Honey Recipes!
Bees Knees Cocktail
Ingredients
- 2 oz Gin
- 1 oz Fresh squeezed Lemon Juice
- 1 oz Honey mixed with ½ oz Hot Water
Instructions
Add all the ingredients to a shaker with ice. Shake, pour and serve!
Honey Butter
Why not let the kids make something really special? This hand churned butter is a favorite at our house for holiday meals! It’s pretty quick, easy and so delicious. We bought our Kilner churn online. All it takes is heavy whipping cream and honey
Ingredients
- 2 c Heavy Whipping Cream
- 1/4 c Honey
Instructions
Pour room temperature heavy cream into the churn. Crank the churn until you notice significant resistance to cranking, then a release of the butter from the remaining liquid (approx. 15 minutes). Pour off the liquid and squeeze the remaining liquid out of the lump of butter using a bowl. Drizzle honey onto butter and blend in with a spoon.
Honey Lemonade
Ingredients
- 1 c Freshly squeezed Lemon Juice
- 1 c Honey
- 4 ½ c Cold Water
Instructions
Note: In winter, heat and sip for sore throats.
Honeycomb Candy
Ingredients
- 1 ½ c Sugar
- 1/4 c Honey
- ¼ c Water
- 1 t Baking Soda
Instructions
Combine sugar, honey and water in a saucepan (don’t use a nonstick pan). Stirring constantly, heat to 300 degrees using a candy thermometer. Sprinkle baking soda evenly over the top. Stir rapidly. Mixture will quickly expand 3 x. Dump quickly onto a greased foil pan. Cool. Crack into pieces.
Note: Great as crumbles on honey ice cream!
Honey Ice Cream
Ingredients
- 3 c Heavy Cream
- 4 Large Egg Yolks
- 1 c Whole Milk
- 1 T Pure Vanilla Extract
- ½ c Honey
- optional- scraped seeds from a vanilla bean
Instructions
Lightly whisk 4 egg yolks. Add to cream, milk and honey. Slowly heat until mixture thickens. It will coat the back of a wooden spoon. Remove from heat, add vanilla. Cool overnight in the refrigerator, cover with saran wrap.
Follow directions of your ice cream maker to freeze. Try topping with Honeycomb Candy crumbles!
Balsamic Honey Dressing
Ingredients
- 2 T Balsamic Vinegar
- ¼ c Olive Oil
- 1 T Honey
- 1 t Dijon Mustard
- Coarse Salt and Pepper
Instructions
Wisk until smooth.
Greek Honey Cookies Melomakarona (6 dozen)
Syrup Ingredients
- 1 c Honey
- 1 c Sugar
- 4 Cloves
- 1 Cinnamon stick
- 1 ½ c Water
- 2 Inches Lemon Rind
- a few squeezes lemon juice
Syrup Instructions
Combine ingredients, bring to a boil 3 minutes, refrigerate.
Cookie Ingredients
- 6 ½ c plain flour
- 2 t baking powder
- ¾ c brandy
- 1 T ground cinnamon
- ¾ c sugar
- 1 t baking soda
- 1 c olive oil
- Zest of 1 orange
- ¾ c finey chopped walnuts for garnish
- 2 T fresh orange juice
Cookie Instructions
Wisk flour and baking powder together. In another bowl combine brandy and cinnamon and sugar. Wisk in baking soda for several seconds until it begins to foam. Add water, oil and orange zest. Combine with flour/baking soda mixture. Knead lightly with your hands.
Shape the cookies like an egg using 1 oz (walnut size) of dough. Pierce the top with a fork.
Bake at 350 degrees for 25-30 minutes on parchment lined cookie sheet.
As the cookies come out of the oven, cut them in half, dip them immediately in the cold syrup. Float and flip around to absorb the syrup – about 30 seconds. Remove with a slotted spoon. Place on a platter and sprinkle with chopped walnuts.