(Courtesy of the National Honey Board)
Valentine’s Day is right around the corner (for those of you who have lost track of time, it’s THIS Sunday). While chocolates and flowers may be the norm this time of year, we’re here to shake things up a bit with five honey recipes that will show your honey just how sweet you are on them!
If you’re looking to really wow your sweetheart this year, why not start with breakfast in bed? With its all-natural sweetness, honey is the perfect ingredient for a sweet morning meal.
But what would the holiday of love be without a little pampering? Well you may not know that in addition to being a delicious culinary ingredient, honey also has humectant properties that draw in and retain moisture, leaving skin soft and smooth. Your honey will be sweet on you when you give them a gift made with love.
When it comes to Valentine’s Day, it’s all about the romantic dining experience, and we’ve got just what you need to make your home feel like a 5-star restaurant. Set the mood however you choose, we’ve got the makings of a delicious finish coming your way!
From breakfast to cocktails, and everything in between, honey is all you need to show someone how much you love them. Be sweet on your honey, and happy Valentine’s Day!
Honeyed Blueberry Breakfast Blintzes
Blintzes:
- 4 – eggs
- 1 cup – 2% milk
- 1/3 cup – matzo meal
- 1/3 cup – potato starch
- 1/4 teaspoon – salt
- Oil for frying
Filling:
- 3/4 cup – honey
- 3/4 cup – water
- 1/4 cup – lemon juice
- 1/4 cup – potato starch
- 1 teaspoon – grated lemon peel
- 2 cups (12 oz.) – fresh or frozen blueberries, thawed
- 1 cup – regular or low-fat sour cream
To make blintzes In a medium bowl, whisk together eggs, milk, matzo meal, potato starch and salt. Refrigerate for 1 hour. Rub a small frying pan with oil; heat over medium-high heat. Add 2 Tablespoons batter and tilt pan to coat pan surface evenly. Cook until surface of blintz no longer looks wet; carefully remove blintz. Repeat with remaining batter, oiling pan when necessary. Separate cooked blintzes with waxed paper and keep warm. (Blintzes may be prepared ahead of time and stored, covered, in refrigerator.) To make filling In a medium saucepan, combine honey, water, lemon juice, potato starch and lemon peel. Heat over medium high-heat, stirring frequently, until mixture comes to a boil. Boil for 3 minutes, or until no longer cloudy. Remove from heat and allow to cool. Stir in blueberries. To assemble Spoon 2 Tablespoons blueberry-lemon filling on each blintz. Fold the sides toward center, then bottom up and top down. Place blintzes, seam-side down, in buttered 9×13-inch baking pan. Bake at 400°F for 15 minutes, or until lightly browned on underside. Alternately, saute blintzes in small amount of oil until lightly browned and heated through. Serve warm with a dollop of sour cream.
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Honey Mocha Mint Body Polish
- 1 cup – coffee grinds
- 1 cup – shredded coconut
- 1 cup – honey
- 1/2 cup – brown sugar
- 1/2 cup – powdered cocoa
- 1/2 cup – almond oil
- 6 drops – peppermint oil, may substitute fresh mint
Combine all ingredients in food processor or blender until mixed well. Apply to clean skin in circular motions. Rinse completely and apply your favorite moisturizer.
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Chilled Poached Salmon Salad with Honey-Yogurt Dressing
Recipe courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA
- 4 (6-ounce) – salmon filets with skin
- 4 cups – olive oil
- 1 – shallot, thinly sliced
- 1 – lemon, thinly sliced
- 6 cups – arugula or baby mixed greens
- Kosher salt, to taste
For Dressing:
- 1 cup – plain Greek yogurt
- 3 tablespoons – fresh dill, chopped
- 3 tablespoons – wildflower honey
- 2 teaspoons – lemon juice, fresh squeezed
- 1 teaspoon – kosher salt
- 1 teaspoon – lemon zest
- ½ teaspoon – Dijon mustard
Preheat oven to 200 degrees.
Place salmon filets skin side down in a 13-by-9-inch baking pan. Pour enough olive oil into pan to completely cover the salmon. Sprinkle with the sliced shallots and lemons, pressing them down to submerge them in the oil. Cover pan tightly with aluminum foil; bake until firm to the touch, 30 to 35 minutes. Allow to cool in the oil. Using a metal spatula, remove from the oil (reserving 1 tablespoon), cover and chill in the refrigerator for at least 30 to 45 minutes. In a medium bowl toss the arugula, salt and the reserved olive oil.
To serve, divide the greens between four plates. Top with chilled salmon and coat with ¼ cup of the honey-yogurt dressing (recipe follows). Serve immediately.
For the honey yogurt dressing: In a medium bowl combine the yogurt, dill, honey, lemon juice, salt, lemon zest and mustard; whisk together. Cover and refrigerate if not using right away. You can make the honey-yogurt dressing a few days in advance if kept in airtight containers.
To view this recipe demonstration by Chef Guas, click here.
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Honey White Chocolate Fondue
- 3/4 cup – whipping cream
- 3/4 cup – honey
- 1/3 cup – scotch
- 12 oz. – white chocolate, coarsely chopped
- 1/2 Tablespoon – vanilla
In a heavy pan or fondue pot, heat cream, honey and scotch over medium heat until bubbles begin to form at edge of pan. Add chocolate and allow to stand 5 minutes. Whisk in vanilla until mixture is smooth. Serve immediately.
Dipping suggestions: Fresh and dried fruit, cubed angel food or pound cake, gingersnaps, ladyfingers, or scones.
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Chocolate Strawberry for my Honey
- 1-1/4 oz. – tequila rose
- 1-1/4 oz. – godiva liqueur
- 1 oz. – Honey Simple Syrup
Mix in tin over ice. Strain into Martini glass. Garnish with chocolate dipped strawberry.
Get our Honey Simple Syrup recipe here.
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