Cooking with Honey
Honey Jalapeno Chicken with Tomato Olivada
Makes 4 servings
- 1/2 red jalapeno pepper, stemmed, seeded & chopped (1 tsp)
- 1/4 cup honey, divided
- 1/4 teaspoon salt
- 4 boneless chicken breast halves
- 1 medium tomato, peeled, seeded and diced
- 1/2 cup minced red onion
- 1/4 cup finely chopped green bell pepper
- 12 Kalamata olives, pitted and chopped
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- Watercress sprigs, for garnish
In
blender, purée jalapeno with 2 Tablespoons honey and 1/8 teaspoon salt.
Rub chicken with mixture; cover and refrigerate 1 hour.
To prepare Tomato Olivada, in small bowl, mix remaining 2 Tablespoons
honey and 1/8 teaspoon salt with tomato, onion, green pepper, olives,
vinegar and olive oil. Grill Chicken over medium coals, cooking and
turning until skin is browned and crisp and juices run clear. Serve
Tomato Olivada alongside chicken and garnish with watercress sprigs. Nutrition: 264 Calories * 9 g Fat Total * 24 g Protein * 63 mg Cholesterol * 23 g Carbohydrates * 387 mg Sodium * ____________________________________________________________________________________________
Cherry-Berry Bread Mix
Makes 4 loaves
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup Quaker© oats (quick-cooking or old fashioned), uncooked
- 3/4 cup dried cherries
- 3/4 cup dried cranberries
To make mix
In a large bowl, combine flour, baking powder, baking soda, cinnamon and
salt; mix well. Add oats, cherries and cranberries; mix well. Transfer
to resealable plastic bag, a decorative jar with lid or other airtight
container. Store in cool dry place.
Variation
Substitute raisins for dried cherries and cranberries and increase
ground cinnamon to 1-1/2 teaspoons in mix.
Ingredients Needed to Complete Breads
3/4 cup honey
3/4 cup milk
12 Tablespoons (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten
To prepare breads
Heat oven to 350°F. Lightly spray four 6 x 3-3/4-inch disposable
aluminum foil mini loaf pans with no-stick cooking spray. Place bread
mix in large bowl. In small bowl, combine honey, milk, butter and eggs
with wire whisk or fork; mix well. Add to dry ingredients all at once;
stir just until dry ingredients are moistened. (Do not overmix.) Pour
into pans, dividing evenly. Bake 22 to 28 minutes or until tops of
breads feel firm when touched and wooden pick inserted near center has a
few moist crumbs clinging to it. (Do not over bake.) Cool breads in
pans on wire rack. Wrap tightly in aluminum foil. Store at room
temperature up to 2 days. For longer storage, label and freeze.
Variations
Large Loaves - Lightly spray two 8-1/4 x 4-1/4-inch disposable foil
baking pans with cooking spray. Divide batter evenly between pans. Bake
at 350°F 35 to 40 minutes or until wooden pick inserted in center has a
few moist crumbs clinging to it. Proceed as recipe directs.
Mini Bundt Loaves - Lightly spray six mini Bundt pan cups with cooking
spray. Divide batter evenly between cups. Bake at 350°F 23 to 27
minutes. Remove from cups; cool on wire rack. Drizzle with favorite
glaze; decorate as desired.
A Honey of a Chili
Makes 8 servings Using a
cheese grater, shred tofu and freeze in zippered bag or airtight
container. Thaw tofu; place in a strainer and press out excess liquid.
In large saucepan or dutch oven, heat oil over medium-high heat until
hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or
until vegetables are tender and begin to brown. Stir in chili powder,
cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir
1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and
vinegar.
Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes,
stirring occasionally. Nutrition:
295 Calories * 9 g Fat Total * 41 g Carbohydrates * 0 mg Cholesterol *
18 g Protein * 9 g Dietary Fiber * 1022 mg Sodium * 26% Calories from
Fat *
Bittersweet Chocolate Raspberry Truffle Cupcakes
Makes 18 cupcakes
- 8 oz. 60% cocoa bittersweet chocolate, divided
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup Clover honey
- 2 large eggs
- 1 cup buttermilk
- 1/2 pint raspberries
Preheat oven to 350°F. 1. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm. 2. Sift together flour, baking soda, baking powder and salt; set aside. 3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time. 4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined. 5. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.
