Recipes using Honey?

[Blackbeard's Delight]

Today I was thinking how much I like honey. I know there are health benefits attributed to certain kinds too. But I realized the only ways I consume honey are in tea, on buttered toast, and as a substitute for maple syrup on occasion. When I have a desperate craving, sometimes I just enjoy a teaspoon of honey like a lollipop.

I know there have got to be better ways to get in the honey lovin'... I was wondering how my brothers here at B&B put honey to good use? Any suggestions for use in recipes?

I saw some previous honey threads, but they were more of "what kind of honey do you get" and "what is organic honey" type stuff, no real interesting uses or recipes. Figured it deserves a thread.

 

[Wingnut]

BAKLAVA, Baby! No recipie, but MAN is that stuff good!!

 

[YetiDave]

4lb of honey
1 gallon of water
1 tsp wine yeast
1/2 cup of raisins

In a large pan, heat a litre or two of water to boiling point and add the raisins and honey, once dissolved transfer the liquid to a demijohn and add the remaining water. Once cooled to room temperature add the yeast and seal with an airlock. I don't cook with honey much but there's a simple recipe for a powerful mead put it in a corner somewhere and forget about it for a few months. Then bottle and drink!

 

[Isaac]

I add honey to Fage Yogurt...good stuff

 

[DanNYC]

4lb of honey
1 gallon of water
1 tsp wine yeast
1/2 cup of raisins

In a large pan, heat a litre or two of water to boiling point and add the raisins and honey, once dissolved transfer the liquid to a demijohn and add the remaining water. Once cooled to room temperature add the yeast and seal with an airlock. I don't cook with honey much but there's a simple recipe for a powerful mead put it in a corner somewhere and forget about it for a few months. Then bottle and drink!

Planning on doing this, this winter! Can't wait.

 

[Penguinetti]

4lb of honey
1 gallon of water
1 tsp wine yeast
1/2 cup of raisins

In a large pan, heat a litre or two of water to boiling point and add the raisins and honey, once dissolved transfer the liquid to a demijohn and add the remaining water. Once cooled to room temperature add the yeast and seal with an airlock. I don't cook with honey much but there's a simple recipe for a powerful mead put it in a corner somewhere and forget about it for a few months. Then bottle and drink!

Planning on doing this, this winter! Can't wait.

I do this sort of! Great recipes over at gotmead.com, but a simple one is Joe's Ancient Orange Mead. Switch wine yeast with bread yeast, 4 lbs of honey for 3-3.5, and add 1 orange, 1-2 cloves, and a cinammon stick. No need to boil the honey.

Should be ready in about 2 months or so, but better if you wait longer.


Also, you can substitute honey for sugar when baking. You just have to modify the amount of liquid you put in as well.

 

[Bubblehead]

Mix up some honey with Greek yogurt and drizzle over the fruit of your choice. Blackberries are my runaway favorite for this. There's no proportion as far as a recipe is concerned, but start out with 1 part honey to four parts yogurt and see if you want to increase the honey from there. I usually do a 1:3 honey to yogurt ratio.

 

[JHCC]

Take some nice crumbly blue cheeze (Gorgonzola, Bleu d'Auvergne, maytag, etc) and serve at room temperature on crispy whole grain crackers (e.g., Wasa) with a drizzle of honey.

 

[Big_Tex]

Cross-posted from the BBQ thread:

Honeybees:

Take Hatch peppers (or jalapenos), cut off the tops, and scoop out the seeds while leaving the pepper completely intact otherwise. Make your filling as follows (adjust proportions as desired but here is the basic recipe):

Philadelphia cream cheese
Shredded jack cheese (about half as much as your cream cheese)
Cayenne pepper powder (to taste...I like the spice)
Honey (a generous amount to set off the cayenne)

Fill your peppers up, and then cut a little square of jack cheese to plug the top. This will melt and form a nice solid cheese plug while they cook. Also, take a toothpick and poke a couple tiny holes at the bottom of each pepper. Hatchs contain a lot of water, and unless it is allowed to drain during the cooking process it will make your pepper a watery mess and ruin the filling. Then slap on the grill/smoker and cook those suckers! Enjoy.

 

[JoshuaNY]

I like to make an orange cake using honey

1 cup honey (I like to use Orange Blossom Honey when I can find it)4 large eggs
1 tablespoon orange zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch baking soda
Butter, for greasing

Preheat oven to 350 degrees F.
In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).


I usually like to glaze it too.


And not exactly exciting but I like to make my own honey mustard

5 tablespoons medium body honey
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar
Toss it in a squeeze bottle

 

[BobS]

We have been putting Greek yogurt in cheesecloth to drain overnight and then mixing in a little honey (about 1 tablespoon per half cup of yogurt) and spreading it on muffins and breakfast breads. You can also hit it with a pinch of cinnamon or fresh ground nutmeg. YUM!

 

[Blackbeard's Delight]

Mix up some honey with Greek yogurt and drizzle over the fruit of your choice. Blackberries are my runaway favorite for this. There's no proportion as far as a recipe is concerned, but start out with 1 part honey to four parts yogurt and see if you want to increase the honey from there. I usually do a 1:3 honey to yogurt ratio.

So I tried this, and it was also my first time having Greek yogurt. I drizzled over cut up banana, strawberry and blackberry. Holy Toledo, this was so delicious. I thought it would be tasty, but it was way beyond what I was expecting. Definitely delicious. And dare I say healthy????

 

[Crixus]

On the simple end, a sandwich made of peanut butter with honey stirred in rivals a sandwich made of peanut butter with ripe banana stirred in. At least on the side of the tracks where I grew up.

 

[Talal]

wolfgang pucks butternut squash soup

 

[Blackbeard's Delight]

On the simple end, a sandwich made of peanut butter with honey stirred in rivals a sandwich made of peanut butter with ripe banana stirred in. At least on the side of the tracks where I grew up.

I also tried this, I probably could have put in a little more honey, but it was really good. I mixed the two in a paper cup and spread it on wheat bread. Definitely a sandwich requiring milk! Next time I try this, I think I'll put the peanut butter on one piece of bread and spread the honey on the other, like a PBJ and see how that turns out, maybe save on using a mixing cup. Definitely a tasty sandwich though, thanks!

I think I'll need to pick up a new container of honey... the one I have been using is already down to 25% left! I think I'll see if I can get a better brand too, this one was kind of the generic clover honey in the plastic bear. I do like the bear container though!

 

[Deltaboy]

Use Honey in your coffee, on waffles or pan cakes plus we aid it to protien shakes or we use it to make candyed sweet potatos or carrots.

 

[fchan]

I also tried this, I probably could have put in a little more honey, but it was really good. I mixed the two in a paper cup and spread it on wheat bread. Definitely a sandwich requiring milk! Next time I try this, I think I'll put the peanut butter on one piece of bread and spread the honey on the other, like a PBJ and see how that turns out, maybe save on using a mixing cup. Definitely a tasty sandwich though, thanks!

I think I'll need to pick up a new container of honey... the one I have been using is already down to 25% left! I think I'll see if I can get a better brand too, this one was kind of the generic clover honey in the plastic bear. I do like the bear container though!

Now take this sandwich and turn it into french toast, and drizzle a bit more honey on top

 

[Buxwheat]

+1 on the PB and honey sandwich.

Try mixing honey with Heinz 57 Sauce and baste your chicken with it the last 10 minutes of grilling.

