Honey Recipes - Appetizer

Bees in the Herb Garden Dip or Dressing - Makes 20 (2 Tablespoon) servings -

Ingredients

1 pint sour cream 6 Tablespoons honey 2 Tablespoons orange juice, thawed, undiluted 2 Tablespoons Dijon mustard 2 teaspoons cream-style horseradish 2 teaspoons rosemary, crushed 1 teaspoon chervil, crushed 1 teaspoon basil, crushed 3/4 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon garlic powder

Directions

Combine all ingredients; mix well. Refrigerate, covered, several hours to blend flavors. Stir before using.

Serving Suggestions

Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks. Use as a salad dressing for green and fruit salads.

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Chafing Dish Chicken Wings - Makes 15 servings -

Ingredients

15 broiler-fryer chicken wings 1/2 cup soy sauce 1/2 cup lemon juice 2 Tablespoons canola oil 1/4 cup honey 2 cloves garlic, minced 1/4 teaspoon hot pepper sauce Sweet & Sour Sauce (recipe below)

Directions

Make marinade by mixing together soy sauce, lemon juice, canola oil, honey, garlic and hot pepper sauce; stir until honey is dissolved. Place chicken wings on cutting board; cut and discard (or save for stock) wing tips. Cut remaining wing into two sections at joint, making 30 drummettes. Place chicken in bowl and pour soy-honey mixture over all; cover and marinate in refrigerator overnight. Arrange chicken drummettes in single layer on baking pan; pour marinade over chicken. Bake in 425°F. oven for about 20 minutes or until chicken is fork-tender, basting several times with marinade during cooking. Place chicken in chafing dish, reserving marinade for making sauce. Pour Sweet and Sour Sauce over wings and keep warm in chafing dish. To prepare Sweet and Sour Sauce, in saucepan, pour marinade remaining after chicken has cooked. Add 1 can (8 ounces) pineapple cubes (drained but juice retained), 1 green pepper cut into cubes, 1/4 cup vinegar and 1 cup chicken broth. Slowly bring to a boil. In small bowl, mix together until smooth 4 tablespoons cornstarch, 1 teaspoon ground ginger and 1/4 cup reserved pineapple juice. Stir mixture into liquids in saucepan and boil until thickened and smooth, about 2 minutes.

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Cheese Dip with Fresh Fruits - Makes 4 servings - Preparation Time: 8 minutes

Ingredients

1 package (8 oz.) cream cheese 1/4 cup honey 1-1/2 teaspoons vanilla 1/4 teaspoon cinnamon 1 Tablespoon fresh lemon juice 1/4 cup diced toasted almonds

Directions

In a medium mixer bowl, beat cream cheese until light and fluffy. Add honey, vanilla, cinnamon, and lemon juice; mix well. Spoon into a small bowl and top with almonds. To serve, place bowl on a plate and surround with assorted fruits such as banana slices, grapes, apple slices, strawberries, and peach or nectarine slices.

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Creamy Honey Sesame Dip For Vegetables - Makes 1-1/3 cups -

Ingredients

3/4 cup nonfat mayonnaise 1/4 cup rice vinegar 1/4 cup honey 3 Tablespoons toasted sesame seeds 1 Tablespoon grated fresh ginger root 1 small garlic, minced 3/4 teaspoon oriental sesame oil 1/8 teaspoon crushed red pepper flakes Salt, to taste

Directions

Whisk together mayonnaise, vinegar and honey in small bowl. Add remaining ingredients; mix thoroughly. Dip may be stored tightly covered in refrigerator up to 1 week.

Serving Suggestions

Serve with assorted fresh vegetables.

Nutritional Information Per Serving (3-1/2 Tablespoons)

Protein: 1 g Fat Total: 3 g Sodium: 383 mg Carbohydrates: 19 g Calories from Fat: 25% Cholesterol: 0 mg Calories: 106 Dietary Fiber: <1>

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Curried Chicken Wings - Makes 13 servings -

Ingredients

1 cup honey 2/3 cup Dijon mustard 2 Tablespoons butter or margarine 4 teaspoons curry powder 2-1/2 lbs. chicken wings

Directions

In a small saucepan, combine honey, mustard, butter and curry powder; cook and stir over medium heat until blended. Arrange chicken in a 13x9x2-inch baking dish; drizzle with honey mixture. Cover with foil and bake at 350° F for 30 minutes. Remove foil and bake 30 minutes longer; turn after 15 minutes.

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Easy Honey Chicken Wings - Makes 8 servings -

Ingredients

1/2 cup honey 1/3 cup soy sauce 1/4 cup chili sauce 1 teaspoon garlic salt 1/4 teaspoon ground black pepper 8 drops red pepper sauce 3 lbs. chicken wings or drumettes

Directions

Combine honey, soy sauce, chili sauce, garlic salt, pepper and red pepper sauce. Arrange chicken in single layer in a 9x13-inch baking pan and pour on sauce. Turn chicken over to coat with sauce. Bake at 350°F for one hour, turning over once. Cool slightly and serve.

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Golden Nugget Dip - Makes 1 cup -

Ingredients

1/2 cup honey 1/2 cup spicy brown mustard, prepared

Directions

Combine honey and mustard; mix well.

Serving Suggestions

Serve as a dip for chicken nuggets, vegetables or pretzels.

Tips

Substitution Tip: regular or Dijon mustard may be used in place of spicy brown mustard.

