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Grilled Honey-Glazed Pork Tenderloin with Onions

Ingredients

  • 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

Directions

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.

 

For more recipes check out http://www.honey.com/recipes

 

Chunky Butternut Squash and Apple with Honey

Ingredients

  • 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)

Directions

 

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-Ricotta Puffs

Ingredients

  • 1/3 cup – honey
  • 2 sheets – puff pastry dough, thawed
  • 2 cups – part-skim ricotta cheese
  • 2 tsp – vanilla extract
  • 20 – strawberries, diced in small cubes

Directions

 

Unfold one puff pastry sheet on a lightly floured surface and roll out to 1/16-inch thickness. Cut pastry into 8 equal squares. Transfer pastry squares to parchment-lined baking sheet. Pierce pastry squares with a fork and brush evenly with 4 teaspoons of honey. Chill pastry in refrigerator for 10 minutes. Repeat process with second puff pastry sheet.

Preheat oven to 400 degrees Fahrenheit. Bake first set of pastry squares for approximately 15 minutes or until golden. Let cool and place second batch in the oven, repeating the baking process.

Divide 4 teaspoons of honey evenly among the center of 8 dessert plates. Place 1 pastry puff on top of the honey on each plate. In a small bowl, combine ricotta cheese with vanilla. Spoon ¼ cup ricotta cheese mixture and diced strawberries on top of each pastry square. Drizzle with remaining 4 teaspoons of honey and top with second pastry square. Serve immediately.

*You can make the puffs in your favorite shapes by using cookie cutters and getting creative!

Chewy Honey Nut Cookies

Ingredients
2 cups – unbleached flour
1 teaspoon – salt
1/2 teaspoon – baking powder
1/2 teaspoon – baking soda
1/2 cup – butter or margarine
1 cup – honey
1/2 cup – sour cream
2 teaspoons – vanilla
2 cups – seedless raisins
1 cup – quick-cooking rolled oats
1 cup – nuts, chopped
Directions
In small bowl, combine flour, salt, baking powder and baking soda; set aside. In large mixing bowl, cream margarine; beat in honey in fine stream until well blended. Stir in sour cream and vanilla. Blend in flour mixture and remaining ingredients. Cover and refrigerate dough about 30 minutes. Drop by rounded Tablespoonful onto well greased cookie sheet. Bake at 325°F above center of oven 20 to 25 minutes or until lightly browned. Let stand 1 minute, then remove to wire racks to cool.

Grilled Honey-Glazed Pork Tenderloin with Onions

Ingredients

  • 1/2 cup – 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

Directions

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.

Honey Banana Bread

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup applesauce (sugar free)
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 overripe bananas mashed

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9″x5″ loaf pan.
  3. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
  4. Pour batter into prepared loaf pan.
  5. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Honey Wheat Bread

This was submitted by Evelyn P.

Ingredients:

1 1/4 cup Water

3 T Honey (or the flavored cream honey)

2 T Margarine

2 T Brown Sugar

1 1/2 tsp Salt

1 1/2 c Whole Wheat

2 c Bread Flour

2 T Dry Milk

2 tsp Yeast

If you are making this recipe by hand then you can mix the ingredients together and bake.  If you are making this recipe in a bread machine just make sure that the yeast is put in last.

 

Thanks Evelyn for submitting this!