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Grilling with Honey! 
We are enjoying the warm-up in the weather and that has gotten us thinking about all the wonderful foods that go along with this time of year. With Father’s Day this weekend, we are looking forward to time with family and friends, and of course, BBQ!  

Honey is the perfect addition to all of your summer grilling recipes and (if it’s not already) it will become your versatile go-to ingredient. Honey can be used in so many ways – as a glaze or marinade, in dips and sauces or all by itself as a scrumptious sweet note for any grilled dish! It offers a unique flavor that complements both sweet and savory dishes.

Whether you’re making entrees or side dishes this summer, don't forget the honey! 
Blazing  Bronco Burgers with Smoking Chipotle Honey Sauce
  • 1 lb. - ground beef, ground buffalo can be substituted for beef
  • 1/2 teaspoon - salt
  • 1/2 teaspoon - pepper
  • 1 teaspoon - creole or Cajun seasoning
  • 4 - roasted Anaheim chili peppers, fresh or canned
  • 4 slices (1 oz.) - Pepper Jack cheese
  • 4 - hamburger buns
  • 4 - lettuce leaves
  • 4 slices - tomato
  • 4 slices - red onion

To prepare burgers, divide the meat into 4 equal portions and shape into patties. Combine the salt, pepper and creole or Cajun seasoning, then sprinkle the mixture evenly over the 4 patties. Grill the burgers until nearly cooked to desired level. Top each patty with a chili pepper, followed by a slice of cheese. Cover the grill until cheese melts and burgers are cooked to desired level. Spread the chipotle honey sauce evenly on each of the four buns. Serve patties on buns and garnish with lettuce, tomato and red onion.

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 Honey Cucumber Salad
  • 3 medium  - cucumbers, thinly sliced and halved
  • 1/4 cup - honey
  • 1/2 cup - white balsamic vinegar, (can also use white wine vinegar)
  • 1/4 cup - water
  • 2 tablespoons  - red onion, diced
  • salt

Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and diced red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

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 Baby Back Ribs with Chipotle Honey Barbecue Sauce
  • For sauce:
  • 1 cup - honey
  • 1 cup - ketchup
  • ½ cup - apple cider vinegar
  • 2 tablespoons - reduced-sodium soy sauce or tamari
  • 2 - canned chipotle chiles in adobo sauce, stems trimmed, chopped
  • 2 tablespoons - adobo sauce, (from the can of chiles)
  • 2 teaspoons - chili powder
  • 1 teaspoon - ground cumin
  • 1 teaspoon - fresh garlic, grated
  • 1 teaspoon - coarse salt
  • For ribs:
  • 2 racks - baby back ribs (about 2½ pounds each), each rack halved
  • coarse salt
  • freshly ground black pepper

To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic, and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.

Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub in. Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.

When ready to cook the ribs, preheat the oven to 350°F. Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.

Roast the ribs for 1½ to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.

Preheat the broiler on high. Brush the ribs lightly with the sauce and broil for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.

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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
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.

 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 Watermelon Crush
  • 16 oz - watermelon, diced
  • 16 oz - seedless watermelon, small cubes
  • 10 oz - cucumber 
  • 6 - mint leaves
  • 4 Tbsp - honey
  • 16 oz - ice
  • 2 - sprig of mint, garnish

Place the diced watermelon, cucumber, mint leaves, honey and ice in the blender and blend on high till you receive a smooth consistency.     

To serve, place the small cubes of watermelon into the glass, then pour the blended juice over it, slightly stir and serve with a small spoon.

Garnish with a sprig of mint.


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