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A honey of a dish

By Staff | Mar 1, 2019

Photo courtesy of National Honey Board Honey can add sweetness to a recipe, including these bittersweet chocolate raspberry truffle cupcakes.

By National Honey Board

Honey is much more than a topping for toast, biscuits or waffles. It can add sweetness and flavor to any dish.

Be sure to use locally produced honey; it’s full of pollens and antioxidants beneficial to those who consume it, particularly folks with allergies. Honey is also the perfect cure for a sore throat, offers an energy boost, and acts as a thickener for sauces, dressings and dips. Use slightly less than you would sugar, since honey is sweeter.

For centuries, people have used honey as a way to soothe the irritation of a sore throat; it’s also a means of easing a cough. In fact, a study from Pennsylvania State College of Medicine found that honey may provide better relief than an over-the-counter cough suppressant.

From the National Honey Board (NHB) come these tips for an energy booster:

  • Add honey to a bottle of water for energy during a workout.
  • Mix peanut butter and honey, or honey and light cream cheese, to use as a dip for fresh fruits and veggies.
  • Honey travels well, so it’s perfect for lengthy activities or tournaments.
  • However you decide to add honey to your menu, remember that children younger than 1 should not be fed honey; it is safe for adults and older children.

The following recipes from the NHB (www.Honey.com) illustrate the versatility of honey.

Honey zucchini bread

Yields 12 servings.

1 egg

3/4 cup honey

3 tablespoons oil

1 teaspoon vanilla extract

21/2 cups all-purpose flour

11/2 teaspoons baking powder

1 teaspoon grated orange peel

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon salt

11/2 cups grated zucchini

1/2 cup sunflower seeds

Preheat oven to 325 degrees. Generously grease 9-by-5-by-3-inch loaf pan; set aside.

In large bowl, beat egg slightly. Add honey, oil and vanilla; mix well.

In medium bowl, combine flour, baking powder, orange peel, baking soda, ginger and salt.

Add flour mixture, zucchini and sunflower seeds to honey mixture and mix until well-blended. Spoon batter into prepared pan.

Bake for about 1 hour, or until wooden pick inserted near center comes out clean. Cool for 10 minutes in pan; remove from pan and cool completely.

Honey apricot spread

Yields 10 servings.

1/2 cup dried apricot halves

11/4 cups honey, divided

Place apricots in blender or food processor and process until finely chopped. Add 2 tablespoons honey and continue processing until well-blended.

With motor running on lowest speed, slowly add remaining honey, blending until thoroughly mixed.

Spoon mixture into top of double boiler. Cook, stirring constantly, until candy thermometer registers 160 degrees. Remove from heat and pour into jars. Allow to cool. Store at room temperature.

Bread box pudding

Yields 5 servings.

2 cups cubed day-old bread

2 cups crumbled leftover doughnuts, muffins, cake or cookies

5 eggs, beaten

1 cup milk

1/3 cup honey

1 tablespoon vanilla extract

1 teaspoon cinnamon

1/4 cup seedless raisins, chopped dates or nuts

Preheat oven to 325 degrees. Grease 11/2-quart baking dish; set aside.

In mixing bowl, combine bread, doughnuts, eggs, milk, honey, vanilla, cinnamon and raisins.

Pour into prepared dish and bake for 35 to 40 minutes, or until pudding is set.

Serve warm or chilled.

Honey-tofu stir fry

Yields 5 servings.

Soy sauce to drizzle

Honey to drizzle

1 pound firm tofu

1/2 red pepper, cut into 1-inch strips

3 carrots, cut into 1-inch strips

1 head baby bok choy, chopped

3 cloves garlic, minced

1/2 onion, thinly sliced

3/4 teaspoon ginger

1 cup cut-up broccoli, steamed

1/2 pound spinach leaves, chopped

1 egg

1 package brown rice noodles

2 tablespoons olive or sesame oil, plus more for cooking

1 tablespoon rice wine vinegar

1/4 cup soy sauce

1/4 teaspoon turmeric

1/4 teaspoon cumin

1/8 cup water

3 tablespoons honey

Preheat oven to 350 degrees. Lightly oil baking dish and drizzle with soy sauce and honey; set aside.

Cut tofu block into approximately 8 slices, 1/2-inch wide. Lay slices in prepared dish and bake for 30 minutes.

Meanwhile, prepare vegetables; set aside spinach. Scramble egg; set aside.

Cook noodles for 2 minutes in boiling water. Drain and toss with oil.

Heat additional oil in large wok. Start with sauteing onions, carrots, red peppers and garlic. Add rice vinegar, 1/4 cup soy sauce, turmeric, cumin and water. Toss.

Add 3 tablespoons honey and all veggies, making sure to mix stir-fry well.

Cut tofu into small cubes and add to stir-fry. Mix in scrambled egg and noodles. Coat all ingredients well. Serve.

Broiled lemon-honey chicken breasts

Yields 4 servings.

1/4 cup honey

1/4 cup lemon juice

2 teaspoons oil

1 teaspoon crushed rosemary

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/8 teaspoon pepper

4 boneless, skinless chicken breasts (31/2 to 4 ounces each)

Mix together honey, lemon juice, oil, rosemary, lemon peel, salt and pepper.

In shallow baking dish, marinate chicken in honey mixture for 1 hour.

Broil chicken for 5 minutes, then brush with pan drippings. Turn and broil 5 minutes longer, or until juices run clear.

If desired, bring marinade to a boil; simmer for 2 minutes. Strain hot marinade over chicken.

