Honey stands are abundant in Northeast Georgia. There is a large variety of classic and artisan flavors to try from local honey vendors such as Blue Haven Bee Company in Canon, Mountain Honey in Clarkesville, Bear Hug Honey in Athens, Mountain Sweet Honey in Toccoa and so many more. From tea sweetener to toast spread, honey does it all. But how often do you cook with honey? Honey is an excellent addition to any meal, and it often transforms a decent dish into something divine. Try a few of our favorite honey recipes and see the difference it can make!
Chicken With Lemon Honey Sauce
- 2 tablespoons butter
- 1 pound boneless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon oregano
- ¼ teaspoon rosemary
- ¼ teaspoon sage
- ½ cup olive oil
- ½ cup lemon or lime juice
- 2 cloves minced garlic
- ¼ cup honey
- 1 tablespoon liquid aminos or soy sauce
Melt the butter in a skillet. Add the chicken to the skillet and sprinkle the chicken with salt, pepper, oregano, rosemary and sage. Simmer over medium-high heat for 5-7 minutes per side or until the chicken is no longer pink in the middle.
In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, honey and liquid aminos. Once the chicken no longer has pink in the middle, pour the sauce over it. Cook for a few additional minutes until the sauce begins to thicken. Serve with grains and vegetables of your choosing. Drizzle the sauce remaining in the pan over the chicken before serving.
Old-Fashioned Honey Wheat Bread
- 1 ½ cups water
- 1 cup (8 ounces) cream-style cottage cheese
- ½ cup honey
- ¼ butter
- 5 ½ cups all-purpose flour
- 1 cup whole-wheat flour
- 2 tablespoons sugar
- 3 teaspoons salt
- 2 packages active dry yeast
- 1 egg
In a medium saucepan, heat the first 4 ingredients until very warm, about 120-130 degrees. Lightly spoon the flour into a measuring cup and level it off. In a large bowl, combine the warm liquid, 2 cups of all-purpose flour and the remaining ingredients. Beat for 2 minutes at medium speed. Stir in the remaining flour by hand to make a stiff dough. On a well-floured surface, knead the dough until it is smooth and elastic, about 2 minutes. Place the dough in a greased bowl and cover. Allow the dough to rise in a warm place until it is light and has doubled in size, about 45-60 minutes.
Grease two 9-by-5-inch or 8-by-4-inch loaf pans. Punch down the dough, divide it, shape it into 2 loaves and place it in greased pans. Cover the pans and allow the dough to rise in a warm place until it is light and has doubled in size, about 45-60 additional minutes.
Heat the oven to 350 F. Bake the loaves for 40-50 minutes or until they are deep golden-brown and sound hollow when lightly tapped. Remove from the oven immediately. Brush the warm loaves with butter and serve warm.
Honey Kale Chips
- 1 bunch of kale
- 1/8 cup avocado oil or appropriate substitute
- ½ teaspoon salt
- ½ tablespoon honey
- Dash onion powder
- Dash garlic powder
Heat the oven to 350 F. Chop or rip the kale into small 1-inch to 2-inch pieces. In a gallon-sized plastic bag, combine the kale, oil, salt and honey. Shake and massage until the kale is saturated with the other ingredients. Arrange in one layer on a baking sheet. Sprinkle the onion powder and garlic powder over the top. Bake at 350 F for 10-15 minutes or until the kale crisps. Check often to make sure the kale is not burning in places; flip with a spatula, if necessary.
