Experience the Un-bee-lievable Taste of these honey recipes!
FOOD PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
Honey works with just about every method of cooking you might use in your kitchen and is an ingredient that you should always have on hand. It’s versatile, pairs well with savory and sweet foods alike, can be used hot or cold, is a suitable replacement for refined sugar—and better for you—and helps to keep foods deliciously moist. The recipes below show just how adaptable honey can be in the kitchen.
Check them out
- 2 ounces gin
- 3/4 ounce fresh lemon juice
- 3/4 ounce honey syrup
- yields 1⁄2 cup, or 4 ounces
- 1/4 cup honey
- 1/4 cup water warmed in the microwave
- To make honey syrup, combine warm water and honey in a glass and stir until honey is fully dissolved.
- Combine all ingredients in a cocktail shaker with a cup of ice.
- Shake vigorously for 10 to 15 seconds and strain into a chilled coupe glass.
Grilled cheese with Honey
Grilled Cheese with Honey
- 8 1/2 inch-thick slices of sourdough boule
- Softened unsalted butter for spreading
- 1 pound Havarti cheese sliced
- Honey for drizzling
- Sea salt
- Coarsely ground black pepper
- Preheat a large griddle or very large skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. Top four bread slices with the cheese. Close the sandwiches, pressing lightly to flatten.
- Cook sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Transfer sandwiches to plates. Drizzle with honey and season with salt and pepper.
Peanut Butter Honeycomb Pie
- 8 large egg yolks
- 12 tablespoons sugar divided
- 1 1/2 cups whole milk
- 1 vanilla bean split lengthwise
- 3/4 cup unsalted butter at room temperature
- 1 cup creamy peanut butter
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon salt
- 2 ounces bittersweet chocolate not to exceed 61% cacao, chopped
- 2 1/2 tablespoons unsalted butter
- Honeycomb see recipe on wvliving.com
- 1/4 cup roasted salted peanuts
Honeycomb for Peanut Butter Honeycomb Pie
- 1.5 cups sugar
- 3 tbsp corn syrup
- 1 tbsp honey
- 1/4 cup water
- 1 tbsp baking soda, sifted
To Make Filling
- Mix egg yolks and six tablespoons of sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl. Mix for about 2 minutes.
- Combine milk and remaining six tablespoons of sugar in a large saucepan; scrape in seeds from vanilla bean and add the bean. Bring to a boil, stirring to dissolve sugar. Remove the bean.
- With the mixer running, gradually add hot milk mixture to the yolk mixture. Scrape the mixture back into the pan and clean your bowl.
- Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl and beat on high speed until cool, about 4 minutes.
- Mix in butter, one tablespoon at a time. Add peanut butter, confectioners’ sugar, and salt; beat until blended. Scrape filling into graham cracker crust; smooth the top.
- Chill until set, about 2–3 hours.
To Make Topping
- Stir chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth.
- Drizzle and spread some of the melted chocolate over the middle of the pie, creating a circle of chocolate, leaving a 1- to 2-inch plain border. Pile peanuts and several pieces of honeycomb on top. Drizzle with remaining chocolate.
To Make Honeycomb
- Line a baking sheet with parchment paper. Combine sugar, corn syrup, honey, and water in a heavy saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and bring to a boil. Cook without stirring, occasionally swirling the pan and scraping down sides with a rubber spatula until sugar turns pale amber.
- Working quickly, add baking soda. The mixture will foam up dramatically. Whisk quickly just to combine. Immediately pour candy over the prepared sheet. Let stand undisturbed until cool, about 20 minutes.
- Hit candy in several places with the handle of a knife to crack it into pieces.
- NOTE: to make a “honeycomb” pattern, cover the end of a hex wrench with plastic wrap and press into the slightly warm candy.