3 Decadent Appetizers With Honey
February 16, 2023
by Diana Rosen
To use honey as an ingredient, it’s best to cook with other liquids; or opt for drizzling after preparation to avoid congealing.
We hope you’ll find these recipe ideas as inviting as we do!
1. Sweet and Garlicy Shrimp
YIELD: 12 portions of 3 shrimp each
NOTE: You can also grill these either outdoors on a gas or electric grill or indoors in a very hot cast iron pan on the stove top.
INGREDIENTS
½ cup extra virgin olive oil¼ cup red wine vinegar
2 garlic cloves, chopped and minced finely
36 large shrimp, deveined and shells peeled
12 wooden skewers
1 tsp Orange Blossom
Fleur De Sel, to taste
Large basil leaves, for garnish (optional)
DIRECTIONS
• In a medium sized bowl, place oil, vinegar, and garlic and whisk to incorporate thoroughly. Add shrimp and allow to marinate at least 1 hour. At the 30-minute mark, soak the skewers in water in a separate bowl. This prevents the skewers from burning while broiled.• To cook, skewer the shrimp, three per stick, and broil 2 minutes on each side or until shrimp become pink. Drizzle on the honey and, as desired, sea salt and place on a large platter. Garnish with basil leaves, as desired. Serve immediately.
Orange Blossom honey is produced from a range of citrus including grapefruit, lemons, limes, and oranges for their aroma and lightly acidic taste graced by a richly sweet, dense flavor.
2. Cranberry Preserves with Whipped Cream Cheese
YIELD: 1 ½ cups
NOTE: You can use a prepared cranberry sauce; just add some honey to balance the tartness.
INGREDIENTS FOR PRESERVES
½ lb. fresh cranberries
1 naval orange, cut into wedges then into paper-thin slices; cut those into small pieces.
1/8 cup golden raisins
¼ tsp ground cinnamon
¼ tsp whole cloves
¼ tsp ground ginger
¼ tsp coarse salt
¼ cup apple cider
¼ cup Sourwood Honey
1/8 cup apple cider vinegar
INGREDIENTS FOR PRESENTATION
1 pint whipped dairy or vegan cream cheese
36 small crackers of your preference
2 Tbsp additional honey for drizzling
OPTIONAL GARNISH: Top each cracker with a raisin
DIRECTIONS
• In a medium sized sauce pan, add all the ingredients for the preserves and bring to a boil. Immediately reduce the heat to a simmer and cook until the preserves thick, about 20 minutes. Check occasionally, and stir with a wooden spoon.
• Remove from heat. Taste for balance of sweetness and tartness. That can determine if you’d like to drizzle the additional honey over the crackers.
PRESENTATION
Smooth the whipped cream on the crackers. With a teaspoon, scoop out preserves and top off the crackers. Place on a large round plate and serve. As desired, lightly drizzle the honey over all of them.
NOTE: Preserves can also be refrigerated and used chilled. Recipe easily doubles or triples.
Sourwood Honey is from the Sourwood Tree, a U.S. native that grows in Tennessee and the Carolinas. Known for its deep amber color, notes of anise spice and maple, it offers a sweet aroma and enjoyable astringency.
3. Honeyed Kale Chips
YIELD: 6 modest appetizer portions (recipe easily doubles or triples)
INGREDIENTS
1 large bunch, Lacinto Kale aka Dinosaur Kale
3 Tbsp extra virgin olive oil (splurge!)
1/8 tsp coarse salt
1/8 tsp freshly-ground black pepper
1 Tbsp Tupelo honey
1 Tbsp balsamic vinegar
DIRECTIONS
• Preheat oven to 350 F. (This is a great recipe for a convection or toaster oven)
• Hold stem end in one hand and pull off the leaves with the other.
• Tear or cut the leaves into 2” pieces and place into a large bowl. Lightly coat with the olive oil, massaging the leaves for tenderness. Add salt and pepper.
• Spread out the leaves onto a baking sheet and bake 10 minutes. Turn the leaves over, and bake another 10 minutes. Drizzle the honey over them all and bake 5 more minutes.
• Remove from oven and drizzle the balsamic vinegar.
• Place on a platter or large flat-bottomed bowl and serve immediately while they’re hot.
Tupelo Honey, aka The Queen of Honeys, is a high-grade, light-tasting fruity varietal grown from the White Ogeechee Tupelo Trees in the South Eastern region of the U.S.