Honey Recipes

Look what the bees brought home!

Submit your favorite recipes that include honey as an ingredient along with a photo. Asches Urban Honey will review your submissions and cook, barbecue or bake your recipe in our home test kitchen. Every once in awhile we select a winner to promote on our website and Facebook page.

For inspiration check out the National Honey Board website.

Honey Rice

Honey Rice

Photo and recipe by Alexis Aschenbrenner.

This recipe is great for the thrifty cook because it uses rice left over from another meal. Honey Rice can be eaten as a sweet breakfast or hearty dessert. Makes up in about 15 minutes.

  • 3 cups cooked rice
  • 1/2 cup raisins
  • 2 1/2 cups milk
  • 1/3 cup honey
  • 2 tablespoons butter

Bring to a boil in a saucepan. Reduce heat and simmer
for 15 minutes stirring occasionally. Add:

  • 1 teaspoon lemon rind
  • 1 tablespoon lemon juice
  • Garnish with cinnamon and almond slices

Serve and enjoy!

Honey Throat Lemon and Ginger Elixir

Lemon Ginger Elixer

Photo and recipe by Lake Boggan.

  • 6 large lemons, juiced
  • 1 hand of ginger, shredded
  • 1 cup Asches Urban Honey, room temperature

Boil lemons with shredded ginger until rolling. Take off heat and strain through mesh strainer to remove pulp. Repeat straining process until the liquid is as clear as possible. Slowly blend in Asches Urban Honey until liquids meld. Transfer to a sterile jar and seal with a sterile lid.

You will have in your possession the best throat medicine money cannot buy. If your voice gets sore from talking, allergies or a cold, a teaspoon or even few drops will clear your throat and make you ready to talk or sing. Lake Boggan keeps a vial of Honey Throat Lemon and Ginger Elixir in her purse along with an eyedropper to use when necessary.

Honeyed Fig and Goat Cheese Tart

Honeyed Fig and Goat Cheese Tart

Photo and recipe submitted by Mary Ann Aschenbrenner.

  • Unbleached flour for dusting
  • 1 sheet frozen puff pastry, thawed
  • 4 oz. goat cheese, softened
  • 1/4 cup honey (preferably dark)
  • 8 ripe, fresh figs, stemmed and quartered lengthwise
  • 1/2 tsp. finely chopped fresh rosemary
  • Kosher salt

Position rack in the center of the oven and heat to 475 degrees.

 

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment and lightly dust with flour. Roll out the pastry to a 10″ square. Prick all over with a fork at 1/2″ intervals. Press a 3/4″ border on all sides and fold over to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until rim of the pastry is golden-brown, about 7 minutes.

Drizzle the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Honey Pumpkin Bread

Sliced honey pumpkin bread with pumpkin seeds.

Photo and recipe by Mary Ann Aschenbrenner.

  • 1 1/2 cups whole wheat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/3 cup honey
  • 1/2 cup brown sugar
  • 1/3 cup olive oil
  • 2 Tbls. pumpkin seeds, optional

Whisk dry ingredients together in a medium bowl. Whisk wet ingredients until well combined in a large bowl. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon batter into 9″ by 5″ buttered loaf pan. Smooth the top of the batter and tap the pan on the counter to settle the batter. If desired, sprinkle the top with pumpkin seeds.

Bake at 350 degrees for 60 minutes, checking for doneness after 45 minutes. To prevent bread from getting too brown, cover with aluminum foil toward the end of baking time. When a skewer inserted comes out clean, remove from oven and cool 15 minutes before transfering to bread rack. Cool completely before slicing.

Honey Challah Bread

Two loaves of Honey Challah bread.

Honey Challah bread. Photo and recipe by Janet Strong.

  • 2 3/4 tsp. bread machine yeast
  • 3/8 cup honey
  • 5 1/2 Tbls. soft butter
  • 1 1/2 tsp. sea salt
  • 4 1/2 cup bread flour
  • 4 large eggs
  • Save one yolk and add 1 tsp. water for brushing on the loaves
  • Add enough water to the eggs to total 1 1/2 cups liquid

Add ingredients into your bread machine and process in the dough cycle.

Punch down dough, knead for a minute or so and braid into two loaves or one large loaf.

Let rise in the oven at 100 degrees for 1 hour.

Brush with egg yolk and sprinkle with sesame seeds or poppy seeds if you desire.

Bake at 350 degrees for 20-25 minutes until done.

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