Honey-Ginger Pork Stir-Fry

Looking for something new to make for dinner?  Try this Asian-style entree with honey as a main component!  You will be sure to wow your family or friends with presentation and taste!  It involves easy prep and a short cook time so you can’t go wrong!  Try this yummy dish from the National Honey Board this week!

Honey-Ginger Pork Stir-Fry

YIELD: Makes 4 servings

INGREDIENTS

1/4 cup honey
2 tablespoons soy sauce
2 teaspoons cornstarch or tapioca starch
2 inches (about 2 teaspoons) fresh ginger grated
4 garlic cloves minced
2 tablespoons grapeseed oil, or other neutral cooking oil
1 pound pork tenderloin cut into 1-inch pieces
1/2 pound (about 2 cups) green beans trimmed and cut in half
cooked brown rice for serving

DIRECTIONS

In a small dish, combine the honey, soy sauce, cornstarch, ginger, and garlic. Set aside.

Add the oil to a large skillet or wok set over high heat. When hot, add the pork. Cook, stirring frequently, until browned on all sides, about 5 minutes. Push the pork the the sides of the pan; add the green beans to the center. Cook, stirring frequently, until the beans and pork are cook through, another 3-5 minutes.

Stir the sauce into the pan; cook 1 minute. Immediately remove from heat.

Serve over brown rice.

Source: https://honey.com/recipe/honey-ginger-pork-stir-fry

Lemon & Honey Goat Cheese Spread

Our mouths are already watering.  This spread makes the perfect snack, appetizer or side for bread or crackers with a meal!  The ingredients are rather simple, but when they all come together it makes for a yummy treat you will not be able to get enough of! This recipe makes enough to feed 8 so feel free to double or triple the measurements if you want to make this for your next party!  You could maybe even try using different cheeses that are similar to goat cheese!

Goat Cheese Spread with Lemon and Honey

YIELD: 8 servings

INGREDIENTS

8 ounces fresh goat cheese
4 tablespoons honey
3 tablespoons low-fat Greek yogurt
2 tablespoons extra-virgin olive oil
1 small clove garlic grated
1 teaspoon lemon zest
¼ teaspoon freshly ground black pepper
¼ teaspoon coarse salt
1 teaspoon fresh thyme, oregano, sage, lavender, or other herb that matches the herb in the honey (optional)

DIRECTIONS

Place the goat cheese in the bowl of a food processor and add 2 tablespoons of the honey, the yogurt, olive oil, garlic, ½ teaspoon of the lemon zest, ⅛ teaspoon of the black pepper, and the salt. Pulse until creamy and well blended. Transfer to a small, shallow serving bowl and smooth the top with a rubber spatula.

Sprinkle the spread with the remaining ½ teaspoon of lemon zest and ⅛ teaspoon of black pepper. Drizzle with the remaining 2 tablespoons of honey and sprinkle with the fresh herb.

Serve with crackers or crostini as a nibble with drinks or a cup of tea.

 

Source: https://honey.com/recipe/goat-cheese-spread-with-lemon-and-honey

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

Honey Sriracha Grilled Chicken Wings

Summer time is perfect for grilling and barbecues with family and friends.  At your next party, try this new chicken wing recipe that incorporates honey!  They’re spicy and tangy and sweet all at the same time.  Plus, honey sriracha wings are a nice change from BBQ or buffalo wings.  Try this recipe soon!

Honey Sriracha Grilled Wings

YIELD: Makes 8 servings

INGREDIENTS

2 cups – honey

4 lbs – fresh chicken wings

3 cups – rice wine vinegar

¼ cup – Sriracha

2 tablespoons – salt

DIRECTIONS

Place wings in a large bowl and rinse with cool water. Add rice wine vinegar, sriracha, salt and ½ of the honey. Fold to incorporate all the ingredients and coat the wings evenly. Using the slow and low method of BBQ’ing, set grill temperature to 225-240 degrees. If using coals, let them burn off and move over to one side of the grill. Place the wings on the grill, cover with a lid and cook for 12-14 minutes before turning once and letting them cook for an additional 15-18 minutes. Open the lid and turn the wings one more time. Brush the remaining honey onto the wings. Let the wings cook for 5-8 more minutes, remove from heat and serve them up hot and juicy!

Source: https://honey.com/recipe/honey-sriracha-grilled-wings

Honey Ginger Lemonade

Want a refreshing drink to enjoy this summer?  This honey ginger lemonade is a great option! It’s very easy to prepare and makes 6-8 servings! Get the full recipe below.

Ingredients

1 cup honey

1/3 cup sliced ginger

1 1/2 cups fresh-squeezed lemonade

6 cups water

Ice cubes for serving

Directions

Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.

Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.

Recipe courtesy of Nancy Fuller

Source: http://www.foodnetwork.com/recipes/nancy-fuller/honey-ginger-lemonade

Gluten Free Flourless Honey-Almond Cake

We found a recipe for all of our gluten free friends that sounds so delicious! Try this cake for your next dessert at home or dish to pass at a party! See the full recipe from Eating Well Magazine below:
From: EatingWell Magazine, March/April 2009

Honey and almonds flavor this simple (and gluten-free) cake. It’s lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites—they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

Ingredients

Cake: 

1 1/2 cups whole almonds, toasted

4 large eggs, at room temperature, separated

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping:

2 tablespoons honey

1/4 sliced almonds, toasted

Preparation:

20 min Active | Ready in 2 h

  1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  2. Process whole almonds in a food processor or blender until finely ground (you will have about 1¾ cups ground). Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
  • Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.
  • Equipment: 9-inch springform pan, parchment paper
  • Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Source: http://www.eatingwell.com/recipe/249866/flourless-honey-almond-cake/

Honey Blueberry Bread with Cream Cheese Swirl

This recipe from the National Honey Board sounds delicious! Try it for your next breakfast!

Ingredients

  • 2 – eggs
  • 1/2 cup – honey
  • 1/2 cup – sugar
  • 1 stick (8 tablespoons) – unsalted butter, at room temperature 
  • 1 teaspoon – vanilla
  • 1 cup – Greek yogurt
  • Zest of 1 lemon
  • 2 cups – all purpose flour
  • 2 teaspoons – baking powder
  • 1 teaspoon – salt
  • 1 cup – blueberries
  • Swirl:
  • 8 oz. – cream cheese
  • 1 tablespoon – honey
  • 1 tablespoon – sugar
  • Pinch of salt

Directions

Pre-heat the oven to 350 degrees.

Add the eggs, honey and sugar to a large bowl and cream together using a hand or stand mixer. Beat in the butter, vanilla, Greek yogurt and lemon zest.

In a separate bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wet.

Toss the blueberries with a teaspoon of flour and stir into the batter.

In a separate bowl, cream together the cream cheese, honey, sugar and salt until thoroughly combined.

Pour half the blueberry batter into a greased loaf pan. Spoon on the cream cheese mixture, top with the remaining blueberry batter and gently swirl with a butter knife.

Bake for 50 – 60 minutes or until a cake tester comes out clean.

Source: National Honey Board

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.