Red-Skin Potato Salad with Honey Dill Dressing
1 1/2 pounds small red new potatoes
4 strips bacon
1 medium onion, diced
6 tablespoons honey
6 tablespoons apple cider vinegar
1/2 teaspoon cornstarch
1/2 teaspoon water
2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
1 bunch watercress, washed and chopped
Directions:
In large pot, boil whole potatoes in salted water until; tender but firm. Drain and cool. While potatoes are cooling, sauté bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings; cooking until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to a boil. In a small bowl, combine cornstarch with water, stir into honey mixture. Cook until mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into dressing. Cut cooled potatoes in half, leaving skins on. In large bowl, combine potatoes and watercress. Pour dressing over salad and toss gently. Serve immediately.
This recipe and the beautiful picture are courtesy of the National Honey Board
Grilled Corn with Spiced Honey Butter
1/2 cup butter, softened
1/3 cup honey
1 teaspoon chili powder
8 ears fresh corn
1/4 cup fresh cilantro, chopped
8 lime wedges
Directions:
In a small bowl stir together the butter, honey and chili powder; set aside. Fold back husks and remove silk from corn; pull husks back up over corn. Place corn in a large bowl of ice water and soak for 15 minutes. Remove and shake off excess water. Place on grill over medium hot coals and cook for 15 to 20 minutes, turning frequently. Remove husks and spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime wedges.
Makes 8 Servings
I’m standing at the back door with this recipe in hand, waiting for some of our greatest unsung heroes (farmers) to harvest that delicious corn I wait for every year. I know, I know I have quite a wait – but I don’t mind.
I can’t wait to try this spiced honey rub on other vegetables as well.
This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.
Camembert Grape Salad with Honey Vinaigrette – A Honey of a Recipe
1/4 cup honey
1/4 cup red wine vinegar
1/2 cup olive oil
2 tablespoons orange juice
1 tablespoon poppy seeds
3/4 pound seedless grapes
3/4 pound fresh figs, apricots, plums or nectarines, sliced
4 ounces camembert or brie cheese, cut into narrow wedges
1/2 cup pecan halves, toasted
2 quarts salad greens
Directions:
Combine honey, vinegar, oil, orange juice and poppy seeds in a jar. Shake well. Arrange clusters of grapes, fruit, cheese wedges and pecans on salad greens. Shake dressing and drizzle over salads. Refrigerate any remaining dressing.
Makes 4 Servings
Honey is one of the ingredients I never allow myself to run out of. Not only is it delicious in many recipes, I love it on bagels (it hooks up with cream cheese the way peanut butter hooks up with jelly), I love it in hot tea, and it’s invaluable during cold and hayfever seasons. When used liberally in hot tea, with lemon, it soothes a sore throat, quiets an annoying cough, and makes a mouth that’s been itching and sneezing feel sooooo much better.
This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.
