Curried Honey Mustard Chicken


1/3 c. butter, melted
1/3 c. honey
¼ c. Dijon mustard
4 t. curry powder
Pinch of ground cayenne pepper
4 boneless, skinless chicken breasts

Combine the melted butter, honey, mustard curry powder and cayenne. Mix well. Pour into a Ziploc bag and add the chicken breasts making sure they are thoroughly coated. Place in the refrigerator and marinate overnight or for at least 4 hours. Transfer to a baking pan and bake at 350 degrees for 20 minutes or until done. This curried honey mustard chicken is an easy camping dish, too. Serves 4

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

by National Honey Board

We removed the bacon from this grilled portobello mushroom salad without issue for the honey party for our vegetarian beekeepers!

1/3 c. honey
¼ c. balsamic vinegar
3 T. soy sauce
2 cloves garlic, coarsely chopped
1/3 c. olive oil
4 (3-4 inch) Portobello mushrooms, cleaned with stems removed
¼ c. bacon, chopped
8 c. mixed baby greens
Honey vinaigrette (recipe follows)
½ c. crumbled Roquefort cheese
Snipped chives for garnish

Make marinade by combining honey, vinegar, soy sauce, garlic and ¼ c. of the olive oil. Blend until smooth. Brush mushrooms on both sides with 1 ½ T. olive oil. Cook on grill
or in non-stick skillet over medium high heat for about 5”, turning occasionally. Place in non-reactive container, gill sides up. Pour marinade over mushrooms and refrigerate 2- 4 hours, basting occasionally if you remember.

If using bacon, dice and cook until crispy. Drain well. Remove mushrooms from marinade and reheat 1 to 2 minutes, turning once.

In a large bowl, toss greens with 1/3 c. of the honey vinaigrette. Divide greens between 4 plates. Halve mushrooms. Prop ½ on the other for each salad. Divide cheese and bacon between salads. Sprinkle with chives.

Honey Vinaigrette:
2 T. honey
½ T. champagne or white wine vinegar
1 T. shallot, minced
¼ t. salt
1/8 t. pepper
3 T. olive oil

Whisk all together. Serves 4

Honey Braised Pork Chops with Pears, Red Onion, Feta and Almonds

by California Almond Board

1/3 c. sliced almonds
1 T. olive oil
4 boneless pork loin chops
Salt and pepper
2 pears, peeled, cored, and thinly sliced
½ c. thinly sliced red onion
1 t. thyme
1 c. lo sodium chicken broth
3 T. honey
2 t. cider vinegar
¼ c. crumbled feta cheese
2 T. chopped fresh parsley

Toast almonds until golden brown.

Heat olive oil in large skillet over medium high heat. Season both sides of pork chops with salt and pepper. Sear 2-3 minutes per side, until golden brown. Remove pork from pan and set aside.

Add pears and onion to pan. Sauté 3 minutes until soft. Add thyme.

Cook 1 minute until thyme is fragrant. Add chicken broth, honey and vinegar and bring to a simmer. Return pork chops to pan and cook 3-5 minutes more until pork chops are tender and cooked through. Transfer pork to a serving platter and pour over pear and onion sauce. Top honey braised pork chops with feta cheese, parsley and toasted almonds.
Serves 4

Honey Prawns

There is no denying that these honey prawns are simply magnificent. I like to make these on the day that I harvest the honey! But they are delicious all the time. Feel free to substitute large shrimp for the prawns.

16 raw prawns or large shrimp, peeled and deveined, tails left on.
1/4 c. cornstarch
1/4 c. white sesame seeds
oil, for frying
1/4 c. honey

1 c. self rising flour OR 1 c. all purpose flour combined with 1 1/2 t. baking powder and 1/2 t. salt
1/4 c. cornstarch
1 c. water
1/4 t. lemon juice
1 T oil

Dust the prawns or shrimp with the cornstarch. Toast the sesame seeds in a dry pan over medium heat until the seeds are golden brown. Remove from pan to cool.

Make the batter:
Sift together the flour and cornstarch in a medium bowl. In a separate bowl, combine the water, lemon juice and oil. Make a well in the center of the flour mixture and add the liquid. Beat well to make a smooth batter.

