Orange Honey Salmon Fillets

by Native Herbs & Honey Co. on 11/20/11

Ingredients:

• 2 lbs. (1 kilo) salmon fillet
• 4 Tbsp. soy sauce
• 1 cup fresh orange juice
  
• 2 Tbsp. honey
• 2 Tbsp. rice vinegar
• 2 tsp. minced ginger (fresh or frozen)
• 2 scallions, chopped

Preparation:

1. Clean, rinse and pat dry the fillet. Place the fish in a glass baking dish.
2. In a small bowl, mix together all the marinade ingredients. Pour the marinade over the fish. Cover and refrigerate for 30 minutes or more.
3. Preheat oven. Bake uncovered at 350^ untill salmon is done.  varies depending on size of fillets 10-20 min. be careful not to let fish dry out. There should be marinade left after baking.
4. The salmon is done when it flakes easily when tested with fork.
5. Transfer to serving platter. Drizzle with marinade. Serve hot or at room temperature.

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Honey Cornbread Stuffing

by Native Herbs & Honey Co. on 11/20/11

Honey Cornbread Stuffing
(makes 4 servings)

• 4 cups day-old Honey Cornbread
• 1 (4 oz.) Italian sausage
• 1 cup chopped green bell pepper
• 1/2 cup minced onion
• 1/2 cup chopped celery
• 1 Tablespoon minced parsley
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup chicken broth
• 2 Tablespoons honey

In large bowl, place crumbled cornbread. Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tablespoon of fat. Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread. In small bowl, combine broth and honey. Pour over stuffing. Place stuffing in a greased 9x9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. As an alternative, pack you may pack stuffing into poultry cavity before roasting.

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Honey Glazed Ham

by Native Herbs & Honey Co. on 11/20/11

Honey Glazed Ham
(makes 4 servings)

• 2 (8 oz. each) ham steaks, cooked
• 1/4 cup honey
• 3 Tablespoons water
• 1-1/2 teaspoons dry mustard
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet or broiler pan. Combine honey, water, spices; add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush over ham and serve with remaining sauce.

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Honey Recipes for Dia de los Muertos

by Native Herbs & Honey Co. on 10/25/11

Sugar Skulls

Makes 50 small calaveritas

• 2 egg whites
• 1 Tablespoon pure honey
• 1 teaspoon vanilla extract
• 3 cups granulated sugar

Combine egg whites, pure honey and vanilla extract. Pour honey mixture into sugar. With your hands, thoroughly combine sugar and honey until you have a consistency similar to wet sand. You know you have the right mix if you can form a ball by squeezing the sugar in your hand. Tightly pack the sugar mix into the molds and wipe off excess. Invert onto a flat surface and allow to dry for 24 hours. You are now ready to decorate your skulls! You can use royal icing*, sequins, and/or edible paint to create your own masterpiece. Have fun! *Royal Icing: 1 egg white for every 3 cups of powdered sugar. Add food coloring of your choice. Mix ingredients until completely blended.

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Turron de Avellana y Almendra

by Native Herbs & Honey Co. on 10/25/11

Makes 24 pieces

• 1 cup honey
• 1-1/2 cups almonds, toasted and cooled
• 1-1/2 cups hazelnuts, toasted and cooled
• 5 egg whites
• 1-1/2 cups Sugar

1. Blend the almonds and hazelnuts in a food processor until a paste forms. Set aside.

2. Place egg whites in a stand or hand mixer with the whisk attachment and whisk until medium peaks form. Mix the whipped egg whites with the nut paste until well blended.

3. Place the honey and sugar in a medium-sized sauce pot and bring to a boil. Add the nut-egg white paste and cook over low-medium heat for about 12 minutes, constantly stirring until the mixture thickens and begins to brown just a bit.

4. Pour the mix onto a lightly greased 12" x 17" pan sheet and chill. Once chilled, cut into 24 pieces. Roll the pieces in hand to create cylindrical shape, then wrap in cellophane or simply store as is.

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