold butter
• 1/4 cup honey
• 1/4 cup half-and-half

How to:

Preheat the oven to 350 degrees F.

Sift flour, baking powder, baking soda, and salt in a large bowl. Place the dry ingredients and butter in a food processor. Pulse until the butter and flour looks like coarse cornmeal. Do not over process. Turn mixture out into a bowl and add honey and half-and-half. Mix until a dough forms (See Chef's Note.). Once dough is formed, with a tablespoon, spoon the dough out on a cookie sheet. Bake for 20 to 25 minutes, or until golden brown. Enjoy!

Whipped Honey Butter

Ingredients:

• 1 pound of butter
• 1/4 cup honey
• 1/2 teaspoon vanilla extract

How to:

Place butter into the mixer work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

Soy Honey Pork Brine

Ingredients:

• 1 cup soy sauce
• 1-1/2 cups honey
• 1/4 cup salt
• 1/2 gallon apple juice
• 1 pound of pork (of your choice)

How to:

In a large sauce pot, simmer first three ingredients until solids are dissolved. Add apple juice and submerge pork in mixture. Place in the- refrigerator for 3 days. Bake or smoke the pork for best results.

Honey - Moist Cornbread

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup yellow cornmeal
• 1/2 tsp. salt
• 1 tbsp. baking powder
• 1/4 cup honey
• 1 cup whipping cream
• 1/4 cup vegetable oil
• 2 eggs, slightly beaten

How to:

Heat oven to 400 degrees. In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased hot iron skillet. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Honey Sweet 'n Sour Wings

Ingredients:

• 3/4 cup honey
• 3/4 cup diced red sweet peppers
• 1/3 cup rice wine vinegar
• 1/3 cup pineapple juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon bottled hot pepper sauce
• 1-1/2 pounds fried or baked chicken wings

How to:

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

Serving tip: For a spicier version buffalo chicken wings may be used.

Makes 1-1/2 pounds (18-24 wings).

Baklava

Ingredients:

• 1 pound unsalted (sweet) butter, melted (It really has to be butter)
• 1.5 pounds (24 ounces) chopped blanched almonds
• 1 pound shelled walnuts
• 1 pound filo dough sheets
• 2/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice or cloves

Syrup:

• 2 cups honey (bring back any from Greece?)
• 2 cups water
• 2 cups sugar
• 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
• 1 teaspoon grated orange peel (or to taste)
• 1 teaspoon vanilla extract (or to taste)

How to:

Thaw the filo before starting. Melt the butter.

Grind or chop together the walnuts and almonds, and mix together with the cinnamon, allspice or cloves, and sugar. Using a rectangular pan, preferably a 9x13x2, brush the pan with the melted butter. Separate a sheet of the thawed filo. Keep the rest covered by, but not touching, a damp towel. Handling it as little as possible, lay a sheet of filo in the bottom of the pan. Brush it with butter. Fold it over if necessary to fit in the pan. Do this until you have about 10-12 layers. Then put a layer of the nuts and spices mixture on top of the sheet of filo, cover with another sheet of filo, paint that with butter, and continue in this manner until you've used all of your filling. Top with about an equal amount of the filo sheets as you used for the bottom. If you're a little short or a little over, don't worry about it. Too many layers can get a bit gummy, however. Be sure each sheet is brushed with butter.

Cut across the completed baklava with a sharp knife, into triangles or diamonds. Bake at 350 for about an hour, or until evenly browned on top - think a nice golden color like some of the sunsets you saw in Greece.

Syrup: Simmer together the syrup ingredients for ten minutes and strain. Set aside. A good time to make this is just after you've put the baklava into the oven. Pour the cooled syrup over the baklava and let it sit before serving. If you can bear to.

Honey Cinnamon Raison Cookies

Ingredients:

• 2/3 Cup honey
• 1 Egg
• 2 Teaspoons baking soda
• 1 Teaspoon ginger
• 1 Cup cinnamon-coated raisin
• 3/4 Cup margarine or Crisco
• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 cup brown sugar

How to:

Beat all ingredients together except raisins and flour. Beat until smooth and creamy. Add half the flour a fourth to a half cup at a time. Add raisins and rest of flour. Drop on cookie sheet and bake in preheated 325° F oven for 8-10 minutes depending on cookie size.