Salted Honey Cantaloupe Jam

You have probably tried grape jam, strawberry jam, blueberry jam and even blackberry jam, but have you even heard of salted honey cantaloupe jam?!  This jam will make your taste buds explode from the goodness that is jam-packed into it (pun intended!).  The best part is that preparation takes very little time and you can make a big batch of this to use for up to a month after!  Check out the recipe below and give it a try!

Salted Honey Cantaloupe Jam

Ingredients

Makes about 2 cups

  • 4 cups coarsely chopped cantaloupe
  • 1 cup sugar
  • ⅓ cup fresh lemon juice
  • ½ cup honey
  • 1 teaspoon kosher salt
  • 1 teaspoon powdered pectin

Preparation

Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly.

Cook, stirring, until mixture is thick, 15–20 minutes.

Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes.

Let cool. Transfer jam to a glass jar, cover, and chill.

Do Ahead: Jam can be made 1 month ahead. Keep chilled.

Recipe by Claire Saffitz

Photograph by Alex Lau

Source: http://www.bonappetit.com/recipe/salted-honey-cantaloupe-jam

Arugula Salad with Honey-Herb Dressing

Arugula has a nice blend of bitter and peppery taste. There are not too many foods that truly have that bitter taste.This recipe, however, strikes a perfect balance between the sharp, distinct flavor of the Arugula, and the gentle kiss of the honey as sweetener. The honey’s role as a garnish gives this dish a distinctive, and unique, tang that will leave you scrambling for more.

Arugula Salad with Honey-Herb Dressing
4
 
Ingredients
  • Makes 4 servings
  • 4 cups arugula leaves
  • 1 cup cherry tomatoes
  • 1 cup mushrooms, sliced
  • 1 cup Parmesan cheese, sliced
  • croutons, or toasted bread slices
  • ¼ cup lemon juice
  • 2 Tablespoons honey
  • 2 Tablespoons olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried coriander
  • Salt, to taste
Instructions
  1. In a large salad bowl, combine salad ingredients, cover and refrigerate.
  2. Combine all the ingredients of the dressing in a jar, close jar and shake until well blended.
  3. Sprinkle salad with parmesan, pour dressing over and toss lightly.

Double Play Honey Cranberry BBQ Sauce

Those wanting a break from the generic and repetitious store bought barbecue sauces and garnishes need look no further. This recipe combines the tang of cranberries with the smooth, rich taste of natural honey in a way that is guaranteed to delight your taste buds. This honey cranberry barbecue sauce is perfect for livening up normally mundane dishes, and will leave you counting down the minutes until your next meal.

Double Play Honey Cranberry BBQ Sauce
 
Ingredients
  • 2 cups fresh or frozen cranberries
  • 1-1/2 cups honey
  • 1-1/2 cups ketchup
  • 1 cup red wine vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • ½ teaspoon coarse ground black pepper
Instructions
  1. Combine all ingredients in a medium-large saucepan.
  2. Bring to a boil and simmer, covered, for 20 minutes.
  3. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools).
  4. To can, pour hot sauce into sterilized jars, leaving ½-inch head space. Wipe tops and threads of jars with a clean, damp cloth.
  5. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly.
  6. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops.
  7. Cover and bring to a boil.
  8. Hold water at a steady boil for about 45 minutes.
  9. Remove jars from pot and let cool on a dishcloth with space in between each jar.
  10. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)
Notes
Serving Suggestion: Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Asian Honey-Tea Grilled Prawns

Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy. This recipe is no exception. The honey not only seals in the natural flavors, but gives the recipe a rich, and unique flavor that would not be possible with artificial sweeteners.

Asian Honey-Tea Grilled Prawns
4
 
Ingredients
  • 1-1/2 lbs. medium shrimp, peeled and deveined
  • Salt
  • 2 green onions, thinly sliced
  • 1 cup brewed double strength orange spice tea, cooled
  • ¼ cup honey
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tablespoon fresh ginger, peeled and finely chopped
  • ½ teaspoon ground black pepper
Instructions
  1. In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove ½ cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired. Meanwhile, prepare dipping sauce by placing reserved ½ cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.

