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       Recipes

Try some of these delicious honey recipes from the National Honey Board

Tropical Bloom Smoothie (makes 4 servings)

1-1/2 cups low-fat milk
2 medium ripe bananas, peeled
1 cup plain yogurt*
1/4 cup honey
1 teaspoon vanilla*
1/2 teaspoon ground cinnamon
ground nutmeg
5 ice cubes

Combine milk, bananas, yogurt, honey, vanilla, cinnamon and nutmeg in blender; process until thick and creamy. Add ice cubes, one at a time, and blend until smooth.

*Substitute vanilla yogurt for plain yogurt and vanilla, if desired.

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Hawaiian Honey Dip (makes 2/3 cup)

1/2 cup catsup
1/4 cup honey
2 Tablespoons lemon juice
1 teaspoon cornstarch
1/2 teaspoon garlic salt

Combine all ingredients; microwave on HIGH (100%) 2 to 3 minutes or until mixture boils and thickens, stirring every 30 seconds. Cool.
Serve as a dip for chicken nuggets and/or vegetables.

Mexican Sweet Buns (makes 16 buns)

1 cup milk
6 Tablespoons unsalted butter, more as needed
1 package (1/4 oz.) active dry yeast
1/2 cup honey
2 eggs
4 to 5 cups flour, divided, more as needed
1 teaspoon salt
Oil, as needed
2/3 cup flour
1/2 cup sugar
4 Tablespoons unsalted butter, softened
1 egg yolk

Heat milk until just hot; do not boil. Put hot milk and butter into a bowl; stir until butter melts. Let mixture cool to lukewarm, then dissolve yeast in it. Mix in honey, eggs, 2 cups flour and salt. Stir in remaining flour 1/2 cup at a time until a soft dough forms. Turn out onto a floured work surface. Knead dough until smooth, about 10 minutes. If dough is too sticky, add a little flour. Shape into a ball.

Oil a bowl; put dough in bowl, then turn to coat with oil. Cover with a towel; let rise in a warm place until doubled in bulk, about 1 hour.
Punch down dough; divide into 16 equal pieces. Roll pieces into balls.
With a rolling pin, roll each piece into a round, then, using your hands and the rolling pin, form each into a boat shape. Repeat with remaining pieces. Divide buns between 2 lightly buttered baking sheets.

Cover with towels; let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, make the topping: With your fingertips, mix together 2/3 cup flour, 1/2 cup sugar and 4 Tablespoons unsalted butter until crumbly; thoroughly stir in egg yolk. When buns have risen, crumble topping over rolls, trying to cover as much of the surface as possible of each roll, pressing lightly. Bake at 350°F until lightly browned, about 15 minutes. Cool on a rack.

Caribbean Burgers with Honey Pineapple Chutney (serves 6)

1 Tablespoon vegetable oil
1 ripe fresh pineapple, peeled and chopped
2 large onions, peeled and diced
1/4 cup red wine vinegar
1 Tablespoon orange peel, grated
1 Tablespoon fresh ginger, grated
1/4 teaspoon allspice
1/2 cup red bell peppers, diced
1-1/2 lbs. ground beef or turkey
2 teaspoons Jamaican jerk seasoning
1/2 teaspoon black pepper
6 sandwich rolls or buns, toasted
Butter lettuce leaves
1/3 cup pure honey

To prepare the honey pineapple chutney: In a heavy, medium saucepan, heat oil over high heat. Add pineapple and onion and cook for 5 minutes, stirring occasionally. Reduce heat to medium high and add honey, vinegar, orange peel, ginger and allspice; cook 10 minutes, stirring occasionally. Add bell peppers and cook for 10 minutes more; let cool. Makes about 3 cups. In a medium bowl, stir together ground beef, 1/2 cup honey pineapple chutney, jerk seasoning and pepper. Shape into 6 large flat patties. Grill over medium coals for 5 to 8 minutes per side. Serve on toasted buns topped with lettuce leaves and a spoonful of chutney.

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Pacific Rim Honey Grilled Fish (makes 4 servings)

1/4 cup honey
1/4 cup chopped onion
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh ginger root
4 (4 oz. each) swordfish steaks or firm white fish

Combine all ingredients except swordfish in small bowl; mix well. Place fish in shallow baking dish; pour marinade over fish. Cover and refrigerate 1 hour. Remove fish from marinade. Grill over medium-hot coals or broil fish about 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork.