A variety of recipes for Honey sticks:
Dips
Gingered Yogurt Dip
Makes 1 cup (8 - 2 Tablespoon servings)
• 3 Honey sticks of your choice
• 1 cup plain yogurt
• 1 teaspoon crystallized ginger, minced
Blend ingredients together and chill.
Serving suggestion: Serve over sliced fresh fruits such as pineapple, peaches, nectarines or strawberries.
Honey Curry Dip
Makes 1 cup (4 servings)
• 12 Honey Sticks of your choice
• 1/4 cup sour cream
• 1/4 cup flaked coconut
• 1 teaspoon curry powder
• 1 clove finely chopped garlic
• 1/4 teaspoon Salt
Combine ingredients in small bowl. Mix well.
Serving suggestion: Serve with assorted fresh assorted fruits and vegetables and pita triangles.
Honey Horseradish Dip
Makes 12 (2 Tablespoon) servings
• 6 Honey Sticks of your choice
• 1 cup dairy sour cream
• 4 Tablespoons horseradish, drained, prepared
• 2 Tablespoons lemon juice
Combine all ingredients and blend well. Cover and refrigerate several hours to meld flavors.
Serving suggestion: Serve with seared sliced steak placed on toasted slices of French baguette bread.
Spicy Honey Mustard Dip
Makes 1/2 cup (2 servings)
• 12 Honey Sticks of your choice
• 2 Tablespoons Hoisin sauce
• 1 Tablespoon Dijon mustard
Combine ingredients in small bowl. Mix well.
Serving suggestion: Serve with chicken or tofu skewers.
Sweet Honey Barbecue Dip
Makes 1/2 cup (2 servings)
• 12 Honey Sticks of your choice
• 1/2 cup spicy prepared barbecue sauce
• 1/4 teaspoon dry mustard
Combine barbecue sauce, honey and mustard in small saucepan; mix well. Bring mixture to boil, reduce heat and simmer 5 minutes.
Serving Suggestion: Serve as a dipping sauce for prepared barbecued ribs.
Glazes
Honey Fruit Glaze
Makes 1/3 cup (2 servings)
• 12 Honey Sticks of your choice
• 1/4 cup pineapple juice
• 2 teaspoons mustard
In a small bowl, combine all ingredients until well blended. Brush over meat 2 to 3 times during cooking.
Serving suggestion: Perfectly paired with lamb chops but also well suited for poultry.
Honey Glaze for Bread
Single Serving
• 1 Honey Sticks of your choice
• 2 Tablespoons melted butter
Combine all ingredients; mix well. Brush Honey Glaze on bread while still warm.
Mandarin Orange Spice Glaze
Single Serving
• 12 Honey Sticks of your choice
• 1 Mandarin Orange Spice herb tea bag
Measure honey into 1 cup measure. Tear off corner of tea bag. (Pulverize tea with mortar and pestle if desired.) Sprinkle tea into honey. Stir. Use as a glaze for duck, ham or chicken.
Spicy Lemon Honey Glaze
Makes ½ cup (2 servings)
• 10 Honey Sticks of your choice
• 2 Lemon flavored Original Honeystix
• 3 Tablespoons olive oil
• 2 teaspoons lemon juice
• 1 teaspoon chopped parsley
• 1/4 teaspoon finely chopped garlic
• 1/4 teaspoon salt
• Crushed red pepper flakes
In deep, heavy saucepan, combine honey and olive oil. Cook over medium heat, stirring frequently, until mixture is well-blended and just beginning to boil. Remove from heat. Stir in lemon juice, parsley, garlic, salt and crushed red pepper.
Serving Suggestion: Use to glaze vegetables, meat, poultry or seafood.
Marinades
Honey Herb Barbecue Marinade
Makes 1/2 cup (2 servings)
• 12 Honey Sticks of your choice
• 1/4 cup onion, minced
• 1/8 cup dry white wine
• 1/2 Tablespoon lemon juice
• 1/2 Tablespoon fresh rosemary, chopped*
• 1/2 clove garlic, minced
• Salt and pepper, to taste
Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 minutes. *One half teaspoon of dried, crushed rosemary may be substituted.
Preparation Tip: Marinate chicken pieces 1/2 hour before barbecuing or broiling; brush with sauce during cooking.
Serving Suggestion: Use as a marinade on beef, lamb, or poultry.
