Drizzle & Delight: Honey Recipes You’ll Crave All Year

Speaking with Valley Head agriculture teacher Cameron Mitchell about beekeeping (see page 1) gives you a whole new appreciation for rich, golden honey. Learning about the tireless work of both the bees and their keepers makes every drop feel even more precious — something to truly savor in as many ways as possible — in recipes, stirred into a cup of hot tea, even swallowed to soothe a sore throat.

In our area, we’re fortunate to have several places to buy local honey. My friend Jennifer brings me jars of her honey, which I clutch like rare gems as I carry them into the kitchen, holding the jar up in front of my window to marvel at the deep color. I usually dip a spoon in immediately and have a taste, then push the jar to the back of the counter to be sure I don’t accidentally knock my treasure off onto the floor as I do other things. Honey is just that — a natural treasure.

You can experiment with honey in so many recipes, savory and sweet. These are easy and a good use of that special gift from the bees.

Heavenly Honey Cake

Makes 8 servings

This cake has a simplicity that showcases the honey flavor.

2 large eggs

½ cup oil (you can use extra-virgin olive or vegetable)

¾ cup honey, divided

2 teaspoons vanilla extract

½ cup hot water

½ cup brown sugar

2 teaspoons grated orange zest

1 cup all-purpose flour

¼ cup semolina flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1. Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan.
2. In a mixing bowl, whisk eggs until lightly beaten; whisk in oil, ½ cup honey, and vanilla.
3. Add a few spoonfuls of the hot water, and whisk until combined. Then whisk in remaining hot water.
4. Whisk brown sugar into mixture, followed by the orange zest, flours, and remaining ingredients.
5. Pour into prepared pan, and bake at 350 degrees for 30 minutes or until top springs back when lightly touched.
6. Allow cake to cool 10 minutes, then remove from pan onto a serving plate, and pour remaining ¼ cup honey over cake, allowing it to be absorbed.

These recipes below are based on ones from the National Honey Board website (honey.com) and are already popular in our house!

Honey-Baked Navy Beans

Makes 6 servings

4 slices bacon, diced

½ cup sweet onion, finely chopped

4½ cups cooked navy beans (rinsed and drained canned beans will work fine)

½ cup ketchup

½ cup honey

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon barbecue sauce

1. Preheat oven to 350 degrees. Grease a 2-quart baking dish.
2. Cook bacon and onion in a small skillet over medium heat until bacon is crisp and onion is tender.
3. Combine bacon mixture with remaining ingredients in baking dish, and cover with foil.
4. Bake at 350 degrees for 30 minutes; uncover and bake an additional 45 minutes or until mixture is thick and bubbly.

Grab-and-Go Honey-Peanut Butter Protein Bites

1½ cups old-fashioned oats

3 tablespoons sweetened shredded coconut

½ cup sliced almonds, finely chopped

1 scoop whey protein powder

½ cup honey

½ cup golden raisins or other dried fruit, finely chopped

½ cup reduced-fat peanut butter

1. Stir together first 4 ingredients until well combined. Add honey, fruit, and peanut butter, and chill for 30 minutes.
2. Roll into balls, and store in refrigerator up to 5 days.