Recipes and Gourmet Tips
Matcha Honey Iced Latte
Makes 1 Latte
1 tsp of Ceremonial Grade Matcha Powder
1 Tsp of Matcha Infused White Kiawe Honey
1 Cup of Vanilla Almond Milk
Add ingredients to a blender and blend on high for 20 seconds. Pour over a glass filled with ice.
The Bees Knees - A buzz-worthy cocktail!
This Prohibition Era cocktail is made with Gin, fresh lemon juice, and honey. It is served shaken and chilled, often with a lemon twist. (The name comes from prohibition-era slang meaning “the best”).
2 ounces gin
3/4 ounces fresh lemon juice
1/2 ounce honey syrup*
Garnish: lemon twist
*For the honey syrup:
Add 1/2 cup honey (we like to use our Rare Hawaiian Kiawe Honey infused with Lemon) and 1/2 cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.
To craft this delicious beverage:
- Add all ingredients into a shaker with ice and shake.
- Strain into a chilled cocktail glass.
- Garnish with a lemon twist.
Lilikoi (Passionfruit) Bees Knees Cocktail
Makes 1 Cocktail
1 TBSP of Lilikoi honey
1 oz. of Lemon Juice
1 oz. of Gin
1 Tsp of Passionfruit Seeds
Add all ingredients into a shaker with and dry shake. Pour over a small rocks glass with ice and top with passionfruit seeds and stir.
Honey Sake Citrus Refresher
1/2 c. fresh squeezed Ruby Red Grapefruit juice
1 rounded tablespoon of Rare Hawaiian Calamansi Cream Honey
2 oz. Sake
Combine, shake with ice to chill, strain, pour into glass and garnish with fresh mango or other favorite tropical fruit. Enjoy!
HOLIDAY: Peppermint Honey Hot Cocoa
1/3 c. unsweetened cocoa powder ½ c. White Honey with Peppermint 1 pinch salt 1/3 c. boiling water 3 1/2 c. milk 3/4 tsp. vanilla extract ½ c. half and half (optional)
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature (optional).
Whipped Feta with Lemon Infused Kiawe Honey and Toasted Pine Nuts
1 Cup of Goat Feta Cheese
1/3 Cup of Heavy Cream
½ Tsp of Sea Salt
¼ tsp of Ground Black Pepper
¼ Cup of Pine Nuts
1-2 TBSP of Lemon infused White Kiawe Honey
Crackers, fresh country bread or pitas to serve.
In a food processor, add the feta cheese and pulse to break into crumbles. With the food processor set on low, add the heavy cream gradually until a smooth and thick consistency is formed. Add salt and pepper until blended then transfer to a serving bowl. In a small pan on low, toast the pine nuts until slightly golden, being careful to move them about the pan often so they don’t burn. Sprinkle pine nuts over top of whipped feta and finish with a generous drizzle of lemon infused honey.
Easy Honey Pizza Dough with Goat Cheese and Herbs
Makes 2 Large Pizzas
2 TBSP of White Kiawe Honey
2 TBSP Dry yeast
2 Cups of Warm but not hot Water Divided
¼ Cup of Olive Oil
1 tsp of Sea Salt
5 Cups Bread Flour
Toppings per pizza
¾ Cup of Goats cheese cut into coins
1 Cup of Shredded Mozzarella
Fresh Herbs like Thyme, Dill or Oregano
Salt and Pepper
Drizzle of Olive oil
White Kiawe Honey Drizzle
Add the ½ Cup of the water, dry yeast and honey to the bowl of a stand mixer and allow yeast to bloom for roughly 5-10 minutes. It should be activated and bubbling. Add the remaining ingredients and with a hook attachment, knead the dough on low for roughly 8 minutes. Transfer dough to a large greased bowl and allow to rise for 45 minutes. Turn the dough out onto a floured surface and divide into two equal halves. Make two disks out of the dough and cover in plastic wrap and place in the fridge to rest for 30 minutes.
Preheat oven to 400F
Remove dough from fridge and plastic wrap onto a floured surface and shape into two large pizza crusts. And place on a pizza pan lined with parchment paper. Place goats cheese coins evenly on top and sprinkle mozzarella over top. Garnish with fresh herbs, salt and pepper to taste and a drizzle of olive oil.
Place in oven to bake for roughly 20 minutes or until dough is fully cooked and slightly browned on the edges and toppings all bubbly and golden. Remove and serve with an extra drizzle of white Kiawe Honey to serve.
Ginger Lime Pork Ribs with Pickled Pineapple
1 Rack of Short Back Pork Ribs
2 TBSP Dry Rub of Choice
1 Cup of Original Style BBQ Sauce
¼ Cup of Ginger Infused Honey
2 TBSP of Lime Juice
1 Cup of Pineapple, thinly slice into bite sized pieces
¼ Cup of Red Onion thinly sliced
1 tsp of Salt
1 TBSP of Cane Sugar
½ Cup of Apple Cider Vinegar
½ Cup of Hot water
Cilantro and Lime to garnish
Prepare quick pickled onions at least 4 hours or overnight in advance to making ribs so they have time to work their magic!
Add the pineapple and red onion to a large sealable jar. Sprinkle over sugar and salt and add vinegar. Pour over hot water and make sure the pineapple and onions are fully submerged. Allow to cool and place lid on top and place in fridge to marinate until needed.
Preheat oven to 350F and line a large baking sheet with parchment paper or aluminum foil.
Remove the membrane from the back of the ribs and sprinkle rub over top and work into ribs to fully coat. Place ribs on the baking sheet and into the for roughly two hours.
While ribs are cooking, place a small pot of low heat and add the BBQ sauce, ginger honey and lime juice and allow to simmer on low for roughly 5-10 minutes until fully incorporated and honey has melted into mixture.
