Honey Lavender Lemonade

Refreshing taste that hits the spot. A combination of tart, sweetness and floral flavor - Serves 2 and guarantee to please your guests!

Ingredients

  • 8-10 lavender sprigs, about 1 tablespoon (fresh or dried); plus more for garnish
  • 2 small lemons, halved; plus slices for garnish
  • 8-10 tablespoons Honey Simple Syrup (to taste)
  • Hot and cold water
  • Ice

Directions

  1.  Begin by boiling 1 cup of water.  Meanwhile, remove lavender buds from stems (if fresh) and place in a tea ball (tea infuser). 
  2.  Pour ½ cup of hot water over the lavender (easiest to do in a class measuring cup) and leave to steep for 10 minutes. 

  3.  Juice each lemon into a separate glass.  

  4. Add 4-5 tablespoons of Honey Simple Syrup and half of the lavender water to each glass.  

  5. Fill the glass halfway with ice and the remainder with cold water.  

  6. Garnish with lemon slices and lavender sprigs. 

  7. Serve immediately.

Rocket Rum

Inspired by classic Hot Buttered Rum, this cool weather cocktail marries the sweetness of honey with the caramel notes of light rum, and is further accented by the warmth of fresh vanilla.  This recipe can be made dairy-free, and is sure to be a favorite among every one this winter.

Serves 2

Ingredients:

Instructions:

  1. Combine rum, honey simple syrup, apple cider and lime juice in a cocktail shaker. 
  2. Add a dash of ground cinnamon to taste and a small scoop of ice. 
  3. Shake vigorously for 30 seconds. 
  4. To make a sugared rim:  mix 3 tablespoons fine white sugar and 1/2 teaspoon ground cinnamon on a shallow plate. 
  5. Wipe the juiced lime along the rim of a glass or mason jar and swirl (rim-down) on the plate. 
  6. Strain and pour using the cocktail shaker. 
  7. Serve immediately.

Ingredients

  • 2 cups (1 pint) heavy cream 
  • 1 1⁄2 tsp. powdered gelatin
  • 1⁄4 cup sugar
  • 1⁄2 split vanilla bean
 

Panna e Miele Cotta

An amazingly simple Italian dessert: panna meaning cream and cotta meaning cooked, that's almost all there is to it. The minimal time spent over the stove makes it a perfect summer choice, although it requires some forethought - 12 hours of chilling time in the fridge. The richness of this lightly-sweetened cream dish pairs wonderfully with another Italian delicacy, miele cotta - cooked honey sauce. Any high quality honey makes a beautiful miele cotta, and it is a great recipe for reviving crystallized honey.

*Panna cotta recipe inspired by Saveur's Italian Comfort Food cookbook.

Serves 4    Total Preparation Time: 15 minutes [Total Time 12+ hours]

Panna Cotta

Ingredients:

  • 2 cups (1 pint) heavy cream
  • 1 1⁄2 tsp. powdered gelatin
  • 1⁄4 cup sugar
  • 1⁄2 split vanilla bean

Instructions:

  1. Place 3 tablespoons of the chilled heavy cream in a small bowl.
  2. Sprinkle with powdered gelatin, and let stand for 10 minutes. Meanwhile, in a separate pan, combine the remaining heavy cream, sugar, and vanilla bean. Bring just to a boil, whisking frequently, over medium-high heat.
  3. Vigorously stir the gelatin mixture before adding it to the saucepan. Remove from heat, and whisk for 1 minute.
  4. Strain mixture through a fine sieve. Evenly divide between four 1-cup custard molds (or old jam and honey jars), cover with plastic wrap, and refrigerate for at least 12 hours.
  5. If you prefer to serve without molds: gently pull panna cotta away from the sides, using a paring knife or your fingers. Invert onto a small plate and shake to loosen.

Miele Cotta

Although the panna cotta must be prepared in advance, the miele cotta is better made just before serving. Make the sauce one to two hours before so that it may cool before drizzling it over the dessert.

Ingredients: 

  • 1/2 cup honey, any varietal

Instructions:

  1. Place honey in a small saucepan and heat over low flame.
  2. Allow the honey to come to a boil - be careful not to burn it - then reduce the heat and allow to simmer for another minute.
  3. Remove from heat and allow to cool.
  4. Serve spooned over panna cotta with fresh fruit or berries.

Grilled Lamb with Sweet & Sour Honey Glaze

This recipe looks more involved than it is in actuality.  Cooking lamb racks on the grill is especially easy, and the glaze requires more patience than preparation.  The acidity of the vinegars cut through the fattiness of the lamb, and a dark flavorful honey marries all the flavors together.  Serve with grilled brussels sprout and leeks.

Serves 2-3                        Total Preparation Time:  Approximately 1 hour

Ingredients:

For the glaze

  • ¾ cup Red Wine Vinegar
  • 2 tablespoons Balsamic Vinegar
  • 1/3 cup Dark Honey, such as Love a Bee San Joaquin Flame

For the lamb

  • 1 full rack of lamb, frenched (removing the meat, fat and membranes that connect the individual rib bones
    ) and halved between bones 4 and 5
  • 2 tablespoons Olive Oil
  • 2 tablespoons of Fresh Thyme, plus more for garnish
  • 2 teaspoons Coarse Sea Salt
  • ½ teaspoon Fresh Cracked Pepper
  • 2 teaspoons Honey
  • 3 tablespoons Pine nuts

Directions

  1.  Combine honey and vinegars in a small saucepan and stir with a wire whisk.  Simmer over low heat, stirring occasionally, for 40 minutes, or until the mixture has more of a syrup-like consistency.

