Honey Recipes

Main Courses

Salmon with Honey Balsamic Glaze

Makes 6 servings

  • 6 salmon filets with skin (5 to 6 oz. each)
  • salt
  • 1/2 cup honey
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/8 teaspoon salt

Season flesh-side of filets with salt; arrange skin-side down in a shallow baking pan. Roast at 500°F for 5 minutes. To make glaze, thoroughly mix honey, balsamic vinegar, olive oil, garlic and salt. Drizzle 1 tablespoon glaze over each filet. Roast at 500°F for 3 to 5 minutes. Remove salmon to serving plates; drizzle 1 tablespoon remaining glaze over each filet.

Savory Pork Chops

Makes 4 servings

  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 cloves garlic, minced
  • 4 boneless center-cut lean pork chops (about 4 oz. each)

In small bowl, combine all ingredients except pork chops. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade, heat remaining marinade in small saucepan over medium heat to simmer. Broil pork 4 to 6 inches from heat source for 12 to 15 minutes, turn once during cooking and baste frequently with marinade.

Whiskey and Clove Honeyed Ham

Makes 12 servings

  • 3/4 cup honey
  • 1 1/2 tablespoons bourbon whiskey (can substitute with 2 teaspoons vanilla extract)
  • 1/2 teaspoon ground cloves
  • 1 bone-in fully cooked, spiral sliced ham (about 5 lbs.)

In small bowl, combine honey, bourbon and cloves until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about one hour or until heated through. Remove foil from ham and increase temperature to 425°F. Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.

Side Dishes

Asparagus with Honey Garlic Sauce

Makes 6 to 8 servings

  • 2 1/2 lbs. fresh asparagus
  • salted water
  • 1/2 cup Dijon-style mustard
  • 1/2 cup dark ale or beer
  • 1/3 cup honey
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt

Stand asparagus stalks in boiling salted water and steam, covered, about 6 to 8 minutes or until barely tender; drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over steamed asparagus.

Savory Beets

Makes 6 servings

  • 1/4 cup chopped onion
  • 2 tablespoons butter or margarine
  • 6 tablespoons honey
  • 1/4 cup wine vinegar
  • salt, to taste
  • 1/8 teaspoon ground cloves
  • 2 cans (16 oz. each) sliced beets, drained

In large skillet, sauté onion in butter over medium heat until softened. Add honey, vinegar, salt and cloves; cook and stir until mixture begins to boil. Add beets; simmer to reduce liquid and until thoroughly heated (about 10 minutes).


Fruit Salad with Honey Yogurt Dressing

Makes 4 servings

  • 1 cup halved strawberries
  • 1 banana, sliced diagonally
  • 1 fresh pear, cored and sliced
  • 1 cup pineapple chunks
  • 4 small grape clusters
  • 2 tablespoons lemon juice
  • 1/2 pint plain yogurt
  • 1/4 cup honey
  • 2 tablespoons lemon peel
  • 1 teaspoon vanilla

Arrange fruit on platter, drizzle banana and pear with lemon juice to retard discoloration. Combine yogurt, honey, lemon peel and vanilla; mix well and serve with fruit.

Honey Mustard Dressing

Makes about 2 1/2 cups

  • 1 1/4 cups fat-free mayonnaise
  • 1/3 cup honey
  • 1 tablespoon vinegar
  • 2/3 cup vegetable oil
  • 1 teaspoon onion flakes
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons prepared mustard

In small bowl, whisk together all ingredients until blended. Cover and refrigerate until ready to serve.


Lemon Curd Tarts

Makes 8 (4-inch tarts)

  • 4 whole eggs
  • 2 egg yolks
  • 3.5 oz. Blueberry honey
  • 1/2 cup lemon juice
  • Zest of 1 lemon
  • 7 oz. butter
  • Salt
  • 8 baked 4-inch tart shells
  • Sweetened whipped cream, as needed
  • Fresh blueberries, as needed
  • Mint leaves, as needed

In top of non-corrosive double boiler over simmering water, whisk eggs, yolks, juice, zest, honey and salt until custard is thick and creamy. 8 to 10 minutes. Remove from heat and gradually mix in butter until thoroughly incorporated. Pour into tart shells (about 1/3 cup in each). Cover and chill at least 2 to 3 hours.

Strawberry Orange Honey Sorbet

Makes 4 servings

  • 2 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon lemon juice
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon orange peel, freshly grated
  • 1/2 cup apple juice
  • 1 pint ripe strawberries, washed and shucked
  • 1/4 cup orange juice concentrate, frozen
  • 2 tablespoons orange liqueur, optional
  • 1/3 cup honey
  • Fresh mint, for garnish

Preheat oven to 250°F. For meringues, in a medium bowl, beat egg whites with electric mixer until frothy. Add cream of tartar and lemon juice; continue beating. Gradually add sugar; continue beating until shiny, stiff peaks form (about 5 minutes). Beat in orange peel. On a parchment-lined baking sheet, draw four 3 inch circles. Using a pastry bag, pipe meringue into circles, beginning in center. Bake 15 minutes or until golden. Turn off oven, open door for 5 minutes, but don’t remove meringues. Close door; leave meringues in oven for 1 hour more. Remove meringues and cool; store in moisture-tight container.

For sorbet, in a blender, combine apple juice, strawberries, orange juice, orange liqueur, and honey; purée until smooth. Freeze in ice cream freezer following manufacturer’s directions. If you don’t have an ice cream freezer, pour purée into a shallow dish and freeze. To serve, spoon sorbet into bowls. Garnish with a meringue circle and mint sprig.

Fudgy Brownies with Honey Whipped Cream

Makes 9 servings and 2 cups honey whipped cream

  • 1 package (19.8 oz.) fudge brownie mix
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 egg
  • 1 cup whipping cream
  • 3 tablespoons honey
  • 1 teaspoon vanilla

In medium bowl, combine brownie mix, oil, water, 2 tablespoons honey and egg and spread in greased and floured 8 x 8 x 2-inch baking pan. Bake according to package directions. Cool thoroughly. Invert onto serving plate. Spread with Honey Whipped Cream or pipe through pastry tube onto brownies and drizzle with hot fudge topping.

Honey Whipped Cream: Beat 1 cup whipping cream until mixture thickens; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla.