Products of the Hive


  • 4 cups – powdered sugar, sifted
  • 1/4 cup – lemon juice
  • 1/4 cup – Orange Blossom honey
  • 1 – lemon, thinly sliced
  • 1/2 cup – butter, softened
  • 1/2 teaspoon – lemon zest


Preheat oven to 200°F. Pour honey in a small skillet and add lemon slices in a single layer. Bring to a boil over medium heat. Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally. Remove from heat; reserve syrup. Place slices on a parchment-lined cookie sheet and bake 10 minutes. Turn slices and bake an additional 10 minutes or until slices are dry. In a mixing bowl, cream butter until light and fluffy. Add 2 cups of powdered sugar; mix well. Slowly add cooled reserved syrup and lemon juice and zest; mix well. Add remaining powdered sugar; beat well. *Any mild-flavored honey such as Clover may be used.


  • 1/2 cup – Buckwheat honey
  • 1/4 cup – extra-virgin olive oil
  • 1/4 cup – cider vinegar
  • 1 Tablespoon – minced garlic
  • 2 teaspoons – Herbes De Provence seasoning mixture
  • 1 teaspoon – salt
  • 1/2 teaspoon – pepper
  • 2 lbs. – pork tenderloin
  • 3 medium – onions


Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.


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  • 1 (1½ to 2 pounds) – butternut squash , halved, seeded, and cut into 2- or 3-inch chunks
  • 2 – crisp apples, peeled, quartered, cored, and cut into ½-inch chunks
  • 2 tablespoons – unsalted butter
  • 2 tablespoons – honey
  • ½ teaspoon – coarse salt
  • 1 teaspoon – minced fresh herb leaves , to match the honey (optional)



Place the squash in a steamer set over an inch or more of boiling water. Cover and steam for 15 minutes, until almost tender. Add the apples to the squash, cover, and steam for about 15 minutes longer, or until the squash and apples are fork tender.

Let cool slightly. Select the chunks of squash from the steamer. Scoop the squash flesh from the skins, or if preferred cut the skin from the flesh with a paring knife. Transfer the peeled squash and the apples to a large saucepan.

Add the butter and honey, and with a potato masher or a big wooden spoon, roughly mash the squash and apples, leaving some chunks of each. Add the salt. Sprinkle with the fresh herb of choice.

This is a great place to show off your most fragrant, interesting honey varieties. I love it with sage, rosemary, or oregano honey, but star thistle, wildflower, and many others will come through loud and clear as well.

Honey Herb Barbecue

1/2 cup – honey
1/2 cup – onion, minced
1/4 cup – dry white wine
1 Tablespoon – lemon juice
1 Tablespoon – fresh rosemary, chopped*
1 clove – garlic, minced
– Salt and pepper, to taste

Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 minutes. *One teaspoon of dried, crushed rosemary may be substituted.

Marinate chicken pieces 1/2 hour before barbecuing or broiling; brush with sauce during cooking.

2 cups – fresh or frozen cranberries
1-1/2 cups – honey
1-1/2 cups – ketchup
1 cup – red wine vinegar
2 Tablespoons – lemon juice
2 Tablespoons – Worcestershire sauce
1/2 teaspoon – coarse ground black pepper

Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools). To can, pour hot sauce into sterilized jars, leaving 1/2-inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil. Hold water at a steady boil for about 45 minutes. Remove jars from pot and let cool on a dishcloth with space in between each jar. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)

Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

1 cup – honey
1 cup – water
3 Tablespoons – cider vinegar
2 Tablespoons – Worcestershire sauce
2 Tablespoons – unsalted butter
1 can (6 oz.) – tomato paste
1 teaspoon – Dijon mustard
1 cup – chopped onion
1 large clove – garlic, finely chopped
1-1/2 teaspoons – paprika
1/2 teaspoon – freshly ground black pepper

Combine honey with remaining ingredients. Simmer until sauce thickens, about 40 minutes.

Chipotle Marinade

1 cup – vegetable broth
1 clove – garlic, minced
1/3 cup – honey
1/4 cup – tamari soy sauce
1 – chipotle in Adobo, minced
1-1/2 Tablespoons – Adobo sauce
1-1/2 teaspoons – granulated onion powder
1 Tablespoon – Dijon mustard
1 Tablespoon – fresh chopped cilantro

Whisk together broth, garlic, honey, soy sauce, chipotle and adobo sauce in 2-cup liquid measuring cup. Add onion powder, mustard and cilantro; mix well.