SET aside.
WHISK the HONEY-LEMON SAUCE ingredients in a
nd then.
Add the honey and vinegar to the pan
eapot or cups.
Add clover honey to taste.
n loosen phlegm, while the honey soothes irritation. You can also
et.
For the clover syrup, place honey, vanilla and lime juice
1/3 cup of the honey and eggs until thoroughly blended
Wash blossoms in colander to remove dust and bugs.
Put blossoms in large pan with water and bring to a boil.
Remove from heat.
Cover and let steep for 10 minutes (like tea).
Strain. Bring to a boil again, adding sugar and alum.
Boil for 10 minutes.
Pour into small, sterilized jars and seal.
Yields 1/2 gallon honey.
rom heat and stir in clover honey.
Cool.
Remove and
ogether the brown sugar and honey. Set aside.
In another
eat, combine the praline sauce, honey, salt and pepper and heat
Cook ham according to package directions.
Mix together all ingredients listed above for the glaze.
Brush glaze on ham when 30 minutes of cook time remain.
Continue baking ham uncovered until cooked through.
Heat honey in a bowl over boiling water (a bain-marie) until very hot, but NOT boiling, then add the lavender flowers and stir well.
Continue to heat over a low heat for 30 minutes. Remove from the heat and allow to cool a little before covering with a net or fly cover and placing in the sun for about 3 to 4 hours.
Pour the honey through a mesh sieve and discard the cooked lavender.
Put honey in jar, cover tightly and label. Keeps like normal honey, but is best in a cool, dark and dry place.
omatoes with the olive oil, honey, thyme leaves, salt and pepper
n a small bowl, combine honey, juice, water, ginger and garlic
Place cinnamon sticks and cloves in jar of honey.
Cap tightly.
Put honey jar in a pot and cover with hot water.
Leave in water 1 hour changing it a couple of times.
Let cool with cover still on.
Leave cloves and cinnamon sticks in honey.
Use as needed.
It makes great gifts.
Whisk together lime juice and honey until honey dissolves.
Arrange watermelon on a platter and drizzle with the lime-honey dressing.
Mix honey and orange marmalade together in a bowl. Pour glaze over a ham in the last 30 minutes of baking time.
Preheat the oven to 350 degrees F (175 degrees C). Place pecan halves on a baking sheet.
Bake pecans in the preheated oven until toasted, 5 to 8 minutes. Let cool to room temperature; chop.
Place chopped pecans and butter in a stand mixer fitted with the paddle attachment. Blend for 3 to 5 minutes, stopping as needed to scrape down the sides of the bowl with a spatula. Reduce speed to low and add honey. Blend until well mixed. Transfer mixture to a serving dish or bowl and refrigerate until ready to use.
This dressing is easily made in a blender. Blend together the honey, mustard, and vinegar.
Start with 1/4 cup of vinegar. Some brands have a harsher taste than others.
With the blender running on the 2nd or 3rd setting, slowly add the oil until it is completely absorbed and emulsified. A stick blender works well, too.
Add more vinegar, according to your taste. Adjust seasoning to taste.
Blend the dressing one last time before pouring into a container.
Store leftovers in the refrigerator. Shake well before using.
Preheat oven to 350\u00b0F
Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature.
Chop cooled pecans.
Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed.
Blend on low speed adding honey and continue until all ingredients are well mixed.
Place in serving dish or bowl and refrigerate until ready for use.
Serve with warm cornbread.