I've got a lot of excess honey (more than 4 cups) and I don't usually use honey. Any recommended recipes? Thanks!

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13 Comments

Meatballs&Milkshakes September 29, 2011
I drizzle it over grilled stone fruit, put it in yogurt parfaits, use it instead of sugar in crisps and crumbles (or in combo with brown sugar), and my favorite is in lemon vinaigrette which I put on salads, orzo, scallops, chicken, etc. Honey lavender ice cream is always delicious too. I recently tried a lavender and meyer lemon ice cream which was pretty delicious (and honestly tasted like pinkberry to me because of the yogurt) http://meatballsandmilkshakes.wordpress.com/2011/08/09/lavender-and-meyer-lemon-low-fat-ice-cream/.
 
RebeccaCooks September 29, 2011
Do you have a crock pot? There are a lot of recipes for honey-glazed chicken in a crock pot, and they all use between 1/2-2 cups of honey.
 
melissav September 29, 2011
What about this from dish - http://www.food52.com/blog/1388_roasted_feta_with_thyme_honey_2007 - posted by Amanda? Or you can add a bit to most salad dressings. I always add a squeeze when making a simple vinegarette. You drizzle on a biscuit or piece of toast, slattered in butter.
 
ATG117 September 29, 2011
well, it's definitely the season for honey cake, though I'm not a fan. I do use hone in many everyday preparations however. I like to put a touch in my vinaigrettes. You can make a honey mustard dressing or other dipping sauce as well. It's great to sweeten herbal iced teas, in shakes, smoothies, and greek yogurt.
 
la D. September 29, 2011
If you're feeling adventurous, you might want to try making a recipe in the October issue of Food & Wine Magazine for Confit of Guinea Hen Legs with Prunes and Honey. The sauce uses 1 cup of honey with prunes, ground ginger, and red pepper flakes so it's sweet with a bit of heat. I made the sauce and served it over seared lamb chops. My husband really liked it and I'll be posting about the recipe on my blog next week. http://www.foodandwine.com/recipes/confit-of-guinea-hen-legs-with-prunes-and-honey
 
Sam1148 September 29, 2011
Yiniverse says: Susan, normally I wouldn't mind keeping honey around the kitchen, but I'm going to be moving in the upcoming months and I don't want to cart honey thousands of miles across the country!

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Are these sealed bottles? And do you have canned goods you need to rid yourself of before a move?
Homeless shelters and food banks are strapped for goods at this time.
Contact one in your area and drop of some of your unopened dried and canned goods.

 
Sam1148 September 29, 2011
Baklava is great.
I'd just store it tho, as mentioned; honey keeps self stable for years.

Other daily uses. Use it with ham steaks sauteed with a finish of allspice, a hint of cinnamon and clove and honey to finally glaze the ham steaks.

Mix up some coleman's mustard with water and stir, stir, stir until hot and mix with honey for dipping sauce for carrot sticks, eggrolls, Dim Sum, or chicken strips.
Mix with soft butter and put in a bowl covered with plastic wrap in the 'fridge--or in wax paper as 'logs'; to use for muffins, toast or a peanut butter and jam sandwich--or toast.
 
Yiniverse September 29, 2011
Susan, normally I wouldn't mind keeping honey around the kitchen, but I'm going to be moving in the upcoming months and I don't want to cart honey thousands of miles across the country!
 
Shuna L. September 29, 2011
Not sure if I'm allowed to point you to something off of Food52 but I just published a receipe on Serious Eats for an ice cream made only with honey {no regular sugar} ~ http://www.seriouseats.com/recipes/2011/09/hojicha-burnt-honey-ice-cream-recipe.html there's a method in it where you caramelize the honey to get a taste and a concentration of honey that's a little different than using honey, straight up.
 
susan G. September 28, 2011
Even though that's a lot of honey, there's no rush to use it up. Honey will last for a very long time. Note that it may crystallize -- this is normal; it could be used to spread on toast, if you like it spreadable. If you want to pourable, set it in warm water and it will liquify. Also, use only clean utensils in the honey jar -- if it is contaminated it can spoil. There are stories of finding honey in the pyramids!
 
Yiniverse September 28, 2011
That honey poached pear recipe sounds delicious! Thanks!
 
boulangere September 28, 2011
Believe it or not, sdb, I was going to suggest the very same.
 
sdebrango September 28, 2011
How about this great recipe!
http://www.food52.com/recipes/14406_rustic_french_honey_cake
Or this one;
http://www.food52.com/recipes/14395_salted_honey_caramelized_pears
 
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