(Courtesy of the National Honey Board)
The end of March ushered in the official first day of spring, so in April we would like to celebrate the spring honey harvest with some fun, bright and light recipes that will help you shake off the chill and gloom of winter and prepare yourself for the sunshine of spring.
From a savory leg of lamb in honor of Passover, to refreshing sparkling drinks perfect for an afternoon on the porch, these delicious delicacies will have you in high spirits for the upcoming season. What better way to ring in the season of renewal and new life? It’s also not a bad time to make good on those New Year’s resolutions with marathon season around the corner.
Oh how delicious this spring will bee, honey!
Crunchy Honey-Yogurt Breakfast Parfait
- 1 large – banana, sliced, divided
- 1/3 cup – honey, divided
- 1/2 cup – plain yogurt, divided
- 1/2 cup – crunchy granola, divided
Reserve several slices of banana for garnish. Layer 1 Tablespoon honey, 1/4 of the pre-sliced banana, 2 Tablespoons yogurt, 2 Tablespoons granola, 1/4 of the sliced banana, 2 Tablespoons yogurt, 1 Tablespoon honey and 2 Tablespoons granola in parfait glass. Repeat for second parfait. Garnish with reserved banana and honey.
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High Impact Honey Vanilla Ricotta Pear
- 2 teaspoons – honey
- 1/2 cup – part skim ricotta cheese
- 1/4 teaspoon – vanilla extract
- 1 – pear, sliced
Mix together ricotta cheese, honey and vanilla. Add sliced pears and serve chilled.
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Grilled Lamb with Spanish Sherry Sauce
- 1-1/2 lbs. – lean American lamb leg steaks, cut 1-inch thick
- 3 – russet potatoes, cut in 8 wedges each
- 1 – red bell pepper, cut in 8 strips
- 1 – green bell pepper, cut in 8 strips
- 1 – yellow bell pepper, cut in 8 strips
- 1/2 cup – unsweetened apple juice
- 1/2 cup – honey
- 2 Tablespoons – tomato paste
- 2 Tablespoons – red wine vinegar
- 2 Tablespoons – onion, minced
- 2 cloves – garlic, minced
- 1 teaspoon – Worcestershire sauce
- 1/2 teaspoon – black pepper, freshly ground
Spanish Sherry Sauce: In small saucepan, combine sherry, honey, tomato paste, red wine vinegar, onion, garlic, Worcestershire sauce and pepper. Simmer five minutes. Makes 1 1/4 cups. Ignite coals in barbecue; allow to burn until bright red and covered with gray ash. Grill steaks and vegetables 4 inches from coals, cooking 5-6 minutes. Turn lamb and vegetables and brush with sherry sauce; cook an additional 5 minutes. Turn lamb, brush with sherry sauce and cook 2-3 minutes longer for medium-rare. Grill vegetables to desired degree of doneness. Cut lamb steaks into thirds and serve with grilled vegetables.
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Sparkling Ginger-Infused Honey Hibiscus Drink
- 1 cup – dried hibiscus leaves
- 4 cups – boiling water
- 1 ¼ cups – ginger infused honey simple syrup
- ¼ cup – turbinado sugar
- 1 cup – sparkling wine
- lime wedge, for garnish
- ice cubes
Ginger Infused Honey Simple Syrup
- 1 cup – Wildflower honey
- ¼ cup – water
- 1 inch piece – fresh ginger, cut in ¼-inch pieces
- 1 lime – zest
Place dried hibiscus leaves in a large bowl. Pour boiling water over leaves and let steep for 20-30 minutes. In a pot combine honey, water, ginger and lime zest and gently warm on low. Let the ginger and zest steep for at least 10 minutes. Strain hibiscus mixture and discard the leaves. Strain ginger honey syrup and discard the ginger and zest. Combine honey simple syrup and hibiscus liquid and sugar. Stir well. Chill. Before serving, add sparkling wine. Serve over ice. Garnish with lime wedges.
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Spiced Honey Echinacea Cooler
- 4 – Echinacea tea bags*
- 4 – cinnamon sticks
- 20 – whole cloves
- 1/2 cup – honey
- 1/4 cup – fresh lemon juice
Bring water to a boil in a medium saucepan. Add tea bags, cinnamon, and cloves ; let simmer for 5 minutes. Remove cinnamon and cloves and stir in honey and lemon juice. Place in refrigerator until chilled (approx. 1 hour). Pour over ice and garnish with fresh lemon slices. *May substitute chamomile tea for the Echinacea tea.
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