Honey Recipes

Baked Honey Brie

Some things are meant to go together—like warm, melty brie and a drizzle of pure honey. This Baked Honey Brie is the perfect balance of rich, creamy, and just the right amount of sweetness.

Whether you’re hosting a gathering or just want a simple, indulgent appetizer, this one comes together in under 20 minutes and always disappears fast.

While any honey will work, we highly recommend using our Smokey Sage Honey—its intriguing notes of purple button sage and delicate herbal undertones play well with the richness of the brie.

Give it a try and let me know what you think!

Recipe from Rebecca Taig.

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Prep Time: 0 min

Cook Time: 20 min

Yield: 4 servings

Ingredients

• 8 ounce wheel of round brie

• 2 tablespoons honey, or more to taste

• fresh thyme, minced, optional
  
  

Instructions:

1.Prep the brie. Preheat oven to 350°F. Unwrap the brie and place it on a parchment-lined baking sheet. You can also use a brie baker or small skillet.

2. Score the brie. An optional step is to score the top rind of the brie with a knife, in a crosshatch pattern, which helps the honey to stick.

3. Bake the brie. Lightly drizzle a tablespoon of honey on top, and bake for 15-25 minutes, or until soft until the center is softened and melted. (a larger wheel of brie can take up to 20-25 minutes to soften).

4. Drizzle with more honey. Remove the brie from the oven and allow it to rest on the baking tray for 2 minutes. Carefully transfer the melted brie to the desired serving platter. Drizzle with additional honey and use a sharp paring knife to cut into the brie, allowing the melty cheese to ooze. Serve with crackers or a sliced baguette.

Nutrition Facts

Serving: 1g | Calories: 221kcal | Carbohydrates: 9g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 357mg

Honey Cornbread Recipe

It’s that time of year when cornbread and chili warm the soul. Add honey and you’ve got something!

Although you can use any honey to recreate this recipe, we highly recommend using our Sweet Clover Honey with it’s hint of cinnamon and freshly sweet flavor. You’ll love it in this recipe!

Recipe from Taste of Home. Original Recipe Linked Here.

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Prep Time: 10 min

Cook Time: 20 min

Yield: 9 servings

Ingredients

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1/4 cup sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs, room temperature

• 1 cup heavy whipping cream

• 1/4 cup canola oil

• 1/4 cup honey (we recommend Sweet Clover Honey)

Instructions:

Step 1: Preheat oven to 400°. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.

Step 2: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.

A Foray into BBQ sauce in the State of South Carolina

South Carolina is home to several distinct styles of barbecue characterized by different cuts of meat, types of barbecue sauce and preparation.[1][2] It is particularly well known for the heavy emphasis on pork and the popularity of a mustard-based barbecue sauce in the central part of the state.

Barbecue has its origins in the barbacoa style of cooking roasted meats that was enjoyed by indigenous peoples and Spanish colonists in the Caribbean, who settled the Carolinas.[3][4] The earliest references to "barbeque" gatherings in South Carolina describe upperclass gatherings held by plantation owners, which featured roasted meats and drinking. Barbecue vendors and restaurants became common in South Carolina around the 1920s, often offering delivery to homes and events.[5]

It is considered to be a part of Lowcountry cuisine.[6][7] South Carolina barbecue has changed in the early 21st century, as the mustard sauce developed in the central Midlands of South Carolina has become more popular throughout the state. Beef has also become more common than in the past.[8][9]

History

Barbecue has its origins in the barbacoa style of cooking roasted meats that was enjoyed by indigenous peoples and Spanish colonists in the Caribbean, who settled the Carolinas.[3][4] The earliest references to "barbeque" gatherings in South Carolina describe upperclass gatherings held by plantation owners, which featured roasted meats and drinking. Barbecue vendors and restaurants became common in South Carolina around the 1920s, often offering delivery to homes and events.[5]

It is considered to be a part of Lowcountry cuisine.[6][7] South Carolina barbecue has changed in the early 21st century, as the mustard sauce developed in the central Midlands of South Carolina has become more popular throughout the state. Beef has also become more common than in the past.[8][9]

