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 for November

National Honey Board - Recipes Repost from November 2, 2015
(In case you missed it and are looking for Thanksgiving recipes.)

We are Thankful for You, Honey!

November officially kicks off the holiday season, the time of year when families are getting together to enjoy each other’s company, catch up and share stories, or even play a backyard football game. And what brings people together like a good meal?
We’re not sure about you, but there is just something about being home for the holidays that makes everything a little bit better, until it comes to the menu planning, that is. But fear not, we are here to make your Thanksgiving a little easier with these five delicious, honey-inspired recipes that are sure to be a hit with all the relatives and friends who are gathered around the family table!

Cinnamon Honey Glazed Sticky Buns 
Honey Glazed Sweet Potatoes
Chunky Apple Cranberry Sauce  
Honey Cornbread Stuffing 
Honey Pumpkin Pie 

National Honey Board Recipes

Good Food Awards! - Enter YOUR Honey!

Coming up...

The Good Food Awards will be opening on July 6th
This is the second year for the honey category. Last year, over 50 beekeepers from across the United States entered their honey for evaluation. Make sure yours is one of them this year.

  • Put July 6, 2015 (sometime in the afternoon) on your calendar
  • Go to the website:
  • Click on the ‘Honey’ link to read the NEW criteria (also listed below)
  • Click on Entrant Information to download a form.

This year’s Honey Committee, worked very hard to ensure that the best honey from America’s Beekeepers will be represented at this year’s awards. Using the Good Food Guidelines that the honey be: tasty, authentic and responsibly produced... (Read all about it:

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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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.


Some History and Health Benefits of Honey

The Epoch Times   By Sally Fallon Morell   2/13/14

Honey has been a valued food in many parts of the world, both in primitive societies and sophisticated civilizations. Hunter-gatherers are adept at removing honey from beehives located in hollow tree trunks, using smoke to drive away the bees.

In some primitive groups, honey supplies a large portion of total calories at certain times of the year. The Aborigines of Australia prized honey and distinguished between two types—light and dark. A Neolithic rock paintingin Spain shows a man collecting wild honey.

Egyptian writings dating from about 5500 B.C. refer to honey. At that time,Lower Egypt was called Bee Land while Upper Egypt was called Reed Land. Apiculture was well established in the 5th dynasty (about 2500 B.C.) and is shown in several reliefs in the temple of the Sun at Abusir.

Tablets from the reign of Seti I (1314 to 1292) give a value of an ass or an ox to 110 pots of honey. Thutmoses III is recorded as receiving tributes of honey from Syria in 1450 B.C.

The Indians used honey in religious rites. The Indian Laws of Manu, dating from 1000 B.C., called for a tax of one-sixth of the beekeeper’s production.

Thousands of Miles for a Teaspoon

Honey is sugary nectar of flowers gathered by bees. It is carried in “honey sacs” where enzymes begin the process breaking down the sugars. The bee then deposits her cargo into hexagonal wax cells to provide nourishment for young bees. Continued evaporation in the warm atmosphere of the hive gradually transforms the nectar into honey. Bees must travel thousands of miles to produce just one teaspoon of honey...

Read more and get honey recipes:

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

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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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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 
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