Fwd: ABJ Extra-November 4, 2015 – We are Thankful for You, Honey!
November 4, 2015
We are Thankful for You, Honey!
(Courtesy of the National Honey Board)
November officially kicks off the holiday season, the time of year when families are getting together to enjoy each other’s company, catch up and share stories, or even play a backyard football game. And what brings people together like a good meal?
We’re not sure about you, but there is just something about being home for the holidays that makes everything a little bit better, until it comes to the menu planning, that is. But fear not, we are here to make your Thanksgiving a little easier with these five delicious, honey-inspired recipes that are sure to be a hit with all the relatives and friends who are gathered around the family table!
Cinnamon Honey Glazed Sticky Buns
- 2 Tablespoons – butter or margarine, softened
- 1 loaf – frozen bread dough, thawed
- 1/3 cup – honey
- 1 teaspoon – cinnamon
- 1 cup – finely chopped pecans or walnuts
Grease 12 muffin cups with butter. Roll out thawed dough on lightly floured board to 12 x 8-inch rectangle. Mix honey and cinnamon. Using back of spoon, spread in even layer over dough. Sprinkle with nuts. Roll up dough, starting from long edge and end with seam on bottom. Cut dough roll using a gentle sawing motion into 12 equal-size buns. Place buns, spiral side up, in muffin cups. Cover with a piece of plastic wrap and let rise 30 to 60 minutes or until buns puff and fill cups. Bake at 350°F for 15 to 20 minutes or until golden. Remove from oven and carefully turn pan upside down onto board, letting syrup drip onto buns before removing them from pan.
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Honey-Glazed Sweet Potatoes
- 2 lbs. – sweet potatoes or yams
- 2/3 cup – orange juice
- 1/3 cup – honey
- 1 Tablespoon – cornstarch
- 1/2 teaspoon – ground ginger
- 1/2 teaspoon – ground nutmeg
- 1/4 teaspoon – salt
- 1 Tablespoon – butter or margarine
Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8×8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.
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Chunky Apple Cranberry Sauce
- 2 cups – fresh cranberries
- 2 – tart apples, peeled, if desired, cut in 1/4” slices
- 1 cup – chopped onion
- 1/3 cup – olive oil
- 1/3 cup – honey
- 4 teaspoons – red wine vinegar
- 1/4 teaspoon – ground ginger
- 1/4 teaspoon – ground cinnamon
- Freshly ground black pepper
In a medium saucepan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally. Cool and refrigerate.
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Honey Cornbread Stuffing
- 4 cups – day-old Honey Cornbread
- 1 (4 oz.) – Italian sausage
- 1 cup – chopped green bell pepper
- 1/2 cup – minced onion
- 1/2 cup – chopped celery
- 1 Tablespoon – minced parsley
- 1 teaspoon – dried thyme leaves, crushed
- 1 teaspoon – salt
- 1/4 teaspoon – ground black pepper
- 1/3 cup – chicken broth
- 2 Tablespoons – honey
In large bowl, place crumbled cornbread. Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tablespoon of fat. Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread. In small bowl, combine broth and honey. Pour over stuffing. Place stuffing in a greased 9×9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. As an alternative, pack you may pack stuffing into poultry cavity before roasting.
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Honey Pumpkin Pie
- 3 – eggs
- 1 – pastry for single 9-inch pie crust
- 3/4 cup – honey
- 1 can (15 oz.) – canned pumpkin
- 1 cup – evaporated milk
- 2 Tablespoons – flour
- 1 teaspoon – cinnamon
- 1/2 teaspoon – ginger
- 1/2 teaspoon – nutmeg
- 1/2 teaspoon – salt
Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.
For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 teaspoon vanilla. Carefully spread over pie, cut and serve.
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Let Sweet Freedom Ring!
(Courtesy of the National Honey Board Honey Feast Recipe Newsletter)
There are so many great things about the month of July; it’s designated Grilling Month, National Baked Beans Month, National Ice Cream Month, and let’s not forget about Independence Day!
