Honey is a versatile sweetener for both sweet + savory dishes. It's also delish in holiday drinks including cocktails. Below are some of our favorite recipes. Please tag us on social media if you make a honey recipe!
Honey, Lemon + Rosemary Jelly
This recipe is great for holiday mornings, and also pairs well with cheese appetizer plates. Put a bow on it and it's a great homemade gift!
2 lb large apples (about 4)
2 pints water
2 large sprigs rosemary
12 oz honey – a light floral honey is nice
1 lb sugar
Makes 3 12 oz jars
Quarter apples, add to water with rosemary + bring to boil
Reduce to simmer 45 minutes
Ladle liquid onto cheesecloth over large bowl. Let drizzle w/o squeezing
for 2-3 hours.
Measure liquid into pan, for every 10 fl oz, add 9 oz sugar + 5.5 oz honey
+ juice of 1 lemon
Bring mixture to a boil, stir occasionally to dissolve sweeteners
Put a saucer in freezer while mix boils for about 10 mins
Put teaspoon mixture onto cold saucer and put in fridge for 1 minute
Push mixture w/finger, if wrinkles it's at setting point
If doesn't pass wrinkle test, keep boiling mixture and test on clean saucer
It can take 15 mins or so to balance pectin, acid + sugar.
Once wrinkles, turn off heat _ settle for 10 mins
Sterilize jars, after washing them you can put in 225 degree oven for 10 minutes Ladle mixture into hot jars, put on lids right away and let cool
Keep in cool, dark place for up to one year. Once opened, keep in fridge.
The classic cocktail features Swarm's wildflower honey.
2 oz gin
3/4 oz freshly squeezed lemon juice (try Meyer lemon!)
3/4 oz honey syrup: 1 Tbsp honey mixed with 1/2 tbsp warm water
Fill cocktail shaker with ice. Blend ingredients and pour into your favorite holiday cocktail glass. Garnish with lemon twist.
Apple Cider Honey Cake
For the Apple Cider Butter:
2 pounds apples cut into medium pieces
3/4 cup light brown sugar
2 Tbsp butter (or 1/4 c light oil)
1 cup apple cider
For the Cake
3/4 c melted butter (or 3/4 c olive oil)
2-1/2 cups all purpose flour
1 tsp salt
1-1/2 tsp baking soda
3-1/2 tsp baking powder
2 tsp cinnamon
3 large eggs
3/4 cup honey
1/4 cup whiskey
Confectioners sugar for dusting
Prepare apple cider butter – Combine apples, brown sugar + butter/oil in medium saucepan bring to simmer over medium-high heat. Reduce to low heat, stir occasionally until mixture reduces and softens, about 15-20 mins.
Cool mixture, transfer to large measuring cup and add cider to make 3 cups.
Then blend/puree until smooth.
Prepare cake: Heat over to 325. Grease 10-inch bundt pan.
In large bowl, whisk together flour, salt, baking soda,
baking powder + cinnamon.
In another large bowl, whisk eggs, prepared apple cider butter, honey, melted butter/oil + whiskey. Mix into dry ingredients until smooth.
Pour batter into pan, bake for 50-60 minutes or until firm. Cool 30 minutes, then unfold cake to cool. Sprinkle with confectioners sugar.
Roasted Feta with Honey
One 8-ounce slab Greek feta, blotted dry
2 Tbsp extra-virgin olive oil
1 Tbsp honey (Swarm's Sage Wildflower honey is nice!)
Freshly ground black pepper
Greek-style pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts, or pickled vegetables (optional)
Preheat over to 400. Select small oven-to-table earthen ware dish.
Place feta in dish, cover with olive oil. Bake until cheese is soft + springy to the touch (but not melted) – about 8 minutes
Preheat broiler. Heat honey in microwave (or in double boiler pan on stovetop) so honey can be spread with pastry brush. Paint surface of feta. Broil until top of cheese browns and just starts to bubble.
Season to taste with black pepper. Serve with pita wedges and if desired, vegetables and/or nuts. 4-6 servings.