Warm Up in the Kitchen with These Delicious Honey Recipes!

As the temperature drops, what better excuse to keep warm indoors than to prepare a delicious meal for your family and friends? Chef Alli of Chef Alli’s Farm Fresh Kitchen is sharing two more of her favorite recipes that feature honey as the star. She prefers using wildflower honey local to her home in Kansas, but did you know wildflower honey can taste, look and even feel different based on where it’s from? That’s because each type of wildflower honey is unique depending on what flowers the bees visited to collect the nectar and pollen. So the wildflower honey local to your town may have a slightly different taste than that Chef Alli uses, but that’s okay! You’re still sure to end up with a main dish and dessert the family will love!

You can find more recipes like these on www.ChefAllisFarmFreshKitchen.com and by following her on Facebook, Twitter and Instagram @ChefAlli.

Marinated Beef with Edamame Succotash Packets

Chef Alli's Marinated Beef with Edamame Succotash Marinade:

- 1–1/2 lbs. beef sirloin steak
- 1/2 cup rice wine vinegar
- 1/2 cup sake cooking wine (or substitute white wine)
- 1/3 cup fresh lime juice
- Zest of 1 lime
- 2 Tbsp. honey
- 2 Tbsp. soy or tamari sauce
- 2 Tbsp. freshly grated ginger root
- 1/4–1/2 tsp. red pepper flakes
- 4 cloves garlic, minced
- Kosher salt, to taste
- 1&ndash1/2 cups vegetable or canola oil
Edamame Succotash Packets:
- 1 cup frozen corn, thawed
- 2 cups frozen edamame, thawed
- 1 small red bell pepper, seeds and membranes removed, chopped
- 2 Tbsp. unsalted butter, cut up
- 1 pint grape tomatoes, halved
- 1 Tbsp. chopped fresh cilantro
- Kosher salt and pepper, to taste


Marinated Beef:
To create marinade, place vinegar, wine, lime juice, lime zest, honey, soy or tamari sauce, ginger, red pepper flakes, garlic and salt in bowl of food processor; cover and process till smooth. While food processor is running, slowly add corn oil. Reserve half of marinade for serving; cover and chill. Place sirloin into gallon bag and pour remaining marinade over steak. Seal bag and massage to coat steak; place in fridge to marinate for 6–12 hours, turning and massaging occasionally throughout marinating time.

Before grilling, prepare foil packet of Edamame Succotash (recipe follows), reserving tomatoes and cilantro for serving.

Preheat grill (you can also use a grill top) to medium for direct cooking. Remove steak from marinade and discard marinade in bag. Grill steak along with succotash packet for 16–18 minutes for medium-rare (145° F) or 18–22 minutes for medium (160° F) or until vegetables are tender, turning steak and packet once, halfway through grilling time. Remove steak and packet from grill; let rest for five minutes, tenting steak with foil.

To serve, thinly slice steak diagonally across grain into strips; drizzle with reserved marinade. Open succotash packet and stir in tomatoes and cilantro; serve succotash alongside sliced steak. 

Edamame Succotash Packet:
Fold two pieces (24” x 12”) of heavy-duty aluminum foil in half to make two (12”) squares. Place half the corn/edamame/bell pepper mixture in center of each square; dot with butter and season with salt and pepper. Bring up two opposite edges of foil; seal with double fold. Fold remaining edges to completely enclose vegetables, taking care to leave space for steam to build. Preheat grill for direct cooking to medium; grill packets for 16–20 minutes or until vegetables are tender, turning the packet once, halfway through grilling time. Remove packet from grill and keep warm. Just before serving, stir in tomatoes and cilantro.

Honey-Baked Wonton Recipes

Chef Alli's Honey-Baked Wonton Napoleons Ingredients:

- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp. vanilla
- 4 cups assorted berries
- 2 cups sliced strawberries
- 1/2 cup granulated sugar
- Zest of 1/2 lemon
- Zest of 1/2 orange
- Splash of triple sec
- 1/4 cup honey
- 24 wonton wrappers (approx. 3” x 3”)


Preheat oven to 375 degrees. Line baking sheets with aluminum foil and spray lightly with baking spray. In a small sauté pan over low heat, warm honey to liquefy. Using pastry brush, brush each wonton wrapper with warm honey and place on prepared baking sheets, honey side up, taking care not to overlap. Bake until lightly browned, watching closely, so wrappers don’t get too dark, approx. eight minutes. Immediately remove baked wrappers to wire cooling rack. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth. Place fruit into a bowl and combine with sugar, lemon zest, orange zest and triple sec; toss gently to combine.

To Assemble:
Using three wontons per napoleon, place one wonton on serving plate and top with one tablespoon cream cheese mixture; top with fruit. Place second wonton on top and repeat cream cheese and fruit. Place third wonton on top and top only with fruit. Garnish with fresh mint, if desired.

Makes 8 stacked napoleons or 24 single layer napoleons.