Honey-Lime Marinade
Makes 2/3 cups (2 servings)
• 12 Honey Sticks of your choice
• 6 Lime flavored Original Honey sticks
• 1/4 cup lime juice, fresh
• 2 Tablespoons vegetable oil
• 1 teaspoon fresh ginger root, grated
• 1 teaspoon garlic, minced
Combine all ingredients; mix well.
Serving Suggestion: Great for chicken or turkey and a delicious baste when grilling or broiling.
Spicy Honey Marinade for Grilled Seafood and Steaks
Makes 2/3 cup (2 servings)
• 12 Orange Blossom Honey Sticks
• 3 Tablespoons soy sauce
• 2 Tablespoons orange juice
• 1 chipotle chile (canned) or 1 teaspoon red pepper sauce
Combine all ingredients. Use as marinade for grilled or broiled seafood and steaks.
Sauces
Garden Vegetable Sauce
Makes 1/2 cup (2 servings)
• 12 Honey Sticks of your choice
• 1/4 cup butter or margarine
• 2 Tablespoons minced onion
• 1/2 teaspoon thyme, crushed
• Salt and pepper, to taste
In saucepan, combine all ingredients and bring to boil; cook for 2 minutes.
Serving Suggestion: Toss with cooked cauliflower or carrots or mix with baked squash.
Honey Curry Vegetable Sauce
Makes 1 ½ cups (6 servings)
• 12 Honey Sticks of your choice
• 2 teaspoons vegetable oil
• 1 Tablespoon flour
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 cup low-fat milk
Heat oil in small saucepan. Add flour, curry and salt; cook and stir over medium heat 1 minute. Stir in milk and honey until mixture is smooth; cook and stir until thickened.
Serving Suggestion: Serve over 3 cups steamed fresh vegetables (or cooked frozen vegetables) such as carrots, broccoli, cauliflower. Or, mix vegetables with curry sauce and use as a topping for baked potatoes.
Honey Herb Vegetable Sauce
Makes 2/3 cup (2 servings)
• 12 Honey Sticks of your choice
• 2 Tablespoons onion, minced
• 1/4 cup butter or margarine
• 1/2 teaspoon thyme, crushed
• Salt and pepper, to taste
Combine all ingredients in a small saucepan and bring to a boil; cook 2 minutes.
Serving Suggestion: Toss with vegetables of choice such as: peas, zucchini, spinach, broccoli, green beans, etc.
Honey Lemon Basil Vegetable Sauce
Makes ½ cup (2 servings)
• 12 Honey Sticks of your choice
• 2 Tablespoons onion, chopped
• 1/4 cup butter or margarine
• 2 Tablespoons lemon juice
• 1 teaspoon basil, crushed
Cook onions in butter until onions are transparent. Stir in remaining ingredients and bring to boil
Serving Suggestion: Serve over carrots, cauliflower, brussel sprouts or squash.
Honey Sweet and Sour Sauce
Makes 1/2 cup (2 servings)
• 12 Honey Sticks of your choice
• 1/2 cup ketchup
• 2 Tablespoons lemon juice
• 1 teaspoon cornstarch
• 1/2 teaspoon garlic salt
Combine all ingredients; cook and stir over MEDIUM-HIGH (70%) for 2 to 3 minutes or until mixture boils and thickens. Cool.
Serving Suggestion: Serve with grilled prawns, fish or chicken.
Hot Honey Cranberry Sauce
Makes 2 1/2 cups (6 servings)
• 12 Honey Sticks of your choice
• 1 can (16 oz.) whole berry cranberry sauce
• 1/3 cup port wine
• 2 teaspoons lemon juice
Combine all ingredients in small saucepan. Cook over low heat, uncovered, 10 to 15 minutes or until reduced by one-third.
Serving Suggestion: Serve as an accompaniment to poultry dishes.
BBQ Sauce
Makes 1-1/4 cups (12 – 2 Tablespoons servings)
• 12 Honey Sticks of your choice
• 1 cup catsup
• 1 Tablespoon prepared mustard
• 1/2 teaspoon ground nutmeg
Combine all ingredients; mix thoroughly.
Serving Suggestion: Spread on meatloaf, pork loin, ribs or chicken pieces during last 15 minutes of cooking or serve as dipping sauce.
Strawberry-Cranberry Sauce
Makes 2 cups (4 servings)
• 12 Honey Sticks of your choice
• 1 cup cranberries, fresh
• 2 Tablespoons water or fresh orange juice
• 1 package (5 oz.) sliced strawberries in syrup, frozen
Wash and pick over cranberries. Place in wide bottomed saucepan. Add honey and water. Cook over medium heat until cranberry skins pop. Add frozen strawberries and cook until thawed. Chill before serving.
