(Courtesy of the National Honey Board Honey Feast Recipe Newsletter)
There are so many great things about the month of July; it’s designated Grilling Month, National Baked Beans Month, National Ice Cream Month, and let’s not forget about Independence Day!
There will be backyard cookouts, neighborhood block parties, fireworks, and we will gather with family and friends to celebrate the adoption of the Declaration of Independence on July 4, 1776. We will toast our loved ones who have fought and sacrificed for our freedom and independence.
In this month’s edition of Honey Feast, we’ve selected recipes that make Old Glory proud. Like they say, it’s as American as Apple Pie!
Honey Blueberry Citrus Slush
- 1-1/2 cups – fresh orange juice
- 1/2 cup – Orange Blossom honey
- 2 Tablespoons – lemon juice
- 2 Tablespoons – lime juice
- 1-1/2 cups – frozen blueberries
- 1 cup – crushed ice
In a blender, combine orange juice, honey, lemon and lime juices until honey is dissolved. Add blueberries and ice. Puree. Serve in beverage glasses garnished with a lemon or lime wheel.
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Honey Baked Beans
- 4 slices – bacon, diced
- 1/2 cup – chopped onion
- 4-1/2 cups – cooked navy beans*
- 1/2 cup – honey
- 1/2 cup – ketchup
- 1 Tablespoon – prepared mustard
- 1 Tablespoon – Worcestershire sauce
Sauté bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart oven-safe baking dish. Cover with lid or aluminum foil and bake at 350°F 30 minutes. Uncover and bake 45 minutes longer. *Three 15 oz. cans cooked navy beans can be substituted.
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Orange Honey Barbecued Ribs
- 2 Tablespoons – Vegetable oil
- 1 cup – onion, finely chopped
- 2 cloves – garlic, minced
- 1 bottle (12 oz.) – chili sauce
- 1/3 cup – honey
- 1 Tablespoon – prepared horseradish
- 1 Tablespoon – Grated orange peel
- 3 lbs. – baby back pork ribs
In saucepan, heat oil and onions over medium heat; cook until golden brown, about 10 minutes. Stir in garlic; cook until just fragrant. Stir in remaining ingredients except pork. Cover and simmer over very low heat for 5 minutes. Remove from heat. Place ribs in foil-lined baking pan. Spread evenly with 1 cup sauce. Set remaining sauce aside. Cover baking pan with foil and bake at 350°F for 1 hour until ribs are tender and cooked through. Meanwhile, prepare grill with medium-high heat. Transfer cooked ribs to grill; cook, turning frequently until ribs are well browned. Transfer to cutting board. Brush with remaining 1/2 cup sauce; cut and serve. Makes 4 servings.
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Honey and Almond Butter Ice Cream
Recipe courtesy of Taste of Honey by Marie Simmons/Andrews McMeel Publishing, LLC
- 1½ cups – whole milk
- 1 cup – heavy cream
- 4 – egg yolks
- 2/3 cup – honey
- ½ cup – smooth or chunky almond butter
- 1/ 8 teaspoon – almond extract
Place the milk, cream, and egg yolks in a heavy saucepan. Slowly whisk to combine. Cook over low heat, stirring gently, for about 5 minutes, or until the milk is hot and the mixture begins to coat a spoon. If you don’t have a heavy saucepan, use a double boiler so the egg yolks do not curdle. Remove from the heat.
Add the honey, almond butter, and almond extract and stir until thoroughly blended. Refrigerate, uncovered, until chilled.
Following the manufacturer’s directions, process the custard in an ice-cream maker. Scoop the ice cream into a freezer container and freeze until ready to serve. It will keep for at least 2 weeks.
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Apple Pie a la Mode
- 1-1/4 oz. – light or spiced rum
- 1/2 oz. – cinnamon schnapps
- 3 oz. – apple cider
- 1-1/2 oz. – Honey Simple Syrup
- 2 scoops – vanilla ice cream
- 1/2 scoop – crushed ice
Combine ingredients in blender. Blend until smooth and garnish with a light cinnamon sprinkle.
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