Recipes | Stiles Honey

Recipes

HONEY BANANA VELVET DOUGHNUTS

80oz. Honey

YIELD: Makes 24 servings

INGREDIENTS

2 1/2 cups - flour

2 1/2 tsp. - baking powder

1/2 tsp. - baking soda

1/4 tsp. - nutmeg

1/2 tsp. - salt

2 - eggs

1/2 cup - honey

1 - ripe banana

2 T - butter or margarine, melted

1/2 cup - dairy sour cream

1/2 tsp. - vanilla

fat for deep frying

DIRECTIONS

Sift together dry ingredients.

Beat eggs until light. Add honey gradually and continue beating until well mixed. Beat in mashed banana, butter, sour cream, and vanilla. Stir in flour mixture. (Dough should be soft.) Chill 2 hours or longer. Roll out on floured board about 1/4-inch thick. Cut with a doughnut cutter. In deep fat heated to 370°F, fry a few at a time. (Fry the holes as well as the doughnuts.) Turn doughnuts when they rise to the surface and are brown on the underside. Fry until brown on both sides. Remove from fat and drain thoroughly. While doughnuts are still warm, coat with cinnamon and sugar or powdered sugar.

TIP

May form into long rolls and twist together to form crullers, cutting off every 2 inches.

BAKLAVA

80oz. Honey

YIELD: Makes 24 servings

INGREDIENTS

1/2 lb. - sheets filo dough, frozen

2 cups - blanched almonds, ground

3/4 cup - sugar

1 tsp. - lemon rind, grated

3/4 tsp. - cinnamon, Ground

1 cup - unsalted butter, melted

almonds, sliced for garnish

1/4 cup - sugar

1/4 cup - water

1 cup - honey

1 T - rose water

DIRECTIONS

Thaw filo dough for 8 hours in the refrigerator, if frozen. Unfold sheets of filo dough so they lie flat. Cover with waxed paper, then a damp towel, to prevent them from drying out.

Preheat oven to 325°F. In a medium bowl combine almonds, sugar, lemon rind, and cinnamon. Generously butter an 8- to the 9-inch-square pan. Carefully fold 2 sheets of filo to fit pan; place in pan one at a time, brushing each with butter. Sprinkle about 3 T of the almond mixture over the top sheet. Fold 1 sheet of filo to fit pan; brush with butter. Sprinkle evenly with another 3 T almond mixture. Continue to add layers, using 1 folded sheet of filo, a generous brushing of butter, and 3 to 4 T almond mixture for each, until nut mixture is used up (there should be about 10 nut-filled layers). Fold the remaining 2 to 3 sheets of filo to fit the pan. Place on top, brushing each, with butter before adding the next. With a very sharp knife, carefully cut diagonally across the pan to make small diamond shapes--about 1 1/2 inches on a side--cutting all the way to the bottom of the pan. Pour on any remaining butter. Bake until golden brown (about 45 minutes). Pour warm Honey and Rose Water Syrup over top. Decorate each piece with an almond slice. Cool before serving.

For Honey and Rose Water Syrup (last four ingredients):

Combine sugar and the water in a 1 1/2-quart saucepan; bring to a boil, stirring. Mix in honey and cook until syrup boils again. Remove from heat; mix in rose water.

HONEY PEAR UPSIDE DOWN CAKE

YIELD: Makes 8 servings

INGREDIENTS

For Topping:

1 - pear (Bartlett or Anjou), peeled and thinly sliced

1 T - all-purpose flour

2 tsp. - grated orange peel

1 tsp. - ground cinnamon

1/2 cup - honey

2 T - course ground cornmeal

For Cake:

1 cup - all-purpose flour

1 tsp. - baking powder

1/4 tsp. - baking soda

1/4 tsp. - salt

1/2 cup - honey

1 - egg

2 T - butter or parave margarine, melted

2 T - fresh orange juice

DIRECTIONS

Arrange pear slices in bottom of greased 9-inch pie pan. Sprinkle with flour, orange peel and cinnamon; drizzle evenly with honey. In large bowl, combine flour, baking powder, baking soda and salt; mix well. In small bowl, combine honey, egg, butter and orange juice; mix well. Add to flour mixture, stirring until just blended. Spread mixture evenly over pears.

