Savory + Sweet Honey Recipes
Honey is a versatile ingredient that adds depth + mild sweetness to dishes + drinks. Cooking with honey includes both savory and sweet recipes, we've curated a few of our favorite things! Below are the makings of an awesome summer picnic: lavender lemonade, edible flower/cheese salad, and of course honey BBQ sauce!
Lavender Honey Lemonade
3 Tbsp superfine sugar
3 Tbsp honey
5 heads of organic lavender
(can use only as garnish if you use Swarm's lavender honey)
Ice cubes, to serve
Lemon slices for garnish
Boil large pan of water. Put sugar + honey in a large bowl, add lavender. Scrape a fork over whole lemons to release oils, add to bowl. Pour in 2 pints of the boiled water, let sit for 15 minutes.
Test lavender flavor, remove flowers if it's enough. Scrape lemons again to release more oils + leave lemons in water for 15 more minutes.
Remove lemons, cut in half and squeeze juice into bowl. Strain liquid into jug and chill. Before serving, adjust sweetness + add more honey if desired. Pour over ice and garnish with lemon slices. Serves 4-6.
Blue Cheese, Walnut + Flower Salad w/ Honey Dressing
1 pound lettuce mix such as butter lettuce + arugula, mizuna + some fresh herb leaves
9 oz blue cheese: stilton or roquefort, roughly crumbled or cut into pieces
Blue flowers – any combo of borage, chive heads (petals pulled apart), violas, bachelor buttons
2-1/2 walnut piece
Heat over to 350F
Bake walnut pieces on a baking sheet lined with parchment.
Toast until lightly browned, approx 5 minutes
Drizzle honey to coat nuts, return to oven for a few minutes to caramelize.
2 tbsp raw wildflower honey
1/4 garlic clover finely choped
1-1/2 - 2 fruit or cider vinegar
6 tbsp mild olive oil
Put honey is small bowl, add garlic + vinegar + pinch of salt
Stir to dissolve honey, pur in oil + whisk. Taste.
Mix lettuces with dressing. Place on plates and decoratively place
cheese + walnuts
Honey Barbecue Sauce
This tangy sauce is ideal as a glaze on meat + grilled vegetables.
3 Tbsp Honey
1-1/2 Tbsp dijon mustard
1-1/2 Tbsp tomato ketchup
2 Tbsp lime juice
4 fluid oz pineapple juice
1 tsp Worcheshire sauce (or fish sauce)
2 garlic cloves, finely chopped
Dash of chopped chili
1 tsp fresh winer, finely grated
1-1/2 Tbsp rum
1 Tbsp vegetable oil
Sea salt _ freshly ground pepper
Put all ingredients in a small pan over medium heat, stir until they start to amalgamate. Turn up heat + bring to boil. Boil 6-8 minutes, taking the pan off heat after 5 minutes + letting the bubbles subside. Check consistency until sauce reduces + thickens to slightly looser than ketchup – it will thicken considerably as it cools. Can be stored in fridge in sealed har for up to two weeks.