Remove ribs from oven and brush sauce onto ribs generously. Place ribs back into oven and allow to bake for a further 30 minutes. Turn oven to broil and allow to caramelize the sauce, being careful not to burn – roughly 5 minutes.
Remove and allow to rest for 10 minutes before serving on a platter with some of the pickled pineapple and cilantro or serve alongside!
Sticky Honey-Soy Chicken Wings
- 2 pounds chicken wings
- 1 cup low sodium soy sauce,
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
- 2 cloves garlic,
- 1/2 lemon,
- juiced Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup honey
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Courtesy of Tyler Florence, Food Network
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/sticky-honey-soy-chicken-wings-recipe.html?oc=linkback
Amazing Lilikoi Honey Butter
1 c. butter, softened 1/4 to 1/3 c. White Honey with Lilikoi (Adjust amount according to taste.)
Soften honey at room temperature (do not melt on stove or in microwave). When butter and honey are soft, stir together with a spoon until well blended. Place in refrigerator if not using right away, then remove to soften to room temperature 30 min. prior to serving. Best served with warm, fresh bread.
4 ripe bananas, sliced lengthwise
4 Tablespoons butter
5 Tablespoons Rare Hawaiian Organic Winter Honey
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Vanilla ice cream or vanilla-flavored yogurt
Melt the butter in a heavy saucepan over medium-high heat. Once the butter has melted, stir in the honey, vanilla and cinnamon. Continue to stir until the mixture begins to bubble, about 3-5 minutes. Add the bananas and cook 1-2 minutes, until the bananas are hot and have caramelized on the outside.
Serve immediately as a topping for your French toast. Serve with vanilla ice cream, or use your favorite vanilla yogurt for a healthier version!
Raw, Dairy-free Chocolate Pudding
1 medium-sized avocado
6 tsp raw carob powder*
1 TBSP Rare Hawaiian Organic Winter Honey
*Variation using cacao powder:
– Use 7 tsp cacao powder instead of 6 tsp carob powder.
– Increase honey to 1 ½ TBSP honey instead of 1 TBSP.
Mix all ingredients with a fork, or with a blender/food processor and serve. With a healthy, easy dessert made in 5 min. or less, you’ll have lots of time to relax and enjoy the sweetness of the moment.
HOLIDAY: Festive Honey Cranberry Sauce
1 pkg fresh cranberries 1 c. water ¾ c. White Honey ¼ tsp. nutmeg ½ tsp. cinnamon 1 Tbsp. grated fresh orange peel or 2-3 drops orange oil – adjust according to taste.
Bring cranberries just to boil in water, add all other ingredients, turn down heat to medium, keeping berries at a soft boil for approx. 5 min or just until most are “popped”. Remove from heat, cool, and serve warm or place in refrigerator to cool and serve chilled.
HOLIDAY: Ginger Honey Holiday Frosting
Blend cream cheese and Rare Hawaiian White Honey with Hawaiian Ginger and use as a frosting on spice cake and gingerbread cookies. For an extra special touch, after frosting bread, cake or cookies, sprinkle on a few pieces of candied ginger. Also great on other varieties of cakes, cupcakes, and cookies. Try using our other flavorful varieties for delicious variations!
Other Tips & Suggestions:
- Try smoothing honey on salmon just after grilling/baking – this is especially delicious with our Kiawe w/Lilikoi Honey or our Lemon Infused Kiawe Honey
- Use in vinaigrettes and marinades.
- Use our honey as sweetener for whipping cream instead of sugar – add subtle flavors to your whipped cream for sweet treats with our different varieties.
- Use to accompany charcuterie and cheese assortments.
- Drizzle over fresh fruits – our Kiawe w/Lavender is a wonderful compliment to tart and tangy fruits and berries!
- Pour over ice scream – our rich Winter and Macadamia varietes are excellent over vanilla ice cream!
Honey for the Body
Use Honey on wounds to minimize scarring ~
Honey is hygroscopic, meaning that it has a strong affinity for water and will actually absorb moisture directly from the air. Because of this, when applied to wounds, burns, incisions, etc., honey maintains a moist, healing environment – preventing the scabbing or drying out of the skin as it heals, thus minimizing scarring.
Honey Facial Mask ~
Because of honey’s affinity for water and its ability to attract it, applying honey to skin as a facial treatment helps to moisturize and soften the skin and fight the signs of premature aging. Fine lines and wrinkles are often a sign of dehydration. And because of its antibacterial qualities, honey treatments are also great for acne prone skin, too.
To treat your skin to the healing benefits of honey, simply follow the directions below.
What you’ll need:
~ Organic, raw honey
~ A small glass bowl
~ Small brush for application
1) Place 1-2 TBSP of honey in a small bowl.
2) Set bowl in a dish of warm (not hot) water for a few moments to soften the honey.
Note: You may also stir the honey with a warm (not hot) spoon for the same effect. Take care not to expose the honey to undue heat as heat exceeding 110 degrees may kill the active enzymes in the honey, reducing its healing properties.
3) Apply to face and neck with a small brush and leave on for 15 – 20 minutes while you relax and enjoy a sweet moment.
4) Remove with tepid water, and follow with a moisturizer of your choice.
Macadamia Honey Granola
4 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup raw Macadamia Nut pieces
1 cup raw sunflower seeds
¼ c. Flax or Chia Seeds (optional)
¼ c. unsweetened shredded coconut (optional)
⅓ chopped or small, whole dried fruit(s) of your choice
⅓ cup coconut oil (or oil of your choice)
½ cup Rare Hawaiian Organic Macadamia Honey
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, stir oats, nuts and seeds together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.