A hit of Ghost Pepper Chili Infused Honey adds wonderful depth to this spiced chicken!  Grill or bake, we recommend this quick dish at any time of year!

 

Ingredients:

6 chicken thighs 

For the Rub:
4 t sea salt
4 t cracked coriander
2 t ground green cardamom
3 t freshly chopped rosemary
2 garlic cloves, chopped
4 T Ghost Pepper Honey
1 T extra virgin olive oil

Procedure:

1. Preheat the oven to 400°.
2. Mix the first 5 ingredients in a small bowl. 
3. In a seperate bowl, stir the olive oil and honey together, brush over the chicken on all sides.
4. Season the chicken generously on both sides with the dry mix. 
5. Bake until the thighs read 165° and the skin is caramelized, about 40 minutes. 

 

It doesn't get better than this fall recipe: crispy roasted brussel sprouts, sliced slab bacon and a healthy drizzle of our Whiskey Barrel Aged Honey. Sweet, salty, crunchy, and spicy, it is so flavorful and so easy to make!

Ingredients:

1.75 lb Brussels sprouts, halved
7 oz slab bacon, cut into batonettes
2 T extra virgin olive oil
Salt
Whiskey Barrel Aged Wildflower

Procedure:

Preheat the oven to 425°F. Line a baking sheet with parchment.

In a bowl:  Toss all the ingredients together except for the Whiskey Barrel Aged Honey.  Spread onto the baking sheet, and place in the preheated oven.  Cook until crispy brown and slightly blackened.

Remove from the oven and drizzle over Whiskey Barrel Aged Wildflower Honey to serve.

 

Cornbread is a satisfying seasonal dinner accompaniment that is quick and easy to prepare.  Present it elegantly at the holidays or throw it together for a weeknight chili. We've sweetened our cornbread with honey, which is a great substitute for refined sugar, particularly when baking muffins, cakes, quick breads, and pies!  Honey contributes additional moisture to the recipe, and when it comes to this cornbread, it creates a really rich and wonderful result. We used Alfalfa Honey, because of the beautiful light florality and hint of spice.

Ingredients:

1 cup Bob's Red Mill Cornmeal, medium grind 
1 c milk
1/2 c + 1 T Alfalfa Honey
1/2 t salt
1 c all-purpose flour 
2 t baking powder 
1 egg
1/3 c melted butter

Procedure:

Preheat oven to 400°F. Spray or lightly grease a 9-inch round cake pan, cast iron skillet, or muffin pan.

In a large bowl, soak cornmeal in milk for 10-15 minutes. If you are using a cast iron skillet preheat it with a little bit of butter.

Then combine flour, sugars, honey, salt and baking powder to cornmeal mixture. Stir in egg and butter until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serve with room temperature butter and honey!

Here is our a simple yet elegant take on a fall classic, Butternut Squash Soup.  The Ghost Pepper Infused Honey adds a lively dimension to the soup and is complimented with cooling yogurt.

Serves 3-4

Ingredients:

1 small white onion, diced
1 carrot, diced
1/2 apple, cored and cubed
1 medium butternut squash, seeded, peeled and cubed
2 sprigs of fresh sage
3 cups of vegetable broth + more as needed
extra virgin olive oil
salt to taste
nutmeg
Ghost Pepper Infused Honey

Procedure:

In a saucepan at medium heat, sweat the carrot and onion in olive oil until soft. Add in the apple, squash and sage.  Season with salt.  Cover with broth and cook until the butternut squash breaks apart with a spoon. Add a pinch of nutmeg.

Remove the sage and prepare a blender.  Add all the ingredients into the blender and purée until smooth.  Adjust with broth for consistency and salt for flavor.

Reheat the soup to serve.  Swirl in yogurt and drizzle Ghost Pepper Honey.

 

 

 

 

As soon as we tasted the first batch, we knew our Whiskey Barrel Aged Wildflower Honey was something special... and that it practically demanded to be used in a local craft cocktail.

