Sweet Honey & Chili Brussel Sprouts
Ingredients
- 2 T - olive oil
- 2 T - honey
- 1 T - soy sauce
- 1 clove - garlic, minced
- 3/4 tsp. - crushed red pepper (or Aleppo pepper)
- 1 lb. - Brussels sprouts, trimmed and loose leaves removed
- kosher salt and freshly ground pepper
Directions
Preheat oven to 425°F.
Whisk together the olive oil, honey, soy sauce, garlic, and red pepper. Add the Brussels sprouts and toss to coat.
Spread the sprouts evenly onto a sheet pan and bake until crispy and caramelized, about 20 minutes.
Sprinkle with salt and pepper and serve hot.
Tip
Green beans are delicious in place of the brussels sprouts, just reduce the cook time to 10-12 minutes.
Bacon Wrapped Honey Pork Loin
Ingredients
- 2 T - olive oil
- 1 1/2 lb. - pork tenderloin
- Kosher salt and ground black pepper
- 8 slices - bacon, (recommend using regular, NOT thick sliced)
- 1 cup - pomegranate juice, divided
- 1/4 cup - honey
- 1/4 - 1/2 cup - pomegranate seeds, for serving
Directions
Preheat the oven to 350°F.
Set aside 2 T of the pomegranate juice. Combine the remaining pomegranate juice and honey in a small pot. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat to medium and continue to cook, stirring occasionally, until the mixture is reduced by half, about 7-10 minutes. Remove from heat and allow the glaze to cool and thicken while you prepare the remaining ingredients.
Generously sprinkle the pork tenderloin with salt and pepper. In a large ovenproof skillet, heat the oil over medium heat. Place the pork in the skillet and brown on all sides. Remove to a cutting board. Use the 2 T pomegranate juice to deglaze the pan, scraping up any brown bits on the bottom, then remove the pan from heat.
Wrap the bacon slices around the pork, overlapping them so the ends stay secure. Place the pork tenderloin back in the skillet. Pour the glaze over the pork, using a brush to make sure it’s thoroughly covered. Place the pork in the oven and roast uncovered, scooping up and brushing the pork with the juices from the pan every 10 minutes. Roast for 25-30 minutes, or until a thermometer reads 145°F.
Remove the pork from the oven and glaze again. Allow to rest for 5 minutes then glaze a final time, sprinkle with pomegranate seeds, and serve.
Tip
The glaze left in the pan goes great with blistered or roasted green beans!
Cranberry Honey Glazed Salmon
Ingredients
- 1 cup - whole berry cranberry sauce
- 1/4 cup - honey
- 1/4 cup - soy sauce
- 2 cloves - garlic, minced
- 1 T - fresh ginger root, minced
- 1/4 tsp. - pepper
- 4 (1 1/2 lb.) - salmon fillets, skinless
Directions
In medium bowl, combine all ingredients except salmon until thoroughly blended.
Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.
Tip
Green beans are delicious in place of the brussels sprouts, just reduce the cook time to 10-12 minutes.
Honey Bronzed Brisket
Ingredients
- 4 lbs. - center-cut beef brisket, trimmed
- Salt and pepper, to taste
- 4 medium - onions, thinly sliced
- 2 cloves - garlic, thinly sliced
- 1/2 cup - honey
- 1/4 cup - Dijon mustard
- 1/4 cup - dry white wine
- 1/2 tsp. - dried thyme leaves, crushed
Directions
Sprinkle both sides of brisket with salt and pepper.
Heat large Dutch oven or covered pan on stove top. Add brisket and brown on all sides. Remove to platter. Add onions and garlic to pan; cook until golden and slightly softened, about 5 minutes.
Meanwhile, in small bowl, whisk together honey, mustard, wine and thyme.
Return brisket to pan, placing on top of onions. Pour juices from brisket platter and about 3/4 of honey-wine mixture over brisket. Add 1 cup of water to pan. Bring to a boil. Cover and transfer to oven; bake at 350°F for 2-1/2 hours, basting with pan juices every 20 to 30 minutes.
Uncover and pour remaining honey-wine mixture over brisket. (Onion mixture will be a dark bronze color at this point.) Bake uncovered for another 20 minutes.
Remove brisket to platter, cover and let sit about 15 minutes.
Remove fat from pan juices and season with salt and pepper.
To serve, slice brisket across grain. Serve with onions and drizzle with pan juices.
Tip
Strictly kosher kitchens should be sure to use certified kosher products.
Everything Cucumber Chips
Ingredients
- 1 cup - apple cider vinegar
- 1 cup - water
- 1/4 cup - honey
- 2 tsp. - kosher salt
- 2 - English (or 4 Kirby) cucumbers (about 4 cups), sliced 1/4" thick
- 2 T - Everything Spice mix, plus additional to taste
Directions
Whisk together the vinegar, water, honey, and salt until the salt and honey are dissolved, let cool.