Regional styles of barbecue

South Carolina is typically described as having four or five primary regions of barbecue typified by different sauces.[10][2] This division of the state's barbecue regions was first coined by Charles F. Kovacik and John J. Winberry in their book South Carolina: A Geography (1987).[1] This is sometimes simplified into three regions based on mustard, vinegar or tomato.[11] Food historian Robert F. Moss has claimed that South Carolina really has only two regional barbecue sauces, sweet mustard and spicy vinegar.[12]

Barbecue in South Carolina is typically prepared by smoking meat over hickory or oak.[13] Barbecue in South Carolina heavily features pork rather than beef.[14] Whole hog barbecue, where an entire pig is cooked over hardwood coals, is particularly common in the Pee Dee region of South Carolina.[6][12]The pig is sometimes skinned prior to cooking and the skin is fried.[15] Smoked pork shoulder is another distinctive style of barbecue associated with the state,[16] as is pork butt and ham.[17]

Mustard

Plate of barbecue with mustard sauce. (Pictured from left to right) Hash, pulled pork sandwich, hushpuppies and potato wedges.

Mustard-based barbecue sauce[18] is common in the central part of South Carolina,[19] and is style of barbecue is most strongly associated with South Carolina.[20][21] It is sometimes called "Carolina Gold".[22][13] It may have originated in the French and German immigrant community that arrived in South Carolina in the 18th century.[19][23] It has been linked to the "Mustard Belt" between Orangeburg County and Newberry County, where large numbers of German immigrants settled.[16] Mustard was also thought to repel mosquitoes in colonial times, preventing malaria.[24]

Families such as the Dukes (of Dukes Bar-B-Que) and Bessingers opened up restaurant chains in Orangeburg during the mid 20th century, establishing that style of barbecue in the region.[25] Some accounts have attributed the invention of mustard sauce to Joe Bessinger, father of white supremacist and segregationist Maurice Bessinger.[26] Maurice Bessinger played a major role in popularizing mustard sauce,[27] and sold bottled mustard-based sauce in national supermarkets during the 1990s. He had the largest barbecue business in the United States by 1999,[28] until his insistence on using the Confederate flag on packaging and distributing racist literature in his restaurants caused his sales to decline.[26]

In some parts of Orangeburg, a "rust sauce" that includes both ketchup and mustard is served.[12]

Vinegar and pepper

A barbecue sauce made of vinegar, salt and pepper is frequently served in the Pee Dee region, and is heavily based upon Native American sauces used to baste meats.[27][3] This style of sauce is virtually identical to the vinegar sauce used in Eastern North Carolina barbecue.[29]

Light tomato

Light tomato barbecue sauce, which is a thin vinegar and ketchup-based sauce, is common in Upstate South Carolina, due to the influence of North Carolina barbecue.[27] It is believed to have originated due to the affordability of mass produced ketchup in the early 20th century. It often includes cayenne pepper or hot sauce.[10]

Heavy tomato

Heavy tomato sauce, more similar to sauces popular in other states, is common in Western South Carolina. It often includes molasses and brown sugar, making it sweeter than other types of South Carolina barbecue.[10]

Sweet Potato Pone

My Mother and Grandmother both make this recipe at Thanksgiving and or Christmas. It is a crowd pleaser to put it mildly. There is something spectacular about this recipe. Enjoy!

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Ingredients: 

1 Stick of Butter
3 Cups of Raw Sweet Potatoes, grated
1 cup of sugar
1/2 Cup of Milk
3 eggs, slightly beaten
2 tablespoons of All Over Honey
Juice of 1 Orange
peel of 1 Orange, grated
1 tsp of ground ginger
1/8 tsp of ground nutmeg
1/8 tsp of ground allspice
1/8 tsp cinnamon

Instructions:

1. Melt butter in a shallow 1 1/2 quart casserole dish.

2. Combine remaining ingredients and pour into dish. Bake at 350 degrees for 1 hour. Serves 8.

Recipe from Tea Time at the Masters; A Collection of Recipes by the Junior League of Augusta, Georgia

Miso Honey Glazed Salmon

Smokey Sage Honey-Glazed Broiled Salmon

This delightful recipe is inspired by the Asheville Bee Charmer Cookbook, with a twist using Smokey Sage instead of Acacia Honey. If you're looking to take your usual broiled salmon to the next level, this is the recipe for you. I've searched high and low for alternatives, but nothing quite surpasses this mouthwatering dish. 