So, we asked good friend and craft cocktail specialist, Brendan Dillon of Hamlet and Ghost restaurant, to experiment with our  Whiskey Barrel Aged Wildflower. After some trial and error, Brendan created a light, beautiful cocktail featuring this special honey and Fino Sherry*! 

Don't be discouraged hearing Brendan's credentials, this show-stopping cocktail is actually quite easy to make and includes ingredients that you likely already have (or definitely won't mind having) in your kitchen. 

Thank you, Brendan!

Whiskey Me Away Craft Cocktail by Hamlet & Ghost's Brendan Dillon

2.5 oz Fino Sherry (a dry, pale Sherry wine made from the Palomino grape)
.5 oz Whiskey Barrel Aged Wildflower Honey simple syrup (equal parts honey + water)
1 T stone fruit preserves, such as apricot

1 egg white

Place all ingredients in a cocktail shaker with ice.  Shake hard and strain into a beautiful glass with a fine strainer.  Serve with a citrus twist.

A few notes on making honey simple syrup

If you would like to experiment with this or other cocktails featuring our Whiskey Honey, your first step is probably going to be making a simple syrup using 1 part honey and 1 part hot water. To do this, simply heat some water, add your honey, and stir until the honey is dissolved. Your water does not need to be boiling or boil down to create your honey simple! In fact, if you have an electric water kettle, you won't need the stove at all! This honey simple syrup will keep for several weeks in the refrigerator, just like a sugar-based simple syrup, making the Whiskey Me Away your perfect go-to summer cocktail.

*Fino Sherry is the driest type of sherry. If you are unfamiliar or unsure where the sherry in your cupboard falls, we recommend stopping in to chat with Annemarie at By the Bottle around the corner from our shop, or the lovely ladies at Kane's Fine Wine & Spirits. 

We have no better honey room clientele than our local kiddos and we are delighted to offer some easy recipes for their after school snacking!

Warm Apples with Oats and Cinnamon Infused Honey

2 small apples cored and cut into segments
2 T oats
1 T butter

Cinnamon Infused Honey to taste

Procedure:  In a small microwave-safe bowl add the apples, butter and oats.  Microwave for 1.5 minutes or until the butter has melted and the apples have slightly softened.  Drizzle with Cinnamon Infused Honey and serve!

Pumpkin Pie Spice Smoothie

1 frozen banana
1/2 c canned pumpkin
3/4 c unsweetened almond milk
2 T almond butter
2 t Buckwheat Honey
1 t Pumpkin Pie Spice

Procedure:  Blend all ingredients and enjoy!

Nut-Free Granola with Saratoga Wildflower Honey

1 c pumpkin seeds
1 c gluten free oats
1 c coconut flakes
1/2 c quinoa
1/2 c sunflower seeds
1/2 c flax seeds
1/4 c chia seeds
1/4 t sea salt
1/2 c extra virgin olive oil
1/2 c Saratoga Wildflower Honey

 Procedure:  Preheat the oven to 350 degrees. Mix all dry ingredients together in a bowl. In a small saucepan, heat the honey until it becomes less viscose.  Pour the honey and the olive oil over the dry ingredients and mix well.  Line a sheet tray with parchment and spread evenly.  Bake for 15 minutes, turn with a spoon and bake until golden brown, about 5 minutes more.  Serve with yogurt, ice cream or milk!

Apples with Cheddar, Walnuts, and Cranberry Blossom Honey

2 small apples
local cheddar, sliced
walnuts
Cranberry Blossom Honey to taste

Procedure:  Plate all ingredients to your fancy!  Enjoy!

 

Almond Butter Rice Cakes with Alfalfa Honey

3 c roasted almonds
3 dried dates
2 T Alfalfa Honey + more to drizzle
1/4 t sea salt

Procedure:  Blend all ingredients in a food processor until creamy, about 10- 15 minutes.  Serve almond butter on your favorite cracker, rice cake or bread and drizzle more Alfalfa Honey to taste!

 

A sweet and savory glaze enhances the flavor of roast turkey and helps the skin to brown and crisp beautifully.  Pre-prepare the turkey to your desired liking.  We recommend brining overnight for added tenderness and juiciness in the end result.

