Recipes

Honey can be substituted for sugar in almost any recipe. A noted advantage of cooking with honey is that foods made with it retain their moisture and freshness longer.

When substituting honey for sugar in a recipe, use about half as much honey as sugar called for. Than reduce the liquid by 1/4 cup and add 1/2 tsp. baking soda for every cup of honey used. Lower the oven temperature 25 degrees to prevent overbrowning. If eggs are the only “liquid” in the recipe, just add a little (about 2 Tbl.) extra flour.

The many uses of honey are to sweeten tea, stir in plain yogurt or smoothies, drizzle over oatmeal, pancakes or toast. It is also great for honey mustard, honey BBQ sauce, honey butter, and granola recipes!

Honey is also used for a wine called Mead. Where do you think the word “Honeymoon” came from?

The term “Honeymoon,” we are told, comes from an old northern European custom in which newlyweds would, for a month, consume a daily cup of mead, a brew that is made from honey.

The term “Honeymoon” first originated in Babylon, about 4,000 years ago. Honeymoon came into use for the month after a wedding, when the bride’s father would give the groom all the mead he wanted. Mead is actually a honey beer, and being so, the Babylon’s calendar was a lunar calender, which is based off the moon. They then started to call that month, the “Honey Month”, which we now have adapted to be honeymoon. When the honey moon is over, the next popular phrase is the “Honey do” list!

Remember honey is sold by weight and not fluid ounces so when using in recipes here is a conversion chart.

“Creative Cooking” By Local Chef, Jay Kinney

Creative_Cooking_Cover_for_Kindle Jay Kinney 2016

 

Hardy Honey is recognized as a resource for local honey in a new cookbook!

Creative_Cooking_ Jay Kinnney 2016   (page 170)

Available at Amazon.http://www.amazon.com/Creative-Cooking-Jay-Kinney/dp/1523353015/ref=sr_1_1?ie=UTF8&qid=1454132272&sr=8-1&keywords=creative+cooking+jay+kinney

 

 

Caribbean Honey-Spiced Chicken with Mango

Makes 4 servings

  • 1/4 cup honey
  • 1/4 cup fresh lemon juice
  • 2 teaspoons freshly grated lemon peel
  • 1 ripe mango, peeled and diced
  • 1 small onion, peeled and quartered
  • 2 fresh jalapeno peppers, halved and seeded
  • 2 teaspoons paprika
  • 2 teaspoons vegetable oil
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground allspice
  • 4 boneless, skinless chicken breast halves
  • 1 Tablespoon vegetable oil

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Prep Time: 15 minutes
Bake Time: 30 minutes
Nutrition: 317 Calories | 28 g Protein | 9 g Fat Total | 33 g Carbohydrates | 73 mg Cholesterol | 2 g Dietary Fiber | 781 mg Sodium

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