Happy Valentine's Day!!! From the National Honey Board

Happy Valentine's Day!
  

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.
 
Strawberry Chocolate Tart 
(makes 8 servings)  
  • 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
Place toasted almonds in food processor with metal blade in place; process until finely ground. Add margarine, sugar and egg yolk; process until dough forms a ball. Chill 1 hour. Spray 9-inch tart pan (with removable bottom) generously with nonstick cooking spray. Press dough into bottom and up sides of tart pan. Dough will be sticky. Bake at 350°F for 12 to 15 minutes, until shell is golden brown. Remove from oven and cool. In small bowl, whisk together honey, cocoa powder, orange peel and 2 teaspoons warm water. To assemble tart, spread chocolate filling into cooled tart shell. Arrange sliced strawberries in overlapping rings to cover. Refrigerate until ready to serve. Makes 8 servings.

Honey Valentine Cookie 
(yields 4 cookies)  
  • 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
With an electric mixer, beat butter, honey and almond extract until mixture is light and fluffy. Add flour, a cup at a time, beating well after each addition. Mix in almonds. Shape 1/2-cup portions of dough into heart shapes, no thicker than 1/2-inch, on ungreased baking sheet. Decorate as desired. Bake at 300°F for 25 to 30 minutes or until edges brown. Cool 5 minutes and remove from pan.
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Sweethearts' Chocolate Honey Scrub 
(makes 2 treatments)  
  • 6 Tbsp. - unsweetened chocolate, grated*
  • 2 cups - honey
  • 2 cups - kosher salt
  • 1/2 cup - grapeseed oil
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.  
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Chocolate Strawberry for my Honey 
(makes 1 beverage)
 
  • 1-1/4 oz. - tequila rose
  • 1-1/4 oz. - godiva liqueur
  • 1 oz. - Honey Simple Syrup

Mix in tin over ice. Strain into Martini glass. Garnish with chocolate dipped strawberry.
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Honey Chocolate Fondue   
(yields 2 3/4 cups)  
  • 3/4 cup - whipping cream
  • 3/4 cup - honey, (Thistle, if available)
  • 1/3 cup - scotch
  • 8 oz. - bittersweet chocolate, coarsely chopped
  • 1/2 Tablespoon - vanilla
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.

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Brandy Baklava 
(makes 1 beverage)  
  • 3 oz. - half-and-half
  • 1 Tablespoon - honey
  • 3/4 oz. - hazelnut liqueur
  • 1 oz. - brandy
  • 3 or 4 drops - orange water
  • 1 pinch - cinnamon, additional for garnish
  • Honey, for rim
  • 1 Tablespoon - crushed pistachios

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.
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National Honey Board Recipes 
 
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