Heat the oil in a large deep pan until moderately hot. Dip the prawns in the batter. Drain excess. Add to hot oil. Cook for 2-3 minutes until they are crisp and golden. Drain on paper towels and keep warm.

Gently warm the honey in a large pan over low heat. Do not caramelize. Place the cooked prawns in the pan with the warmed honey and toss gently to coat. Transfer to a serving plate and sprinkle with the sesame seeds. Serve immediately.

Prep time: 20 minutes

Serving time: 12 minutes

Serves 4

Honey-Bourbon Ham Steak

Recipe from: Born to Grill by Cheryl and Bill Jamison Cookbook Heaven at

Ham and honey are a dynamic duo, balancing saltiness and sweetness. Add a little smoky sour-mash whiskey to this honey-bourbon ham steak and you’ve got a trio that’ll dance on your tongue all night. Since the ham here is already fully cooked, we’re just heating it and caramelizing the glaze to get a delectably browned surface. Nothing could be simpler or much more sublime.

Servings: 4

Two 1-pound fully cooked bone-in ham steaks, about 1/2 inch thick
Honey-Bourbon Ham Glaze:
3 tablespoons honey
2 tablespoons bourbon or other similar American whiskey
1 tablespoon soy sauce
2 garlic cloves, roasted and mashed
1/2 teaspoon dry mustard

1. Prepare the glaze, combining ingredients in a food processor.
2. Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
3. Grill the steaks uncovered over high heat for 7 to 9 minutes, turning once midway and brushing with the glaze, and glazing again in the last couple of minutes of cooking. If grilling covered, cook for 6 to 8 minutes, glazing and turning in a similar manner. If you wish, pour any remaining glaze over the ham steaks after taking them from the grill. Serve hot.

Pacific Northwest Salmon

The New Basics Cookbook Julee Rosso and Sheila Lukins 4 generous fish portions

8 T (1 stick) butter
1/3 c. honey
1/3 c. brown sugar
2 T. fresh lemon juice
1 t. liquid smoke (optional)
¾ t. crushed red pepper flakes
1 center cut salmon fillet, 2 pounds, skin on and in 1 piece

Combine the butter, honey, brown sugar, lemon juice, liquid smoke and crushed red pepper in a small saucepan. Cook over medium heat, stirring until smooth. Cool to room temperature.

Arrange the salmon in a dish just large enough to hold it or in a large Ziploc bag.

Pour marinade over pacific northwest salmon. Let stand for 30 minutes.

Prepare a grill to medium heat. Oil the grill well and cook the salmon, skin side up, for 5 to 7 minutes. Carefully turn it over and cook until fish flakes easily, another 5-7 minutes. Serve immediately.

Sweet and Sassy Grilled Shrimp Hearts

This is a beautiful presentation for Valentine’s Day. Serves 4.

1/4 c. extra virgin olive oil
1/2 c. bourbon
1/4 c. honey
2 cloves garlic, minced
1 T. fresh mint, minced or 1 1/2 t. dried
1 t. salt fresh ground pepper
24 large raw peeled shrimp, deveined

Place all ingredients in a large plastic bag. Toss to coat. Marinate 30 minutes.

Prepare grill for shrimp. These can also be broiled.

Make couscous (recipe below), if making

Remove shrimp from marinade. To make these sweet and sassy grilled shrimp hearts, you will need 2 skewers per 2 pair or 3 pair of shrimp. Skewer one shrimp through the top and the middle of the back. Place the next shrimp next to the first with tops touching and forming a “heart” and skewer it through the back and the top. Repeat with rest of shrimp. The number you can fit on the skewer will be determined by the shrimp size and the skewer length. Skewer the tails with the other skewer to anchor the shrimp. Grill or broil until cooked through, 5 minutes.

Meanwhile, heat marinade until warm.

Divide couscous among 4 plates. Top with shrimp. Drizzle hot marinade over each. Sprinkle with parsley.


1 1/2 c. water
1 T. butter
1/2 t. salt
1 c. instant couscous
2 T. minced parsley

Combine water, butter and salt in saucepan and heat until boiling. Remove pan from heat and and couscous. Cover pan and let sit until couscous absorbs water, 5 minutes. Toss with a fork so it is light and fluffy.

Preparation time: 20 minutes

Marinating time: 30 minutes

Cooking time: 10 minutes