To begin, gather the following ingredients:

• 4 salmon fillets

• 1/4 cup of Love A Bee’s Smokey Sage Honey

• 2 tablespoons of white miso

• 2 tablespoons of soy sauce

• 2 tablespoons of rice vinegar

• 2 cloves of garlic, minced

• 1 teaspoon of grated ginger

• Chopped green onions for garnish (optional)

Now, let's get cooking:

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with tin foil for easy cleanup.

2. In a small bowl, whisk together the Smokey Sage Honey, white miso, soy sauce, rice vinegar, minced garlic, and grated ginger. This will be the delicious glaze for your salmon.

3. Place the salmon fillets on the prepared baking sheet and generously brush each fillet with the honey–miso glaze. Make sure to coat both sides of the fish thoroughly.

4. Pop the baking sheet into the preheated oven and let the salmon cook for approximately 10 minutes. Cooking time may vary depending on the thickness of the fillets, so keep a close eye on them to prevent overcooking. The salmon should easily flake with a fork when it's done.

5. While the salmon is cooking, you can prepare your side dishes or simply enjoy the wonderful aroma wafting through the kitchen.

6. Once the salmon is perfectly cooked, remove it from the oven and let it rest for a moment before serving.

This Smokey Sage Honey-Glazed Broiled Salmon recipe showcases the natural flavors of the fish with a tantalizing hint of sweetness and tang from the honey-miso glaze. You can also experiment with different types of honey or even try the leftover glaze on other seafood dishes. A to-die-for shrimp stir fry over jasmine rice, perhaps? The glaze can even be made ahead of time and stored in the fridge for convenience.

Whether you're hosting a dinner party or simply enjoying a cozy meal at home, this Smokey Sage Honey-Glazed Broiled Salmon recipe promises to make your taste buds sing and leave you craving more. Give it a try and discover the irresistible combination of flavors that will surely delight your palate. Enjoy!

Serves 4

1/4 cup sake

1/4 cup mirin (I left out)

1/4 cup white or light yellow miso paste 

1/4 cup Smokey Sage Honey

1 1/2 pounds wild-caught salmon, portioned into 4 (6-ounce fillets)

Preheat the broiler and move the shelf 6 inches from the top of the over. Line a baking sheet with aluminum foil and set aside. 

To make the glaze, whisk together the sake, miso, mirin, and honey until there are no lumps. Put the salmon fillets, skin–side down, on the prepared baking sheet. Brush the salmon fillets with the glaze.

Put the salmon in the oven for 6 to 8 minutes or until the salmon is browned on top and still slightly dark pink in the center. If the top browns too quickly, move the baking sheet to a lower rack and continue cooking until the salmon is done to your liking. Remove the salmon from the oven and serve immediately. 

Honey Glaze

This is a tasty and simple glaze you can put on your choice of cake. Makes for a light, but sweet topping if you're trying to avoid a heavy frosting. Enjoy!

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http://www.marthastewart.com/315185/honey-glazed-beehive-cake

Ingredients:

• 1/3 cup honey (Try smokey sage!)

• 1/4 cup light-brown sugar

• 2 2/3 ounces (1/3 cup) unsalted butter

• 1 teaspoon pure vanilla extract

Instructions:

1. Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves. Add vanilla, and remove from heat. Let cool for 1 minute. 

2. Brush a coat of honey glaze on the flat side of each cake half. Gently press halves together, and let set upright for 5 minutes. (If they don't stay together, place a small bowl over top to hold the 2 sides together while glaze sets.) Carefully transfer beehive to a rack set over parchment. Spoon remaining warm honey glaze over cake until the cake is completely covered. Let stand until set.

Love A Bee Honey Slathered Grapefruit Sprinkled with Fresh Pollen

At Farmer’s markets, I am always asked “What do I do with the pollen?” What IS pollen? What are the health benefits ? Above is a simple and beautiful way to get your Vitamin C, honey (I recommend Love A Bee’s Bodega Bay Blackberry or Smokey Sage) but any light honey will work just fine. Read more about ALL of the benefits of pollen here.

Simply spoon honey over a halved grapefruit and sprinkle with Love A Bee’s Pollen.

Love A Bee Watermelon and Cucumber Salad

There’s nothing more refreshing in the heat of summer than a melon and cucumber salad. The mustard grains, onion, orange rind and Wild Bergamot honey combine with the fresh melons to make a subtle symphony of cool flavors that are sure to intrigue!  If you want to take it up a notch, sprinkle in pollen just before you serve. It’s a dish bursting with natural goodness and I’m  proud to say that with the exception of salt, every single ingredient comes to us courtesy of the bees!

Ingredients

• One Tablespoon of extra–virgin avocado oil

• One and a half Tablespoons of Love A Bee Wild Bergamot honey

• One and a half Teaspoon of grated orange rind (approximate)

• One Tablespoon of fresh orange juice

• One Tablespoon of fresh lime juice

• One Teaspoon of whole–grain mustard

• 1/4 Teaspoon kosher salt

• 12 ounces of cubed watermelon

• 12 ounces of cubed honeydew or cantaloupe

• 1 small English cucumber

• One half cup of thinly sliced red onion

• Three Tablespoons of torn mint leaves (approximate)

How to Make It
Place first 7 ingredients in a large bowl; stir with a whisk. Add melons, cucumber, and onion; toss to coat. Let stand at room temperature 15 minutes. Sprinkle with mint.

Dad’s Favorite Sesame Seed, Orange, and Wild Bergamot Honey Cookie

These sesame seed, Wild Bergamot honey cookies are unique, sweet and a perfect Father's Day treat. Sesame seeds are high in magnesium, which may help lower blood pressure. Sifting the flour is key to the light and delicate texture.

Ingredients

• 1 1/4 cups granulated sugar

• 1/2 cup brown sugar

• 1/2 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 1 large egg

• 7.9 ounces (about 1 3/4 cups) all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/3 cup toasted sesame seeds

• 2 tablespoons Love A Bee honey (Wild Bergamot suggested)

• 2 teaspoons grated orange rind

• 1/3 cup toasted sesame seeds

• Parchment paper

• 1 tablespoon orange juice

• 1 MORE tablespoon of Love A Bee honey

How to Make It

Step 1
Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.

Step 2
Beat 1/3 cup toasted sesame seeds, 2 table­spoons Love A Bee honey (Wild Bergamot suggested), and grated orange rind into cookie dough at medium speed. Place 1/3 cup toasted sesame seeds in a bowl; scoop dough by tablespoonfuls, and roll in sesame seeds. Arrange cookies 2 inches apart on parchment paper–lined baking sheets. Bake 10 to 12 minutes. Combine orange juice and 1 tablespoon honey in a bowl; drizzle mixture over cooled cookies.

Homemade Granola with Pumpkin Honey

This recipe was taken from “The New Feast” by Greg and Lucy Malouf

Homemade granola IS that much better and you can control the sweetness. Love A Bee pumpkin honey makes is a perfect honey to use because of its warm and gently spicy taste profile. I also chose to use pecans instead of almonds and sorghum syrup instead of pomegranate molasses. I promise, the recipe is worth the effort and it will save for up to a month.

Makes around 1 LB to 10 Ounces

Granola Base
9 Ounces of rolled oats
2 1/4 Ounces sunflower seeds
5 1/4 Ounces of chopped pecans
2 1/4 Ounces of sesame seeds
2 1/4 Ounces of Sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
3 1/2 Ounces of unsweetened apple purée (I used apple sauce and it worked beautifully)
1 3/4 Ounces of Love A Bee Pumpkin Honey
1 1/4 fluid Ounces of Sorgum (or molasses)
1 tablespoon of vegetable oil
3 1/2 Ounces of dried sour cherries

Extras
3 1/2 Ounces of pistachios, roughly chopped
2 3/4 Ounces of currants
2 teaspoons of rosewater to taste
1 1/2 teaspoons of dried rose petals

Instructions

Preheat the oven to 300 degrees Fahrenheit.

In a large mixing bowl, combine the rolled oats, sunflower and sesame seeds, almonds, sugar, salt and spices.

In a smaller bowl whisk the apple purée with the pumpkin honey, sorghum, and oil. Tip into the dry ingredients and use your hands to mix everything together.

Tip the mixture into a large roasting pan and spread out evenly. Bake until the color is a deep golden brown, which will take anywhere from 45–60 minutes. Stir the granola around several times to makes sure it cooks evenly. The granola was still slightly chewy when I took it out of the over (after about 60 minutes) but it crisped up pretty quickly.