Ingredients:

1 turkey, 12 to 16 lb. (6 to 8 kg), neck and giblets removed, reserved if desired & pre-brined 

1 c Wildflower Honey

6 T unsalted butter + 4 T unsalted butter
2 garlic cloves, chopped + 1 whole clove
3 t rosemary, chopped + sprigs
3 tsp. sage, chopped + sprigs
2 lemons 
Sea salt and freshly ground pepper

Procedure:

1. Preheat the oven to 350°. 
2. Combine the chopped rosemary, sage, garlic cloves, salt and pepper in a small bowl.  Place 1 halved lemon and whole sprigs inside the turkey.
3. Truss the turkey with kitchen twine. Spread the butter over the turkey breast and under the skin, then rub the garlic & herb mixture under the skin. Transfer to the oven.
4. Meanwhile, make the glaze: In a small saucepan over medium heat, combine the honey and remaining butter and heat, stirring occasionally, until melted, about 2 minutes. Stir in the remaining 2 sprigs of herbs, juice of one lemon and whole garlic and season with salt and pepper.
5. After 1 hour of roasting, begin brushing the turkey with the glaze. Continue roasting, brushing with glaze every 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F.

This acorn squash dish is easy to prepare, quick to serve and a delicious accompaniment to a festive occasion or cozy night. We dressed the squash with cinnamon honey, as a healthier and more decadent alternative to brown sugar. This dish is just the right amount of holiday decadence.

Ingredients:

2 medium sized acorn squash, cut into quarters
2 t extra virgin olive oil
2 t Cinnamon Honey, to drizzle
pinch of salt

For the warm sauce:
6 T butter
8 sage leaves
1/2 c currants
3/4 c chopped walnuts
6 T Cinnamon Honey
pinch of salt

Procedure: 

The chill of autumn is the perfect time to bring out the Italian Chestnut Honey. We love the this honey for its distinctive flavor and floral notes and it seems almost too good to be true that it is also wonderful for our health and high in antioxidants and minerals. This recipe is a quick and easy side dish to an autumnal meal.  We especially love to prepare this on Thanksgiving, when your oven is already warm and ready to roast!  The sweetness of the carrots, the brightness of the mint, and the honey's floral notes all play brilliantly together.  The carrots can be prepared ahead of time and served at room temperature or slightly re-warmed for convenience.  

 

Ingredients:

24 carrots, topped trimmed
1 T extra virgin olive oil
pinch of salt
For the dressing:
1/2 lemon, juiced
1 t sea salt
2 t chopped mint
2 T Chestnut Honey
2 T extra virgin olive oil
1 c Greek yogurt
1/4 cup toasted hazelnuts, chopped

Procedure:

Simple, gluten free cookies to whip up for that craving of fall!

Ingredients: 

2 c gluten free flour
1 t baking soda
pinch of salt
1 1/2 t cinnamon
1/2 c butter, just softened
1/2 c + 2 T brown sugar
1/4 c Pumpkin Spice Honey
1 egg
1 c canned pumpkin purée
1/3 c milk
1 t vanilla extract

Glaze Ingredients:

1 cup sugar (confectioner's)
1 t milk
2 t Pumpkin Spice Honey
1/4 t vanilla extract
pinch of cinnamon
*optional walnut garnish

Procedure:

1. In a medium mixing bowl combine gluten-free flour, salt, baking soda, & cinnamon.
2. In a separate mixing bowl, cream butter & sugar until light and fluffy. Add honey, egg, pumpkin puree, milk, & vanilla. Beat until blended.
3. Slowly add the dry ingredients to the wet ingredients and stir until combined.
4. Drop cookies into generous rounded teaspoons on prepared baking sheet. Bake for about 12 minutes in preheated oven to 350°.
5. While cookies are baking prepare glaze by whisking confectioner's sugar, milk, vanilla and honey in a medium bowl until smooth and glossy.
6. Cool cookies for 1 to 2 minutes. Spoon or brush the glaze on cookies. This makes a few over two dozen cookies.