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CATALINA STYLE FRENCH DRESSING
MAPLE WALNUT HONEY DIVINITY
CROCK POT PINEAPPLE CHICKEN OR PORK
LEBANESE RADISH SALAD
KETCHUP 2 15 oz cans organic tomato sauce 4 T honey 2 T apple cider vinegar 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground thyme ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon allspice ¼ teaspoon ground cumin Mix and gently heat in small sauce pan over very low heat to thicken (about 30 min). Cool and keep in the refrigerator. --- Submitted by Sherri Thomas
CATALINA STYLE FRENCH DRESSING ½ cup olive oil 1/3 cup honey 3 T apple cider vinegar 1/3 cup ketchup ½ teaspoon salt ½ teaspoon paprika ½ teaspoon onion powder 2 dashes of hot sauce Blend. Store in refrigerator. Some people have called this Russian Dressing. --- Submitted by Sherri Thomas
Maple Walnut Honey Divinity
Place the following in a 2 quart sauce pan and bring to 250 degrees…
2/3 cup water
¼ cup honey
2 ½ cups sugar
¼ tsp salt
While the syrup is boiling, beat to stiff peaks…
2 egg whites
Slowly add syrup while continuing to beat. Continue beating until the mixture is no longer shiney. Do not under beat.
1 tsp maple flavoring
1 ½ cups chopped walnuts
Drop by teaspoons onto parchment paper (or wax paper).
Store at room temperature.
Submitted by Sherri Thomas
Crock Pot Pineapple Chicken or Pork
1 pound of boneless chicken or pork cut into 1-2” chunks
1 large can pineapple chunks or tidbits in its own juice
3 Tablespoon natural soy sauce or tamari sauce
2 cloves minced garlic
1 teaspoon fresh ginger or ½ tsp ground ginger
1/2 cup honey
1 1/2 Tablespoon corn starch
1 can sliced water chestnuts (drained) or 1 cup sliced celery
1 red, orange or yellow pepper seeded and sliced
3 carrots sliced or cut in 1.5 inch lengths and halved or quartered
Optional: snow peas, zucchini, broccoli, cauliflower, other veggies
Combine pineapple juice, soy sauce, garlic, ginger , honey, and corn starch and pour over chicken in slow cooker.
Set on low and cook 4-6 hours.
One half hour before serving, add the pineapple, water chestnuts and veggies.
Serve over quinoa, or rice. Top with sliced almonds or pecans.
Lebanese Radish Salad
2 cups sliced radishes (chilled)
3/4 cup coarsely chopped walnuts
3 tablespoons olive oil
2 teaspoons lemon juice
3/4 teaspoon course ground salt
1 Tablespoon honey
15-25 fresh mint leaves
Place radishes and walnuts in a serving bowl.
Whisk oil, lemon juice, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
Top with mint leaves. (cut into shreds if not small leaves)
Sprinkle with course salt. Gently fold salt and mint into salad.