Serving Suggestion: * Any mild-flavored honey such as Clover may be used.
Bittersweet Chocolate Frosting
Makes 18 servings
- 1/4 cup Clover honey
- 8 oz. 60% cocoa bittersweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- 2 Tablespoons seedless raspberry jam, optional
1. Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours. 2. With an electric mixer, beat chocolate mixture until frosting is fluffy.
Serving Suggestion: *Any mild-flavored honey such as Clover may be used.
Hot 'n Sweet Broccoli and Asparagus
Makes 4 servings
- 1/4 cup honey
- 2 Tablespoons soy sauce
- 1 teaspoon ground ginger
- 1/2 to 1 teaspoon crushed red pepper
- 1 lb. broccoli, trimmed
- 1/2 lb. asparagus, trimmed
- 2 Tablespoons olive or vegetable oil
Combine honey, soy sauce, ginger and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet; add broccoli and asparagus and stir-fry over medium-high heat for 3 minutes. Add 1/2 cup water to pan; cover and steam vegetables for 2 minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about 2 minutes.
Honey Baked Red Onions
Makes 6 servings
- 3 large red onions (about 3 lbs.)
- 1/3 cup honey
- 1/4 cup water
- 3 Tablespoons butter or margarine, melted
- 1 teaspoon paprika (preferably sweet Hungarian)
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon Cayenne pepper
Peel and cut onions in half crosswise. Place cut side down in shallow baking dish just large enough to hold all onions in one layer. Sprinkle with water; cover with aluminum foil. Bake at 350°F for 30 minutes. Turn onions cut side up. Combine remaining ingredients. Spoon half of mixture over onions. Return to oven and bake, uncovered, 15 minutes. Baste with remaining honey mixture; continue baking 15 minutes or until tender.
Serving Suggestion: Serve with poultry or pork.
Nutrition: 179 Calories * 6.2 g Fat Total * 3.1 g Protein * 16 mg Cholesterol * 35.8 g Carbohydrates * 265 mg Sodium * 3.2 g Dietary Fiber *
Honey Packed Peaches
Makes 6 pints
- 2-3/4 cups water, divided
- 1/4 cup lemon juice
- 5 lbs. peaches*, peeled, pitted and cut into wedges
- 1-1/4 cups honey
- 2 Tablespoons vanilla extract
- 6 small strips lemon zest
In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack. *Apricots or nectarines may be substituted.
Tip: Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as Clover or Orange Blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.
Candied Honey Apples
Makes 6 servings
- 1 cup packed brown sugar
- 1/2 cup butter or margarine
- 1/2 cup honey
- 1/4 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 6 small (4 to 6 oz. each) apples with sticks
- 1/3 cup chopped nuts
Combine all ingredients except apples and nuts in 2-quart saucepan. Cook over medium-high heat to 265°F; stir constantly. Remove from heat. Cool 5 minutes. Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples. Makes 6 apples.
Bread Box Pudding
Makes 5 servings
- 2 cups cubed, day-old bread
- 2 cups doughnuts, muffins, cake or cookies, crumbled left over
- 5 eggs, beaten
- 1 cup milk
- 1/3 cup honey
- 1 Tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup seedless raisins, chopped dates or nuts
In mixing bowl, combine all ingredients. Pour into greased 1-1/2 quart baking dish. Bake 325°F 35 to 40 minutes or until set. Serve warm or chilled with Honey Dessert Topping or Whipped Cream with Honey.
Pacific Rim Honey Grilled Fish
Makes 4 servings
- 1/4 cup honey
- 1/4 cup chopped onion
- 2 Tablespoons lime juice
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon minced fresh ginger root
- 4 (4 oz. each) swordfish steaks or firm white fish
Combine all ingredients except swordfish in small bowl; mix well. Place fish in shallow baking dish; pour marinade over fish. Cover and refrigerate 1 hour. Remove fish from marinade. Grill over medium-hot coals or broil fish about 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork.
