Recipes

Honey Apple Chutney Pork Chops

Ingredients:

4-lean, center-cut pork chops (about 1-1/2 lbs)

1 tablespoon vegetable oil

1 cup chopped onion

3 garlic cloves, minced

1 large tart green appole, cored and diced

3 tablespoons cider vinegar

1/4 cup pure RAW PA Wildflower honey

1/4 cup currants or raisins

Salt and pepper to taste

Directions:

In a large, heavy skillet, brown the pork chops on both sides in oil over medium heat.  Remove chops and keep warm.  Add onion and garlic to pan.  Cook and stir until lightly browned.  Add apple.  Cook and stir until soft and liquid has evaporated, about 3 mnutes.  Add vinegar, stirring to dislodge caramelixed jiuces.  Stir in honey and currants/raisins, season to taste with salt and pepper.  Return pork chops to pan, spooning chutney over chops.  Cook until chops are cooked through and glaze is syrupy, about 5 minutes.  Makes 4 servings

****CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.   Pork shoul be cooked to an internal temperature of 145 degrees to 160 degrees.

Hot Honey Glazed Carrots

Ingredients:

8 medium to large carrots peeled and sliced diagonally (about 1/2 inch thick)

1 TBSP unsalted butter

Carolina Reaper Infused hot honey

Directions:

In a hot skillet melt butter and then add carrots

Cook slowly, stirring sometimes. Let the carrots cook—their natural sugars will sweeten as they cook, making them into something resembling lightly caramelized carrots—and the butter brown.

Add Carolina Reaper Infused hot honey according to taste.  Continue cooking until a nice glaze forms on the carrots.

Honey Rhubarb Pie

ngredients:

4 cups diced rhubarb

 1/2 cup Honey

1/2 cup brown sugar

1/4 cup butter

2-1/2 tbs cooking tapioca 

1/4 tsp salt

unbaked pie shell

pie dough (enough to cover top of pie)

Directions:

Preheat oven to 400 degrees

Mix together first 6 ingredients.  Pour into pie shell  and cover with pie dough making sure to seal edges.  Cut 3 slits in the middle of the pie top to allow steam and juices to release.  Bake for 40 minutes and crust is golden brown.  Serve with vanilla ice cream.

Ingredients:  

2-1/4 cups water

3/4 cup raw honey

3 cups assorted fruit, cut into small pieces

12 paper cups

12 popsicle sticks

(paper cups and popsicle sticks can be replaced with a popsocle mold)

Directions:   Whisk together water and honey in a pitcher until well blended.  Place 1/4 cup fruit in each mold.  Divide honey-water mixture between cups.  Freeze about one hour or until partially frozen.  Insert popsicle sticks, freeze until firm and ready to serve.

Optional:  For more visual interest fruit mixes can be layered . Make sure to freeze between adding layers.

Ingredients

1.5 cups oil (olive or any neutral oil)

1/2 cup red wine vinegar

1/4 cup Carolina Reaper hot honey

4 garlic cloves

1 teaspoon oregano

1/2 teaspoon cumin

1 teaspoon salt

freshly cracked pepper

squeeze of lime

splash of water

Instructions

Combine all ingredients in a blender or food processor.

Taste for heat and sweetness, adding additional chipotles and honey if you so desire.

Ingredients

1/3 cup raw honey

1/4 cup low-sodium soy sauce

2 tbsp. lemon juice

1 tsp. red pepper flakes

3 tbsp. extra-virgin olive oil, divided

4 6-oz. salmon fillets, patted dry with a paper towel

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1  lemon, sliced into rounds

Directions:

In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.

In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.

Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.

Garnish with sliced lemon and serve.