If you read my ramblings on my food blog or my daughter’s tea review blog, you know I’ve got it BAD for honey. Seriously bad. I put honey in my oatmeal, on biscuits, cornbread, in hot tea, in cold tea, in grits, on peanut butter sandwiches, on apple slices, on pears, on peaches, in yogurt… And, yes, I’ve been known to walk right up to my little bear of honey (spoon in hand) and just have honey on honey.
Not only is honey delicious, it’s good for you. It’s an amazing alternative to sugar and if you suffer from allergies, it’s somewhat of a miracle worker. If you get local honey (that’s the kicker, it must be LOCAL), it makes your allergies better. I have horrific seasonal allergies – I even used to be on allergy shots. I’m thrilled to say those days are over.
Below are a few great holiday recipes starring honey. Honeydrop Beverages (which I’ve never actually tried, but would love to), the all natural line of teas and juices sweetened with a tablespoon of pure honey, has partnered with Dan Lorig, former Executive Chef of Gulf Stream – Hillstone in Los Angeles and founding team member of Tom Colicchio’s Craftsteak in New York City to offer a few honey-centric recipes perfect for the holidays.
Since there is honey involved, I’m all in. The first recipe is for Honey Roasted Butternut Squash Soup (pictured above). This soup would be amazing for Thanksgiving, wouldn’t it?! It’d also be great to have after spending Black Friday shopping and fighting crowds. It’d warm you up and make the world a wonderful place to live again.
Honey Roasted Butternut Squash Soup
12 Fl. Oz. White Wine
1 fl. Oz Vegetable Oil, as needed
2 Oz Shallot, Chopped
6 Oz Celery, Medium Dice
3 Oz Carrot, Medium Dice
1 Tbsp Garlic Clove, Chopped
2 Lbs Butternut Squash, Cooked
2 Fl Oz Olive Oil, as needed
4 Fl Oz Honey
3 Qt Vegetable Stock
8 Fl Oz Heavy Cream
Salt, to taste
White Pepper, Ground, to taste
1. Peel and seed Squash
2. Cut Squash into 1”-2” cubes
3. Place Squash in a medium bowl, mix with olive oil and honey to lightly coat
4. Spread Squash over a sheet tray and lightly season with salt and white pepper
5. Roast at 300 F for approximately 1 hr or until fork tender
1. Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.
2. Add White Wine and simmer 2 minutes
3. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour
4. Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency
5. Add Heavy Cream and return to heat; simmer 20 minutes
6. Adjust seasoning with Honey, salt and white pepper to taste
7. Serve immediately
Honey Mustard and Herb Vinaigrette
Makes Approx. 1qt
1/3 cup Champagne Vinegar
2/3 cup Apple Cider Vinegar
1 tbsp Dijon Mustard
1 Shallot, Chopped
1 tbsp Thyme, Fresh, chopped
1 tbsp Parsley, Fresh, chopped
2 Tsp Honey
20 Fl Oz Extra Virgin Olive Oil
Salt and Cracked Black Pepper, to taste
1. Combine all of the ingredients except the oil.
2. Gradually incorporate the oil in a steady stream.
3. Adjust the seasoning to taste with salt and black pepper.
4. Serve immediately over mixed greens or store in refrigerator for up to one week
About Honeydrop Beverages:
Honeydrop Beverages is a healthy line of teas and juices powered by honey. Each bottle of Honeydrop is made with a spoonful of pure honey, is void of all refined or artificial sweeteners and contains only 70 to 90 calories. In 2011, Honeydrop announced its “Buy a Bottle – Save a Bee” initiative where a percentage of the profits from each bottle sold are donated to local beekeepers throughout the country to help battle Colony Collapse Disorder (CCD), an epidemic threatening the global bee population.