Nutrition: 216 Calories * 5 g Fat Total * 24 g Protein * 44 mg Cholesterol * 20 g Carbohydrates * 721 mg Sodium * <1 g Dietary Fiber * 19% Calories from Fat *
Honey & Ginger Marinated Flank Steak
Makes 4 servings
- 1/4 cup soy sauce
- 1/3 cup honey
- 2 Tablespoons balsamic vinegar
- 1-1/2 teaspoons garlic powder, or 1 clove garlic, minced
- 2 Tablespoons fresh grated ginger
- 1/2 cup canola oil
- 2 lbs. flank steak
Combine soy sauce, honey, vinegar, garlic powder, ginger and oil in a container with a tight lid. Shake to mix well. Make light diagonal slashes on each side of the flank steak in a diamond pattern. Place meat in a small pan and pour marinade over it. Cover and place in the refrigerator for at least 4 hours. Prepare the grill for cooking on medium-high heat. Cook the steak about 6 to 8 minutes on each side, remove from grill and let steak rest for 5 minutes.
Serving Suggestion: Slice thinly on the diagonal and serve with Sweet Horseradish Sauce.
Sweet Horseradish Sauce
Makes 4 servings
- 1/4 cup honey
- 1/4 cup mayonnaise
- 1/2 cup whipped cream
- 3 Tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 teaspoon balsamic vinegar
In small bowl, mix honey and mayonnaise until smooth, fold in whipped cream. Stir in horseradish, mustard, salt and vinegar. Mix well. Store in refrigerator until ready to use.
Baked Honey Ham
Makes 12 servings
- 1 Tablespoon flour
- 1 oven cooking bag
- 1 (about 6 lbs.) bone-in fully cooked ham
- 16 oz. (1-1/4 cups) honey
- 4 teaspoons lemon pepper
- 2 teaspoons rosemary or thyme, crushed
- Honey Sauce, recipe follows
Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine honey, lemon pepper and rosemary; pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325°F for 1 to 1-1/2 hours or until slightly browned. Remove from oven, let stand 10 minutes. Cut bag and remove ham, following bag manufacturer's directions. Reserve drippings for sauce. Honey Sauce: Strain drippings and measure; add enough water to equal 2 cups. Add 1/2 cup white wine and bring to boil. Serve with ham. Makes 12 servings. Honey Sauce Nutrients Per Serving Calories: 13 Fat Total: 0.1 g Protein: 0.5 g Cholesterol: 0 mg Carbohydrates: 1.1 g Sodium: 20 mg Dietary Fiber: 0 g Calories from Fat: 12%
Nutrition: 341 Calories * 8.7 g Fat Total * 34.1 g Protein * 79 mg Cholesterol * 32.4 g Carbohydrates * 2301 mg Sodium * 0.2 g Dietary Fiber * 23% Calories from Fat *
Honey Custard French Toast
Makes 6 servings
- 1/2 cup honey
- 1 cup milk
- 6 eggs
- 1-1/2 teaspoons cinnamon
- 1/8 teaspoon salt
- 12 slices (3/4-inch thick) French bread
- Butter
- Honey and toasted pecan pieces
In large bowl, beat together honey, milk, eggs, cinnamon and salt. Dip bread slices in egg mixture, turning to coat. Brown soaked slices in butter over medium heat, turning once. Serve with honey and sprinkle with pecans, if desired.
Serving Size: 2 slices
Nutrition: 447 Calories * 16 g Fat Total * 226 mg Cholesterol * 14 g Protein * 64 g Carbohydrates * 621 mg Sodium * 3 g Dietary Fiber * 31% Calories from Fat *
Honey-Curry Vegetable Dip
Makes 1 cup
- 1 cup low-fat mayonnaise
- 1/4 cup honey
- 1 Tablespoon curry powder
- 1 Tablespoon white wine vinegar
- Assorted fresh vegetables (celery, carrots, cauliflower, broccoli)
Combine mayonnaise, honey, curry and vinegar; mix well. Refrigerate about 1 hour to allow flavors to blend. Serve with vegetables.
Serving Size: per Tablespoon
Nutrition: 37 Calories * 2 g Fat Total * 0.3 g Protein * 8 mg Cholesterol * 5.3 g Carbohydrates * 18 mg Sodium * 0.1 g Dietary Fiber * 44% Calories from Fat *
Honey-Glazed Sweet Potatoes
Makes 4 servings
2 lbs. sweet potatoes or yams
2/3 cup orange juice
1/3 cup honey
1 Tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 Tablespoon butter or margarine
Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.
