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)*

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! 

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!

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.

Ingredients:

Saratoga Tea & Honey Co. Ghost Pepper Honey

Directions:

*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.

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.

Yields: 1 cocktail

Fine mesh strainer



Stir together until honey is dissolved.

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!

Makes 6 servings

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.

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.

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

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: