423 House Salad

by Restaurant 423


1 head of green leaf lettuce, washed, dried and torn
1 head red leaf lettuce, washed, dried and torn
Honey Mustard Dressing (follows)
1 c. grated carrots
1 c. grated radishes
1. c. jicama, peeled and julienned
1 c. toasted pine nuts
1 c. pepitas (roasted pumpkin seeds)
In a large bowl, place the prepared lettuces. Toss them with the Honey Mustard dressing. On each of 8 plates, place the dressed lettuce and artfully arrange the remaining ingredients on top.
Honey Mustard Dressing
Makes 1 cup
¼ c. honey
¼ c. Dijon mustard
¼ c. white wine vinegar
2 T. dry white wine
2 T. olive oil


Place all ingredients in a food processor or blender and blend for 1 minute. Shake well before using.

Honey Fruit Salad


2 medium bananas, sliced
2 c. fresh blueberries
2 c. fresh raspberries
2 c. fresh strawberries, sliced
5 T. honey
1 t. lemon juice
¾ t. poppy seeds


Combine the fruits. In a small bowl, combine the honey, lemon juice and poppy seeds. Whisk well and pour over fruit. Toss to coat. We used seasonal fruit for the salad: peaches, plums, strawberries, etc. Serves 8.

Layered Salad with Cumin-Honey Vinaigrette

by Bon Appétit


1 large red onion, cubed
2 large avocadoes, peeled, pitted and cubed
1 large red bell pepper, seeded and cubed
1 cucumber, peeled, seeded and cubed
12 cups mixed greens
Place greens in large bowl and season with ¼ c. of the vinaigrette. Toss well. Season with additional salt and pepper, if needed. Place ½ of greens in large glass bowl. Top with ½ of cubed vegetables. Repeat. Pass remaining dressing separately.

Cumin-Honey Vinaigrette
4T + 2 t. fresh lime juice
4 t. honey
4 t. fresh chopped parsley
4 t. fresh chopped cilantro
4 t. ground cumin
2 t. minced seeded jalapeno chilies
1 c. olive oil


Combine first 6 ingredients in a bowl. Gradually add olive oil. Season to taste with salt and pepper. Serves 8

Spinach Salad with Honey Bacon Dressing Recipezaar


  • 8 c. torn fresh spinach
  • 1 c. sliced mushrooms
  • ¼ c. sliced green onion
  • 1 medium tomato, chopped
  • 1 hard boiled egg, chopped
  • ½ c. shredded Parmesan cheese
  • 7 slices of bacon, cooked and crumbled


  • ½ c. honey
  • ½ c. vinegar
  • 1/3 c. vegetable oil
  • 1 t. yellow mustard or spicy brown mustard
  • 1 t. lemon juice


Combine the first 6 ingredients with 5 of the cooked crumbled bacon strips in a large bowl.

In a small bowl, whisk together the honey, vinegar, oil, mustard, lemon juice and remaining 2 strips of cooked and crumbled bacon. Pour over salad. Serve immediately. Serves 8-10.

Lavender and Honey Salad Dressing

by cdkitchen


6 T. extra virgin olive oil
2 T. cider vinegar
1 T. lemon juice
1 crushed garlic clove
1 t. coarse grain mustard
2 T. honey
1 t. dried lavender flowers

Whisk all ingredients together and allow to stand for 30 minutes to blend flavors. Editor’s note: This recipe called for balsamic vinegar which is how it was made for the honey party. I feel as though the balsamic vinegar overwhelmed the rest of the flavors and I am recommending the lighter vinegar.

Spiced Orange Crème Dressing

by Beth Conrey


1 C sour cream
¼ c. fresh orange juice
¼ c. honey
1 t. cardamom
½ t. nutmeg
Whisk together.

Editor’s note: I usually serve this dressing with a grilled pork and cantaloupe salad. I think it would be really good with fruit, too.

Buttermilk Waffles with Honey Whipped Cream

Adapted from Williams-Sonoma


1 c. heavy cream
2 T. orange blossom honey

3 eggs, separated
¼ c. alfalfa or clover honey
1 ¾ c. buttermilk
1 stick unsalted butter, melted
½ t. vanilla extract
1 ¾ c. flour
1 ½ t. baking powder
1 t. baking soda
½ t. salt


Oranges, peeled, separated into segments and cut into bite–size pieces (about 2-3)

Beat honey and whipped cream until soft peaks form. Keep chilled.

Preheat waffle maker to personal setting.

Using an electric mixer on medium speed, mix the egg yolks. Add buttermilk, honey, butter, and vanilla.

Sift together the flour, baking powder, baking soda and salt. Add to yolk mixture.

Beat egg whites until stiff peaks form. Add 1 c. to batter to lighten. Carefully fold in the remaining whites.

Pour 1/3 c. batter into waffle maker. Close lid and cook until setting is attained. Remove from waffle maker and keep warm in a 200 degree oven while you cook the remaining waffles. Top waffles with a generous sprinkling of orange pieces and a generous dollop of whipped cream. Sere immediately with sausages (if you like).

Serves 6

Colonial Honey Porter

by Ken Nichols


I believe this rivaled the eggplant for popularity.
6# Light Malt Extract
¾# Dark Munich Malt
1# Crystal 75 Malt
6oz Debittered Black Malt
6oz Chocolate Malt
2# Dark Honey
2oz Willamette Hops (60 min)
1oz Mt Hood Hops (10 min)
1/8t Super Moss (10 min)
1ea White Labs British Ale Yeast (WLP005)

Crunchy Honey Vanilla Granola

Modified from American Profile


  • 4 c. old fashioned rolled oats
  • 1 c. wheat bran
  • 1 c. shredded unsweetened coconut
  • 1 c. slivered or sliced almonds
  • ½ c. firmly packed light brown sugar
  • 1 T. ground cinnamon
  • 1 t. salt
  • ½ c. honey
  • ½ c. oil—canola or vegetable
  • 2 T. milk
  • 1 t. vanilla


Preheat oven to 325 degrees. Lightly oil a large rimmed baking sheet.

Combine oats, wheat bran, coconut, almonds, brown sugar, cinnamon and salt in a large bow. Stir well.

Stir honey, oil, milk, and vanilla in a small saucepan over low heat until misture fizzes around the edges. Pour over oat mixture and stir well.

Spread onto prepared baking sheet. Bake about 25 minutes until lightly browned, stirring often. Place baking sheet on a wire rack and cool, undisturbed, until room temperature—about 1 ½ hours. Break up and store in a large air tight container for up to 1 month.

Makes 8 cups.

Butternut Squash Puree with Orange, Ginger and Honey

Serves 8
5 lbs. butternut squash, cut in ½ lengthwise, seeded (about 2 large)
¼ c. butter
2 T frozen orange juice concentrate, thawed
2 T honey
2 T. minced fresh ginger
1 t. fresh grated orange peel
1 t. fresh grated lemon peel
¾ t. cinnamon
½ t. ground allspice


Preheat oven to 375 degrees. Spray baking sheet with nonstick spray and place squash, cut side down, on it. Bake until squash are very tender—50 minutes. Cool slightly. Scoop out pulp and process until smooth in a food processor. Combine butter, orange juice concentrate, honey, ginger, and orange peel in small saucepan. Boil until mixture is reduced to 1/3 cup—about 3 minutes. Stir mixture into squash puree along with the rest of the ingredients. Season generously with salt and pepper. Transfer to a bowl and serve. (Can be made in advance and reheated in microwave or on stove top over medium-low heat.) Bon Appetit–November 2002