Top with course ground cornmeal. Bake at 375°F for 30 to 35 minutes or until browned. Let cool 5 minutes on wire rack; invert onto platter. Serve warm.

HONEY-BACON B.L.T

32oz. Honey

YIELD: Makes 4 sandwiches

INGREDIENTS

12 slices - thick-cut bacon

1/4 cup - honey

1/2 tsp. - ground coriander

3/4 tsp. - cayenne pepper

8 slices - Sourdough bread, toasted

8 tsp. - mayonnaise

8 pieces - green leaf lettuce

12 slices - Beefsteak tomato, sliced

4 - eggs, fried to desired doneness

1/2 cup - Avocado, mashed

DIRECTIONS

Preheat oven to 400° and line a baking sheet with parchment paper. Place bacon slices on prepared baking sheet. Combine honey, coriander, and cayenne pepper. In increments of 20 seconds, heat in microwave until just melted. Using a pastry brush, baste melted spiced honey over bacon slices. Flip and baste other side. Roast for about 15 minutes until crisp (may be a bit shorter or longer depending on fattiness).

To Assemble:

On one slice sourdough toast, spread 2 tsp. mayonnaise. Top with 2 pieces green leaf lettuce, 3 slices tomato, 3 slices Spicy Honey Candied Bacon, and 1 fried egg. Spread 2 T avocado mash on second slice sourdough toast and place on top of sandwich to close.

Slice diagonally, serve.

VEGGIE WRAPS WITH AVOCADO-HONEY DRESSING

YIELD: Makes 3 servings

INGREDIENTS

2 T - honey

1/2 - avocado

2 T - lemon juice

1 - garlic clove

2 T - mayonnaise

3 - 8" flour tortillas

1/2 - red pepper, thin sliced

1/2 - cucumber, thin sliced

1/2 - carrot, julienned

1 - tomato, sliced

3 oz. - romaine lettuce, chopped

salt & pepper

For Wraps:

2 oz. - cheddar cheese, grated

DIRECTIONS

Make the Honey Avocado Dressing:

In a food processor, combine honey, avocado, lemon juice, garlic, and mayonnaise. Blend until smooth.

Assemble Wraps:

Spread the avocado honey dressing evenly on all three tortillas.

Then divide the vegetables and place then on top of the dressing on each tortilla, sprinkle with cheese and a pinch of salt and pepper. Roll the tortillas tightly, and slice into 6 even halves.

HONEY COCO-COLD BREW

YIELD: Makes 1 serving

INGREDIENTS

3 oz. - cold brew coffee

1 oz. - buckwheat honey water (recipe below)

2 oz. - coconut water

splash of club soda

4 - mint leaves

mint sprig, for garnish

For Buckwheat Honey Water:

2 cups - buckwheat honey

1 cup - hot water

DIRECTIONS

Combine the cold brew coffee, buckwheat honey water, coconut water, and mint leaves in a cocktail shaker with ice.

Shake vigorously.

Strain into a glass filled with ice and top with a splash of club soda.

Garnish with mint sprig and serve.

For Buckwheat Honey Water:

Combine buckwheat honey and hot water and stir until dissolved. Bottle and refrigerate until needed.

TIP

Mixologist’s Note: If you don’t have a cocktail shaker, or for a “whipped” version, add all the ingredients in a blender cup with 2 cubes of ice. Blend on high for 10 seconds and strain into an iced glass.

This recipe was created by Kim Haasarud for the National Honey Board.

HONEY BUTTER

16oz Honey

YIELD: Makes 3/4 cup

INGREDIENTS

1/2 cup - butter or margarine, softened to room temperature

1/3 cup - honey

1/2 tsp. - orange peel, grated

DIRECTIONS

Combine butter, honey and orange peel; mix thoroughly.

SEEDED HONEY

YIELD: Makes about 18 fl oz

INGREDIENTS

1 3/4 cups - Honey

2 tablespoons - black sesame seeds, lightly toasted

1/4 cup - white sesame seeds, lightly toasted

2 tablespoons - poppy seeds

2 tablespoons - coriander seed, lightly toasted and crushed

1 teaspoon - shelled cardamom seeds, lightly toasted and crushed

1/4 cup - sunflower seeds, lightly toasted

DIRECTIONS

In a large bowl, combine the honey and the seeds, stir well. Store seeded honey at room temperature for up to 5 days.

HONEY RASPBERRY SWEET TEA

YIELD: Makes 4 servings

INGREDIENTS

2 cups - freshly brewed tea

2 cups - cranberry-raspberry juice

1/4 cup - honey

DIRECTIONS

In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

WATERMELON SALAD WITH WHIPPED FETA

YIELD: Makes 4 servings

INGREDIENTS

For Honey Balsamic Reduction:

1/2 cup - white balsamic vinegar

2 T - honey

1 tsp. - dijon mustard

zest of 1 orange + 2 T of the juice

1/4 tsp. - kosher salt

For Whipped Feta:

4 oz. - feta cheese, crumbled

1/4 cup - whipped cream cheese

3 T - honey

6 cups - seedless watermelon, cut into 1" cubes

1/2 cup - fresh mint, julienned, reserving a few sprigs for garnish

4 (1") pieces - honeycomb

freshly ground pepper

DIRECTIONS

Combine the balsamic vinegar and 2 T honey in a small saucepan and bring to a boil. Reduce the heat to a slow bubble and cook for 8-10 minutes. The syrup will be thickened, remove from the heat and stir in the dijon mustard, orange zest, juice and salt, set aside and let cool. Process the feta cheese, cream cheese and honey in a food processor until smooth, chill. Combine the watermelon, fresh mint and honey balsamic reduction in a bowl and toss gently. Spoon the watermelon onto 4 plates, drizzling with the remaining balsamic reduction, top with a dollop of whipped feta and garnish with a piece of honeycomb and a sprig of fresh mint and freshly ground pepper, serve immediately.

STILES HONEY CHARCUTERIE BOARD

EQUIPMENT: serving board

INGREDIENTS

1 brie cheese

1 cheddar cheese

1 sharp cheddar cheese

1 mozzarella cheese

1 blue cheese

assorted olives

assorted berries strawberries, blueberries, raspberries

vegetable sticks carrot, celery

assorted crackers

assorted deli meats salami, ham, prosciutto

crusty bread cut into bite size pieces

1 Stiles Honeycomb

Optional – drizzle honey throughout the platter

INSTRUCTIONS

Lay out your cheeses and Stiles honeycomb. You want the board to have a nice balanced layout. Cut your cheeses so that guests can take small amounts.

Fill the remaining space on the board with crackers, olives, vegetables, berries, meats, nuts, and even bread. Ideally put things near each that belong together.
Layering is key! This will make the board visually interesting. Use ramekins (small ceramic pots) to separate things and to have an organized platter.

NOTES

Build your perfect Stiles Honeycomb Cheese platter to your liking. There are no rules!

APPLE OATMEAL MUFFINS

Bee Pollen

YIELD: Makes 12 servings

INGREDIENTS
1 cup - all purpose flour
2/3 cup - whole wheat flour
1 tsp. - baking powder
1 tsp. - baking soda
1 heaping tsp. - cinnamon
1/2 tsp. - salt
1 - egg
1/2 cup – Stiles honey
1/4 cup – bee pollen (blended to a powder or whole
1/2 cup - milk
1/3 cup - vegetable oil
1 1/2 tsp. - vanilla extract
1 1/2 cups - thinly diced apples
1/3 cup - old fashioned oats

DIRECTIONS
Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the egg, honey, milk, oil, and vanilla extract. Add this mixture to the flour mixture and stir gently until just combined. Do not overmix.
Add the apples and oats to the bowl and gently fold them in.
Divide the batter evenly among the muffin cups (it'll be about 1/4 cup in each one). Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

NO BAKE HONEY OATMEAL ENERGY BITES

YIELD: Makes approx. 24 bites; one serving is 2 bites

INGREDIENTS

1 1/2 cup - rolled oats

1/2 cup - wheat germ

1/2 cup - dried figs or dates

1/2 cup - pistachios, divided

4 T - chia seeds, divided

2 T - orange marmalade

1/2 cup - almond butter

1/2 cup - honey

DIRECTIONS

Line a baking sheet with parchment or wax paper

Combine the oats, wheat germ, dried figs or dates and 1/4 cup of the pistachios and 2 T of the chia seeds in the food processor and pulse a few times. Add the almond butter, honey, and orange marmalade. Process until well combined and until the “dough” begins to come together into a ball. Remove the mix to a bowl and chill for 30 minutes.

Finely chop the remaining pistachios and combine with the remaining chia seeds in a small bowl. Scoop the chilled oat mixture onto the lined baking sheet, then with wet hands roll each ball to compress the ingredients and roll in the pistachio chia seed mixture. Place the finished bites back on the baking sheet and return to the refrigerator to chill again. Store in an air-tight container in the refrigerator up to a week.

FRUITY OVERNIGHT STEEL CUT OATMEAL

YIELD: Makes 6-8 servings

INGREDIENTS

1 1/2 cups - steel cut Quaker oats

2 cups - vanilla soy milk

1 cup - apple juice

1/4 cup - honey

1/2 tsp. - cinnamon

1/4 tsp. - salt

1/3 cup - dried blueberries

1/3 cup - golden raisins

1/2 cup - toasted walnuts, chopped

favorite fresh fruit such as strawberries, blackberries and bananas

additional honey for drizzling

DIRECTIONS

In a heavy bottom 2-quart pan, combine all ingredients except the dried fruit & walnuts, cover with a tight-fitting lid. Refrigerate overnight or at least 8 hrs., this hydrates the oats and reduces the cooking time by more than half! The next morning, add the dried fruit and stir to combine the ingredients. Bring the oats to a boil for 1 minute, reduce the heat to medium low for 8-10 minutes until oats are thickened and liquid is absorbed. Top each serving with the toasted walnuts, additional fruit and honey.

TIP

You can use any dried fruit you like and can also portion servings in to-go containers for a grab-and-go weekday breakfast. Just reheat at your destination!

HOT HONEY CAULIFLOWER “WINGS”

YIELD: Makes 4-6 servings

INGREDIENTS

1 cup - almond milk

1 cup - garbanzo bean flour

1 head - cauliflower

1 tsp. - garlic powder

1 tsp. - smoked paprika

ground black pepper, to taste

2/3 cup - gluten free panko crumbs

For Hot Honey Sauce:

2/3 cup - hot sauce

1/3 cup - coconut oil

1/4 cup - avocado honey

DIRECTIONS

Preheat oven to 350°F.

Combine the almond milk and garbanzo bean flour to make a batter.

Cut cauliflower into small florets.

Mix garlic powder, smoked paprika, and ground black pepper with panko crumbs.

Dip florets into batter, then into the panko. Repeat with each floret.

Lay battered florets onto sheet pan and roast for 10 minutes or until golden brown.

For the Honey Hot Sauce:

Combine Coconut oil, hot sauce, and honey in a sauté pan and simmer until combined.

Remove from pan and coat florets with Honey Hot Sauce.

This recipe was created by Chef Joshua Ingraham for the National Honey Board.

HONEY HARISSA PESTO SAUCE

YIELD: Makes 3 1/2 cups (28 fl. oz.)

INGREDIENTS

4 large - red bell peppers (about 2 lbs.)

