National Honey Month recipes
All recipes courtesy of Sue Bee Honey
Honey Garlic Focaccia
Makes 8 servings
Ingredients:
2-1/2 to 3 cups all purpose flour
1 package active yeast
1 teaspoon salt
3/4 cup water
1/4 cup plus 1 tablespoon honey
1 tablespoon olive oil
1 tablespoon chopped garlic
2 ounces feta cheese
6 tablespoons chopped roasted red bell pepper
2 teaspoons rosemary
1/2 cup Greek olives, minced
2 tablespoons cornmeal
Directions:
1. In a large bowl, combine 2 cups flour, undissolved yeast, and salt. In a saucepan over medium low heat, heat 1/4 cup of honey and oil until very warm. Stir into dry ingredients, adding more
flour if mixture is sticky.
2. Mix in garlic and feta cheese and form into a dough, adding more flour if mixture is still sticky.
3. On a lightly floured surface, knead dough for 6 to 8 minutes. Let stand for 10 minutes.
4. Divide dough into three sections and roll flat. Sprinkle roasted red pepper, rosemary, and olives over dough, then drizzle with 1 tablespoon of honey.
5. Sprinkle cornmeal onto large cookie sheet. Place the three sections of dough on the cookie sheet and let rise until doubled.
6. Meanwhile, preheat oven to 350 degrees F. Bake for 20 to 25 minutes or until golden brown.
Honey Lime Grilled Chicken
Makes 4 servings
Ingredients:
1/3 cup honey
5 tablespoons key lime juice
1 clove garlic, minced
1/2 teaspoon lemon pepper
4 chicken breasts, skinless and boneless
Directions:
1. In a resealable plastic bag, mix honey, key lime juice, garlic, and lemon pepper. Place chicken in bag, seal, and shake to coat. Marinate in refrigerator at least 30 minutes,
turning bag occasionally.
2. Preheat grill pan or grill to high heat. Remove chicken from bag and discard marinade. Grill chicken for about 8 minutes on each side, or until no longer pink and juices run clear. Serve warm.
Honey Chocolate Caramel Corn
Makes 10 to 12 servings
Ingredients:
2 cups brown sugar
1 teaspoon salt
1 cup butter, divided
1 teaspoon vanilla extract
1 cup honey, divided
1 teaspoon baking soda
7 quarts popped popcorn
12 ounces semi-sweet chocolate chips
2 tablespoons water
Directions:
1. Preheat oven to 250 degrees F.
2. Combine brown sugar, salt, 1/2 cup butter, vanilla, and 1/2 cup honey in a pot and bring to a boil. Continue boiling, stirring occasionally, for 5 minutes. Remove from heat and stir in baking
soda until foamy.
3. Spread popcorn on 2 large nonstick cookie sheets. Pour foamy mixture evenly over popcorn and stir to coat.
4. Bake caramel corn mixture for 1 hour, stirring every 15 minutes. Let cool and break apart.
5. While caramel corn is in the oven, combine chocolate chips, water, and remaining 1/2 cup honey and 1/2 cup butter in a microwave-safe bowl. Microwave 2 to 4 minutes stirring well every 30
seconds, until melted. Do not overcook or chocolate will get chunky.
6. Pour melted chocolate mixture over cooled caramel corn and mix until well coated.
7. Place cookie sheets in refrigerator or freezer until chocolate hardens. Refrigerate any uneaten caramel corn.
Love honey? Try these tasty honey recipes
- Honey lovers’ honey recipes
- Healthy dessert recipes sweetened with honey
- Artisanal honey recipes
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