(Courtesy of The National Honey Board)
Here we are – it’s August already! Can you believe it? Soon it will be time to go out and get new pencils, crayons, backpacks, clothes and new school shoes, if you haven’t already. While these thoughts may be in the back of all our minds, let’s not forget that there is still plenty of summer left. Let’s get out and enjoy what hot days and warm nights we’ve got left. Grab the kids and take a trip to the pool, on a summer picnic, a fun day at the zoo, or a backyard drive in.
In the spirit of family we have compiled a list of some of our favorite family treats, from lazy morning breakfast to movie night popcorn, these honey-inspired eats are sure to bring the family together for one last hurrah!
Honey Glazed Kiwi-Berry Pancake Sandwich
(Recipe courtesy of Fitness Expert Bárbara Trujillo Gómez)
- 1 tbsp – honey
- 6 mini – whole grain cooked pancakes
- 1 – kiwi, peeled and cut into round slices
- 3 – strawberries, cut into round slices
- 1 small box – golden raisins
Take three of the mini whole grain pancakes and place on a dish. Next, stack each one with a slice of kiwi, another pancake and top off with a slice of strawberry. Once you’re done building your three pancake sandwiches, insert a toothpick through each one to hold them together. Set aside.
In a small saucepan, add the honey and raisins and heat them over medium heat, stirring slowly until they blend together to form a glaze. Remove the glaze from heat and allow to cool. Drizzle each fruit sandwich with the glaze and serve.
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Doughy Honey-Coconut Granola Bars
- 1 cup – old-fashioned oats
- 1 cup – shredded coconut, unsweetened
- 1 tablespoon – oat flour
- 1/2 cup – ground flaxseed
- 1/4 cup – pecans, halved
- 1/4 cup – pecans, roughly chopped
- 1/4 teaspoon – salt
- 1/3 cup – coconut oil , melted
- 1/3 cup – honey
- 1/4 teaspoon – vanilla
- 3 tablespoons – mashed banana
- 1/4 cup – mini chocolate chips
In a large bowl, combine oats, coconut, flour, flaxseed, pecans and salt. Stir everything until well combined. In a microwave-safe bowl, add coconut oil and honey. Microwave for 20 seconds, stirring after 10 seconds, until melted and thin. Stir in vanilla and mashed banana. Pour coconut oil mixture into dry ingredients and stir until a dough forms. Stir in the chocolate chips. Line an 8-by-8-inch dish with parchment paper. Scoop dough into the dish and firmly press. Cover and refrigerate for 2 hours before cutting. Cut into 10 to 12 bars. Wrap individually in parchment paper and store in the fridge for up to 1 week.
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Honey Sesame Chick Nuggets
- 1/3 plus 1/2 cups – honey, divided
- 1/3 cup – soy sauce
- 3/4 cup – rice vinegar, divided
- 1 Tablespoon – ginger, freshly grated
- 1 teaspoon – onion powder
- 1-1/2 lbs. – boneless, skinless chicken breasts, cut into nuggets
- 3/4 cup – dried apricots, finely diced
- Salt and pepper, to taste
- 2/3 cup – sesame seeds
In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup rice vinegar, ginger and onion powder. Add chicken; cover and refrigerate to marinate 30 minutes. To make dipping sauce, in a small saucepan over medium-high heat, bring remaining 1/2 cup honey and 1/2 cup rice vinegar to a boil. Add apricots and return to a boil. Simmer 2 to 3 minutes. Remove from heat; cool slightly, then purée to desired consistency in a blender or food processor. Season with salt and pepper; set aside. Preheat oven to 375°F. Line a baking sheet with parchment paper. Place sesame seeds in a shallow dish. Coat nuggets with sesame seeds and place on prepared baking sheet. Bake 15 to 20 minutes, or until fully cooked. Serve warm nuggets with Honey Apricot Dipping Sauce.
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Honey-Hibiscus Orange Punch
(Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.)
- 2 cups – boiling water
- 1/2 cup – dried hibiscus blossoms
- 1 1/4 cup – Orange Blossom Honey Syrup, (recipe follows)
- 1 cup – orange juice, fresh squeezed
- 2 1/2 cups – cold water
- Ice cubes, for serving
- 1 bunch – mint leaves, fresh
- Orange peel, for garnish
For Orange Blossom Honey Syrup:
- 1 cup – orange blossom honey
- 1/4 cup – hot water
Pour boiling water over the hibiscus, cover and allow to steep for 30 minutes. During this time, make the orange blossom honey syrup: in a small saucepan, slowly bring honey and water to a boil. Remove from the heat and allow to cool (this can also be made ahead of time and refrigerated until use). Strain the hibiscus tea base into a 2-quart pitcher; add the orange blossom honey syrup, orange juice and cold water; stir until dissolved.
To serve: Pour 10 ounces of the punch into a cocktail shaker half-filled with ice cubes and 2 to 3 mint leaves; close tightly and shake. Pour into a tall glass; garnish with orange peel and fresh mint leaves. Serve immediately.
To view this recipe demonstration by Chef Guas, click here.
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Honey-Whiskey Popcorn
- Roughly 1/2 cup, depending on your pot – Popcorn kernels
- 1/4 cup – vegetable oil
- 1/4 cup – honey, such as clover
- 1 1/2 tablespoons – whiskey
- 1 teaspoon – vanilla
- 1/2 tablespoon – sea salt, large crystals
Add ¼ cup vegetable oil to a pot with a lid. Add 1 kernel of popcorn and cover the pot with the lid. Set heat to medium-high. When the kernel pops, add enough kernels to the pot so they cover the bottom of the pot in one layer. Close the lid and gently shake the pot. When the popping slows, remove from heat. In a large bowl, whisk honey, whiskey and vanilla together. Add popcorn and use a spatula to evenly coat. Pour the popcorn onto a silicone baking mat on a baking sheet. Sprinkle on sea salt. Place in the oven at 350°F for 10 minutes, or until the popcorn dries and develops a thin, crisp shell.
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