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Hawaiian Honey Dip - Makes 2/3 cup -

Ingredients

1/2 cup catsup 1/4 cup honey 2 Tablespoons lemon juice 1 teaspoon cornstarch 1/2 teaspoon garlic salt

Directions

Combine all ingredients; microwave on HIGH (100%) 2 to 3 minutes or until mixture boils and thickens, stirring every 30 seconds. Cool. Serve as a dip for chicken nuggets and/or vegetables.

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Honey and Nut Glazed Brie - Makes 16 to 20 servings -

Ingredients

1/4 cup honey 1 Tablespoon brandy 1/4 cup coarsely chopped pecans 1/4 oz. (about 5-inch diameter) Brie cheese

Directions

In a small bowl, combine honey, pecans and brandy. Place cheese on a large ovenproof platter or 9-inch pie plate. Bake in preheated 500°F oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese.

Serving Suggestions

Serve with crackers, tart apple wedges and seedless grapes.

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Honey Champagne Fondue - Makes 2 servings -

Ingredients

16 oz. Swiss or Gruyere cheese, shredded 4 teaspoons cornstarch 1 teaspoon dry mustard 1 Tablespoon butter 1/4 cup shallot, minced 1 clove garlic, minced 1-1/4 cups brut (dry) champagne, or sparkling wine 1/3 cup honey 2 Tablespoons lemon juice Pinch nutmeg 1/2 teaspoon white pepper

Directions

Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

Serving Suggestions

Dipping suggestions: Crusty bread cubes (French, Rye, Pumpernickel), Granny Smith apple slices, carrots, and steamed broccoli.

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Honey Cream Cheese Tea Sandwiches - Makes 7 servings -

Ingredients

Any variety bread slices 3 oz. cream cheese, softened 2 Tablespoons honey 1/2 teaspoon grated orange peel Watercress sprigs Orange peel*, finely julienne

Directions

Remove crust from bread; cut into desired shapes. Combine cream cheese, honey and grated orange peel; blend until smooth. Spread cheese mixture on bread; garnish with watercress sprigs and orange peel. *Remove white part of peel.

Nutritional Information Per Serving (Per 1 Tablespoon)

Protein: 1.6 g Fat Total: 7.1 g Sodium: 64 mg Carbohydrates: 9.2 g Cholesterol: 23 mg Calories: 105 Dietary Fiber: 0 g

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Honey Figs with Goat Cheese and Pecans - Makes 6 servings -

Ingredients

1 cup chopped pecans 1 log (6 oz.) goat cheese 12 fresh figs such as Calimyrna or Black Mission, halved 3/4 cup Clover honey Coarse salt and freshly ground black pepper

Directions

Place the finely chopped pecans in a shallow dish. Season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate log until firm if necessary, then cut evenly into rounds. Divide the figs evenly between six shallow bowls or dessert plates. Top figs with a round of pecan-crusted goat cheese. Drizzle 2 Tablespoons of Clover honey over each serving. Serve immediately.

Nutritional Information Per Serving

Protein: 9 g Fat Total: 22 g Sodium: 245 mg Carbohydrates: 58 g Calories from Fat: 43% Cholesterol: 22 mg Calories: 438 Dietary Fiber: 5 g

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Honey Picante Chicken Wings - Makes 24 to 30 servings -

Ingredients

1/2 cup honey 1/2 cup prepared picante sauce 2 cloves garlic, minced 1/4 teaspoon Worcestershire sauce 2 lbs. chicken wings, tips removed Salt and pepper, to taste

Directions

Microwave honey in a 1-quart microwave-safe measure at high (100%) 4 to 5 minutes or until honey boils and thickens. Stir in remaining ingredients except chicken wings; microwave at high 4 to 5 minutes. Cut wings in half at joint; arrange wings in shallow baking dish. Bake at 350°F for 15 minutes. Raise temperature to 375°F. Turn each piece, brush generously with sauce in pan and bake 45 minutes longer or until glazed and completely cooked, turning chicken and brushing with sauce every 15 minutes.

Nutritional Information Per Serving (1 wing)

Protein: 9 g Fat Total: 6 g Sodium: 152 mg Carbohydrates: 6 g Calories from Fat: 50% Cholesterol: 26 mg Calories: 118 Dietary Fiber: 0 g

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Honey You're Good Sauce - Makes 1 cup - Preparation Time: less than 15 minutes

Ingredients

1 cup mayonnaise 1/4 cup honey 1 Tablespoon vinegar 1 Tablespoon soy sauce 2 teaspoons fresh ginger root, minced 2 teaspoons sesame oil 1 teaspoon crushed red pepper flakes

Directions

Combine all ingredients and mix until blended. Serve over broiled chicken or as a dip for vegetables.

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Honey-Glazed Sweet Potatoes - Makes 4 servings -

Ingredients

2 lbs. sweet potatoes or yams 2/3 cup orange juice 1/3 cup honey 1 Tablespoon cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 Tablespoon butter or margarine

Directions

Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.

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Hot n’ Honey Dip - Makes 4 servings -

Ingredients

1/2 cup honey 1/2 cup Dijon-style mustard 1 teaspoon Worcestershire sauce black pepper Cayenne pepper, to taste

Directions

Beat together honey and remaining ingredients.

Serving Suggestions

Use as a dip for pretzels and bread sticks, fresh or fried vegetables, chicken wings or shrimp.