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Sweet As Honey

It’s easy to perk up lunch, dinner, or any
meal with a simple squeeze of honey. This month we feature several ways to please
your family with this natural sweetener. Kids will enjoy the Banana Pops and everyone
will love the Chili Roasted Salmon, one of the best salmon recipes I’ve tried.

Experiment with different honeys to
find your favorite. There are several varieties of Kentucky honey available at
local farms and health food stores. So the next time you need a little sweetness
added to your recipes, give honey a try.

CHILI ROASTED SALMON

4 salmon fillets (4 oz. each)

Salt

1 Tablespoon balsamic vinegar

1 Tablespoon honey

1 teaspoon chili powder

Place salmon on lightly greased baking sheet or broiler pan, and season with
salt. In small bowl, combine vinegar, honey, and chili powder. Mix well. Spread
mixture evenly over fish. Roast at 400° F for 10 to 15 minutes or until fish
flakes when tested with fork. Serves 4.

ALL SEASON TOMATO SALSA

6 Roma tomatoes (1 lb., chopped)

3/4 cup chopped, peeled jicama

1/2 cup red onion, chopped

2 fresh jalapeno peppers, seeded, finely chopped

3 Tablespoons fresh chopped cilantro

1 (6 oz.) can tomato paste

1/4 cup honey

3 Tablespoons red wine vinegar

2 Tablespoons fresh lime juice

2 Tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano leaves, crushed

In large bowl, combine all ingredients and mix well. Refrigerate 3 hours or
longer to blend flavors. Place salsa in jar with tight-fitting lid. Store in
refrigerator for up to 2 weeks. Makes about 3 cups.

SWEETLY SPICED MANGO CHUTNEY

2 large mangoes (1-1/2 lbs.)

peeled, coarsely chopped

1 cup chopped red onion

1/3 cup cider vinegar

1/3 cup honey

1 Tablespoon finely chopped

crystallized ginger

1 clove garlic, finely chopped

1 teaspoon mustard seed

1/2 teaspoon ground cumin

1/2 teaspoon salt

In large saucepan, combine all ingredients; bring mixture to a boil, stirring
occasionally. Reduce heat; partially cover and simmer 1 hour, stirring constantly,
until thickened. Makes 3 cups.

HONEY MUSTARD SANDWICH SPREAD

1 cup whole fresh basil leaves,

loosely packed, or 1-1/2

Tablespoons dried basil

1/4 cup honey

1/4 cup non-fat mayonnaise

2 Tablespoons Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

In food processor or blender, combine basil, honey, mayonnaise, mustard, and
garlic. Process until smooth. Season with salt and pepper, then chill. Spread
can be refrigerated for up to 2 weeks. Makes 3/4 cup or spread for 4 sandwiches.

BANANA POPS

1-1/3 cups topping (such as ground toasted

almonds, toasted coconut, candy sprinkles,

or graham cracker crumbs)

4 just-ripe bananas, peeled

8 Tablespoons honey

8 wooden craft sticks

Spread toppings of your choice on a plate or plates. Use bananas that are just
ripe to produce the best results. Cut bananas in half crosswise (parents should
help with cutting the bananas). Insert a craft stick into each cut end. To assemble,
hold banana on stick over plate or waxed paper to catch drips. Spoon about 1
Tablespoon honey over banana, rotating and smoothing honey with back of spoon
to coat all sides. Roll banana in topping of choice until coated on all sides,
pressing with fingertips to help topping adhere. Place pops on waxed paper-lined
cookie sheet. Repeat with remaining bananas, honey, and toppings. Serve at once.
Serves 8.

HONEY LIME DRESSING

1 cup sugar

1/2 cup honey

2 teaspoons dry mustard

1/3 cup lime juice

1/3 cup pineapple juice

2 cups salad oil

In a blender or food processor, mix sugar, honey, mustard, lime, and pineapple
juice. Blend briefly, slowly adding oil. Continue to mix until all oil is added
and well-incorporated. Pour into a quart container with tight-fitting lid. Store
in refrigerator. This dressing keeps well for several weeks. This dressing makes
a delicious salad when used on radicchio greens. Add grated lime zest sprinkled
on top of your salad for a refreshing taste. Makes 4 cups.

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