 

Almond Honey Rugelach

Those looking for a break from the doldrums of manufactured dessert products need look no further. This Almond Honey Rugelach recipe breaks from the mold of the traditional baking recipe, and incorporates the smooth, rich taste of natural honey.

Almond Honey Rugelach
32
 
Ingredients
  • 1 cup butter or margarine, softened
  • 3 oz. cream cheese, softened
  • ½ cup honey, divided
  • 2 cups flour
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped almonds
  • ½ cup dried cherries or cranberries
Instructions
  1. Cream butter and cream cheese until fluffy.
  2. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together.
  3. Form into a ball, wrap and refrigerate 2 hours or longer.
  4. Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle.
  5. Combine 2 Tablespoons honey and lemon juice; mix well.
  6. Brush dough with honey mixture; sprinkle ¼ teaspoon cinnamon over entire surface.
  7. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well.
  8. Spread ¼ of almonds mixture onto circle of dough, stopping ½-inch from outer edge.
  9. Cut into 8 triangular pieces.
  10. Roll from wide outer edge toward tip.
  11. Gently bend both ends to form a crescent.
  12. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer.
  13. Repeat with remaining dough and filling.
  14. Bake at 350°F for 20 to 25 minutes or until golden brown.
  15. Cool on racks.

Bittersweet Chocolate Raspberry Truffle Cupcakes

By forgoing the generic route of traditional sweetener, this recipe delves into the realm of the unique, and includes the rich, smooth flavors of all natural clover honey. These Chocolate Raspberry Truffle Cupcakes combine a medley of flavors and textures in a way that will be sure to delight your taste buds.

Bittersweet Chocolate Raspberry Truffle Cupcakes
Baked Goods
18
 
Ingredients
  • 8 oz. 60% cocoa bittersweet chocolate, divided
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ¾ cup Clover honey
  • 2 large eggs
  • 1 cup buttermilk
  • ½ pint raspberries
Instructions
  1. Preheat oven to 350°F. 1.
  2. 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.
  3. Sift together flour, baking soda, baking powder and salt; set aside. 3.
  4. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time. 4.
  5. 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.
  6. 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.

Honey Champagne Fondue

This Honey Champagne Fondue recipe takes the path less traveled with it’s inclusion of natural honey as a flavor enhancer. The honey provides an extra dimension to the already delightful array of ingredients. This recipe is guaranteed to leave you hungry for more.

Honey Champagne Fondue
Appetizer
2
 
Ingredients
  • 16 oz. Swiss or Gruyere cheese, shredded
  • 4 teaspoons cornstarch
  • 1 teaspoon dry mustard
  • 1 Tablespoon butter
  • ¼ cup shallot, minced
  • 1 clove garlic, minced
  • 1-1/4 cups brut (dry) champagne, or sparkling wine
  • ⅓ cup honey
  • 2 Tablespoons lemon juice
  • Pinch nutmeg
  • ½ teaspoon white pepper
Instructions
  1. Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

 

Honey Custard French Toast

A delicious variation on the traditional french toast recipe. This easy-to-make dish is perfect for a casual family breakfast or a specialty brunch menu. Honey is the ingredient responsible for the smooth, rich flavor of this already delicious meal.

Honey Custard French Toast
Breakfast
6
 
Makes 6 Servings
Ingredients
  • ½ Cup Honey
  • 1 Cup Milk
  • 6 Eggs
  • 1-1/2 Tsp. Cinnamon
  • ⅛ Tsp. Salt
  • 12 Slices (3/4 Inch Thick) French Bread
  • Butter
  • Honey and Toasted Pecans
Instructions
  1. In large bowl, beat together honey, milk, eggs, cinnamon and salt.
  2. Dip bread slices in egg mixture, turning to coat.
  3. Brown soaked slices in butter over medium heat, turning once.
  4. Drizzle with honey and sprinkle with pecans, if desired.
Nutrition Information
2 Slices44716g64g3g14g226mg