National Honey Board Recipes for February

Score Big With Honey!

This weekend the National Football League (NFL) is celebrating 50 years. That’s 50 years of “I could hear that from here!” tackles, “Did that just happen?!?” plays, “I can’t believe it!” tear-inducing losses and “We are the champions!” sweet victories.

But it’s not just about the game, or the coaches or the players. What makes the Super Bowl great is the experience of it all, the atmosphere you create when you bring good friends together with great food. That’s right, this is a holiday for food, and we’ve got five new recipes that will show you how to score big this weekend with honey!

So much more than just a sweetener, all-natural honey performs a slew of tasks, making it a true game changer in the kitchen: 

  • Flavor: Honey not only imparts a unique flavor to any dish, but it also balances and enhances the flavor profiles of other ingredients used in a recipe.
  • Emulsifier: Honey acts as a binder and thickener for sauces, dressings, marinades and dips.
  • Humectant: Honey provides and retains moisture to a variety of dishes, helping you lock in moisture for grilled meats. 

 So take it to the house and make honey your VIP this weekend.

Curried Honey-Glazed Chicken Wings
Chipotle-Mango Salsa
Grilled Chicken Satay with Honey Peanut Sauce
Peppered Asiago Bacon Burgers with Honeyed Arugula  
Honey Shanty 
Super Bowl Recipes

National Honey Board Recipes: Memorial Day Weekend


 Memorial Day is quickly approaching, and here at the National Honey Board we want to remember and celebrate all of our fallen military. We thank you for your sacrifice and appreciate everything our military does to keep us safe here at home.

That being said, Memorial Day also marks the beginning of summer, which brings us to one of our favorite times of year - grilling season! Whether you are spending the day with family, friends or neighbors, we've got many great honey-inspired Bee-Bee-Q recipes to make your summer sweet!

How to Use Honey to Improve Your Cooking and Your Health

The Dail Meal   By Kristie Collado    December 30, 2014 

Use honey as a better-for-you sweetener in cooking and baking

Use honey to create a glaze for salmon. The honey gives the fish a slightly sweet and caramelized exterior. As an added bonus, honey may even play a role in helping flush excess fat from the body.

Click here for our Chile-Honey Glazed Salmon recipe. 





Honey is loaded with natural anti-bacterial and anti-fungal properties. Try using honey to make salad dressing. Then, pour it onto vitamin-packed vegetables for a meal that can help keep you healthy.
Click here for our Harvest Kale Salad with Honey-Miso Dressing recipe.






Honey and carrots are both good sources of antioxidants. Try them together for a delicious and healthy side dish.
Click here for our citrus-honey glazed carrots recipe.







With just four basic ingredients (the recipe calls for white truffle honey and smoked salts, but you can substitute both the honey and salt that you have on hand), this snack is a simple and delicious way to take advantage of honeys many health benefits.
Click here for our Crostini with Ricotta and Truffle Honey recipe.


Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

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How To Make Honey-Lemon Throat Lozenges: The Perfect Remedy for Cough, Throat & Mouth Health

Living Traditionally  By Dr. Payam Hakimi, D.O.   December 9, 2014

Instead of buying conventional cough drops that are loaded with artificial flavors and toxic substances, you can make some of your own. These cough drops are  extremely easy to make, and can also be customized to reflect personal tastes and preferences. I love adding essential oils to my natural remedies. They work with your body’s chemistry to  help build up your immune system and help fight the bacteria & viruses causing your symptoms.

Peppermint essential oil contains the volatile oil menthol which helps soothe the bronchial and help eases sore throats.  It also has antibacterial, antiviral, anti-inflammatory, insecticidal, antispasmodic and carminative properties.


  • 5 ounces raw honey
  • About 2 tablespoons water
  • 5 drops peppermint essential oil (where to find)
  • Zest of one lemon


1. Combine  honey, and water in a  small saucepan. Heat over a low flame  and bring the mixture to a boil.

2. Cover for 4 minutes.

3. Remove from heat and let cool for five minutes.

4. Stir in lemon zest and peppermint essential oil.

5. Use a teaspoon to drop small amounts of the mixture onto the cookie sheet making sure to leave some space between them, because they’ll spread.

