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Beekman, honey, wine, Hughson, California Beekman, honey, wine, Hughson, California
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Tomato, Basil and Fresh Mozzarella Salad
5 vine-ripened tomatoes
3 oz. fresh mozzarella
1/3 cup balsamic vinegar
1 tbsp. Beekman & Beekman Orange Blossom honey
10-12 leaves fresh basil
3 tbsp. olive oil
salt and pepper to taste
Combine balsamic vinegar, olive oil and orange Blossom honey in mixing bowl. Cut tomatoes in half and slice in quarter inch widths and add to mixing bowl. Cut the fresh mozzarella to desired dimensions and add to the mixing bowl. Gently mix ingredients. Season with salt and pepper to taste and serve.

Beekman's Lavender - Rosemary Chicken
4 skinless boneless chicken breasts
2/3 cup champagne vinegar
1 tsp. culinary lavender
1 tsp. fresh rosemary
2 cloves garlic, pressed
2 tbsp. extra virgin olive oil
2 tbsp. Beekman & Beekman California Sage honey
15 oz ricotta cheese
6 oz. thinly sliced pancetta
salt and pepper to taste
Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl. Warm slightly if needed to blend. Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.
Place marinated and pounded chicken in Ziploc bag. Refrigerate for 2-4 hours. After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface. Salt and pepper and cover with a layer of ricotta cheese; then place 1-2 oz of thinly sliced pancetta over the ricotta cheese and tightly roll the chicken breast. Bake covered in the oven for 25 minutes at 325°F.

Ambrosia with Honey Cream Dressing
1/4 cup honey
2 tablespoons lime juice
3 medium oranges, peeled and sliced
2 bananas, peeled and sliced
1 each red and green apple, cored and cubed
1 cup shredded coconut
Honey Lime Cream Dressing
Combine honey and lime juice, toss with fruit. Layer fruit alternately with coconut in serving bowl. Top with Honey Lime Cream Dressing.
Makes 4 servings.

Honey Lime Cream Dressing
Beat 1/2 cup whipping cream until fluffy. Drizzle in 2 tablespoons honey and beat until stiff. Fold in 1 teaspoon grated lime peel. Makes 1 cup. Preparation Time: Less than 30 minutes.

Honey Lemon Basil Sauce
2 tablespoons chopped onion
1/4 cup butter or margarine
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon dried basil
Cook onion in butter until onion is translucent. Stir in remaining ingredients and bring to boil. Serve over carrots, cauliflower, brussel sprouts or squash. Makes about 1/2 cup. Preparation Time: Less than 15 minutes.

Honey Pineapple Topping
1 can (15 1/4 oz.) pineapple tidbits
1/4 cup honey
1/4 cup melted butter
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Dash ground nutmeg
1/2 cup water
1 tablespoon cornstarch
Drain pineapple, reserving syrup; set aside. Combine reserved syrup, honey, butter, lemon juice, lemon peel and nutmeg in saucepan; heat to a boil. Combine water and cornstarch; stir into honey mixture and cook 1 minute longer. Stir in drained pineapple. Makes about 2 1/2 cups. Serve on pancakes or waffles. Preparation Time: About 15 minutes.

Tupelo Honey Baked Apples
4 Gala apples, cut in half and cored
3/4 cup orange juice
4 tbsp. Beekman & Beekman Florida Tupelo Honey
4 oz. mascarpone cheese
8 springs fresh mint
4 x 1/4" slices butter
Pour orange juice in 9" x 13" casserole dish. Place butter in the middle of the dish and drizzle honey over the surface of the dish. Place apples core side down and cover. Bake at 425 for 25-30 minutes. After the apples are cooked, pour the remaining liquid in a saucepan and reduce to desired consistency. Then add 1-2 tbps Tupelo honey. Place apple half on serving dish core side up. Insert mascarpone cheese in scooped out core. Drizzle with reduced sauce and garnish with mint leaf.
Honey Barbecue Sauce
1 can (10 1/2 oz.) condensed tomato soup
1/2 cup honey
2 tablespoons Worchestershire sauce
2-3 tablespoons salad oil
1 tablespoon lemon juice
1 tablespoon mustard
Dash cayenne or bottled hot pepper sauce (optional)
In saucepan, combine all ingredients and bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Makes about 2 cups. Serving Tip: Can be served as a dipping sauce for convenience chicken pieces. Preparation Time: Less than 15 minutes.

Honey Caramel Sauce
1 1/2 cups honey
1/2 cup heavy cream
1 tablespoon butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
Combine honey and cream in heavy saucepan; cook and stir over medium-high heat until mixture reaches 238°F. Stir in butter, vanilla and salt. Cool. Makes 1 3/4 cups. Serving Tip: Serve warm over ice cream, custard and pudding. Preparation Time: Less than 30 minutes.

Spiced Honey Butter
1/2 cup butter or margarine, softened to room temperature
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Combine all ingredients and mix well. Serve with biscuits, bread or toast. Makes about 3/4 cup. Preparation Time: Less than 15 minutes.

Honey Poppy Seed Dressing
3/4 cup mayonnaise
1/3 cup honey
2 tablespoons poppy seeds
1 tablespoon Dijon mustard
Salt and pepper to taste
Combine all ingredients; blend well. Makes 1 1/3 cups. Serving Tip: Delicious with green salads and fruit salads. Preparation Time: Less than 15 minutes.

Honey Caramel Corn
1/2 cup each butter or margarine and packed brown sugar
1/2 cup honey
Dash salt
1 teaspoon grated orange peel
1/4 teaspoon baking soda
3 quarts popped popcorn
Melt butter in large saucepan; stir in sugar, honey and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil with stirring about 3 minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15 1/4 x 10 1/4 x 3/4-inch baking pan. Bake at 250°F. 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container. Makes 3 quarts. Preparation Time: About 1 hour.

Honey Mustard Mayonnaise
3/4 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon-style mustard
1 teaspoon prepared horseradish
Combine all ingredients; mix thoroughly. Makes 1 cup. Preparation Time: Less than 15 minutes. Serving Tip: Serve as dip for fresh vegetables, spread on sandwiches with meat filling or heat slightly and spoon over cooked vegetables.

Honey and Fruit Spread
1/2 cup butter or margarine, softened to room temperature
1/4 cup honey
1/4 cup chopped dried fruit (apricots, dates, raisins, etc.)
2 tablespoons chopped pecans
1/2 teaspoon grated orange peel
Combine all ingredients; mix well. Makes about 3/4 cup. Preparation Time: Less than 15 minutes. Serving Tip: Spread on English muffins, crumpets, waffles or hot biscuits.

Beekman, honey, wine, Hughson, California