Add the cucumbers and refrigerate for 15 minutes, strain the cucumbers.
Add the cucumbers and Everything Spice mix to a small bowl and toss together, serve cold alongside sandwiches or by themselves as a healthy crunchy treat.
Tip
You could add other vegetables like thinly sliced carrots, red pepper, and onion slivers to the cucumber mixture for a colorful crunchy appetizer or snack.
Sweet & Spicy Honey Popcorn
Ingredients
- 10 cups - popped popcorn (plain – no salt, no butter) (1/3 cup unpopped kernels)
- 2 T - butter
- 2 T - honey
- pinch - Cayenne pepper (or more to taste)
- 1/4 tsp. - cinnamon
- 1/4 tsp. - sea salt (or to taste)
Directions
Pop popcorn according to instructions.
Mix honey, butter, cayenne and cinnamon, heating in microwave in increments of 20 seconds until just combined.
While popcorn is still hot, sprinkle with sea salt and drizzle honey mixture on top.
Toss, making sure popcorn is coated.
Serve immediately.
Recipe Video
Click here to watch how easy this recipe is to make!
No Bake Chocolate Peanut Butter Energy Bites
Ingredients
- 1 1/2 cup - old fashioned oats, divided
- 1/3 cup - flax seeds
- 1/2 cup - almond flour
- 3 T - unsweetened cocoa
- 2 T - peanut butter powder
- 2/3 cup - mini chocolate chips, divided
- 1/2 cup - peanut butter
- 1/3 cup + 1 T - honey
- 2 T - almond or soy milk
- 1/2 cup - peanuts, finely chopped
Directions
Line a sheet pan with parchment or wax paper.
Place peanuts in a small bowl, set aside.
In a food processor, combine 1 cup of the oats, flax seed, almond flour, cocoa, peanut butter powder and 1/3 cup of the chocolate chips. Pulse several times until it resembles coarse meal.
Add the peanut butter, honey and almond milk to the oat mixture and process until the mixture comes together.
Transfer the oat mixture to a large bowl and mix in the remaining oats and chocolate chips, your hands work best for this!
Scoop out 1” clusters of the mixture and roll into a ball with your hands. Then dip the bites in the finely chopped peanuts. Place each ball on the sheet pan and chill in the refrigerator.
When the bites are chilled and set, store in an airtight container for up to a week.
Nutritional Information (per Serving)
Tip
Bee Nutty Choco Cookies
Ingredients
- 1/2 cup - honey
- 1/2 cup - peanut butter
- 1/2 cup - butter or margarine
- 1/4 cup - packed brown sugar
- 1 - egg
- 1 1/2 tsp. - vanilla
- 2 cups - flour
- 1/2 tsp. - baking soda
- 1/2 tsp. - salt
- 6 oz. - chocolate morsels
- 1/2 cup - roasted peanuts, coarsely chopped
Directions
Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly.
Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts.
Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly.
Bake at 350°F 8 to 10 minutes or until lightly browned.
Remove to rack and cool.
Whipped Honey Mocha Coffee
Ingredients
- 1/4 cup - instant coffee
- 1 tsp. - vanilla
- 2 T - hot water
- 1 cup - whipping cream
- 2 T - cocoa powder
- 1/4 cup - honey
- 4 cups - almond milk, unsweetened
- grated chocolate for garnish
Directions
Mix together the instant coffee, vanilla, and water to dissolve the coffee.
Add the cold whipping cream, coffee mixture, and cocoa powder to a bowl or stand mixer. Whip this mixture until it becomes creamy and fluffy but still soft enough to pour. Next, add the honey and stir just to combine.
Fill each glass with ice, add 1 cup of almond milk and top with a generous dollop of the coffee cream. You can add more or less of the coffee cream depending on your taste. Garnish with grated chocolate and stir to combine before enjoying.
Tip
Spiced Honey Toddy
Ingredients
- 1/2 tsp. - allspice, whole
- 1/2 tsp. - pink peppercorns, whole
- 1/2 tsp. - cinnamon bark
- 1 1/2 cups - filtered water
- 5 g. - chamomile flowers, or 1 chamomile tea bag
- 2 tsp. - buckwheat honey
- 1 1/2 oz. - rum
Directions
Before toasting spices, lightly crack with a mortar and pestle, or on a cutting board by tapping with the end of a rolling pin
Toast allspice, pink peppercorns and cinnamon bark in an ungreased pan/skillet on low heat until aromatic, about 2-3 minutes
Pour filtered water directly into pan over toasted spices and bring to a simmer over medium heat; simmer for 5 minutes
Add chamomile flowers or tea bag and steep for five minutes
Combine buckwheat honey and rum in mug
Strain spiced chamomile tea and pour into mug containing buckwheat honey and rum; stir to combine
Garnish with a cinnamon stick, if desired
Recipe courtesy of mixologist Julia Momose, made for the National Honey Board