6. Allow it to harden. This will take approximately 30 minutes.

7. Let cool for 1/2 hour and store in an air-tight container. Keeps for 3-6 months in dry conditions.

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Giving Thanks: Recipes from the National Honey Board

Giving Thanks!
Thanksgiving has snuck up on us once again this year and since it is next week, we thought a honey-inspired holiday menu was appropriate.

You see, one-thirds of our food is made possible by insect pollinated crops and these hard-working ladies are responsible for about 80 percent of that pollination. And if that isn’t enough, honey bees travel more than 55,000 miles just to bring one pound of honey to consumers. Now that hard work is something to be thankful for!

From the ham to the pecan pie, the honey bees and their scrumptious honey have you covered! Enjoy this time with your friends and family, and reflect on the fact that sometimes, it’s the littlest things we are thankful for.

Happy Thanksgiving from the National Honey Board!
Fallen Butternut Squash Gratin 
  • 3 cups (6 medium) - butternut squash, cooked
  • 1/2 cup - honey
  • 3 Tablespoons - flour
  • 1 teaspoon - salt
  • 1/4 teaspoon - nutmeg
  • 1/4 teaspoon - cinnamon
  • 3 large - eggs, separated
  • 1/4 cup - chopped pecans

Combine squash, honey, flour, salt, spices and egg yolks; blend well. Beat egg whites until they reach stiff peaks; sold into squash mixture until no streaks of white remain. Pour into 6 buttered ramekins; sprinkle nuts over top. Place ramekins in hot water bath; bake at 350°F until golden, about 30 minutes.

Printer Friendly Version - Fallen Butternut Squash Gratin

 Wild Rice & Mushroom Stiffing  
  • 1 cup - wild rice
  • 4 cups - water, salted to taste
  • 1 Tablespoon - oil
  • 1/2 cup - minced onion
  • 1/2 cup - chopped celery
  • 1 teaspoon - minced garlic
  • 2 cups - sliced mushrooms
  • 1/4 cup - chopped dried apricots
  • 2 Tablespoons - minced parsley
  • 1/4 cup - honey

In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

Printer Friendly Version - Wild Rice & Mushroom Stuffing

Cranberry Pecan Pie
  • 2 cups - fresh or frozen cranberries
  • 1 cup - orange juice
  • 1/2 cup - honey
  • 2 Tablespoons - cornstarch
  • 2 Tablespoons - cold water
  • 1/2 teaspoon - orange extract
  • 1 - 9-inch baked pie shell
  • 1/2 cup - honey
  • 3 Tablespoons - butter or margarine
  • 1-3/4 cups - pecan halves

In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Puree cranberry mixture in blender; return to saucepan. Combine cornstarch and water. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon topping evenly over cranberry mixture. Bake at 350°F 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled. Topping: In medium saucepan, combine 1/2 cup honey and 3 Tablespoons butter or margarine; cook and stir 2 minutes or until mixture is smooth. Stir in 1-3/4 cups pecan halves until well coated.

Printer Friendly Version - Cranberry Pecan Pie

Honey Whiskey Clove-Glazed Ham  
  • 3/4 cup - honey
  • 1-1/2 Tablespoons - bourbon whiskey*
  • 1/2 teaspoon - ground cloves
  • 1 (5-lb.) - bone-in fully cooked ham, spiral sliced

Combine honey, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.
*2 teaspoons vanilla can be substituted for bourbon.

 Honey Pot Cider
  • 1-1/4 cup - apple cider
  • 1 Tablespoon - Orange Blossom honey
  • 1 pinch - cinnamon
  • 1-3/4 oz. - Apple Jack brandy
  • 1 - cinnamon stick
  • 2 - apple slices

Combine the apple cider, honey and cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the Apple Jack brandy and pour the cider into a mug.

With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.

National Honey Board - Giving Thanks!

National Honey Board

Recipe: Organic Buckwheat Cookies with Pumpkin Seeds

From Maggie Turner   November 20, 2014

Check out this fun buckwheat cookie recipe that used local beekeeper BILL'S BEES HONEY in their video how to make healthy organic buckwheat cookies with bladderwrack powder that substitute honey for sugar, and red palm oil for butter. A tasty, light dessert. Simple, clear instructions and ingredient list included.


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  

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Honey Bee Medicine & the Apothecary

Burdock & Rose   By Lisa Rose Starner  5/3/13

Honey Bees are the Earth’s first and best herbalists. They flit from flower to flower; pollinating and as they do so they collect the plant’s magic pollen dust which then gets imbibed into deliciously healing honey. Bees also collect resin from trees to create propolis, which repairs cracks in their hives and is also a useful human medicine.

