Honey Cooking Contest at the IHPA Annual Meeting, November 5, 2010
Drinks
Apple-Honey-Berry Punch--Donna Brahms--First Place
4 c. Apple Cider (chilled)
4 c. Cranberry Juice (chilled)
4 c. Water
2 c. Iowa Honey
1 qt, Ginger Ale (chilled)
Heat the water and honey together. Cool mixture. Blend cider and cranberry juices together.; Add the juices to the water/honey mixture. Just before serving, add the ginger ale.
Fruit and Honey Punch--Julie Swett--Second Place
2 c. apple cider
2 c. cranberry juice
¼ c. honey
1 cinnamon stick
4 lemon slices
4 whole cloves
Combine, heat until it boils. Pour into glasses and serve immediately.
Honey Grog--Ben Hurd--Third Place
4 c. cider or apple juice
Juice of one orange
¼ c. honey
2 tsp. butter
1 cinnamon stick
1 tsp. grated orange peel
¼ tsp. nutmeg
½-¾ c, rum (optional)
Combine all except rum. Heat, Add rum when served.
Desserts
Honey Chiffon Strawberry Pie--Donna Brahms--First Place
2 c. fresh or frozen strawberries, thawed
¾ c. mild Iowa Honey, divided
1 envelope unflavored gelatin
¼ c. cold water
1 c. sour cream
Prepared 9-inh baked pastry shell or crumb crust
In a small bowl, mash strawberries with ¼ c. honey. Set aside. In a small saucepan, sprinkle gelatin over cold water. Let stand 5 minutes for gelatin to soften. Stir in remaining ½ c. honey. Warm over low heat until gelatin dissolves. Remove from heat, stir in sour cream. Refrigerate 10-15 minutes or just until mixture begins to thicken using an electric mixer, beat mixture at medium speed until light. Stir in strawberries and mix well. Pour into prepared crust. Cover and refrigerate at least 2 hours.
Honey-Apple-Spice Breakfast Bread Pudding--Ann Nieland--Second Place
Something like a French toast casserole!
5 c. 1-inch cubed day old French bread or other white or egg bread, crusts removed if you wish
2 small or 1 large apple, peeled and grated (leave a few thin slices for garnish is you wish)
4 egg yolks
2 large eggs
1 ½ cups soymilk (can use regular milk if you wish)
2 c. half-and-half (can use whole milk if you wish)
1 c. honey
2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
4 tsp. good quality whiskey, bourbon or scotch
4 T. butter (half stick) plus more for buttering pan
Butter a 9X13 inch baking dish or casserole of similar size. In a bowl toss together bread cubes and grated apple. Place in baking dish. In bowl whisk together eggs, egg yolks, spices, honey and whiskey until well blended. Add in half-and-half and soymilk. Pour liquid over bread mixture. Let sit 10 minutes, using a spatula to push down any bread that boats. Dot with butter and decorate with apple slices. Place a jelly roll sheet or other large lipped pan on your oven rack; fill with several cups of water. Preheat oven to 350. Place casserole in water bath and bake for 75-90 minutes, or until pudding is gently puffed in the middle. Remove from oven, top with whiskey sauce and enjoy! Can be made several days ahead and refrigerated. Bring to room temperature before serving. Serve with honey-bourbon sauce, recipe follows.
Honey-Bourbon Sauce
½ c. butter
1 cup honey
1 egg, lightly beaten
1 egg yolk, lightly beaten
2-3 tablespoons bourbon, brandy, rum, or spirit of your choice dash salt
¼ tsp. grated fresh nutmeg
Combine butter, honey, nutmeg, salt, yolk, and egg in small saucepan and cook over low heat, whisking constantly, until mixture thickens-do not boil. Remove from heat and stir in bourbon. Serve immediately or refrigerator and reheat before serving.
Snacks or Appetizers
Crab Dip or Spread--Ben Hurd--First Place
1 c. honey
½ med. Onion, chopped
1 ½ c. catsup
2 cloves minced garlic
2 Tbsp. vinegar
½ tsp. salt
½ tsp. pepper
1 Tbsp. mustard
¼ c. lemon juice
2 Tbsp. A1 sauce
8 oz. cream cheese
½ lb. crab meat
Combine first 10 ingredients in blender. Blend. Pour into pan and boil 3 minutes-cool. Place block of cream cheese on plate. Shred crab on top. Ladle sauce over crab/cheese and serve with crackers. VARIATION: put cheese and sauce in mixer, mix up and serve as a spread.
Honey Turkey Rollers--Donna Brahms--Second Place
8 oz. cream cheese, softened
1/3 c. honey
¼ c, mustard
½ tsp. onion powder
6-8 inch whole wheat tortillas
1 ½ c. Colby Jack cheese, shredded
12 thin slices honey roasted turkey
In a medium bowl, beat cream cheese with electric mixer until fluffy. Add honey, mustard and onion powder; mix well. Spread 1 to 2 Tbsp. of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with ¼ c. cheese, leaving about one inch around the edge. Place two or three slices of turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into 1 inch rounds and serve.
Cheesy Cornbread with a Kick--Ann Nieland--Third Place
2/3 c. honey
½ c. butter, divided
1 ½ c. white vlour
1 c. whole wheat flour
1 ½ c. cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 to 2 tsp. crushed red pepper spice, plus some for garnish
3 eggs
1 ½ c. whole milk
1 ½ c. roasted corn niblets plus a little more for garnish
1 c. jalapeno cheese diced
½ chopped fresh cilantro, plus a little for garnish
Melt honey and ½ cup butter together. Set aside. In a large mixing bowl use a whisk to combine flours, cornmeal, baking powder, spice and salt. Stir in corn and cheese. In another bowl beat eggs. Stir in milk. Add to flour mixture along with honey-butter and stir to moisten. Pour into a greased or parchment-lined pan (two cake pans, a 9X13 pan, or a few loaf pans.) Dot with remaining butter. Bake at 375 degrees F for 25-30 minutes. Serve with Cilantro Honey Butter-recipe follows. *To roast corn, place frozen or fresh kernels in a layer on a baking sheet in a 400 degree oven. Roast for 10 minutes.
Cilantro Honey Butter
¼ c. butter, room temperature
1/3 c. honey
¼ c. chopped fresh cilantro (can use parsley)
Dash crushed red pepper spice (optional)
Dash salt
Mix all ingredients until well mixed. Serve with cornbread.
Honey Orange Peach Jigglers--Ann Nieland--Fourth Place
4 envelopes Knox gelatin
1 c, cool orange juice*
2 ¼ c. orange juice heated just to boiling
¾ c honey heated to very hot
4 Tbsp. peach flavored liquor (optional)
In bowl sprinkle gelatin over cool juice; let stand one minute. Add in hot juice, hot honey and stir until gelatin is completely dissolved. Stir in liquor is using. Pour into very lightly greased 9X13 inch pan; refrigerate until firm. Cut in to one inch squares. *To make orange juice for this recipe, mix 1 can orange juice concentrate with only three cans of water. Then measure the juice needed for the recipe.
