Recipes that use up honey?? Recommended recipes, please....
My husband and I just sold our house and moved into a one room garden cottage that is about 225 square feet (not including bathroom since that is in the main house). We do have a storage space for our extra furniture and stuff but all of our ingredients are in here with us. I have a lot of honey and while I know it doesn't go bad, I would like to use some up to get some more space (we have a toaster oven arriving in the mail soon!) and make some tasty dishes.
We don't eat red meat (beef, pork, lamb, etc.) but do eat everything else. We live in the Pacific NW in case that helps with seasonal ingredient recs.
I am thinking of making this honey cake:
and this roast chicken also looks good:
as do these cookies:
and this jam:
I go through a lot of honey making an energy bar...
8 oz 1 cup almond butter
6 oz 1/2 cup honey (usually something from small producer)
1 tsp vanilla extract
9 oz 3 cups old fashioned oats
3 oz 1/3 cup dried cranberries
3 oz 1/3 cup chocolate chips
Combine all ingredients together; mix well. Dump onto cutting board covered with wax paper, and form into a large square, about a ½ inch thick. Cut into 1 or 1 ½ inch squares. Place squares on another piece of wax paper, refrigerate.
The bars are soft and chewy. After cutting, I kind of grab them in my hand and mush them into a roll shape to keep them good and together. I keep them in the refrigerator because they get a bit sticky at room temp (but still good to eat). They keep for a long time (over a week, have never had them last over two weeks).
My Mom always used to make this at Christmas and Easter. She called it tzimmes, as that's what the recipe called it, although other tzimmes recipes I've seen include more ingredients. So call it honey-glazed carrots. :-)
8 large carrots, sliced lengthwise
1/2 cup honey
4 Tbsp brown sugar
4 Tbsp vegetable oil
1 tsp lemon rind
1/2 tsp ground ginger (I always add more)
1/2 tsp salt
Peel and cut carrots into 3" pieces. Partially cook carrots in boiling, salted water for about 5 minutes. Drain. Add honey, brown sugar, salt, and oil.
Cook over low heat, uncovered. Stir occasionally, until carrots are tender and well glazed, approximately 10-15 minutes, adding lemon rind and ginger halfway through final cooking.