Honey Recipes

Did you know honey can be used for the following:

 

  • Honey Sticks offer a healthy alternative to sugary snacks & candy

  • Healthy natural energy boost for sports or working out

  • Use in place of sugar for tea and coffee

  • Spread on toast

  • Drizzle on cheese, yogurt, oatmeal & ice-cream

  • Add to power & protein shakes and fruit smoothies

  • Marinate chicken, beef & shrimp. Add honey, soy sauce, garlic and ginger

  • Take a teaspoon of honey to soothe sore throats 

  • Apply directly to skin to soothe boo-boos, cuts & scrapes 

  • Apply honey as a soothing and hydrating facial mask. Gently warm honey and apply to face for up to 20 minutes

 

Check out the National Honey Board who has awesome honey recipes

CRANBERRY MOSCOW MULE 

 

Ingredients

 

CRANBERRY SYRUP

1 c fresh cranberries

½ c water

¼ c honey

 

CRANBERRY MOSCOW MULE

2 oz vodka

1 oz cranberry syrup

½ oz fresh squeezed lime juice

6 oz ginger beer

lime wedge, for garnish

mint sprig, for garnish

fresh cranberries, for garnish

 

INSTRUCTIONS

Combine the cranberries, water, and honey in a small saucepan and place over medium high heat. Bring the liquid to a boil, then reduce to low and simmer, stirring frequently, until the cranberries soften then fall apart. 

 

Pour the syrup through fine mesh strainer, and press on the cranberries with a spatula to release as much syrup as possible. Set aside to cool.

 

To make one cocktail, Combine the vodka, cranberry syrup, and lime juice in a copper mug. Stir to combine. Fill the mug halfway with crushed ice. Pour the ginger beer over the ice and stir one more. Top with additional crushed ice and garnish with a sprig of mint, lime wedge, and fresh cranberries. 

 

The cranberry syrup makes enough for four cocktails (about half a cup of syrup).

 

LARGE BATCH 

To create large-batch cranberry moscow mules (serves 8, and scales up easily):

 

Double the cranberry syrup (about 1 cup total).

Combine the 1 cup cranberry syrup with 2 cups vodka and a ½ cup of lime juice in a pitcher or decanter. Stir to combine, then chill. 

 

Set up a beverage station with an ice bucket, shot glass, several bottles of ginger beer, mugs, and small bowls of garnishes. Instruct guests to pour three “shots” of the cranberry mule base into a glass with ice, then top with ginger beer. Stir, garnish, and serve! 

 

NON-ALCOHOLIC MOSCOW MULE

 

Make a non-alcoholic Cranberry Moscow Mule drink by simply omitting the vodka, and mixing the cranberry and ginger beer. Mellow out the flavor with seltzer, if needed.

Portion of recipe and photo from Our Salty Kitchen 

 

Grilled Shrimp Scampi with Honey, Soy Sauce, Fresh Ginger and Garlic

 

Ingredients 

 

1/4 cup plus 1 teaspoon soy sauce

2 tablespoons plus 2 teaspoons toasted sesame oil

2 limes, juiced

2 teaspoons honey*

2 (2-inch) piece fresh ginger, finely grated

4 cloves garlic, finely chopped

1/2 cup canola oil, divided (We only used 1/4 cup)

1 1/4 pounds large (21-24) shrimp, peeled and deveined

1 stick butter, softened (We only used 2 TBSP

Directions

 

Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.

 

Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

We cooked shrimp in a wok along with squash & zucchini (cooked before adding shrimp)

 

*Hudson Hives’ recommends our Japanese Knotweed or Summer Wildflower honey

 

Recipe & photo courtesy of Food Network

 

Asian Steak with Honey and Soy Sauce 

 

Ingredients

2 cloves of garlic

1 tablespoon of sesame

1 tablespoon of soy sauce

1 tablespoon of honey*

2 tablespoons of olive oil

1 pound of flank steak

2 tablespoons of vinegar

1 tablespoon of fresh root ginger

A pinch of salt

A pinch of black pepper

A pinch of chili flakes

 

Directions

In a bowl, mix olive oil, soy sauce, honey, ginger and garlic.

