Tuesday, November 12

The Buzz About Honey

Google+ Pinterest LinkedIn Tumblr +

As a natural sweetener, honey adds a rich flavor and creamy texture to your recipes.

The fall honey harvest is on the way. Fall honey has a darker, stronger flavor than pale, light spring honey. These recipes will pack a sweet punch all season long in lunchboxes, on soccer fields or anytime you need a quick energy fix.

Honey Bread

Yield: 10 servings
Ingredients:
  • 3 eggs, room temperature
  • 1½ cups buttermilk, room temperature
  • ¼ cup plus 2 tablespoons honey
  • 7 tablespoons unsalted butter, melted and cooled, divided
  • 1¾ cups plus 2 tablespoons plain cornmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons firmly packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1¼ teaspoons salt
  • Honey for serving
Instructions:
  1. Preheat the oven to 400 degrees and place a cast-iron loaf pan in the oven to warm as it preheats.
  2. Meanwhile, in a mixing bowl, whisk the eggs and add the buttermilk, honey and all but 1 tablespoon of the melted butter. When thoroughly combined, set aside.
  3. In a separate mixing bowl, stir together the cornmeal, flour, brown sugar, granulated sugar and salt. Make a well in the center and add the buttermilk mixture. Gently stir to combine.
  4. Remove the loaf pan from the oven and carefully brush with the reserved butter along the sides and bottom of the pan. Transfer the batter to the pan and bake 30 minutes or until a tester inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely. Slice and serve with additional honey.

Honey Glaze

Yield: 1 cup
Ingredients:
  • ½ cup dry white wine
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder, toasted
  • Finely grated zest of 1 lemon
  • Juice of ½ lemon
  • ⅔cup honey
  • 1 teaspoon Worcestershire sauce
Instructions:
  1. Combine the wine and garlic in a small saucepan over high heat. Reduce until ¼ cup of the liquid remains, about 10 minutes. Add the curry powder, zest, juice, honey and Worcestershire. Mix well and glaze over meat or shrimp during last 3 to 5 minutes of cooking. Serve on grilled chicken or pork.

Pineapple Chicken

Yield: 6 servings
Ingredients:
  • 6 skinless chicken breasts
  • ½ cup honey
  • 2 garlic cloves, peeled and minced
  • 2 teaspoons ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • ¾cup unsweetened grapefruit juice
  • 1 cup crushed pineapple
Instructions:
  1. Place the chicken in a single layer in a large skillet. In a mixing bowl, stir together the honey, garlic, cinnamon, curry powder and salt. Add the grapefruit juice and blend well, then pour over the chicken. Cover and place over medium heat for 20 minutes, stirring halfway through and turning the chicken.
  2. Preheat the broiler to high and transfer the chicken to a broiler pan. Stir the pineapple into the pan juices and spread over the chicken. Broil for 5 minutes around 6 inches from the broiler. Let rest for 5 minutes and serve warm.

Roasted Orange Pork Loin

Yield: 6 servings
Ingredients:
  • 1 (4-pound) pork loin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup orange juice
  • ⅓ cup honey
  • 2 teaspoons ground ginger
  • ¼ teaspoon ground cloves
Instructions:
  1. Preheat the oven to 325 degrees. Rub the pork with the salt and pepper. Place with the fat side up on a roasting pan and cook 2 hours or until an instant-read thermometer reads 180 degrees.
  2. Meanwhile, in a small saucepan combine the orange juice, honey, ginger and cloves. Place over medium heat and simmer 30 minutes. During the last hour of cooking, brush the pork with the orange mixture every 15 minutes. Let rest for 10 minutes before slicing and serving.

Make-Ahead Honey Bars

Yield: 12 bars
Ingredients:
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ⅛ teaspoon baking soda
  • Pinch of salt
  • 2 egg whites
  • ¾ cup shredded coconut
  • ¼ cup honey
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon milk or cream
  • ½ teaspoon ground nutmeg
Instructions:
  1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan and line the bottom of the pan with parchment paper. Lightly grease the parchment paper and set aside.
  2. In a mixing bowl, combine the flour, sugar, baking soda and salt. Make a well in the center and add the egg whites, coconut, honey, butter, milk or cream and nutmeg. Mix just until the ingredients are moistened. Transfer to the prepared pan.
  3. Bake 35 minutes or until golden brown. Immediately remove from the pan and remove the parchment paper. Place on a wire rack to cool completely. Cut into squares and store at least one day in an airtight container before serving.

Honey Crisps

Yield: 2 dozen cookies
Ingredients:
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • ⅓ cup honey
  • ½ teaspoon pure almond extract
  • 1 egg
  • 1 cup chopped almonds
Instructions:
  1. Preheat the oven to 375 degrees. In a mixing bowl, combine the flour, baking soda and salt. Set aside.
  2. In the bowl of an electric mixer, combine the butter, honey and extract. Add the flour mixture, egg and almonds, mixing until the batter is well combined.
  3. Drop teaspoons of the dough onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Immediately transfer to wire racks to cool completely.

Note: Store in airtight containers between layers of waxed paper.

Honey Pecan Bar Cookies

Yield: 36 cookies
Ingredients:
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 12 tablespoons unsalted butter, softened
  • ¾ cup sugar
  • 2 egg yolks
  • ¾ cup honey
  • ¾ cup chopped pecans
Instructions:
  1. Preheat the oven to 325 degrees. Lightly grease a 13-by-9-inch baking pan and set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, around 4 minutes. Add the egg yolks, then the honey, beating until well combined.
  4. Reduce the mixer speed to low and add the flour mixture. When just blended, fold in the pecans. Spoon the batter into the prepared pan and spread evenly. Bake 40 minutes or until the top is lightly browned. Cool completely on a wire rack. Cut into strips and leave in the baking pan. Cover tightly with foil until ready to serve.

Cinnamon Honey Cookies

Yield: 4 dozen cookies
Ingredients:
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter
  • 1¼ cups honey
  • ¼ cup sugar 1 egg
Instructions:
  1. In a medium bowl, combine the flour, cinnamon, ginger, salt, baking powder, baking soda and cloves. Set aside.
  2. In a large saucepan over low heat, combine the butter, honey and sugar, stirring until the sugar and butter melt completely. Set aside to cool 15 minutes. Beat in the egg. Add the flour mixture in several additions, beating until the dough is well mixed. Refrigerate 10 minutes.
  3. Meanwhile, preheat the oven to 350 degrees. Lightly grease two baking sheets and set aside. Roll the dough into 1½-inch balls and place on the prepared sheets 2 inches apart. Bake 15 minutes or until lightly browned. Immediately transfer to wire racks to cool.
Share.

About Author

Tammy Algood

Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

Leave A Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.