1 cup (6 oz. wt.) - whole raw almonds

1 T - fresh minced garlic

1/4 cup (2 oz. wt.) - high-quality purchased harissa

1 cup (4 oz. wt.) - grated parmesan cheese

1/4 cup (3 oz. wt.) - honey

1/4 cup - olive oil

1 1/2 tsp. - kosher salt

DIRECTIONS

Pre-heat a convection oven to 375° F.

Place peppers on a baking sheet and roast in oven or until just starting to char on the outside, about 15 – 20 minutes. Immediately transfer peppers to a bowl and cover with plastic wrap tightly. Let sit, covered, until cool.

Meanwhile, spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.

Once peppers are cooled, skin should easily slip off. Remove skin, seeds and stem, and discard. Coarsely chop the peppers; you should have about 1 1/4 lbs. roasted pepper “meat.” In a food processor, combine in the following order: toasted almonds, garlic, harissa, and chopped peppers. Process for about 1 minute. Then add the parmesan cheese, honey, olive oil, and salt. Process for about another 1 minute until desired texture.

Label, date, and store refrigerated for up to 7 days.

TIP

Big flavor comes easy using a purchased harissa. Try it on a pizza, a sandwich, tossed with pasta, or served with cured meats, olives, and flatbread.

Chef’s Notes:

Try to purchase a harissa that is more rustic in texture and made with sun-dried tomatoes.
Fold into rice à la minute with coarse chopped Italian parsley.
Whisk with red wine vinegar, olive oil, and a touch of Dijon mustard for a tasty vinaigrette.
Stir in additional olive oil for a thinner sauce to drizzle.

This recipe was created by Chef Kathy Casey for the National Honey Board.

HONEY OF A VIETNAMESE DIPPING SAUCE

YIELD: Makes 2 1/2 cups (20 fl. oz.)

INGREDIENTS

1/2 cup - fish sauce

1/2 cup - fresh lime juice

1/2 cup - honey

1/2 cup - water

2 T - fresh minced garlic

1 T - fresh lemongrass, finely minced

1/2 cup - English cucumbers, fine diced (seeds removed)

1/4 cup - red onion, fine diced

1/4 cup - carrot, fine diced

2 T - fresh mint, fine chopped

1/2 tsp. - red chili flakes

DIRECTIONS

In a bowl whisk together the fish sauce, lime juice, honey, and water until well combined and the honey is dissolved. Then stir in the remaining ingredients.

Label, date and store refrigerated for up to 2 days.

TIP

Substituting honey for sugar and adding aromatic flavors makes for a modern version of the traditional dipping sauce. Ideal for serving with appetizers or drizzled on a rice bowl, salad, or an inspired sandwich.

Chef’s Notes:

You can make a large batch of the sauce base (fish sauce, lime, honey, water, garlic, and lemongrass) and keep it refrigerated for up to 14 days. Then add the fresh ingredients daily so they stay crunchy and fresh.
Try adding fresh chopped cilantro to order.
Double the amount of veggies and cut them large for a more chunky “pickle-like” condiment.
Minced fresh ginger is also a delicious addition – get creative with it!

HONEY GRANOLA BARS

YIELD: Makes one sheet pan, cut to desired sizes

INGREDIENTS

2 - bananas, ripe

1 1/4 cup - almond butter

3 1/2 cups - rolled oats

2 1/2 cups - sesame seeds

1 1/2 cups - roasted pecans

3/4 cup - roasted pumpkin seeds

2/3 cup - raisins

1/2 cup - flax seeds

1 1/8 cups - sunflower seeds

1/2 cup - brown sugar

3/4 cup + 2 T - honey

DIRECTIONS

Preheat oven to 320°F.

Mix all ingredients by hand and empty the bowl on a sheet pan covered with parchment paper. Roll out the granola with a rolling pin, making them as thin as possible.

Bake at 320°F until brown and caramelized.

Allow to cool for a few minutes, then remove from pans and cut in bars.