Make Your Summer Sweeter With Honey

Family Features | 6/3/2010, 4:20 p.m.
With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food ...

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

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

4 oranges

4 grapefruits

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.