Cooking With Marshall's Farm Honey

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Spiced Honey Roasted Pumpkin Seeds 

Ingredients:

  • 1/8 Tsp Garlic Powder 
  • 2 1/2 Tbsp of Honey 
  • 1/8 Tsp Cayenne Pepper 
  • 1 Tsp  of Chili Powder 
  • 1/4 Tsp Paprika, Smoked
  • 1 Pinch of Sea Salt 
  • 2 Tsp of Olive Oil 
  • 2 Cups of Pumpkin Seeds 


Honey Roasted Butternut Squash with Cranberries and Feta 

Ingredients:

  • 1 Butternut Squash - Large 
  • 2 Cups of Cranberries, Fresh 
  • 1 Parsley, Fresh or Dried 
  • 2 Tbsp of Honey 
  • 1 Cinnamon Ground 
  • 1 Pinch of Salt 
  • 1 Tbsp of Drizzled Olive Oil 
  • 1/4 Cup of Feta 


Southern Honey Glazed Ham 

Ingredients:

  • 1 (8 pound) Bone-In Shank Ham, Bone-In
  • 1/2 Cup of Honey 
  • 2 Tbsp Worcestershire Sauce 
  • 1/2 Cup of Brown Sugar 
  • 1 Pinch of Cloves, Ground
  • 2 Tbsp Liquid Smoke Flavoring 
  • 4 Cups of Water 


Whipped Cinnamon Pumpkin Honey Butter 

Ingredients:

  • 6 Tbsp Pumpkin Puree
  • 4 Tbsp Honey 
  • 3/4 Tsp Cinnamon 
  • 1 Tsp Vanilla 
  • 1 Cup or 2 Sticks of Butter 


Honey Granola with Fruits, Seeds and Nuts

Ingredients:

  • 1 cup of honey
  • 1/3 cup of canola or sunflower oil 
  • 1/8 teaspoon of salt 
  • 4 cups of old fashioned rolled oats 
  • 1 cup of unsalted pumpkin seeds 
  • 1/2 cup cup of slivered almonds 
  • 1/2 cup of unsalted sunflower seed kernels 
  • 2 teaspoons of sesame seeds (optional)
  • 1 cup of dried sweetened cranberries
  • 1 cup of golden raisins 

Directions:

1. PUT one oven rack in middle position and another just below. Heat oven to 300°F. Lightly oil 2 rimmed baking sheets.
2. COMBINE honey, oil, and salt in small saucepan. Set over medium heat and stir until hot and well blended, 2 minutes.
3. MIX oats, pumpkin seeds, almonds, sunflower seeds, and sesame seeds (if using) in large bowl. Stir honey mixture again. Drizzle over oat mixture while stirring. Continue stirring until oats are thoroughly coated.
4. SPREAD mixture on prepared baking sheets. Bake 15 minutes. Stir. Rotate pans top to bottom and front to back. Continue baking, stirring every 5 minutes, until golden brown, 10 to 18 more minutes. Watch closely to avoid burning.

5. COOL and stir in cranberries and raisins. Transfer to airtight storage containers.

NUTRITION (per ½ cup serving) 263 cal, 5 g pro, 43 g carb, 3 g fiber, 9 g fat, 1 g sat fat, 0 mg chol, 19 mg sodium

source: http://www.prevention.com/food/healthy-recipes/9-recipes-and-cooking-tips-with-honey/slide/2

Honey Sriracha Coleslaw 

Ingredients:

  • 1/4 cup Honey
  • 1/4 cup Mayonnaise, real
  • 1 tbsp Sriracha
  • 1/2 tsp Black pepper, ground
  • 6 cups Coleslaw mix
  • 1/2 tsp Salt
  • 1 tbsp Rice vinegar

Sticky Honey-Soy Chicken Wings 

Ingredients:

  • 2 pounds chicken wings
  • 1 cup low sodium soy sauce,
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup honey
  • Sesame seeds, for garnish

Directions: 
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.

Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Honey Double-Mustard Dip 

Ingredients:

  • 3/4 cup Dijon mustard
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 tablespoons dry mustard

Directions: 
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

Honey Ricotta Cheesecake 

Ingredients:
  • 8 ounces purchased biscotti
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 (12-ounce) container fresh whole milk ricotta, drained
  • 2 (8-ounce) packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/4 cup orange blossom or clover honey
  • 1 tablespoon orange zest
  • 4 large eggs

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

Mint and Honey Green Tea 

Ingredients:
  • 4 Green tea bags
  • 1 Handful Mint
  • 2 tbsp Honey
  • 1 Stevia
  • 6 cups Water





Berry Salad in Honey Mascarpone 

Ingredients:
      • 6 oz Blueberries
      • 1 1/2 cups Grapes, red seedless
      • 1 Lemon, Zest from
      • 6 oz Raspberries
      • 1 lb Strawberries
      • 1 tbsp Honey
      • 1 tbsp Lemon juice
      • 2 tsp Sugar
      • 1 tbsp Red wine vinegar
      • 1 2 cup mascarpone (4 oz.)
      • 1/4 cup Greek vanilla yogurt




Honey BBQ Meatloaf 

Ingredients:
    • 1 pound 90% lean ground beef
    • ½ cup plain panko bread crumbs
    • 1 tablespoon plus 2 teaspoons worcestershire sauce
    • 1 tablespoon dijon mustard
    • 4 tablespoons smoky barbecue sauce
    • 1 tablespoon honey
    • ½ teaspoon salt
    • ½ teaspoon black pepper


Directions:

    1.      Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.

    2.      Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you'll end up with a very dense, tough loaf.

    3.      In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve!


Honey & Goat Cheese Filled Fig Muffins 

Ingredients:
  • 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch
  • 2 tablespoons honey
  • 1 teaspoon freshly grated lemon zest
  • 1 1/4 teaspoons vanilla extract, divided
  • 2 cups white whole-wheat flour (see Note)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large eggs
  • 1 large egg white
  • 3/4 cup packed dark or light brown sugar
  • 1 cup low-fat or nonfat buttermilk
  • 1/3 cup extra-virgin olive oil
  • 1 1/4 cups chopped dried figs
  • 3 tablespoons turbinado (see Note) or granulated sugar



Directions:

    1. Preheat oven to 425 °F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

    2. Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.

    3. Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.

    4. Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.

    5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

    • · Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
    • · Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
    • · Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
    • · Measuring tip: We use the “spoon and level” method to measure flours. Here's how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
    • · Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Crockpot Sweet Pulled Pork Sandwiches 

Pork in the crockpot

  • 2 medium yellow onions, thinly sliced
  • 2 and 1/2 - 3 pound boneless pork tenderloin
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 cup chicken broth

 

Chipotle Honey Sauce

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 2/3 cup + 1 tablespoon honey
  • 1 and 1/2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced garlic
  • Seasoned salt and pepper
  • 1/2 - 1 full chipotle chile in adobo
  • Sandwich buns
  • 1 cup chopped red cabbage and coleslaw


Directions:
  1. Grease a large crockpot (I use a 6-quart) with nonstick spray. Line the bottom with the thinly sliced onions (2 medium or 1 very large)
  2. Place the pork on top.
  3. In a small bowl, whisk together the brown sugar, chili powder, minced garlic, 1 tablespoon of seasoned salt, and ground cumin. Rub into the pork. Pour the chicken broth over the pork.
  4. Cook for 6-8 hours on high or 9-11 hours on low.
  5. Once the meat is completely cooked through, drain the liquid and discard (or eat) the onions.
  6. Using two forks shred the pork.

 

Sauce

  1. In a blender combine the ketchup, brown sugar, honey, apple cider vinegar, Worcestershire sauce, minced garlic, 1/4 teaspoon salt and a pinch of pepper.
  2. Add in 1/2 to 1 full chipotle chiles (to taste and heat preference. Add VERY slowly because it's always easy to increase if you want more heat. If you are very sensitive to heat just add the sauce around the chiles in small quantities.)
  3. Blend until smooth.
  4. Pour the sauce over the pork and mix until combined.

 

Coleslaw

  1. Top a bun with a generous amount of the dressed pulled pork.
  2. Prepare the coleslaw according to directions (click the link) and add the red cabbage.
  3. Top sandwich with prepared coleslaw and enjoy!

 


Honey Sriracha Roasted Carrots 

2 Pounds of Carrots 
1 Tablespoon of Honey 
1 Tablespoon of Sriracha 
1 Salt and Pepper
1 Tablespoon of Oil 




Warm Bacon Honey Mustard Potato Salad 

4 slices Bacon
2 cloves Garlic
1/4 cup Italian parsley, fresh
1 1/2 lb Red potatoes, small
1 tsp Dijon mustard
2 tsp Honey
1/4 tsp Pepper, fresh ground
1/2 tsp Sea salt
1/2 cup Olive oil
3 tbsp Red wine vinegar


 




Lavender Honey Ice Cream with Raspberry Swirl 

480 Grams Heavy Cream 
230 Grams Whole Milk 
100 Grams Lavender Infused Honey 
100 Grams Egg Yolks 
260 Grams Raspberry Puree 
60 Grams Sugar 
4 Grams Vanilla Paste


 

Directions: 
In a medium saucepan set over medium heat, combine the milk and cream. In a small bowl, whisk together the egg yolks and sugar until slightly paler in color.


When the milk mixture has come to a boil, slowly pour a small amount into the yolk mixture, whisking continuously. Continue tempering the yolks with the milk mixture, then transfer all of back into the saucepan. Cook over medium-low heat, stirring continuously with a rubber spatula, until the mixture has thickened enough to coat the back of a spoon and a thermometer reads 82 C. 

Remove from heat and strain through a fine-mesh sieve into a bowl set over an ice bath. Cool the mixture down to room temperature. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate overnight.

For the raspberry swirl, combine the purée, sugar, and vanilla paste in a saucepan set over medium heat. Heat it just enough to dissolve the sugar, then transfer to an airtight container and refrigerate overnight.

Churn the ice cream according to the manufacturers instructions, then transfer to a pre-chilled container such as a loaf pan. Drizzle the raspberry swirl mixture and use a spoon or small rubber spatula to swirl it into the ice cream.

Freeze for 1 to 2 hours until the ice cream has hardened completely. 




Garlic Honey Ginger Glazed Salmon with Brocoli

4 Salmon filets, skin removed (about 2 lbs. total)
1/2 Cup of honey
1/3 Cup reduced sodium soy sauce (or regular)
2 Teaspoon minced or chopped garlic 
1 Teaspoon minced fresh ginger
4 Cups broccoli florets 
Optional for garnish: chopped scallion, sesame seeds, sprinkle of parsley for color 

Directions:

 

  1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color-- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.
  2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
  3. Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade-- see step 5. Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch inch thickness-- measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges.
  4. Meanwhile, begin steaming the broccoli and reducing the glaze. First, the broccoli: fill a large saucepan with 1 inch of water. If you have a steamer, place it inside. Bring water to a boil. Add the broccoli. Cover and reduce hear to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.
  5. Now, the glaze: Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
  6. Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
  7. Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
  8. Make ahead tip: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. You can steam the broccoli and reduce the unused marinade (steps 4 and 5) ahead of time as well.
 



Spicy Honey Butter 

2 Sticks unsalted butter, at room temperature 
2 Tablespoons honey
1 Teaspoon kosher salt
2 Bird's eye chiies, seeded and diced very small
1 Clove garlic, grated on a rasp grater 


Directions: 
Whisk together the butter, honey, salt, chiles and garlic in a bowl. Using plastic wrap, form into a log and store in the freezer. 

 



Lemon Honey Tea

3 or 4 Lemons
1 Jar of Honey (8oz)
1 Pinch of Salt
1 Clean Glass Jar


EUCALYPTUS HONEY ICE CREAM

You Will Need: - One 1 quart capacity ice-cream maker for this recipe.

 

2 teaspoons pure vanilla extract
6 large egg yolks
3/4 cup eucalyptus honey
2 cups whole milk
1 cup heavy cream

 

In the bowl of an electric mixer, beat the vanilla, egg yolks and honey on high until thick and lemon-colored (about one minute) - set aside. In a large saucepan, heat the milk over moderate heat just until tiny bubbles form around the edges of the pan. Gradually pour 1/3 of the boiling milk into the honey mixture, whisking constantly. Return the milk and egg yolk mixture to the remaining milk in the saucepan. Turn the heat to low and, keeping the custard below the simmering point, stir constantly with a wooden spoon in a figure-8 motion until the mixture reaches the thickness of heavy crea. Do not let it boil. For a visual test, run your finger down the back of the spoon; if the mark holds, the mixture is sufficiently cooked. The whole process should take about 5 minutes. Remove the custard from the heat and immediately stir in the cream to stop the cooking. To achieve a perfectly smooth texture, strain the mixture through a fine-mesh sieve. Cool completely before placing the mixture in an ice cream maker. To speed cooling, transfer the cream to a large chilled bowl. Place the bowl inside a slightly larger bowl filled with ice cubes and water. Stir occasionally. To test the temperature, dip your fingers into the mixture. the cream should feel cold to the touch. The process should take about 30 minutes. When thoroughly cooled, transfer to an ice-cream maker and freeze according to the instructions.


Romanian Honey Cookies

1 stick margarine
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup honey
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
2 tablespoons milk (this is the trick to keeping them soft)

Cream margarine, butter, sugars and eggs. Use mixer. Sift together flour, baking soda and spices. Add flour mixture to the other mixture using a wooden spoon...tastes better that way! Chill dough overnight. Make 1 inch balls and bake at 350 degrees for 10 to 11 minutes. You can eat plain or frost with icing.

Icing:
juice of 1 lemon
1-1/2 cups powdered sugar
1 egg white, beat til foamy


Blueberry Dumplings

2 1/2 cups blueberries
honey
salt
1 Tablespoon lemon juice
1 cup whole wheat fine flour
2 teaspoons baking powder
1 Tablespoon butter
1/2 cup non-fat milk

Mix blueberries, 3-4 Tablespoons honey, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add lemon juice. Mix flour, baking powder and 1/4 teaspoon salt together, cut in butter until it is the consistency of coarse meal. Add 1-2 tablespoons honey, continuing to cut in to make the coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover.
I made the dumplings in two batches. Add water to the blueberry mixture if needed for the second batch.
These dumplings taste best hot! Serve immediately with blueberry mixture. Yield: 6 servings

Sweet Honey Sweet Potatoes or Yams
Boil about 4 sweet potatoes or yams until the potatoes are soft enough to put in a blender of mixer. Yield should be about 4 cups.

Choose your favorite Marshall's Farm Wildflower Honey. We suggest Bay Area Blend. Immerse your honey jar in a pot of warm water with the water level up to the honey level. Turn the heat on low (not high) to warm the honey making the honey more liquid, pourable and blendable.

Add 1 1/4 cup milk to the sweet potatoes or yams

Add about 1/2 teaspoon of your favorite salt (optional)

When the honey is liquid, measure 3/4 to 1 cup of honey and add it to the sweet potato mixture.

Blend until creamy.

Put the mixture in a pie dish or a casserole dish. This can be made ahead and refrigerated or warmed just before serving.

Get a large pomegranate & take out the seeds.

After the honey potato is warm arrange the pomegranate seeds in your favorite decorative pattern & serve.

***A special note: You can add nuts & spices to taste, but it's the honey that makes this such a hit at your holiday dinner.

THANKSGIVING HONEY OF A TURKEY

After stuffing your turkey with your favorite stuffing (I put honey in my stuffing of course) take a knife and puncture the turkey through the skin making slits about 2" apart all over the turkey.

Using garlic, cut thin slices and place a slice of garlic in every hole.

Purchase a honey bear of your favorite Marshall's Farm Honey - I suggest any one of Marshall's Farm Wonderful Wildflower Honeys.
Using the point of Marshall the Bear's hat, inject a squirt of honey in every slit.

Rub your favorite olive oil and seasonings all over the turkey and then cover the bird with foil.

Follow the baking instructions on your turkey's packaging. Baste frequently.

About 10 minutes before the turkey is done remove the foil and rub a thin layer of honey over the turkey.

Your turkey will be nicely browned and very moist.

Since Honey is moisture retentive, the honey in the slits keeps your turkey moist and adds a wonderful flavor boost making your holiday turkey something all of your guests will bee talking about for a long time.

 


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