Ingredients:

• 2 Tablespoons boiling water, (easiest to pour from a kettle)
• 8 mint leaves
• 1-1/2 Tablespoons honey
• 2 oz. bourbon
• Crushed ice
• Mint sprigs, for garnish

Directions:

Pour boiling water from a kettle or pot into a small bowl. Add mint leaves; stir until wilted. Add honey; stir until dissolved. Let mixture stand until cool; strain and discard mint. Combine 2 oz. bourbon with honey mint syrup. Pour bourbon mixture over crushed ice in frosted tumbler or tall glass. Garnish with mint sprigs.

As Savannah and Charleston have always enjoyed a friendly rivalry, we decided to stage a good-natured, hometown competition. During Savannah’s St. Patty’s celebration we set up a tasting booth asking people from all over the world to decide which of these two honeys they preferred. Participants sampled each of the two honeys without knowing the variety they were tasting. Then they simply decided upon their favorite, A or B. Below you can view the results of this taste challenge. If we have piqued your interest, check out our great Coastal Combo Honey Set!

Directions:
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes.

Recipe adapted from MorningSun.net.

• 2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
• Salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 4 tablespoons diced onion
• 4 tablespoons ketchup
• 2 tablespoon canola oil
• 2 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• Sesame seeds

Directions:

Enjoy!

Recipe adapted from Chef in Training.

Servings: 4

Note: Adapted from “A Year in My Kitchen” by Skye Gyngell

Ingredients:

8 carrots

1 1/2 tablespoons honey

1/4 cup butter

6 thyme sprigs

Salt and freshly ground black pepper

Grated zest and juice of ½ lemon

1. Peel the carrots and cut them into chunky slices on the diagonal. Place in a large sauté pan and pour over enough cold water to just cover. Add the honey, butter, thyme and a generous pinch of salt. Place over medium heat and bring to a boil, then lower the heat to a simmer. Cook until the carrots are almost tender, about 15 minutes.

2. Now, turn up the heat to boil the liquid rapidly until reduced to a shiny, sweet glaze — there should be 1 to 2 tablespoons of intensely flavored cooking liquor coating the carrots, nothing more. Squeeze over the lemon juice and check the seasoning. You’ll need a turn of the pepper mill and a pinch or two of salt, but no more.

3. Just before serving, sprinkle over the lemon zest.

Each serving: 178 calories; 1 gram protein; 19 grams carbohydrates; 4 grams fiber; 12 grams fat; 7 grams saturated fat; 31 mg cholesterol; 12 grams sugar; 86 mg sodium.

Adapted from the Los Angeles Times.

1 tablespoon cracked black pepper

1 tablespoon powdered mustard

1 tablespoon garlic powder

1/2 cup honey

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

Preheat oven to 325 degrees. Score ham at 1-inch intervals with a sharp knife; place in baking dish. If ham appears dry, moisten surface with water. Combine black pepper, mustard and garlic powder in a small bowl. Rub pepper mixture over surface. Roast according to manufacturer’s directions.

Combine honey, cinnamon and cloves. Drizzle over ham during the last 30 minutes of roasting. Remove ham from oven and let rest 20 minutes before slicing.

Recipe adapted from Nola.com.

• 1-1/2 Tablespoons olive oil
• 1-1/2 Tablespoons butter or margarine
• 1-1/2 cups broccoli florets
• 2 cloves garlic, minced
• 2 tomatoes, seeded and diced
• 3/4 cup julienne zucchini
• 1/2 cup julienne carrots
• 1/4 cup honey
• 1/4 cup lemon juice
• 1-1/2 teaspoons grated lemon peel
• 3/4 teaspoon dried basil, crushed
• 3/4 teaspoon dried oregano, crushed
• 6 oz. linguine pasta, cooked
• Parmesan cheese, grated
• Salt and pepper, to taste

Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool. Sprinkle with Parmesan cheese. Serve at room temperature or chilled.

Recipe courtesy of The National Honey Board.

• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 3 Tablespoons Dijon-style mustard
• 1 Tablespoon chopped fresh thyme
• 1 Tablespoon vegetable oil
• 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl; mix well. Set aside

Recipe courtesy of The National Honey Board.

• 1-1/2 Tablespoons white wine vinegar
• 1-1/2 Tablespoons fresh lime juice
• 1 Tablespoon fresh cilantro, coarsely chopped
• 1/2 Tablespoon jalapeno pepper, coarsely chopped
• 1 large clove garlic, quartered
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup honey
• 1/3 cup vegetable oil, such as canola

In a blender, process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper. With blender running, add honey, then oil.

Recipe courtesy of The National Honey Board.