In 1989, The National Honey Board designated September as National Honey Month. Bees provide more than just honey; they play a vital role in our food chain. Celebrate all month long with these sweet and savory recipes using everyone’s favorite natural sweetener.
Roasted Corn Salad with Honey Lime Dressing
1/2 cup olive oil, divided
5 ears fresh corn
3/4 cup finely chopped red onion (about 1/2 small onion)
3/4 cup quartered and diced fresh cucumber
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh cilantro
2 ounces fresh lime juice plus 1 tablespoon
2 teaspoons honey
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 avocado, diced into ½ inch pieces
Preheat the oven to 350 degrees.
Remove the husks from the corn. Brush with 1/4 cup of the olive oil. Season with salt and pepper.
Roast the cobs in the oven for 10 minutes. Flip and roast for another 10 minutes.
Remove the corn cobs from the oven and allow them to cool to the touch.
Using a sharp knife, cut the kernels from the cobs.
Place the kernels in a large mixing bowl.
Add the red onion, cucumber, cherry tomatoes and cilantro.
In a liquid measuring cup, combine two ounces of lime juice, the remaining 1/4 cup of olive oil, honey, cumin, salt and pepper. Stir until the salt is dissolved.
Pour the dressing over the salad. Stir to combine. Salad is best when allowed to chill for several hours before serving.
Just before serving, toss the avocado in the remaining tablespoon of lime juice. Gently fold the avocado into the salad.
Honey Chipotle Chicken Drumsticks
1/4 cup vegetable oil
2 teaspoons ground cumin
2 teaspoons paprika
4 pounds chicken drumsticks
1/2 cup honey
3 whole chipotle peppers in adobo
2 teaspoons Dijon mustard
1 tablespoon chili powder
Salt and pepper to taste
In a medium bowl, combine oil, cumin and paprika. Stir until combined.
Place the drumsticks in a large resealable plastic bag. Pour the spice mixture over the chicken. Toss until evenly coated.
In a blender or food processor, puree the honey, chipotle peppers, mustard and chili powder. Reserve half the sauce for basting.
Preheat the oven to 450 degrees.
Arrange the drumsticks on a greased baking rack over a baking sheet. Season with salt and pepper to taste. Bake for 15 minutes.
Baste chicken with the reserved honey chipotle sauce, flip, and baste the other side. Cook for an additional 20-30 minutes or until juices run clear.
Alternatively, prepare a grill for medium-high heat. Place chicken on the heated grill and cook for 10-15 minutes. Bast with honey chipotle sauce, flip drumsticks, and baste the other side with sauce. Grill for an additional 10-15 minutes or until juices run clear.
Before serving, coat with additional honey chipotle sauce or arrange drumsticks on a platter with sauce on the side.
1/2 cup unsalted butter, softened
1 cup honey
1/2 cup buttermilk
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Preheat the oven to 350 degrees.
Cream together the butter and honey.
Add the egg and buttermilk and mix until combined.
In a separate bowl, sift together salt, flour, baking soda, ginger and cinnamon.
Add ½ the flour mixture to the butter mixture and mix until just combined.
Add the remaining flour and mix until the batter is smooth.
Pour the batter into a greased 10-inch cast iron skillet or round cake pan.
Bake for 30 – 35 minutes or until a toothpick inserted near the center comes out clean.