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Honey Recipes and Bee Cam
A look into a hive and six recipes for the honey
Take a look at a BEE CAM
New England honey ranges from light and fragrant to dark and intense as the flower choices for bees change from spring to fall. Use honey as a topping for toast or ice cream, and sweeten up salad dressings, dips, and "drops."
For more about local honey, click here!
Try these recipes:
Arugula and Watercress Salad with Orange-Poppy Seed Dressing
Salads Recipes
Yield: 8 servings
This salad of arugula and watercress, dressed with a light orange-poppy seed dressing, makes the perfect nest for the individual carved racks of lamb. This dressing would also be terrific tossed with a light luncheon salad of grilled shrimp, scallops, and baby greens.
- 2 tablespoons honey
- 1-1/4 teaspoons grated orange zest
- 3 tablespoons orange juice
- 1 tablespoon poppy seeds
- 1 tablespoon red wine vinegar
- Pinch of salt
- 1/4 cup light olive oil
- 1 bunch arugula, washed and lower stems removed (about 1-1/2 packed cups)
- 1 bunch watercress, washed, with lower stems removed (about 3 packed cups)
To make the dressing: In a bowl, whisk together honey, grated orange zest, orange juice, poppy seeds, vinegar, and salt. Gradually whisk in olive oil. Toss watercress and arugula in a large bowl. Before serving, add just enough dressing to coat greens; toss to mix well.
To serve: Place a nest of greens on each individual dinner plate. Top with carved lamb rack.
Reviews by Readers
Very nice and refreshing! I like poppy seeds, but will use a little less next time. – Reviewed by Jennifer Paulaski
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Curried Dip with Crudités
Dips and Spreads Recipes | Meatless Recipes | Miscellaneous Recipes
Yield: Makes 2 cups
The kind of curry powder used will determine the amount of "zip" in this scrumptious dip. It's easy to make, colorful, and suitable for any occasion, but must be prepared at least a day ahead. --Windflower Inn, Great Barrington, Massachusetts
- 1 pint mayonnaise
- 3 tablespoons catsup
- 3 tablespoons honey
- 1/4 teaspoon salt
- 3 tablespoons grated onion
- 1-1/2 teaspoons lemon juice
- 7 to 9 drops Tabasco sauce
- 1-1/4 teaspoons curry powder
Mix all ingredients together and refrigerate for at least 1 day. Serve with fresh vegetables.
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Ginger Peaches
Fruit Recipes
Yield: Makes 4 servings.
- 2 tablespoons butter
- 1/4 cup light-brown sugar
- 1 teaspoon honey
- 1/4 teaspoon grated gingerroot
- 1/2 teaspoon orange zest
- 1 tablespoon orange juice
- 2 medium peaches, washed, pitted, and sliced
- 2 to 4 scoops of ice cream, your choice of flavor
In a skillet, melt the butter and stir in the sweeteners. Add gingerroot, zest, juice, and peaches; saute for a minute or two. Remove from heat, but let peaches simmer until they are just soft. Serve over ice cream.
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Honey Drops
Cookies and Bars Recipes
Yield: about 3 dozen
These are wonderful! The honey and the apricot jam are a winning combination that makes the sandwich cookies flavorful but not overly sweet. Surprisingly fast to put together, a plate of these makes an attractive gift. They freeze well, too -- but unless you hide them in the back of the freezer or use an unmarked container, you'll be lucky if there are any left to give away!
- 1 cup solid vegetable shortening
- 1 cup brown sugar
- 2 eggs
- 6 tablespoons honey
- 1 teaspoon vanilla extract
- 3-1/2 cups all-purpose white flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Apricot jam
In a mixing bowl, cream together the shortening and sugar. Add the eggs, honey, and vanilla and beat until smooth. Sift the flour with the soda and salt. Add the flour mixture to the creamed mixture, beating well. Chill thoroughly.
Preheat the oven to 350 degrees F.
Form the chilled dough into balls about the size of walnuts and place the balls 2 inches apart on ungreased baking sheets.
Bake for 10 to 12 minutes. Remove to wire racks to cool slightly. While still warm, make cookie sandwiches with the apricot jam as the filling.
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Mustard à la Maison
Dips and Spreads Recipes
Yield: Makes 1 cup.
A tasty addition to cream sauces and breads, or as a spread for sandwiches.
- 1/4 cup dry mustard (Coleman's)
- 1/4 cup dry white wine vinegar
- 1/3 cup dry white wine
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 dashes hot pepper sauce
- 3 egg yolks, beaten
Place the dry mustard, vinegar, wine, honey, salt, and pepper sauce in the top of a double boiler and stir together. Allow the mixture to stand for 2 hours so the flavors blend. Beat the egg yolks into the mustard mixture and cook over hot water, stirring constantly until slightly thickened (about 5 minutes). Pour into a jar, cool, and refrigerate until ready to use.
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Susan’s Three-Day Coleslaw
Salads Recipes
Yield: Serves 10.
Although this keeps well, it is doubtful there will be any left over for very long.
- 1 large head of cabbage, shredded
- 1 can (7 ounces pimiento, cut in thin strips
- 1 medium onion, chopped or thinly sliced
- 1 green pepper, chopped or thinly sliced
- 1/2 cup honey
- 1 scant cup vinegar
- 2 teaspoons salt
- 2/3 cup salad oil
- 2 tablespoons sugar
In glass bowl toss cabbage, pimiento, onion, and green pepper together lightly, and set aside. Mix together honey, vinegar, salt, oil, and sugar in saucepan, and bring to a boil. Let dressing cool, then pour over the prepared cabbage mixture. Cover, and let age in the refrigerator for three days, stirring well each day.
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