Grilled Ahi Tuna
Makes 3 servings
1/2 cup honey
1/2 cup soy sauce
1/8 teaspoon wasabi paste
1/2 cup sesame seeds
3 tuna steaks, 3/4-inch thick
Mix honey, soy sauce and wasabi together
in a bowl. Increase wasabi as desired.
Marinate covered tuna 1 hour. Remove
steaks and roll in sesame seeds until
coated. Cook on very hot grill 1 minute per
side. When done, meat should be pink in
the middle.
www.honey.com
Butternut Squash Soup
Makes 12 servings
2 lbs. (1 quart + 1 cup) onion, chopped
2 oz. (1/4 cup) unsalted butter
6 large cloves garlic
6 lbs. butternut squash, cooked, cubed
2 quarts + 1 cup chicken or vegetable stock
1 Tablespoon ground cumin
2 teaspoons salt
1/8 teaspoon cayenne pepper
2 cups heavy cream*
1 lb., 2 oz. (1-1/2 cups) honey
3/4 cup sour cream
2 Tablespoons chopped fresh cilantro
Sauté onion in butter until soft, about 10 minutes. Stir in garlic and squash. Stir in stock,
cumin, salt and cayenne pepper. Simmer until
squash is very soft. Puree. Stir in cream and
honey. *Milk may be substituted
www.honey.com
Gail's Meatless Pasta Sauce
1 medium onion, diced
1-1/2 Tablespoons vegetable oil
1 can (29 oz.) tomato purée or sauce
1 can (29 oz.) canned stewed tomatoes
3 cloves garlic, crushed
1/3 cup honey
1 teaspoon rosemary, crushed
1/2 teaspoon basil, crushed
1/2 teaspoon thyme, crushed
1/2 teaspoon fennel, crushed
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/2 head cauliflower, cut into bite-sized pieces
1 medium zucchini, sliced
1 medium yellow squash, sliced
Hot cooked pasta
In large saucepan, sauté onion in oil until softened.
Add tomato purée, stewed tomatoes, garlic, honey
and seasonings. Bring to boil; simmer 5 minutes.
Add vegetables and simmer 5 to 10 minutes or until vegetables reach desired degree of tenderness.
www.honey.com
Spicy Honey
Peanut Sauce
Easy All-Purpose
Honey Dressing
Makes 6 (2 Tablespoon) servings
1/2 cup honey
1/4 cup chunky peanut butter
2 Tablespoons soy sauce
1 Tablespoon chopped fresh coriander
1/8 teaspoon crushed dried red pepper
1 clove garlic, minced
Combine all ingredients; mix well.
Serving Suggestion: Serve with poultry,
pork or vegetables.
www.honey.com
Honey-Glazed
Sweet Potato Chips
Makes 6 servings
1/2 cup berry flavored or balsamic vinegar
1/4 cup honey
1 to 2 Tablespoons olive oil
1 Tablespoon favorite fresh herbs
Mixed greens or fruit salad
Combine vinegar and honey; mix well. When
ready to serve, drizzle 2 to 3 Tablespoons
vinegar mixture, 1 to 2 Tablespoons oil and
1 Tablespoon chopped fresh herbs over 8
cups mixed greens. Toss to coat greens.
www.honey.com
2 (about 1-1/4 lbs.) sweet potatoes, peeled
and thinly sliced
2 Tablespoons butter or margarine, melted
2 Tablespoons honey
1/2 teaspoon ground cinnamon
Arrange potato slices in a single layer on a
lightly oiled baking sheet with sides. Combine butter and honey in a small bowl; drizzle over the potatoes. Sprinkle with cinnamon. Broil five minutes; turn, broil just until
tender, about two minutes.
www.honey.com
French Toast Eggplant
1 large eggplant
Salt, to taste
2 eggs
2 Tablespoons milk
1/3 cup honey
1/2 cup flour
5 cups crushed corn flakes
1/4 cup unsalted butter, divided
1/2 cup honey, warmed, for serving
Slice eggplant into 1/4-inch rounds. Sprinkle generously
with salt and set aside on paper towels or in a colander
for 30 minutes. Rinse slices thoroughly to remove salt
and brown juice that has formed. Pat dry. In a shallow
bowl, beat eggs slightly and combine with milk and
honey; set aside. Place flour on a plate; set aside. Place
corn flakes in a shallow bowl. Dust eggplant slices with
flour, dip into egg mixture, and then coat with corn
flakes, coating both sides. Melt 2 Tablespoons butter in
large skillet over medium heat. Add eggplant slices and
cook until brown on both sides and fork-tender. Add
more butter to skillet as needed. Serve eggplant slices
with additional butter and warm honey.
www.honey.com
Honey-Glazed Sweet
Potatoes
2 lbs. sweet potatoes
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 8x8-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.
www.honey.com
Apple Honey Crisp
Makes 6 servings
2 lbs. apples, quartered and sliced (1-1/2
quarts)
1/2 cup plus 1/4 cup honey, (separated)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup flour
1/4 cup butter, softened
Warm Nutmeg Cream, (recipe follows) or ice
cream
Toss apples with 1/2 cup honey, cinnamon
and nutmeg in bowl. Turn into 2-quart baking dish. For topping, beat flour with butter
and 1/4 cup honey until crumbly; sprinkle
over apples. Bake at 350°F for 40 to 45 minutes or until apples are tender and topping
is golden. Serve with Warm Nutmeg Cream
or ice cream.
www.honey.com