Honey Recipes

Buckwheat Honey BBQ Bean Bake

Growing up, it wasn't a summer cookout without my mom's barbecue beans. Today we're sharing her recipe with our CommuniTEA with a Saratoga Tea & Honey twist!

The original recipe calls for molasses, but why use molasses when you can use Buckwheat Honey? In case you haven't noticed, subbing honey for sugar and sugar products is a reoccurring theme around here! We tested the recipe on a large group ranging in age from 1.5 to 50, and it was a hit with all demographics. I was very disappointed to have zero leftovers!

This recipe makes a lot of beans, so we recommend breaking it out for large summer parties when you need a robust side.

Now, without further ado!...

BBQ Honey Bean Bake (AKA Bev's Barbecue Baked Beans)*

barbeque beans and watermelon in tea bowls with a saratoga tea and honey co buckwheat honey top

Ingredients:

  • 1 lb. Ground Beef
  • 1 Large White Onion, chopped
  • 1/2 lb. Bacon
  • 1/2 cup Barbecue Sauce
  • 4 Tbsp. Yellow Mustard
  • 1 tsp. Chili Powder
  • 2, 16 oz cans Red Kidney Beans
  • 2, 16 oz cans Baked Beans
  • 1, 16 oz can Butter Beans
  • 1, 16 oz can Green Lima Beans (may substitute Butter Beans)
  • 1/2 cup Ketchup
  • 4 Tbsp. Buckwheat Honey
  • 3/4 tsp. Black Pepper

Directions:

  1. Brown beef and onion, then drain any liquid.* 
  2. Cook the bacon using your desired method, then break into small pieces. Our preferred method is 15 minutes in the oven at 425° F. 
  3. Combine beef, onion, bacon, and all remaining ingredients. Do NOT drain beans; just dump them right on in!*
  4. Pour into baking dishes and bake at 350° F for 1 hour uncovered. Or cook in your slow cooker on low for 6-8 hours. 

Yields: 20-24 servings

*A Note for Vegetarians

You can absolutely make this bean bake vegetarian! A few things to watch out for. Lots of canned baked beans are sneaky and have bacon in them, even if they don't specifically say bacon, so definitely opt for the Vegetarian Baked Beans.

When I make this, I usually make the onion separate from the ground beef so I can mix everything except the meat together and then portion out what I need for vegetarian guests. Then I add the meat in to the remaining. You can also of course use the vegan meat substitutes of your choice! 

 

green button reading shop buckwheat honey

Golden Honey Cornbread

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.

Golden Honey Cornbread Recipe

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!

Grilled Peach, Prosciutto & Ghost Pepper Honey Flatbread

Celebrate the end of summer's harvest with a beautiful homemade pizza, courtesy of our friend, Darien Leigh, of @pantry.hill.  She beautifully combines the sweetness of grilled peaches, the savoriness of prosciutto and parmigiano reggiano, and the spiciness of arugula and Ghost Pepper Honey. This summer flatbread is elegant and complex, yet so easy in execution.

Ghost Pepper Honey, Peaches, and Prosciutto Pizza

Ingredients:

20 oz raw pizza dough (We use Portland Pie Co. Shipyard Beer Dough - available at Hannaford)
Olive oil for drizzling
1/4 cup shredded mozzarella 
1/2 cup shaved parmigiano reggiano
1/4 cup blue cheese crumbles
2 cups arugula
1/2 fresh lemon
2 peaches grilled* and sliced
1 shallot sliced
3 pieces of prosciutto torn into bite-sized pieces
Sea salt
Black pepper

Saratoga Tea & Honey Co. Ghost Pepper Honey

Ghost Pepper Infused Honey

Directions:

1. Preheat oven to 400 degrees.
2. Roll pizza dough to desired thickness and place on a baking stone or baking sheet. Drizzle dough lightly with olive oil and spread oil evenly on the entire surface. 3. Sprinkle mozzarella, 1/4 cup shaved parmesan, blue cheese and half the sliced shallots evenly on the crust. Add salt and pepper.
4. Bake at 400 degrees until crust is crispy and mozzarella begins to brown (approximately 15 minutes). 
5. Remove crust from oven and allow to cool for 15 minutes. Top with arugula. Drizzle olive oil and lemon juice over the arugula. Add the sliced grilled peaches*, prosciutto, remaining shallots, and shaved Parmesan. Add sea salt and black pepper to taste.
6. Drizzle desired amount of Ghost Pepper Honey over the pizza. Slice and serve immediately.

*To grill peaches: oil grill grates. Heat grill to 500 degrees. Slice whole peaches in 4 large quarters. Place peaches flesh-side down on grill. Grill 5 minutes until peaches are warm and have char marks. Be sure not to over-cook or they’ll become mushy. Remove from grill and slice.

Flatbread with Ghost Pepper Honey

Ghost Pepper Honey Mojito

More than ever, this 2020 summer feels like a time of slowing down and enjoying what is around us.  Whether it's children splashing in water, crickets chirping, or the smell of the grill, simple pleasures of sharing time together seem all the more meaningful.  Darien Leigh of @pantry.hill captures this feeling of gathering with Adirondack refinement at her family's retreat up north, where they all enjoyed Ghost Pepper Honey Mojitos.  We hope you enjoy them, too, in good company.

