The Rural Voice, 2005-10, Page 43Rural Living
Expand your repertoire of honey uses
Selected by Bonnie Gropp
Most recognize honey as a spread or
to be used in coffee or baking. But
with recipes for appetizers, main
dishes, salads and more, the Ontario
Beekeepers' Association invites you
to expand your repertoire of uses for
this natural sweetener.
BREAKFAST WAFFLE
SANDWICH WITH HONEY
APPLE SYRUP
3/4 cup (175 mL) honey, divided
1/4 cup (50 mL) apple juice
2 tbsp (30 mL) butter
2 crisp apples, cored and'sliced
8 frozen waffles, toasted
8-16 thin slices ham or cooked
back bacon
To prepare syrup, place 1/2 cup
(125 mL) honey and apple juice in
small saucepan over medium heat;
heat through. Set aside and keep
warm.
Melt butter with remaining 1/4
cup (50 mL) honey in large non-stick
frying pan over medium-high heat.
Add apples; cook and stir about 4
minutes or until apples are lightly
caramelized and tender -crisp.
Warm ham or bacon slices
slightly.
For each serving place 2 waffles
on plate, overlapping slightly. Top
each waffle with 1 or 2 slices ham.
38 THE RURAL VOICE
Top with 1/4 of apple mixture and
drizzle with 1/4 of syrup.
SKEWERED SALMON WITH
HONEY HORSERADISH GLAZE
1/2 cup (125 mL) honey
2 tbsp (30 mL) chopped fresh
dillweed or tarragon
1 tbsp (15 mL) horseradish
2 tsp (10 mL) lemon juice
1/4 tsp (2 mL) salt
pinch freshly ground pepper
1 Ib (500 g) boneless, skinless
salmon fillet
Coat a foil -lined baking sheet with
vegetable cooking spray.
In small bowl, combine all
ingredients except salmon.
Cut salmon across the grain into
slices 1/4" (5 mm) thick and 1 1/2" (4
cm) wide. Thread 1 or 2 slices on a
thin bamboo skewer and place on
baking sheet.
Spoon about 1 tsp (5 mL) honey
mixture over each salmon piece to
cover.
Broil 4 inches (10 cm) from heat
just until salmon is opaque, about 3
minutes. Don't overcook.
— Courtesy National Honey Board
U.S.A
HONEY ORANGE DRESSING
1/2 cup (125 mL) plain yogurt
1/4 cup (50 mL) honey
1/4 cup (50 mL) mayonnaise
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) dijon mustard
3 tbsp (45 mL) orange juice
2 tsp (10 mL) vinegar
Whisk first 5 ingredients together
in small bowl until smooth.
Gradually add juice and vinegar,
mixing until blended. Cover and chill
until serving.
JAMAICAN STEAK
1/3 cup (75 mL) honey
1/3.cup (75 mL) fresh lime juice
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) prepared mustard
2 cloves garlic, minced
1 tsp (5 mL) grated lime rind
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground
pepper
2 lbs (l kg)
top or inside
round steak
Combine all
ingredients,
except steak, in
small bowl.
Mix well.
Score steak across top and place in
plastic bag. Add marinade. Turn to
coat all sides. Refrigerate 8 hours,
turning occasionally.
Barbecue or broil to desired
doneness. Slice thinly on the
diagonal.
— Courtesy National Honey Board
U.S.A
HONEY CARROTS
7 medium carrots
1/4 cup (50 mL) honey
2 tbsp (30 mL) butter
1/4 tsp (I mL) salt
1/4 tsp (1 mL) dried thyme
Cut carrots into slices or match-
sticks. Cook until tender -crisp. Drain
well.
Combine remaining ingredients
with carrots in saucepan. Cook,
stirring until glazed, about 5 minutes.
SENSATIONAL STIR -FRY
SHRIMP
1/2 cup (125 mL) honey
1/3 cup (75 mL) soy sauce
1 1/2 tbsp (22 mL) vinegar
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) grated orange rind
red pepper flakes to taste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, minced
2 tsp (10 mL) grated fresh gingerroot
1 sweet red pepper, diced
1 cup ( 250 mL) snowpeas
1 - 1 1/2 lbs (500-750 g) large
shrimp, peeled and deveined
3 green onions, chopped
cooked rice or noodles
Combine first 6 ingredients for
sauce, mixing until smooth; set aside.
Heat oil in wok or large frying pan
over medium-high heat. Add garlic
and ginger. Saute 1 minute.
Add pepper and snowpeas. Stir -fry
1 minute or until tender crisp.
Add shrimp. Stir -fry just until