Put the steak in a bowl and dip it in the sauce.

Put meat in an airtight cooking bag or refrigerator bag. Refrigerate and marinate for at least 2 hours, overnight if you have time.

After taking the steak out of the refrigerator, season it with salt and pepper.

Put a large grill pan on the stove. Add some oil to the grill. When the oil is warm, put the meat in the pan.

Cook both sides of the steak. (Cooking time may vary depending on the thickness & type of meat.)

After removing the steak from the pan, let it rest for 5-10 minutes.

Add parsley leaves or green onions on it if desired

 

Tips

 

You can use canola oil or sesame oil instead of olive oil.

You can use beef or chicken 

If you want, you can add dry mustard and lime juice to the marinade sauce.

You can also cook vegetables such as peppers, broccoli and carrots with the meat using the broth.

Make sure the oil is hot before putting the meat in the pan. To test whether the oil is hot, put a small piece of meat in the oil. If the oil is sizzling, you can start cooking the meat.

To prevent the steak from sticking to the grill, cook both sides evenly and turn the meat as little as possible.

Do not cut it to see if the steak is cooked or not. This can cause the meat to dry out. You can check the temperature of the meat with the help of a thermometer.

Let the meat rest for 5-10 minutes before serving. Then cut and serve. In this way, you can protect the juices of the meat and prevent it from drying.

You can also choose Worcestershire sauce to add flavor to the steak.

*Hudson Hives’ recommends our Japanese Knotweed or Summer Wildflower honey

 

Recipe & photo by Petite Gourmets (note we added notes to recipe)

Cilantro Lime Chicken  

 

Marinate in olive oil, lime juice, honey lime zest, garlic & cilantro and grilled or air fried. 

 

Ingredients:

 

Package of chicken breasts or fillets (I like the fillets) for larger packages double the recipe.

 

Zest & juice of 1 lime plus 1 lime cut into wedges

 

1 tbsp olive oil

 

1 tbsp honey (we recommend Spring Blossom or Orange Blossom)

 

1/2 cup fresh cilantro, divided (reserve 1 part for after chicken is cooked)

 

1 tsp salt

 

Mix ingredients all together (reserving 1 part of cilantro) and coat chicken on both sides marinate chicken in refrigerator at least 1 hour or as long as overnight. 

 

Grill about 5 minutes on each side until cooked through in the center. Remove & set on platter squeeze the remaining lime over chicken & garnish with remaining cilantro. 

 

Ari Fryer: air fry in a single layer at 380 degrees for 5 minutes on each side. 

 

Variations: change up flavors by using different citrus and herbs, like lemon and basil or orange and rosemary

 

We made a large batch and had taco Tuesday night rolling up soft tacos with chicken and adding lettuce, tomatoes, black beans and avocados 

 

Sides: Rice, black beans & fresh local summer corn, yellow squash, zucchini, green beans or 

asparagus. 

Recipe from skinnytaste.com (we made some slight changes to the original recipe)

 

Air Fryer Steak Tips 

1-1.5 pd steak tips*

 

1/4 cups soy sauce, 1 tbsp chopped garlic (in bottle), 2 tbsp of Japanese Knotweed Honey, 1 tsp of fresh grated ginger and marinate for 1 hour in the refrigerator. 

 

Preheat air fryer at 400 for 5 minutes.

 

Spray bottom of air fryer basket with nonstick spray and cook steak tips for 5-6 minutes and check for doneness. 

 

Optional: Toss asparagus with 1/2 tsp oil and 1/4 tsp salt until evenly coated. Add to air fryer basket & cook

3 minutes. 

*I purchased a steak tip from a local farm & chopped up to small steak tip pieces. Nothing like local beef grass fed.

Recipe from letthebakingbegin.com (we made changes to original recipe using the cooking time, asparagus recipe & image) 

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