Ghost Pepper Mojito

Yields: 1 cocktail

2 tablespoons Ghost Pepper Honey simple syrup* 
1.5 oz rum
10 fresh mint leaves
1/2 fresh lime cut into wedges
1/2 cup club soda
Ice cubes 
2 glasses (one for muddling and one for serving)
Muddler

Fine mesh strainer

Ghost Pepper Mojito

*Ghost Pepper Honey Simple Syrup:
2 parts honey
1 part hot water

Stir together until honey is dissolved.

Directions: 
Place mint leaves, limes and simple syrup into a sturdy glass. Muddle to crush the mint leaves and limes and extract the juice/flavors. Add rum. Fill separate cocktail glass with ice. Place fine mesh strainer over the top of the cocktail glass and strain the muddled rum mixture over the ice. Add club soda. Stir and garnish with lime wedge and extra mint leaves

Strawberry Shortcake with Local Honey

Strawberry Shortcake with Local Honey

Fresh fruit over buttery biscuits doesn't sound like it could get any better, but when Darien Rozell of @darienleigh added our Local Wildflower honey to the macerated berry topping- it became a celebration of summer!  Darien incorporated some of our Local Raw Honey Comb, which only comes once every summer, as a gorgeous garnish of sweetness and texture.  Check out this simple recipe as we hold on to the last month of summer and, by all means, serve it with our white Strawberry Fields tea, and maybe even make an afternoon of it, like Darien did!

Strawberry Shortcake with Local Honey

Makes 6 servings

Ingredients:
2 1/4 c Bisquick
4 T butter, melted
2/3 c milk
1 lb. fresh, ripe strawberries, washed & diced
1/4 c Saratoga Wildflower Honey + extra for drizzling
Vanilla ice cream 
Raw Honey Comb for garnish

 

Berries:

Wash and dice strawberries. Gently mix with 1/4 cup of

Saratoga Wildflower Honey. Cover and let sit for 20-30 minutes until juices begin to run.

Biscuits:

Preheat oven to 450°F. Stir Bisquick, milk and melted butter until a soft dough forms. Drop dough by large spoonfuls onto cookie sheet or baking stone. Bake 8-10 minutes or until golden brown.

To serve:
Spoon berry mixture over warm biscuits. Add a scoop of ice cream. Drizzle with extra Saratoga Wildflower Honey or a chunk of  Raw Honey Comb. Enjoy! (Can also be made with raspberries and blackberries!)

Ghost Pepper Honey Salmon with Yogurt Sauce

 

Ghost Pepper Honey Salmon 

We love this easy to make sweet & spicy salmon made with Ghost Pepper Honey for warm summer nights.

Ingredients:

2 quarter-pound pieces of salmon

1 lemon

2 tbsp extra virgin olive oil

2 tbsp Ghost Pepper Honey

Salt and pepper

1 8oz container of plain Greek yogurt 

1 tsp fresh parsley, chopped

Steps:

  1. First, make the Greek yogurt sauce by mixing together yogurt, juice from ½ of the lemon, parsley, salt and pepper. Set aside while making the salmon.
  2. Turn the oven on to high broil.
  3. Line a baking dish with parchment paper and set the pieces of salmon in the dish.
  4. Sprinkle the salmon with a generous amount of salt and pepper.
  5. Juice the lemon half and pour over the salmon.
  6. Drizzle both the olive oil and honey on top of the salmon.
  7. Place in the oven on a middle or upper rack (the higher the rack, the crispier the edges of the salmon!) and broil for about 15 minutes. Halfway through cooking, use a brush to coat the salmon with the extra olive oil that collects in the baking dish.
  8. Once done, serve the salmon immediately with a dollop of Greek yogurt sauce on top!

Recipe courtesy of @thesecretgf

Blueberry Power Oatmeal with Wildflower Honey

Blueberry Oatmeal with Wildflower Honey

 

We love to hear about the creative ways our customers incorporate the natural raw sweetener honey into their daily lives.  Here is a delicious recipe from @collegefitlifestyle that adds maca energy and healthy Omega-3's to a traditional oatmeal breakfast.  Begin your summer mornings with power and natural energy!

Ingredients:

- 3/4 cup of oatmeal - 1 cup of homemade almond milk 
- 1 tablespoon of chia seeds
- 1 teaspoon of flax seeds
- 1 teaspoon of maca powder
- splash of vanilla
- 1 teaspoon of Saratoga Wildflower Honey
- 1/4 cup of blueberries
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Directions:

• Boil almond milk in a pot over the stove
• Add in oatmeal mixed with seeds & powder 
• Once the consistency of the oatmeal thickens, stir in the honey, add the splash of vanilla, and fold in the blueberries 
•Let cook, serve in a bowl, and enjoy!
Thank you to our contributing recipe developer @collegefitlifestyle