This Thursday is Valentine’s Day and the U.S. Greeting Card Association estimates that approximately 190 million valentines are sent each year in the United States. Half of these cards are given to significant others, but the other half are given to other family members and children. Does it surprise you that school teachers receive the most valentines each and every year?
Whether you are celebrating Valentine’s Day with your significant other or making it a point to not celebrate, we figure it’s still an excuse to treat yourself. We have created six honey inspired recipes to help you indulge this Valentine’s Day and we hope you enjoy them.
Happy Valentine’s Day from your friends at the National Honey Board.
- 1-2/3 cups - slivered almonds, toasted
- 1/4 cup - Butter or margarine, cut into pieces
- 3 Tablespoons - Sugar
- 1 - egg yolk
- 1/2 cup - honey
- 1/2 cup - unsweetened cocoa powder
- 1 teaspoon - Grated orange peel
- 2 teaspoons - warm water
- 1 pint - strawberries, hulled and sliced
Honey Valentine Cookie
- 3/4 cup - butter or margarine, softened
- 3/4 cup - honey
- 1/4 teaspoon - almond extract
- 2-1/2 cups - flour
- 1/2 cup - finely chopped almonds
- Powdered sugar
Printer Friendly Version - Honey Valentine Cookie
Sweethearts' Chocolate Honey Scrub
(makes 2 treatments)
In rubber mixing bowl, combine honey and grapeseed oil. Stir in chocolate and salt mixing completely. Consistency should be grainy and thick. Apply scrub to skin and gently massage all over the body. Remove with warm damp towels or rinse in shower.
Printer Friendly Version - Sweethearts' Chocolate Honey Scrub
Chocolate Strawberry for my Honey
(makes 1 beverage)
Mix in tin over ice. Strain into Martini glass. Garnish with chocolate dipped strawberry.
Honey Chocolate Fondue
(yields 2 3/4 cups)
In a heavy pan or fondue pot, heat cream, honey and scotch over medium heat until bubbles begin to form at edge of pan. Add chocolate and allow to stand 5 minutes. Whisk in vanilla until mixture is smooth. Serve immediately.
(makes 1 beverage)
On a small saucer, drizzle a thin layer of honey, spread the crushed nuts on a second saucer. Turning the martini glass upside down into the saucer with honey, lightly coat the rim. Next, dip the honey-rimmed glass into the nuts to coat the edge of the glass. Set aside.
Fill a shaker with ice, add the first 6 ingredients and shake vigorously to chill and combine thoroughly. Strain the drink into martini glass and sprinkle a pinch of cinnamon on top.
National Honey Board Recipes