Honey Recipes from The National Honey Board

The National Honey Board Newsletter    May 2013
Celebrate May With Honey!  

Vibrant music, exciting chatter and incredible food are all characteristics of a great party.  The month of May is full of celebrations with Mother’s Day, Memorial Day and graduation, just to name a few.
The National Honey Board and event planner and CEO of Zikei Event Design, Coral Bosch, have developed mini indulgences with honey that are sure to be a hit at your next party.  
Honey highlights the overall flavor of all these delectable combinations, going beyond its role as a natural sweetener. It plays a key role in enhancing simple snacks like the Caramelized Nuts with Chile Piquín and even seafood like the Mini Tostadas with Honey-Soy Marinated Tuna. “It’s fascinating how well honey can complement such a wide variety of ingredients; each recipe is so different, but they all share the distinct flavor and special touch of honey,” says Coral.
Kick off your May celebrations by treating your loved ones and guests to these mouthwatering bites that will take your party to the next level. You can even make a family activity out of putting each recipe together… but you may want to make a few batches of each since they’re sure to go fast!

  • 4 tbsps - honey
  • ½ lb - brie cheese 
  • ½ cup - chopped walnuts
  • 6 tbsps - dehydrated cranberries
  • 1 tbsp - chipotle paste
  • 30 - phyllo pastry shells 
  • Salt and pepper
  • 3 - canned chipotle peppers , For the chipotle paste
  • ¼ cup - chicken stock or water, For the chipotle paste

In a small saucepan, lightly heat the honey and mix it with the chipotle paste, salt and pepper. Add the walnuts and cranberries and stir. Remove saucepan from fire.

Cut the brie cheese into ½-inch cubes. Preheat oven to 350°F. Place the phyllo cups onto a baking sheet and fill them evenly with the cubed brie. Top them evenly with the honey mixture and bake them in the oven for 5 - 7 minutes or until the cheese melts. Serve them hot.

For the chipotle paste: Clean the chipotles peppers and remove all the seeds. Put them in a blender with the water or chicken stock. Blend until perfectly mixed. It can keep for weeks in the refrigerator and is a good base for preparing chipotle sauce or for flavoring other dishes.
Printer Friendly Version - Honey Cups with Brie, Walnuts and Cranberries

For more Honey Recipes from the National Honey Board  

Visit the National Honey Boardhttp://www.honey.com/