Chef Alli Shares Her Favorite Sweet Summer Treats Starring Honey!
I have enjoyed using honey as a natural sweetener for my family for quite a while now. After I was introduced to honey from Kansas, my home state, I knew I'd always purchase my honey locally from that point forward. Local honey is much darker in color and the flavor is rich and full-bodied, due to the variety of nectar sources in Kansas, including wild sand plum and yellow sweet clover.
I love to bake for my family and have found honey to be a very versatile ingredient, often substituting it for granulated sugar in most of my recipes. Due to the high level of fructose found in honey, it has a sweeter flavor than sugar, allowing me to use less sweetener in my baking recipes, while still offering a unique flavor. Many of my guests can't quite put their finger on what that special flavor is exactly, so when they ask, it gives me the opportunity to share with them the reasons why I prefer honey from my local beekeeper and how I cook with it.
Around our kitchen, we use honey in a variety of ways:
- Sweetening tea, both hot and cold
- Glazing meats, poultry and salmon for beautiful browning as they roast
- Swirling onto pancakes, waffles, yogurts and special desserts
- Drizzling over our favorite cooked vegetables, especially green beans, asparagus and carrots
- Whisking together delightful vinaigrette dressings for salads
- Creating tasty granolas and glazed nuts for snacks and salad toppings
- Stirring into softened butter to spread on biscuits and cornbread
The following are a couple of family favorites using honey. Please enjoy them!
Now You're Cookin',
Recipe Blog: www.ChefAllisFarmFreshKitchen.com
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Honey-drizzled Goat Cheese Crostini
16 oz. goat cheese, room temperature
Zest of 1 lemon
1 Tbsp. fresh thyme, minced
1–2 Tbsp. Kansas Foods Wildflower Honey, plus more for drizzling
Kosher salt, to taste
1/2 tsp. freshly ground black pepper
Fresh thyme sprigs for garnish
In a small bowl, combine goat cheese with lemon zest, thyme and honey; season to taste with salt and pepper. Spread on toasted baguette slices, garnished with a drizzle of honey and fresh thyme leaves.
Warm Summer Berry Skillet
1/2 cup unsalted butter
1 tsp. vanilla
1/2 cup raw, uncooked quinoa
1/2 cup sliced almonds, toasted
1 cup whole rolled oats
1/2 cup Kansas Foods Wildflower Honey
1 tsp. ground cinnamon
1 tsp. freshly grated orange zest
Pinch of kosher salt
2 lbs. fresh berries of your choice, such as blueberries, blackberries, raspberries, strawberries
1/2 cup apricot jam
2 Tbsp. all-purpose flour
In a skillet over medium heat, melt butter; add vanilla, quinoa, almonds, oats, honey, cinnamon, orange zest and salt, stirring to combine. Cook until mixture is nicely toasted, then remove from skillet and place on platter. Add berries to skillet over medium heat; stir in jam and flour, simmering over low heat until mixture thickens; top with prepared oat mixture and serve at once, topped with a splash of whipping cream.