Honey Recipes

The recipes from the lavender honey accompanied the jar of honey.

Honeybee Fritters

1 C ricotta cheese

2 to 3 eggs

1/2 C flour

1 tsp baking powder

1 pinch salt

1 1/2 T sugar

1 tsp Lavender flower buds, crushed ( optional)

1/2 ts p lemon zest

1/4 C Gibbons Bee Farm Lavender Honey Sauce

In a bowl mix ricotta cheese and eggs.  Add flour , lavender, 

lemon zest, sugar, baking powder and salt.  Mix until smooth.

Use a deep fryer or electric fry pan at 350 degrees F.

Drop teaspoons of batter into fryer and let brown for 2 to 3 minutes.

Serve with Gibbons Bee Farm Lavender Honey Sauce.

Fillet of Salmon with Lavender Honey

3 lbs fresh salmon fillet

1 C Gibbons Bee Farm Lavender Honey Sauce

1 C water

1 tsp Lavender buds, crushed (optional)

1 C tamari

Crushed black pepper to taste

Mix water, honey and crushed Lavender and heat over flame.

Reduce slightly  then add tamari and let mixture cool.

Blend cooled mixture in blender.

In a large zip lock bag, place salmon and cooled blended mixture.  

Cure for 24 - 48 hrs refrigerated .

Heat oven to 450 degrees F  

Place salmon on sheet pan, top with crushed black pepper to taste

bake uncovered for 7 - 10  minutes until fish flakes easily.

Tamari is a premium soy sauce (thicker and less salty)

Gibbons Honey suggests drizzling the lavender sauce over 

poultry, fruit, yogurt or mixed in tea .

I found this on the National Honey Board's website 

The featured recipe looks great!

Honey Pumpkin Bread

Ingredients

• 1 cup - honey
• 1/2 cup - butter or margarine, softened
• 1 can (16 oz.) - solid-pack pumpkin
• 4 - eggs
• 4 cups - flour
• 4 teaspoons - baking powder
• 2 teaspoons - ground cinnamon
• 2 teaspoons - ground ginger
• 1 teaspoon - baking soda
• 1 teaspoon - salt
• 1 teaspoon - ground nutmeg

In large bowl, cream honey with butter until light and fluffy. 

Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. 

Sift together remaining ingredients. 

Stir into pumpkin mixture. 

Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks. .

recipe link

YIELD: 2 LOAVES

I found this on another site  

Sauce Magazine is worth reading, 

very interesting recipes

Blue Cheese and Honeycomb 

Courtesy of The Pitted Olive’s Mike Holmes 

1 serving 2 slices good-quality ciabatta or other crusty bread, cut 3/4-inch thick 
2 to 3 oz. creamy blue cheese, rind removed 
1 1-inch cube honeycomb
½ tsp. truffle oil 
Seasonal berries 

• Preheat the oven to 450 degrees. 
• Lightly toast the bread. 
• In an oven-proof dish, melt the cheese in the oven until gooey and soft, about 2 to 3 minutes. 
• Spread the cheese on one piece of bread. Cut both pieces in half and stack the halves on top of each other, alternating a plain piece with a piece with cheese, ending with cheese on the top. 
• Top with the honeycomb. 
• Drizzle the truffle oil over the top and garnish with berries. -

 See more at: http://www.saucemagazine.com/a/1025#sthash.Eavpi4kE.dpuf