  2. Light grill and cover.  Allow to heat to approximately 375-400 degrees Fahrenheit.

  3. While the grill is heating and the sauce is reducing, prepare the lamb marinade and toast the pine nuts.  Combine and mix olive oil, thyme, salt, black pepper and honey in a large shallow bowl.  Add the lamb to the bowl – half a rack at a time – and massage the marinade into the meat.  

    To toast the pine nuts, place in a small saucepan over medium heat and stir frequently to avoid burning.  When the nuts have received a light golden brown color, remove from heat and transfer to a plate.

  4. Place the lamb, meat side down, on the hottest part of the grill.  Replace grill cover and allow to cook for 5 minutes. Turn and cook covered for another 8 minutes, being careful not to burn the glaze on the fat cap.  Move lamb to the cooler area of the grill and cook covered for another 7 minutes, or until the meat at the thickest point reaches an internal temperature of 145 degrees Fahrenheit (for medium rare).  Remove from heat.

  5. Allow the racks to cool for 5 minutes.  Carve between each bone and arrange on serving dishes.  Generously spoon and drizzle honey vinegar glaze over the meat, and sprinkle with toasted pine nuts and fresh thyme.  Serve immediately.

Grilled Chicken with Honey Stone Fruit

Sumac is a Mediterranean spice made from the dried berries of the plant.  It is a beautiful, reddish-purple color.  It impacts a slightly sour flavor, as well as amazing color, to the dish

Serves 2-3            Total Preparation Time:  90 minutes

This is a modified version of Melissa Clark’s Roast Chicken with Plums recipe from the New York Times. The grill eliminates the need to turn on the oven in the summer months, while still taking advantage of all the amazing stone fruit varieties available at the market right now. 

Ingredients

  • 2 whole chicken legs, skin-on/bone-in
  • 2 tablespoon olive oil
  • 1 lemon
  • 2 teaspoons sumac*
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 garlic clove, grated or minced
  • 1 bunch thyme
  • 1½ cups various stone fruit (plums, apricots, pluots, peaches), halved and quartered
  • 2 tablespoons dark or amber honey, such a Love a Bee Hay Honey or San Joaquin Flame
  • 1 tablespoon olive oil
  • ½ teaspoon cinnamon
  • 1 pinch allspice
  • 1 bay leaf, halved
  • ¼ of a large red onion, sliced

Directions

  1.  Turn the grill on high – when hot, the temperature inside the grill should be between 400-450 degrees.
  2.  Zest the lemon into a bowl.  Set lemon aside.  Add the sumac, salt, pepper, garlic and 1 tablespoon of olive oil to create a rough paste. Thoroughly rub the chicken legs with the spice paste.  Allow to sit for 15 minutes.
  3. Grease a casserole dish, Dutch oven or cast iron skillet with the remaining tablespoon of olive oil. Place chicken skin side down in the dish with the thyme on top, divided between each leg.  Transfer to the grill.  Let cook with the grill covered for 25 minutes – until the skin is golden brown and crisp - before turning.  
  4. Meanwhile, prepare the fruit in a medium bowl.  Combine fruit slices with the cinnamon, allspice, onion slices and both halves of the bay leaf.
  5. When it is time, turn the chicken and arrange the seasoned fruit alongside it in the dish.  Replace the lid of the grill and cook another 35 minutes, or until the chicken is firm and pulling away from the bone.
  6. Let cool for five minutes before serving.  Pairs well with a rice or quinoa pilaf, and a fresh cucumber salad.

Simple Syrup

Simple syrup is an essential component of the mixologist's repertoire.  Typically made with granulated sugar and water, it is used to sweeten iced drinks and cocktails alike.  This recipe is just as easy to prepare, and will add depth of flavor to any beverage.

Ingredients

  • 3/4 cup Honey (works best with a low viscosity honey, such as Love a Bee Smokey Sage)
  • 1/2 cup Hot Water 

Directions

  1. Measure honey and transfer to a mixing bowl or jar. 
  2.  Add the same amount of hot water (from the tap – boiling water can destroy the beneficial properties present in raw honey).  If using a bowl, stir with a fork or a whisk until combined.  If using a jar, screw the lid on tightly and shake for twenty seconds.

Honey Candied Sweet Potatoes

This dish is not too sweet, and goes with a variety of different dishes. Very easy to make, and is not too time consuming either. 

http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe.html

http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe.html

Ingredients

  • 3/4 cup of honey (I San Joaquin Flame, but practically any honey would go nicely with this dish)
  • 2 tablespoons of shortening
  • 1/4 teaspoon of cinnamon
  • 6 sweet potatoes, boiled and peeled

Directions

  1. Boil and peel 6 sweet potatoes.
  2. Mix the honey, shortening, mace and cinnamon in a large frying pan, bring to a boil and cook until the mixture thickens.
  3. Place the sweet potatoes along with 4 tablespoons of water in the honey syrup and turn them frequently, coating them well with the syrup.
  4. Cook the potatoes under low heat for 20 minutes.

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!

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

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

Directions

  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.