Honey is a versatile ingredient that can be used to drizzle over yogurt, add to your favorite cup of tea, used to give a beautiful and delicious glaze to meat, as a sugar alternative in baking recipes and much more.
September is National Honey Month and, to celebrate this sweet day, we’ve pulled together four of our favorite honey recipes for you to try.
4 Favorite Honey Recipes
1. Black Pepper Honey Shrimp
Our Black Pepper Honey Shrimp recipe provides the perfect combination of sweet and salty, thanks to a flavorful sauce that includes Granulated Honey and Kahuna Garlic Salt.
- 1 oz. Honey – Granulated
- 4 Peppercorn Spice Blend, to taste
- 1 ½ grinds Kahuna Garlic Salt
- Himalayan Salt Platter (available in-store only)
- ¼ cup butter
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
- ¼ cup honey
- 2 Tbsp. lemon juice
- 1 lb large uncooked shrimp (tail-on peeled, deveined, thawed if frozen)
- 1 lemon, sliced
Prepare the glaze:
- In a small saucepan, melt butter over medium-low heat. Add shallots and garlic. Cook until shallots have softened, about 3 to 4 minutes.
- Add the Granulated Honey, lemon juice, and 4 Peppercorn Spice Blend. Stir to combine, then taste and season with Kahuna Garlic Salt.
- Set 2-3 Tbsp. aside for serving.
- Preheat Himalayan Salt Platter on grill for 35 minutes or until the grill temperature reaches 350°F.
Cook the shrimp:
- Using a silicone pastry brush, brush shrimp with glaze. Place shrimp directly on salt block and cook until lightly browned, about 2 to 3 minutes.
- Using tongs, turn shrimp onto a clean spot on the block. Brush again with glaze, add lemon slices on top and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.
- Divide shrimp between 4 warmed serving plates. Drizzle with 2 to 3 Tbsp. of reserved glaze mixture and serve immediately.
2. Infused Honey – Sweet BBQ
Infused honey add unique flavor notes when mixed into tea or coffee and are also fabulous drizzled onto a variety of foods. This Sweet BBQ Infused Honey recipe adds a gourmet touch to beverages, granola, cereal, ice cream, toast, and more!
- Add all the ingredients except the honey into the bottom of an 8 oz. jar.
- Fill the jar almost to the top with honey. Using a chopstick, stir contents until the ingredients are coated with honey. Fill jar to the top with honey.
- Wipe the jar rim clean, cover tightly, and make sure to date and label the jar.
- Infuse for a minimum of four hours and up to five days, depending on your personal taste preference. At least once a day, turn the jar over a few times to keep the contents coated in honey.
- Strain, if desired, and serve! Store honey at room temperature.
3. Baharat Honey Chicken
Baharat Honey Chicken is seasoned with a mouthwatering blend of spices and is paired with a creamy shallot-lemongrass dipping sauce. It’s sure to impress your palate and any guests that may join you in enjoying this indulgent dish.
- 2 Tbsp. Shallots – Chopped
- 1 Tbsp. Lemongrass
- 3 Tbsp. Organic Extra Virgin Olive Oil, divided
- 1 tsp. Himalayan Fine Mineral Salt
- 3 Tbsp. Baharat Spice Blend, divided
- 1 ½ Tbsp. Vik’s Garlic Fix! Spice Blend
- 1 cup Greek yogurt
- 2-3 fresh lemons, juiced
- 3-4 lbs chicken pieces (wings, drumsticks)
- 1 ½ cups honey
- Preheat oven to 425°F.
- Stir together Chopped Shallots, Lemongrass, 1 Tbsp. Organic Extra Virgin Olive Oil, yogurt, and Himalayan Fine Mineral Salt. Cover and refrigerate.
- Prepare marinade by stirring lemon juice, 2 Tbsp. Baharat Spice Blend, Vik’s Garlic Fix! Spice Blend and remaining Organic Extra Virgin Olive Oil together in a small bowl.
- Place chicken in large zip-top bag and pour marinade over chicken ensuring all pieces are coated. Refrigerate at least one hour. Drain marinade from chicken and pat pieces dry.
- Line a baking sheet with foil, place chicken pieces on baking sheet in a single layer.
- Bake for 30-40 minutes or until chicken is cooked through.
- Stir honey and remaining Baharat Spice Blend together.
- Remove chicken from oven and turn on broiler. Brush chicken pieces liberally with seasoned honey. Broil until crispy (about 5-7 minutes).
- Serve wings with sauce.
4. Golden Milk
Golden Milk is a traditional Indian beverage that can be thought of as an anti-inflammatory latte. It’s rich in turmeric, which contains curcumin, a substance that may lower the levels of certain enzymes known to cause inflammation. Enjoy this delicious, healthy and warm cup of milk!
- 1 tsp. Turmeric
- 1 tsp. Ginger – Ground
- Cayenne Pepper Powder, a pinch per cup
- 2 tsp. Honey Granules
- Star Anise, optional garnish
- 2 cups Almond Milk
- Warm all ingredients in a small saucepan on the stovetop.
- Serve warm (112°F or less); any warmer and those healthy enzymes in the almond milk will perish.
- Garnish with star anise (optional).
Do you have any favorite honey recipes to share? Let us know and be sure to tell us which of the above recipes you plan on making during National Honey Month!