HOME > Chowhound > Home Cooking >
Are you making a specialty food? Share your adventure
TELL US

What should I do with my honey?

t
Tracy L. Oct 2, 2005 02:37 PM

I received two medium sized jars of honey from my friends who keep bees. The problem is that I am not a fan of honey. I don't like baklava or toast and honey or peanut butter and honey. If honey is one of several ingredients in a recipe then I like it. I am open to suggestions, they can be sweet or savory. I'd like to put this gift to good use.

  1. d
    DanaB Oct 3, 2005 07:00 PM

    I recently had a dessert made with french sheep's milk feta trickled with lavendar honey, served with crusty bread. It was delicious!

    Another good use for honey is in the marinade for lamb chops, linked below. This is my favorite preparation for lamb!

    As others have noted, honey is great over plain yogurt -- especially if it's Total greek yogurt!

    Link: http://www.epicurious.com/recipes/rec...

    1. t
      theSauce Oct 3, 2005 04:49 PM

      Honey is great in fresh squeezed lemon aid. I usually substitute half of the sugar in lemon aid with honey.

      Also, honey makes great dipping sauce. I like to mix honey with Lee Kum Kee garlic chili sauce/paste and little bit of rice wine vinegar or plum sauce if you have any. It is great with chicken fingers and Buffalo wings.

      1. e
        Eva and Ziv Oct 3, 2005 12:33 PM

        Mix with dijon mustard and balsamic vinegar to taste (I usually use approx. equal parts). Brush over salmon fillets that you grill, broil, or saute. Makes a great glaze that results in a slightly crunchy exterior.

        Try also in salad dressings, teriyaki sauces, etc. You can use honey in lots of applications to give a slightly sweet (but not sugary) flavor plus nice texture.

        1. d
          dixieday Oct 3, 2005 11:52 AM

          If you like to bake bread, try making honey-sweetened challah. It's a light, eggy yeast bread-- a little like a not-so-rich brioche. You can glaze the bread with honey, too, which gives a nice glossy crust. And it makes the best French toast ever! Recipe below...

          Link: http://piequeen.blogspot.com/2005/10/...

          1. n
            Nyleve Oct 3, 2005 10:24 AM

            I use honey as the sweetener in pumpkin pie instead of brown sugar or molasses. I use a very light spicing as well, prefering to allow the flavour of the pumpkin to shine a bit. Everyone loves it.

            1. s
              Sweet Pea Oct 3, 2005 09:14 AM

              One of my favorite deserts or breakfasts is honey whipped into plain yogurt and poured over fresh fruit and topped with granola or chopped nuts.

              1. e
                Emme Oct 3, 2005 03:13 AM

                For sweet stuff, how about honey bran muffins?

                http://bread.allrecipes.com/az/HoneyBranMuffins.asp (I would add cinnamon and some wheat germ to these.
                )
                http://www.epicurious.com/recipes/rec... (I've made these without the figs.)

                1. t
                  Torty Oct 2, 2005 07:48 PM

                  Did your friend tell you what general type the honey is in terms of where the bees were working? If it is a light honey and you really don't care for it I second other recs to gift to a honey lover. If it is a distinctively flavored honey I would try it now and again just dribbled over vanilla ice cream, good yogurt, etc. to see if your taste for it changes. If your experience with honey is the grocery store variety, I heartily recommend giving the fresh from the hive stuff a try.

                  1 Reply
                  1. re: Torty
                    t
                    Tracy L. Oct 4, 2005 09:07 PM

                    The honey is clover and vetch. I wish I could say I only have tasted grocery store honey but I make beeswax candles and my wax supplier has an assortment of honeys which I have either received samples of or tasted in their store.

                  2. n
                    N Tocus Oct 2, 2005 05:44 PM

                    When a friend brought me a quart of sorghum, I gave it to another friend who likes sorghum and was delighted to get it.

                    1 Reply
                    1. re: N Tocus
                      t
                      Tracy L. Oct 4, 2005 09:02 PM

                      I was thinking about doing that as I have a couple of friends who use it a lot, but I thought it would be better to expand my cooking/eating horizons and ask here before regifting it. In fact, the people who gave me the honey will let me take more if I'd like to share it with others.

                    2. c
                      Carb Lover Oct 2, 2005 04:34 PM

                      Honey can be great in savory dishes that can be enhanced by a floral sweetness and gooey texture. As others have noted, sauces, marinades, and vinaigrettes come to mind. Bobby Flay seems to use alot of honey in his cooking and BBQ sauces, and honey mustard dressing is a classic. The Zuni figs and chicken dish that has been recently discussed uses a bit of honey in the sauce to counterbalance the vinegar.

                      These days, I would also use honey in my poaching liquid for pears or in desserts w/ apples or pears. Also great in an oatmeal porridge for breakfast. Honeys really vary, so who knows, you might find that you enjoy this honey on toast. I personally love toasted multigrain bread w/ some Irish butter and mild honey...mmmm...

                      3 Replies
                      1. re: Carb Lover
                        s
                        Sweet Pea Oct 3, 2005 09:01 AM

                        What's Irish butter?

                        1. re: Sweet Pea
                          c
                          Carb Lover Oct 3, 2005 11:52 AM

                          Nothing fancy, just good butter from Ireland. I buy the Kerrygold brand carried at TJ's (see link). I think it costs about $3 for 8 oz.

                          Link: http://www.kerrygold.com/usa/irishbut...

                        2. re: Carb Lover
                          t
                          Tracy L. Oct 4, 2005 08:57 PM

                          Carb Lover, those are all great ideas, especially there pears.

                        3. c
                          Curtis Oct 2, 2005 03:12 PM

                          Use it as part of a marinade/brine for your meats such as Pork and chicken. I recently made one with a couple tablespoons honey, a good slosh of white wine vinegar, salt, pepper, a bit of water and chili oil. Add other ingredients if they're just lying around.

                          1 Reply
                          1. re: Curtis
                            t
                            Tracy L. Oct 4, 2005 08:55 PM

                            That's a great idea, I have some pork chops in the fridge. Thanks

                          2. i
                            Ida Red Oct 2, 2005 02:47 PM

                            You don't have to worry about using it up because honey never goes bad, even if it crystalizes... although I like it when it's like that. If it does crystalize, just set the jar in the microwave (1 min.) or in a pan of hot water to warm it back to it's molten state.
                            A tbls mixed in Balamic vinegar with gratted orange rind and olive oil makes a great salad dressing.

                            2 Replies
                            1. re: Ida Red
                              w
                              Will Owen Oct 3, 2005 04:41 PM

                              Yup - I've read that perfectly edible honey has been found in Egyptian tombs. I think yours will be OK for a while yet.

                              1. re: Ida Red
                                t
                                Tracy L. Oct 4, 2005 08:53 PM

                                That is really good to know that it keeps for along time, thanks.

                              Show Hidden Posts