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Buzy Bee HoneyAppetizers

Appetizers

Bees in the Herb Garden Dip or Dressing

Makes 20 (2 Tablespoon) servings

  • 1 pint sour cream
  • 6 Tablespoons honey
  • 2 Tablespoons orange juice, thawed, undiluted
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons cream-style horseradish
  • 2 teaspoons rosemary, crushed
  • 1 teaspoon chervil, crushed
  • 1 teaspoon basil, crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder

Combine all ingredients; mix well. Refrigerate, covered, several hours to blend flavors. Stir before using.

Serving Suggestion: Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks. Use as a salad dressing for green and fruit salads.

Honey Champagne Fondue

Makes 2 servings

  • 16 oz. Swiss or Gruyere cheese, shredded
    • 4 teaspoons cornstarch
    • 1 teaspoon dry mustard
    • 1 Tablespoon butter
    • 1/4 cup shallot, minced
    • 1 clove garlic, minced
    • 1-1/4 cups brut (dry) champagne, or sparkling wine
    • 1/3 cup honey
    • 2 Tablespoons lemon juice
    • Pinch nutmeg
  • 1/2 teaspoon white pepper

Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

Sweet and Sour Chicken Wings

Makes 6 servings

  • 3/4 cup honey
  • 3/4 cup diced sweet red peppers
  • 1/3 cup rice wine vinegar
  • 1/3 cup pineapple juice
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon bottled hot pepper sauce
  • 1-1/2 lb. fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350°F 12 to 15 minutes or until wings are glazed with sauce

Tapas of Short Ribs with Honey Chimichurri Sauce

Makes 6 servings

  • 1 cup dark honey
  • 1 bay leaf, finely chopped
  • 1 pint extra virgin olive oil
  • 3/4 cup chopped white onion
  • 3 Tablespoons garlic
  • 1 bunch cilantro, finely chopped
  • 1/2 bunch Italian parsley leaves, finely chopped
  • 2 Tablespoons red bell pepper, minced
  • 1 lemon, for juice and zest
  • 1 Tablespoon dried oregano
  • 1/4 cup red wine vinegar
  • 1 Tablespoon smoked paprika
  • 1-1/2 Tablespoon sea salt
  • 1/2 teaspoon black pepper
  • 12 pork short ribs
  • 1/2 cup olive oil
  • fresh cilantro, for garnish

In a mixing bowl, combine the dark honey, cilantro, Italian parsley, bell pepper, lemon, oregano, vinegar, smoked paprika, sea salt and black pepper to make the marinade. Refrigerate. Preheat oven to 350°F. Season the ribs with salt and black pepper and cut the ribs into serving portions. In a large saucepan, heat the olive oil over medium heat. Once the oil is hot, slowly sear the ribs until they are cooked and slightly browned. Pour off the excess olive oil and add ½ of the marinade over the ribs. Cover the pot with foil and place the pot in the oven for 90 minutes. Remove the pot from the oven and carefully place the ribs on a large platter. Serve the ribs with bowls of the chimichurri dipping sauce and garnish with large sprigs of cilantro.

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