Remove from the oven and leave to cool briefly, then stir in the currants, rosewater and rose petals (if you want the added beauty). The recipe says to add cherries after but I cooked them into the granola. Experiment with them. Store in an airtight container. Enjoy!!

Chocolate Chip Pumpkin Honey Bread

Honey, chocolate and pumpkin… Who would’ve thunk up this combination? It is delicious, healthy and fairly simple. Beyond being delicious taste, pumpkin is nutritious and linked to many health benefits. In addition to taste, pumpkin has an impressive nutrient profile. It is packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water.
Also know for very high in beta-carotene, a carotenoid that your body turns into vitamin A. 
Moreover, pumpkin seeds are edible, nutritious and linked to numerous health benefits. Scroll down after the recipe to see a list of vitamins and minerals contained in pumpkin.

Ingredients

2 Eggs
1/2 Cup sugar
1/2 Cup Love A Bee Pumpkin Honey
1 Stick unsalted butter, at room temperature
1 Cup unsweetened pumpkin puree
1 Teaspoon vanilla
1/2 Cup buttermilk
2 Cups all purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves (optional)
1 Cup semi-sweet chocolate chips

Steps to Make It

1. Pre-heat the oven to 350 degrees.
2. Grease either 4 mini-loaf pans or 1 regular-sized loaf pan and add a strip of parchment paper
to each for easy removal.
3. Using a hand or stand mixer, cream together the eggs, sugar and butter.
4. Beat in the unsweetened pumpkin puree ,vanilla and buttermilk.
5. In a separate bowl, sift together the all purpose flour, baking soda, baking powder, salt, cinnamon,
ground ginger, ground nutmeg and ground cloves, if using.
6. Add the dry ingredients into the wet batter and mix until fully incorporated.
7.  Stir in the chocolate chips.
8.  Pour the batter evenly into the 4 mini loaf pans or the 1 large loaf pan.
9.  For the mini loaves, bake for 35-40 minutes or until a cake tester comes out clean. If you'r e using 1 large pan, you may need to add 5 or 10 minutes to the baking time.
10.  Allow to cool before removing from the pan.

This recipe is from: https://www.thespruceeats.com/chocolate-chip-honey-pumpkin-bread-4090069

One cup of cooked pumpkin (245 grams) contains the following:

Calories: 49
Fat: 0.2 grams
Protein: 2 grams
Carbs: 12 grams
Fiber: 3 grams
Vitamin A: 245% of the Reference Daily Intake (RDI)
Vitamin C: 19% of the RDI
Potassium: 16% of the RDI
Copper: 11% of the RDI
Manganese: 11% of the RDI
Vitamin B2: 11% of the RDI
Vitamin E: 10% of the RDI
Iron: 8% of the RDI
Small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.
Read more about here The Nine Impressive Health Benefits of Pumpkin here.

Salad Dressings with Love A Bee Honey

Recipe adapted from : https://www.blessthismessplease.com/homemade-salad-dressing-recipes/

Below are two great salad dressings made with raw honey from an inspiring blog, Bless this Mess, please. Melissa, the author and Mom of blessthismessplease.com was concerned about MSG and the long string of ingredients listed on most salad dressings so she made her own. The cute little serving sizes of 3/4 to 1 cup can be stored in the fridge for up to 2 weeks. I’ve tested our raw honeys in these recipes and made some suggestions …

American Honey Poppy Seed Dressing
We tested Love A Bee’s Smokey Sage Honey in this recipe and it works great!

Ingredients:
2 teaspoon black poppy seeds
3 tablespoons apple cider vinegar
1 tablespoon of honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt

Gradually whisk in 1/3 cup olive oil. This is great on salads with berries and other sweet fruits in them.

Asian/American Sesame Dressing
We suggest you use Love A Bee’s Tulare Twist honey in this recipe.

Ingredients:
2 tablespoons cider vinegar
1 tablespoon honey
1 1/2 teaspoons grated peeled ginger
2 tablespoons sesame oil
1/3 cup vegetable oil
1/2 teaspoon kosher salt, and pepper to taste
1/4 teaspoon garlic powder.

This dressing is also excellent on Asian inspired noodle recipes and chicken salads.

Recipe adapted from : https://www.blessthismessplease.com/homemade-salad-dressing-recipes/