Products of the Hive

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Candied Lemon Slices and Honey Lemon Frosting


  • 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.


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.

Double Play Honey Cranberry BBQ Sauce

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.

California Honey Barbecue Sauce

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.

Honey Garlic Dressing

1 package (3/4 to 1 oz.) – Italian salad dressing mix
2 Tablespoons – water
1/4 cup – honey
1/3 cup – cider vinegar
1/3 cup – vegetable oil

Combine all ingredients except oil; mix well. Gradually beat in oil with whisk or fork.

Honey Mustard Dressing: Add 2 Tablespoons Dijon mustard to basic dressing and decrease oil to 1/4 cup. Use as a salad dressing or marinade for chicken breasts.

Spicy Lemon Honey Glaze

1/4 cup – honey
3 Tablespoons – olive oil
1/4 teaspoon – finely chopped lemon zest
2 teaspoons – lemon juice
1 teaspoon – chopped parsley
1/4 teaspoon – finely chopped garlic
1/4 teaspoon – salt
– crushed red pepper flakes (enough to taste, more depending on how spicy you would like it)

In deep, heavy saucepan, combine honey and olive oil. Cook over medium heat, stirring frequently, until mixture is well-blended and just beginning to boil. Remove from heat. Stir in lemon zest, lemon juice, parsley, garlic, salt and crushed red pepper.

Use to glaze vegetables, meat, poultry or seafood.