Honey bees are the magic link to our food system and are the proverbial canary in the cave when we think about health and balance in our ecosystems...


Honey Recipe: Honey

Honey Cherry Granola Bars 
(makes 12-16 bars)

1/3 cup - honey 
1/4 cup - butter, melted
3 - egg whites
1 teaspoon - cinnamon
1/2 teaspoon - almond flavoring
3 cups - low-fat granola
1/2 cup - almonds, coarsely chopped
3/4 cup - dried cherries

Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into 9-inch, nonstick (or well greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

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The Sweet Truth Behind Honey

The National Honey Board features The Sweet Truth Behind Honey.

Honey has been in the news recently, covering topics from its source to its authenticity. The National Honey Board (NHB), a federal research and promotion board with United States Department of Agriculture (USDA) oversight, wants to clarify any misconceptions.

Honey bees collect nectar from flowering plants and use it to make honey. Honey is then collected by beekeepers from the beehives. The journey from harvesting to distributing honey is multifaceted.

From beehive to supermarket and finally reaching the table, the harvesting of honey is a compelling story. It's an ancient artisanal craft that brings a natural wonder to households around the world. With more than 300 varietals of honey, ranging greatly in flavor and appearance, honey is a unique ingredient that helps home cooks and professional chefs create countless recipes in the kitchen.

This beloved ingredient also provides an all-natural energy boost, as well as acts as a natural cough suppressant and an effective skin moisturizer, nourishing the body inside and out.

The NHB is utilizing industry, culinary and educational resources to produce “The Story of Honey,” which captures the many benefits of honey, while shining light on harvesting honey from honey bee to table. Read the full press release.

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.
Printer Friendly Version - Honey Valentine Cookie 
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.  
Printer Friendly Version - Sweethearts' Chocolate Honey Scrub

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.
Printer Friendly Version - Chocolate Strawberry for my Honey

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.

Printer Friendly Version - Honey Chocolate Fondue

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.
Printer Friendly Version - Brandy Baklava 

National Honey Board Recipes 
Copyright (C) 2013 National Honey Board All rights reserved.

Honey Lemon Hot Toddy

From the National Honey Board  1/30/13

We hope you haven't been sick this cold and flu season, but if you are, this Honey Lemon Hot Toddy might make you feel much better.  Author: Kate Wheeler (Serves 1)

Honey Lemon Hot Toddy (Prep time 2 mins/Total time 2 mins)

1 shot scotch whisky (you can use bourbon if that’s all you have, but I won’t vouch for the results.)
2 Tablespoons honey
juice from ½ lemon
boiling water

Mix the whisky, honey and lemon juice in a mug.
Fill with boiling water.

National Honey Board Newsletter with Recipes

 From the National Honey Board Newsletter January 2013
Happy New Year!

With holiday festivities wrapping up and the anticipated New Year’s resolutions in full swing, it’s time to accomplish your goals for 2013. CNN reported that the number one New Year’s resolution is to lose weight. This probably won’t shock you, but according to Goal Free Living, 38% of Americans make a resolution that involves weight. 

According to this study, over a third of Americans are looking to improve their health, appearance, self-confidence or a combination of the three. This year, the National Honey Board wants to help and we have put together some recipes that will hopefully support you with your goals.

Whether you’re looking to eat better, lose weight or just want to try something new, our website has something for everyone. We hope you are looking forward to what 2013 has to offer and wish you a very Happy New Year, from your friends at the National Honey Board!
Honey-Yogurt Breakfast Parfait (pictured) 
              (makes 2 servings) 
  • 1/3 cup - honey, divided
  • 1 large - banana, sliced, divided
  • 1/2 cup - plain yogurt, divided
  • 1/2 cup - Honey Granola, divided 

Reserve several slices of banana for garnish. Layer 1 Tablespoon honey, 1/4 of the sliced bananas, 2 Tablespoons yogurt, 2 Tablespoons granola, 1/4 of the sliced banana, 2 Tablespoons yogurt, 2 Tablespoons granola in a parfait glass. Repeat for second parfait. Garnish with reserved banana and honey. Serve immediately.

Printer Friendly Version - Honey-Yogurt Breakfast Parfait

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