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    Honey Recipes

    Honey, Lime & Sriracha Chicken Skewers

    Servings: 4-6
    Cook Time: 30 Minutes
    Total Time: 30 Minutes
     
    Ingredients
    • 3 tablespoons soy sauce
    • 1/4 cup plus 2 tablespoons honey
    • 1 tablespoon vegetable oil
    • 1 teaspoon lime zest, from one lime
    • 3 tablespoons fresh lime juice, from 2 limes
    • 4 garlic cloves, peeled and roughly chopped
    • 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
    • 1-1/2 tablespoons Sriracha sauce
    • 1-1/4 teaspoon salt
    • 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
    • 2 tablespoons chopped cilantro, plus more for garnishing platter
    • Limes, sliced into wedges, for garnishing platter (optional)
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    Directions

    1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
    2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
    3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
    4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter and either drizzle the reserved marinade over top or pass alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

    *Recipe & Photo courtesy of Jennifer Segal

     

    Ricotta topped with Honey, Blueberries & Thyme!

    Time: 10 minutes
    Number of servings (yield): 4-6

    Ingredients

    1 and 1/4 cups honey
    2 and 1/2 cups ricotta
    1 cup fresh berries 1 tablespoon fresh thyme
    flowers (if available) or thyme leaves

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    Directions

    1. Heat the honey in a sauce pan until watery.
    2. Divide the ricotta among 4-6 serving dishes or goblets.
    3. Divide the warmed honey over each serving. Top each serving with berries and thyme leaves.

     

    *Recipe & Photo courtesy of Peggy Lampman

     

    Honey Cupcake and Marshmallow Icing

    Yield: 10 cupcakes

    Ingredients

    • 1 stick unsalted butter, at room temperature
    • ½ cup brown sugar
    • ½ cup honey
    • 1 ½ tbsp water
    • 1 2/3 cups all purpose flour
    • 1 ½ tsp baking powder
    • ½ tsp cinnamon
    • ½ tsp cardamom
    • ½ tsp salt
    • 2 eggs, lightly beaten
    • 2 tsp vanilla
    For Icing
    • 1 egg white
    • 1 ¼ cup sugar
    • 1/3 cup water

    Directions

    1. Preheat oven to 350 degrees. Line a muffin tin with liners and lightly mist the liners with nonstick cooking spray. Set aside.
    2. Combine the butter, brown sugar, honey and water in a small pot and bring to a simmer, stirring so that the butter melts and the sugar dissolves. Remove from heat and let cool while you prepare the other ingredients.
    3. In a medium sized bowl, whisk together the flour, baking powder, cardamom, cinnamon and salt. Add the eggs and vanilla, followed by the brown sugar honey mixture. Beat until well combined.
    4. Pour batter into prepared cupcake tins --- filling the tins 3/4th of the way full. Bake for 25 minutes, until cupcakes are golden.
    5. While the cupcakes cool, make the icing. Combine the sugar and water in a small pot over medium high heat. Bring to a boil and cook for three minutes.
    6. Place your egg white in the bowl of an electric mixer {or use a handheld mixer}. Slowly stream in the hot sugar syrup WHILE the mixer is going on high. Do not stop beating. Keep the mixer going for at least ten more minutes, until icing can hold stiff peaks. If it appears too runny, keep beating. It will get there.
    7. Spread the icing on the cupcakes --- icing will harden slightly as it continues to cool.

    *Recipe and Photo courtesy of Jenna Weber