There will be backyard cookouts, neighborhood block parties, fireworks, and we will gather with family and friends to celebrate the adoption of the Declaration of Independence on July 4, 1776. We will toast our loved ones who have fought and sacrificed for our freedom and independence.
In this month’s edition of Honey Feast, we’ve selected recipes that make Old Glory proud. Like they say, it’s as American as Apple Pie!
Honey Blueberry Citrus Slush
- 1-1/2 cups – fresh orange juice
- 1/2 cup – Orange Blossom honey
- 2 Tablespoons – lemon juice
- 2 Tablespoons – lime juice
- 1-1/2 cups – frozen blueberries
- 1 cup – crushed ice
In a blender, combine orange juice, honey, lemon and lime juices until honey is dissolved. Add blueberries and ice. Puree. Serve in beverage glasses garnished with a lemon or lime wheel.
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Honey Baked Beans
- 4 slices – bacon, diced
- 1/2 cup – chopped onion
- 4-1/2 cups – cooked navy beans*
- 1/2 cup – honey
- 1/2 cup – ketchup
- 1 Tablespoon – prepared mustard
- 1 Tablespoon – Worcestershire sauce
Sauté bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart oven-safe baking dish. Cover with lid or aluminum foil and bake at 350°F 30 minutes. Uncover and bake 45 minutes longer. *Three 15 oz. cans cooked navy beans can be substituted.
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Orange Honey Barbecued Ribs
- 2 Tablespoons – Vegetable oil
- 1 cup – onion, finely chopped
- 2 cloves – garlic, minced
- 1 bottle (12 oz.) – chili sauce
- 1/3 cup – honey
- 1 Tablespoon – prepared horseradish
- 1 Tablespoon – Grated orange peel
- 3 lbs. – baby back pork ribs
In saucepan, heat oil and onions over medium heat; cook until golden brown, about 10 minutes. Stir in garlic; cook until just fragrant. Stir in remaining ingredients except pork. Cover and simmer over very low heat for 5 minutes. Remove from heat. Place ribs in foil-lined baking pan. Spread evenly with 1 cup sauce. Set remaining sauce aside. Cover baking pan with foil and bake at 350°F for 1 hour until ribs are tender and cooked through. Meanwhile, prepare grill with medium-high heat. Transfer cooked ribs to grill; cook, turning frequently until ribs are well browned. Transfer to cutting board. Brush with remaining 1/2 cup sauce; cut and serve. Makes 4 servings.
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Honey and Almond Butter Ice Cream
Recipe courtesy of Taste of Honey by Marie Simmons/Andrews McMeel Publishing, LLC
- 1½ cups – whole milk
- 1 cup – heavy cream
- 4 – egg yolks
- 2/3 cup – honey
- ½ cup – smooth or chunky almond butter
- 1/ 8 teaspoon – almond extract
Place the milk, cream, and egg yolks in a heavy saucepan. Slowly whisk to combine. Cook over low heat, stirring gently, for about 5 minutes, or until the milk is hot and the mixture begins to coat a spoon. If you don’t have a heavy saucepan, use a double boiler so the egg yolks do not curdle. Remove from the heat.
Add the honey, almond butter, and almond extract and stir until thoroughly blended. Refrigerate, uncovered, until chilled.
Following the manufacturer’s directions, process the custard in an ice-cream maker. Scoop the ice cream into a freezer container and freeze until ready to serve. It will keep for at least 2 weeks.
Printer Friendly Version – Honey and Almond Butter Ice Cream
Apple Pie a la Mode
- 1-1/4 oz. – light or spiced rum
- 1/2 oz. – cinnamon schnapps
- 3 oz. – apple cider
- 1-1/2 oz. – Honey Simple Syrup
- 2 scoops – vanilla ice cream
- 1/2 scoop – crushed ice
Combine ingredients in blender. Blend until smooth and garnish with a light cinnamon sprinkle.