JOIN TSC MEMBERSHIP to #CONNECTCOLLABORATECREATE EVERY DAY – #CONNECTWITHRESOURCES #COLLABORATEONSOLUTIONS #CREATEOPPORTUNITIES

3 Honey-Based Recipes for the Holidays

Dec 6 2016

by Kate Spears

 Honey is a most versatile food. In fact, it’s one of the only things I can think of that really works for any meal. Growing up, there was always a little bear-shaped honey bottle on my grandmother’s table. My favorite way to enjoy it then was poured generously over a hot, buttery biscuit. My tastes have changed some over the years (although my love of biscuits hasn’t waned) and I’m always looking for new ways to put honey to good use.As I said before, honey on a buttered biscuit for breakfast, or in your morning tea, followed by a peanut butter and honey sandwich for lunch and some kind of delicious salad with homemade honey dressing for dinner. What’s not to love?
One of my favorite go-to recipes with honey is perfect for those last minute guests who might drop by. It’s a wonderful appetizer, and the perfect combination of salty and sweet flavors to wake up your taste buds.
Sweet & Salty Goat Cheese Appetizer

Delicious goat cheese with honey, walnuts and crackers on an old wooden cooking board.

For this simple crowd-pleaser of an appetizer, start with a log of goat cheese. Roll it in 1/2 cup of roasted, salted sunflower seeds (You could also use cracked black pepper). Drizzle with 1/3 cup of honey and garnish with nuts or fresh berries. Serve with your favorite crackers for delicious nibbles pre-meal.
Quinoa Honey Breakfast Bake
breakfast-oatmeal-casserole-with-honey
Another great way to enjoy honey is with breakfast. I found this great recipe for an easy breakfast casserole, and it’s perfect for those busy mornings when you need something quick and hearty before heading out the door to work.
One reason it appealed to me is you don’t have to cook the quinoa first. Plus, I figured you could use whatever fresh or frozen fruits you had on hand. I happened to have peaches and blueberries when I made it the first time, which make for a tasty combo. For the full recipe, click here. Also, I don’t see why you couldn’t substitute oats for the quinoa. There are lots of great baked oatmeal dishes with honey out there.
Bee-Tini Cocktail
The Southern Coterie blog: "3 Honey Recipes for the Holidays" by Kate Spears (photo Fairmont Hotels)
photo: Fairmont Hotels
Honey also makes a great addition to drinks, especially spirited cocktails. This delicious cocktail recipe is one I’ve been enjoying for a few years now. I first tried it while on a business trip, staying at the Fairmont Hotel in Washington D.C.’s Georgetown. The hotel actually has its own rooftop bees, which made it even more special!

Fairmont Georgetown BeeTini

– 2oz Finlandia vodka
– 3/4 oz Sauza Tequila
– 1/2 oz lemon juice
– 1/2 oz honey syrup spoonful of honeycomb
– Optional lemon or lime wedge

Mix all ingredients in a shaker with ice. Shake for six seconds. Strain while pouring into a martini glass. Garnish with a spoonful of honeycomb. A lemon or lime wedge may be added for more citrus.

Enjoy! (repeat as necessary!)

For more great honey info, check out the Honey Board website. Did you know that you can bring your honey back to life even if it crystallizes? Here are more fun facts and honey tips.
And don’t forget to check out my Pinterest board for more honey fun!

0 COMMENTS

Kate Spears View More Blog Posts from this Author

Kate Spears is a self-proclaimed Southern belle who grew up in a tiny town near Nashville, but now calls Knoxville home. She graduated from the University of Tennessee (Big Orange Country!) with an undergraduate degree in art history and a master’s in public relations & advertising. In 2009, she started her blog, Southern Belle Simple, with the simple hope of giving herself a creative outlet. She continues to be amazed each time it leads to a new opportunity and cherishes the relationships that are formed along the way.

Kate is passionate about family history, time-honored traditions, and her Southern heritage. Her people hail from across the South, from the Lone Star State of Texas to the foothills of the Appalachian Mountains. She grew up spending summers on her great-grandparents’ Tennessee farm where she developed a deep appreciation and admiration for people who could coax beautiful and delicious things out of a mound of dirt. She comes from faithful men, devoted women, hard workers and wickedly good cooks.

Leave a Comment

Leave a Reply

Your email address will not be published.

Related Posts