Honey cornbread

Yields 9 servings

1 cup yellow cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup 2-percent low-fat milk

1/4 cup honey

2 tablespoons oil

1 egg

Preheat oven to 350 degrees. Generously grease 9-by-9-inch baking pan; set aside.

In bowl, combine cornmeal, flour, baking powder, baking soda and salt.

In small bowl, whisk together milk, honey, oil and egg.

Pour honey mixture into dry ingredients and mix until just combined. Spoon batter into prepared pan.

Bake for 30 minutes, or until a wooden pick inserted near center comes out clean. Serve warm.

Honey-quinoa breakfast bake

Yields 9 servings.

Nonstick cooking spray

1 cup quinoa, uncooked

1 tablespoon cinnamon

2 cups mixed frozen berries

1/2 cup coarsely chopped nuts

2 eggs

2 cups 1-percent milk

1/4 cup honey

Preheat oven to 350 degrees. Spray 8-by-8-inch baking dish with nonstick spray; set aside.

In small bowl, stir together quinoa and cinnamon, completely coating quinoa.

Pour mixture over bottom of prepared dish.

Scatter berries and nuts on top of quinoa, spreading evenly.

In small bowl, lightly beat eggs. Add milk and honey; whisk to blend.

Pour egg mixture over quinoa and fruit.

Bake for 1 hour, or until breakfast bake only has small amount of liquid remaining. Serve warm.

Harvest pumpkin muffins

Yields 12 muffins.

11/2 cups all-purpose flour

11/2 teaspoons baking powder

1 teaspoon baking soda

11/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup (1/2 stick) butter, softened

3/4 cup honey

1 egg

1 cup solid pack pumpkin

1 cup chopped toasted walnuts

Preheat oven to 350 degrees.

In medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt; set aside.

Using electric mixer, beat butter until light; beat in honey, egg and pumpkin.

Gradually add flour mixture, mixing until just blended; stir in walnuts.

Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups.

Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Spicy honey drummettes

Yields 7 servings.

3 pounds chicken drummettes

1 cup honey

2 tablespoons curry powder

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper, or to taste

Rinse drummettes and pat dry. Arrange in single layer on baking sheet. Bake at 400 degrees for 10 minutes.

Meanwhile, in small bowl, combine honey, curry powder, ginger and cayenne pepper until well-blended. Spoon half the mixture over drummettes; bake for 10 additional minutes.

Using tongs, turn drummettes over, then spoon remaining honey mixture over them. Bake 10 minutes longer. Let cool slightly before serving.

Bittersweet chocolate raspberry truffle


Yields 18 cupcakes.

8 ounces 60-percent cocoa bittersweet chocolate, divided

2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup clover honey

2 large eggs

1 cup buttermilk

1/2 pint raspberries

Preheat oven to 350 degrees.

Cut 2 ounces chocolate into 18 pieces; set aside.

Coarsely chop remaining chocolate and place in microwave-safe dish. Microwave for 30 seconds on high; stir well. Microwave 30 seconds more on high, and stir until all lumps are gone. If more melting is necessary, microwave in 10-second increments and stir until smooth. Chocolate should not become too warm.

In large bowl, sift together flour, baking soda, baking powder and salt; set aside.

In mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time.

Add half the dry ingredients to butter mixture and mix on low until just combined. With mixer running on low, slowly add buttermilk. Then add remaining dry ingredients until just combined.

Place 1 tablespoon batter in bottom of each paper-lined muffin tin. Add 1 piece chocolate and 2 to 3 raspberries to each cup.

Fill muffin tins 2/3 full with remaining batter. Bake for 18 to 22 minutes, or until toothpick inserted in center of muffin comes out clean. Remove to wire rack and cool.

Note: Any mild-flavored honey, such as clover, may be used.

Honey-glazed roast lamb

Yields 9 servings.

2 tablespoons chopped onion

2 tablespoons chopped parsley

2 tablespoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh sage

1 teaspoon grated lemon peel

1 clove garlic, minced

1/2 cup honey

2 tablespoons lemon juice

1 lean boneless leg of lamb (3 to 4 pounds)

Salt and pepper, to taste

Preheat oven to 350 degrees. Oil roasting pan; set aside.

Combine onion, parsley, thyme, rosemary, sage, lemon peel and garlic; mix well.

In separate bowl, combine honey and lemon juice; mix well.

Place leg of lamb on flat surface, meat side up, and season with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.

Bake on roasting rack in prepared pan, allowing 20 to 25 minutes per pound for medium-rare (internal temperature of 145 F); brush with honey mixture every 20 minutes.

When all of honey mixture is used, brush with pan drippings.

Let roast stand for 5 to 10 minutes before carving. Add 1/2 cup water and deglaze pan, thicken if desired, and serve with lamb.

Butternut squash soup

Yields 6 servings.

2 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

1 potato, peeled and diced

1/2 cup honey

1 butternut squash, peeled, seeded and diced

3 cans (141/2 ounces each) chicken broth

1/2 teaspoon crushed dried thyme leaves

Salt and pepper, to taste

In large pot, melt butter over medium heat. Stir in onion and garlic. Cook and stir until lightly browned, about 5 minutes.

Stir in carrots, celery, potatoes, honey, squash, chicken broth and thyme. Bring mixture to boil; reduce heat and simmer for 30 to 45 minutes, or until vegetables are tender.

Remove from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth.

Return pureed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.

Excerpted from Grit. To read more articles from Grit, please visit www.grit.com, or call 866-803-7096. Copyright 2019 by Ogden Publications Inc.

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