Fall In Love with Honey!

(Courtesy of the National Honey Board)

Can you believe that it’s already October? Where has the time gone? Here at the National Honey Board we just wrapped up National Honey Month, but the fun is far from over! As we transition into the new season, we have compiled our list of favorite recipes for celebrating the beginning of fall.

What’s not to love about fall? The changing leaves are beautiful, the weather is crisp, it smells fantastic, and some of the best flavors find their way into the spotlight – apples, pumpkin, cinnamon, caramel, pear, squash and sweet potato. Honey is great in fall recipes, not only because of its beautiful amber colors, but because it helps to highlight the flavor profiles of our favorite fall ingredients. As we enter into the season of baking and slow cooker dishes, show your menu some sweet love with honey!

Honey Pumpkin Muffins


  • 1-1/2 cups – all-purpose flour
  • 1-1/2 teaspoons – baking powder
  • 1 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 1-1/2 teaspoons – ground cinnamon
  • 1/2 teaspoon – ground ginger
  • 1/4 teaspoon – ground nutmeg
  • 1/4 cup (1/2 stick) – butter or margarine, softened
  • 3/4 cup – honey
  • 1 – egg
  • 1 cup – solid-pack pumpkin
  • 1 cup – chopped toasted walnuts

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
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Curried Sweet Potato Soup

  • 1 Tablespoon – olive oil
  • 1 – onion, diced
  • 4 medium-sized cloves – garlic, peeled
  • 6 cups (48 oz.) – chicken or vegetable stock
  • 1 lb. – sweet potatoes, peeled and cut into chunks
  • 1 medium – russet potato, peeled and cut into chunks
  • 2 teaspoons – salt
  • 6 Tablespoons – Orange Blossom honey, divided
  • 1 medium – red bell pepper, seeded and diced
  • 2 to 3 teaspoons – curry powder
  • 1/2 teaspoon – pepper
  • 1/2 teaspoon – ground ginger
  • 1/4 cup – chopped fresh cilantro, optional

Heat oil over medium-high heat in a soup pot. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes. Puree mixture in batches, put soup back over low heat and add 5 Tablespoons of the honey, bell pepper, curry powder, pepper and ginger. Bring to a simmer, taste and adjust seasonings. Microwave remaining 1 Tablespoon honey for 5 seconds on High. Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro, if desired. Serves 4 to 6.
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Sage-Honey Roasted Acorn Squash
(Recipe courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.)


  • 2 – acorn squashes
  • 1 cup plus 1 tablespoon – water
  • 1/4 cup – sage honey
  • 1/2 teaspoon – kosher salt
  • For Honey Butter:
  • 1/2 cup – unsalted butter
  • 1/2 cup – sage honey
  • 2 tablespoons – fresh sage leaves, chopped
  • Fleur de Sel or Maldon salt, to taste

Preheat the oven to 350 degrees.
Cut each acorn squash in half lengthwise and, using a metal spoon, scoop out and discard the seeds and any pulp. Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut side up, snugly on top.
In a small bowl stir together ¼ cup sage honey, 1 tablespoon of water and salt; brush the cut side of each squash with the honey solution, making sure that all of the honey solution is used. Cover the pan tightly with foil and bake for 30 minutes.
While the squash is cooking, make the sage honey butter. Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming; cook until nutty brown in color. Remove from the heat and immediately add ½ cup sage honey and the sage leaves, stirring well. Set aside.
Remove the foil from the squash and bake for another 15 minutes or until golden and tender when tested with the tip of a knife.
Transfer the squash to a serving platter and spoon the sage-honey butter on top, then sprinkle with Fleur de Sel or Maldon salt.
To view this recipe demonstration by Chef Guas, click here.
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Slow Cooker Honey Sweet & Sour Chicken with Crushed Red Pepper and Caramelized Onions
(Recipe courtesy of Marie Simmons, cookbook author.)

  • 3 pounds (about 8) large  – bone-in chicken thighs, skin and fat removed, rinsed and patted dry
  • Coarse salt and freshly ground black pepper
  • 1/2 cup  – tomato sauce
  • 1/4 cup  – honey
  • 1/4 cup = – apple cider vinegar
  • 1/2 teaspoon  – crushed red pepper
  • 2 tablespoons – extra virgin olive oil
  • 2 cups  – onions, thin lengthwise slices

Spray the insert of your slow cooker with non-stick cooking spray.
Lightly season both sides of the chicken thighs with salt and pepper. Place the pieces in the slow cooker. In a bowl stir the tomato sauce, honey, vinegar and red pepper until blended. Pour over the chicken.
Cover and cook the chicken on low until the chicken is cooked through, 3 to 4 hours, depending on your slow cooker.  Lift the cooked chicken from the juices and place in an oven proof serving dish. Cover with foil and keep warm in a low oven. Reserve the juices. There will be 1 to 2 cups.
Meanwhile heat oil in a medium skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring occasionally, over low heat, until the onions are golden, about 15 minutes. Add the reserved juices and gently boil until reduced by about half. Spoon the onion mixture over the chicken and garnish with the parsley or oregano.
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Honey Pot Cider


  • 1-1/4 cup – apple cider
  • 1 Tablespoon – Orange Blossom honey
  • 1 pinch – cinnamon
  • 1-3/4 oz. – Apple Jack brandy
  • 1 – cinnamon stick
  • 2 – apple slices

Combine the apple cider, honey and cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the Apple Jack brandy and pour the cider into a mug.
With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.
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