And of course my favorite, Panforte:

Panforte (Mom's Recipe)

Ingredients:

- 1/4 lb Filberts, Shelled and Toasted
- 1/4 lb Almonds, Shelled and Toasted
- 4 Oz Candied Orange Peel, Chopped
- 4 Oz Mixed Candied Fruit, Chopped
- 4 Oz Citron, Chopped
- 1/2 cup All-purpose Flour, Sifted
- 1/8 cup Unsweetened Cocoa
- 1/4 Tsp. Allspice
- 1/8 Tsp. Almond Extract
- Cinnamon
- 1/2 cup Honey
- 1/2 cup Sugar
- Confectioners' Sugar

Directions:

1. Preheat oven to 350°. Spread nuts on a cookie sheet in single layer. Toast in oven 10-15 minutes--just until golden brown. Remove skins from filberts by putting them in a kitchen towel and rubbing them.

2. Reduce heat in oven to 300°. Lightly grease and flour a 9 inch pie plate.

3. In a large bowl, combine toasted nuts, fruits, flour, cocoa, allspice, almond extract and 1.5 Tsp. cinnamon: mix well.

4. In a medium saucepan, combine honey and granulated sugar. Over low heat, cook, stirring with wooden spoon, to dissolve sugar. Cook about 5 minutes longer. Remove from heat.

5. Add fruit-nut mixture: mix well. Turn into prepared pan, smoothing top with spatula. Bake 30 minutes.

6. Combine 1/4 Cup confectioners' sugar and 3 teaspoons cinnamon. Sprinkle half over panforte. Bake several minutes longer, sprinkle again with sugar mixture.

7. Let cool on wire rack. Store in covered tin until serving.

The last several batches I've made I have been experimenting with the amount of cocoa. Typically I double all the ingredients except for the cocoa, but I think for this Christmas I will double all and half the cocoa.

Buon appetito!

⚡Bert

 

[Blackbeard's Delight]

Now take this sandwich and turn it into french toast, and drizzle a bit more honey on top

This just blew my mind... I totally have to try this. So did you mean to make the sandwich, then dip the whole thing in the french toast stuff and fry it? Or make the bread into french toast first, then make the sandwich? I suppose either way would probably be amazing...

+1 on the PB and honey sandwich.

Try mixing honey with Heinz 57 Sauce and baste your chicken with it the last 10 minutes of grilling.

And of course my favorite, Panforte:

Panforte (Mom's Recipe)

Ingredients:

- 1/4 lb Filberts, Shelled and Toasted
- 1/4 lb Almonds, Shelled and Toasted
- 4 Oz Candied Orange Peel, Chopped
- 4 Oz Mixed Candied Fruit, Chopped
- 4 Oz Citron, Chopped
- 1/2 cup All-purpose Flour, Sifted
- 1/8 cup Unsweetened Cocoa
- 1/4 Tsp. Allspice
- 1/8 Tsp. Almond Extract
- Cinnamon
- 1/2 cup Honey
- 1/2 cup Sugar
- Confectioners' Sugar

Directions:

1. Preheat oven to 350°. Spread nuts on a cookie sheet in single layer. Toast in oven 10-15 minutes--just until golden brown. Remove skins from filberts by putting them in a kitchen towel and rubbing them.

2. Reduce heat in oven to 300°. Lightly grease and flour a 9 inch pie plate.

3. In a large bowl, combine toasted nuts, fruits, flour, cocoa, allspice, almond extract and 1.5 Tsp. cinnamon: mix well.

4. In a medium saucepan, combine honey and granulated sugar. Over low heat, cook, stirring with wooden spoon, to dissolve sugar. Cook about 5 minutes longer. Remove from heat.

5. Add fruit-nut mixture: mix well. Turn into prepared pan, smoothing top with spatula. Bake 30 minutes.

6. Combine 1/4 Cup confectioners' sugar and 3 teaspoons cinnamon. Sprinkle half over panforte. Bake several minutes longer, sprinkle again with sugar mixture.

7. Let cool on wire rack. Store in covered tin until serving.

The last several batches I've made I have been experimenting with the amount of cocoa. Typically I double all the ingredients except for the cocoa, but I think for this Christmas I will double all and half the cocoa.

Buon appetito!

⚡Bert

This also sounds great. I may need to do some ingredient shopping soon. Thanks for the recipe!