Herbed Honey Lime Sauce
Makes 8 (1/4 cup) servings
1/2 cup minced onion
1 Tablespoon olive oil
1 cup dry white wine
1/4 cup honey
1/4 cup lime juice
2 teaspoons dry mustard
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
pepper
1 teaspoon cornstarch
1 teaspoon water
Sauté onion in olive oil. Add wine, honey, lime juice, mustard, rosemary, salt and pepper; bring mixture to boil. Combine cornstarch and water; mix well and add to sauce. Cook and stir until sauce thickens.
Serving Suggestion: Serve over cooked turkey, chicken, fish or pork.
Serving Size: 1/4 cup
Nutrition: 76 Calories * 1.8 g Fat Total * 0.2 g Protein * 0 mg Cholesterol * 10.5 g Carbohydrates * 153 mg Sodium * 0.2 g Dietary Fiber * 20% Calories from Fat *
Hollow Honey Beehive Bread
A Hollow Dome of Braided Bread Towering up to Eight Inches… Consists of 10 Braided "Ropes" and Glazed in Honey Butter.
Makes 1 large beehive. 
6-2/3 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup honey
1/2 cup butter or margarine
2 large eggs
Egg Glaze, recipe follows
Honey Butter
In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Heat water, honey, and butter until very warm (120 to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 20 equal pieces; roll each piece to 20-inch ropes. Twist 2 ropes together; pinch ends to seal. Repeat with remaining ropes. Invert a 2 1/2-quart ovenproof mixing bowl onto a greased baking sheet. Heavily grease the outside of bowl. Starting at rim of bowl, wrap twists around bowl, pinching ends to join each new twist. Continue wrapping twists until entire bowl is covered. Cover; let rise in warm, draft-free place until puffy, about 30 minutes. Brush dough with Egg Glaze. Bake at 375°F for 25 to 30 minutes or until done. Shield with foil if necessary, to prevent excessive browning. Remove from oven; let cool on bowl for 15 minutes. Crumple a large piece of foil, about 2 to 3 feet, into a loose ball with the same diameter and depth of bowl. Place ball on wire rack. Carefully remove hive from bowl; place over ball to complete cooling. Serve with Honey Butter. Egg Glaze: In a small bowl, combine 1 egg, large and 1 Tablespoon water. Stir until well blended.
10K Cereal Bars
Makes 16 servings
* 1/2 cup butter or margarine, melted
* 2 Tablespoons honey
* 1/2 teaspoon salt
* 2/3 cup sliced or diced walnuts
* 2 eggs, beaten
* 2 cups granola cereal
* 1 teaspoon vanilla
Place all ingredients in large mixing bowl. Blend well. Pat into greased 8-inch square baking dish. Bake at 350°F 18 to 20 minutes or until lightly browned. Cool and cut into 16 bars.
Bee Sweet Banana Bread
Makes 1 loaf* 1/2 cup honey
* 1/3 cup butter or margarine
* 1 teaspoon vanilla
* 2 eggs
* 1/2 cup all-purpose flour
* 3/4 cup whole wheat flour
* 1/2 cup quick-cooking oats
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground nutmeg
* 1 cup mashed ripe banana
* 1/2 cup chopped walnuts
Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition, Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.
Honey Oatmeal Muffins
Makes 12 muffins* 3/4 cup rolled oats
* 3/4 cup whole wheat flour
* 3/4 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon baking soda
* 2 eggs, slightly beaten
* 1/3 cup honey
* 1/2 cup milk
* 1/4 cup vegetable oil
Combine oats, flours, baking powder, salt, cinnamon and soda; mix well. Beat eggs, honey, milk and oil together; mix well. Pour honey mixture over dry ingredients; mix only until moistened. Spoon into oiled muffin tins. Bake at 375°F for 20 to 30 minutes or until wooden pick inserted near center comes out clean.
Nutrition: 179 Calories * 6.5 g Fat Total * 5 g Protein * 36 mg Cholesterol * 26 g Carbohydrates * 178 mg Sodium * 2.5 g Dietary Fiber * 32% Calories from Fat *Honey Oatmeal Muffins
http://www.honey.com/nhb/recipes/