INGREDIENTS
1 cup - whole berry cranberry sauce
1/4 cup - honey
1/4 cup - soy sauce
2 cloves - garlic, minced
1 T - fresh ginger root, minced
1/4 tsp. - pepper4
(1 1/2 lb.) - salmon fillets, skinless
DIRECTIONS
In medium bowl, combine all ingredients except salmon until thoroughly blended.
Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.
- Courtesy of National Honey Board -
INGREDIENTS
For Smoothie:
1 – banana, cut into large chunks, frozen
1/2 cup - frozen pineapple chunks
1 cup - plain Greek yogurt
1 cup - coconut milk
1/4 cup - honey
Toppings:
1/2 cup - fresh pineapple, diced
1 – mango, sliced
1/4 cup - toasted coconut
2 T - macadamia nuts, toasted and chopped
2 tsp. - chia seeds
DIRECTIONS
Blend the frozen fruit, yogurt, coconut milk and honey until smooth and divide between two bowls.
Top each bowl with the fresh fruit, toasted coconut, macadamia nuts and chia seeds, eat immediately
TIP
You can add a scoop of protein powder to the blender to keep the hunger cravings at bay even longer.
- Courtesy of National Honey Board -
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For Ginger Honey Syrup:
1 cup - honey
5 - thin slices of ginger, peeled
1/2 cup - water
For Lemonade:
1 cup - freshly squeezed lemon juice
24 oz. - apple juice
5 cups - water
lemon slices, for serving
DIRECTIONS
Simmer the Ginger Honey Syrup ingredients in a heavy saucepan for about 30 minutes, set aside to cool. Remove the ginger slices and discard.
In a large pitcher combine the lemon juice, apple juice and water. Stir in the cooled Ginger Honey Syrup.
Fill each glass with ice and the lemonade, garnish with a lemon slice.
TIP
You can substitute club soda for the water if you prefer.
- Courtesy of National Honey Board -
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1/2 cup - Greek or regular yogurt
1 T - peanut butter
1 tsp. – honey
Pinch - cinnamon
1 - banana
2 T - honey roasted peanuts
DIRECTIONS
Use a knife to split the banana in half lengthwise.
In a small bowl, stir together the peanut butter, honey, and pinch cinnamon. Microwave for 10-20 seconds or until the mixture is pourable.
In a bowl, layer the banana and yogurt. Drizzle the peanut butter mixture on top. Top with peanuts or granola. Serve.
- Courtesy of National Honey Board -
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For Cupcakes:
1 cup - butter or margarine, softened
1 1/3 cup - honey
2 - eggs
1 tsp. - vanilla extract
2 1/2 cups - all-purpose flour
1 tsp. - baking soda
1 tsp. - salt
For Topping:
1/3 cup - honey
1 - egg
1/2 tsp. - vanilla extract
1/8 tsp. - salt
1 cup - semi-sweet chocolate chips
1/2 cup - chopped walnuts
DIRECTIONS
Using electric mixer, beat butter until light; gradually add honey, beating until light and creamy. Beat in egg and vanilla.
In a medium bowl, combine flour, baking soda and salt; gradually add to butter mixture, mixing until blended.
Spoon batter into 16 paper-lined or greased 2 1/2-inch muffin cups. Bake at 350°F for 10 minutes.
For Topping:
Using electric mixer, beat honey, egg, vanilla and salt until light; stir in chocolate chips and nuts.
Remove cupcakes from oven. Spoon 1 T topping over each partially-baked cupcake. Return to the oven; bake at 350°F for an additional 12 to 15 minutes or until topping is set.
Cool in pans on wire racks.
- Courtesy of National Honey Board -
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4 T -butter
1 package -English muffins, split
1 lb. - thick bacon
1/4 cup - honey
1 dozen - eggs
salt and pepper to taste
For Hollandaise:
2 packages - Hollandaise sauce
2 cups - 2% milk
1 stick - butter
fresh parsley or chives and paprika for garnish
DIRECTIONS
Preheat oven to 350°F.
Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
Spread the bacon out on a parchment-lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package directions and keep warm.
Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
Serve immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.
TIP
You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.
- Courtesy of National Honey Board -
]]>3 medium - English cucumbers, thinly sliced
1/4 cup - honey
1/2 cup - white balsamic vinegar, (can also use white wine vinegar)
1/4 cup - water
½ - red onion, slivered
1 T - fresh dill, chopped
salt, to taste
pepper, to taste
DIRECTIONS
Place cucumbers in bowl and sprinkle with salt. Toss and set aside.
In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.
- Courtesy of National Honey Board -
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6 slices - white or wholegrain bread from rustic loaf, thickly-sliced (3/4-inch)
1 cup - milk
2 - eggs, large
2 T - honey
1 tsp. - vanilla extract
ground cinnamon, to taste (optional)
1 to 2 T- butter, unsalted
1/3 cup - honey, or more to taste
DIRECTIONS
Place the bread in a single layer in a large, shallow roasting pan or baking dish.
In a bowl, whisk the milk, eggs, honey, and vanilla. Pour evenly over the bread. Soak for about 30 minutes, tilting the pan often and using a spoon to distribute the milk mixture over the bread. Press the bread lightly with the back of the spoon to encourage it to absorb all of the liquid. Sprinkle with the cinnamon.
Heat a heavy skillet large enough to hold the bread in a single layer, over medium heat. Add the butter and tilt the pan until the butter melts and evenly coats the bottom. Add the soaked bread and cook for about 3 minutes, or until browned on the bottom, adjusting the heat to maintain a steady but gentle sizzle. Turn the bread with a wide spatula and brown the other side for about 3 minutes. Drizzle the honey evenly over the tops and cook for about 1 minute, or until the honey begins to bubble. Turn the bread over and brown the other side, spooning the bubbling honey over the top.
Transfer the French toast to a platter and serve plain, with warmed honey butter sauce, or topped with your favourite topping.
- Courtesy of National Honey Board -
]]>INGREDIENTS
2 cups - freshly brewed tea
2 cups - cranberry-raspberry juice
1/4 cup - honey
DIRECTIONS
In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved.
Chill until ready to serve.
- Courtesy of National Honey Board -
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