Make Your Summer Sweeter With Honey
Family Features | 6/3/2010, 4:20 p.m.
It’s an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it’s not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It’s perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.
For even more recipes to make your summer sweeter, visit www.honey.com.
Grilled Honey Glazed ShrimpMakes 6 servings
1 cup orange juice
3/4 cup 100% pure honey
1/3 cup lime juice
1/3 cup Dijon mustard
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons black and red pepper blend
2 teaspoons salt
2 teaspoons oregano
1 teaspoon California-style coarse onion powder
30 jumbo shrimp
12 bamboo skewers, soaked in water for at least 30 minutes
Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers.
Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.
Strawberry Chiffon PieMakes 8 servings
2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
3/4 cup 100% pure honey, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup light sour cream
Prepared 9-inch crumb crust
In small bowl, mash strawberries and 1/4 cup honey; set aside.
In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.
Citrus Salad with AvocadoMakes 6 servings
3 6-inch corn tortillas
1/3 cup 100% pure honey
1/4 cup raspberry vinegar
2 tablespoons oil
1/4 teaspoon salt
1 avocado, sliced
Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside.
Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt. Pour over citrus sections and toss gently. Top with avocado slices and tortilla strips.