Serving Suggestion: Serve as an accompaniment to poultry and fish dishes.
Teriyaki Honey Sauce
Makes 1 cup (6 servings)
• 12 Orange Blossom Honey Sticks
• 1/4 cup soy sauce
• 1/4 cup sake (rice wine)*
• 1/4 clove garlic, minced
• 1/2 teaspoon grated fresh ginger root
• 1/4 teaspoon sesame oil
Combine all ingredients and blend well. One recipe is enough for about 1 pound of meat. *Dry white wine may be substituted.
Serving Suggestion: Marinate chicken, fish, beef or pork Teriyaki Honey Sauce for 1 or more hours, depending on type of meat and cut.
Syrups
Blueberry Syrup Makes 3/4 cup (6 servings)
• 12 Honey Sticks of your choice
• 1/2 cup frozen unsweeted blueberries, thawed
• 1/8 cup warm water
In blender, combine all ingredients. Cover and blend until smooth. Store in airtight container.
Serving Suggestion: To serve, mix 2 Tablespoons syrup (or more, to taste) into 8 oz. cold milk.
Honey Citrus Syrup
Makes 1 cup (8 - 2 Tablespoons servings)
• 12 Orange Blossom Honey Sticks
• 1/4 cup lemon juice
• 1/4 cup orange juice
Combine all ingredients in small bowl; stir until well blended. Refrigerate in airtight container until ready to use.
Serving Suggestion: Use syrup to sweeten tea and glaze fruits.
Orange Syrup
Makes 1/3 cup (3 servings)
• 12 Orange Blossom Honey Sticks
• 1/4 cup orange juice
• 2 teaspoons freshly grated orange peel
To make syrup, in small saucepan, combine honey, orange juice, and peel. Bring just to a boil; remove from heat.
Serving Suggestion: Pour over pancakes, waffles or cake and garnish with fresh fruit and whipped cream.
Toppings
Honey Apple Topping
Makes 3 cups (6 – ½ cup servings)
• 12 Honey Sticks of your choice
• 2 Cinnamon flavored Honey sticks
• 2 apples, pared, cored and diced
• 1 cup apple juice
• 1/2 cup orange juice
• 3 Tablespoons golden raisins
• 2 teaspoons grated orange peel
• 4 teaspoons cornstarch
• 1 Tablespoon water
Combine Honey sticks, apples, apple juice, orange juice, raisins and orange peel in a saucepan. Bring to boil; reduce heat to low and simmer about 5 minutes or until apples are tender. Mix cornstarch with water; add to apple mixture. Cook and stir until mixture boils and thickens.
Serving Suggestion: A marvelous, multi-purpose topping for pork chops, pound cake, cheesecake, waffles or pancakes.
Honey-Mint Yogurt Fruit Topping
Makes 2 cups (16 - 2 Tablespoon servings)
• 12 Honey Sticks of your choice
• 2 cups plain yogurt
• 1-1/2 teaspoons chopped fresh mint
Whisk all ingredients together and refrigerate until service.
Tip: One-half to one teaspoon dried, crushed mint may be substituted for fresh mint.
Serving Suggestion: Serve over fresh seasonal fruit and berries.
Honey Pineapple Topping
Makes 2-1/2 cups (5 servings)
• 10 Honey Sticks of your choice
• 2 Lemon flavored Honey sticks
• 1 can (15-1/4 oz.) pineapple tidbits in juice
• 1/4 cup melted butter
• Ground nutmeg
• 1/2 cup water
• 1 Tablespoon cornstarch
Drain pineapple, reserving syrup; set aside. Combine reserved syrup, honey, butter, and nutmeg in saucepan; heat to a boil. Combine water and cornstarch; stir into honey mixture and cook 1 minute longer. Stir in drained pineapple.
Serving Suggestion: Serve with breakfast breads or over cottage cheese for a morning delight.
Raspberry or Blueberry Ice Cream Topping
Makes 1 1/4 cups (5 – ¼ cup servings)
• 12 Honey Sticks of your choice
• 2 Tablespoons lemon juice
• 4 cups fresh raspberries or blueberries
In medium saucepan, combine honey and lemon juice; stir over medium heat until liquid is just simmering. Stir in berries; cook, stirring frequently, until berries are soft and syrup has thickened slightly, about 3 minutes for raspberries or 5 minutes for blueberries. Remove from heat and cool. Store in airtight container in refrigerator until ready to serve.
Serving Suggestion: Serve over ice cream or pound cake for a delicious seasonal dessert.