A quick and easy addition to ice cream or cake.
1 cup fresh blueberries
1/4 cup honey
1 tsp. fresh lemon juice
Heat blueberries, honey and lemon juice over medium heat in small sauce pan. Simmer until thickened and reduced by half. Serve over vanilla bean ice cream or angel food cake.
Made with lavender and honey, this martini will bee sure to please your taste buds!
1 part hot water
1/2 tsp. dried lavender blossoms
1 part honey
1 1/2 parts gin
1/2 part lemon juice
Mix hot water and lavender blossoms in bowl. Let steep for 5 minutes.
Whisk in honey and strain in another bowl.
Add the honey syrup, gin and lemon juice into cocktail mixer with ice. Strain into chilled martini glass and garnish with lemon.
Makes about 2 cups. These walnuts can be stored at room temperature in a tightly covered container for up to 1 week.
1 pound walnut halves
1/4 cup honey
3 tbs. brown sugar
Preheat oven 35o degrees F. Lightly coat 2 baking sheets with nonstick spray. Place a perforated steaming basket in a large saucepan over 1 inch of boiling water. Place walnuts in basket, cover and steam for 1 minute.
Mix the honey and sugar in bowl. Add walnuts and toss well. Spread the walnuts on baking sheet and bake, stirring once or twice for 10 minutes.
Immediately remove from oven and pour onto other prepared baking sheet. Allow to cool completely.
This sweet treat will soon be your favorite spread.
1/2 pound butter
2 tbs. honey
In a bowl, whip butter and honey with an electric mixer until light and fluffy. Spread on toast or popovers. Yum!