Articles from
The Tattler
"Tales from the Farm"

August, 2002  Vol. 2, No. 8

• GF & H - Drizzle honey on fresh grapefruit halves. Eat cold or brown halves under the broiler for two minutes.
• Honey Power - Mix 2 Tbsp. honey with 1/4 cup each nonfat yogurt and applesauce. Add 1/4 cup orange juice and stir for a power shake without the blender.
• Sweet Surprise - Spread toasted bread, bagels or English muffins with low fat cream or ricotta cheese. Sprinkle with almonds and drizzle with honey.
• Sunshine Smoothie - In a blender or food processor container, combine 1 cup plain or vanilla yogurt, 1/2 cup orange juice, 2 tablespoons honey, 1 cup cut-up fresh fruit and 1/2 cup crushed ice; process until smooth.
• Honey-Orange Yogurt - Mix together 1 cup plain or vanilla yogurt, 2 tablespoons honey and 2 tablespoons undiluted frozen orange juice concentrate. Use as a topping for frozen waffles or stir into hot oatmeal for a hearty and healthy treat.
• Five-a-Day Toss - Mix together 1/2 cup plain or vanilla yogurt, 2 tablespoons honey and a pinch of ground ginger. Toss with 3 cups cut-up mixed fruit.
• Citrus Times Two - Combine 2 tablespoons honey and1 tablespoon undiluted frozen orange juice concentrate; drizzle over grapefruit halves and broil, if desired.
  
  

• Mix creme honey with a splash of brandy. Spread on quick breads, fruitcake or toasted bread.
  Mix 2 Tbsp. each honey and dried fruit bits into 1/3 cup cream cheese. Keep it on hand to top bagels and toast.
  Cream ½ cup butter with 1/3 to ½ cup honey. Add in ¼ cup blueberries or ½ cup ground nuts. Use to top warm scones and quick breads.
  

• Layer yogurt, granola and fresh fruit in parfait glasses. Drizzle with honey. Repeat twice more, ending with a drizzle of honey on top.
• Mix 2 Tbsp. honey with ½ cup of sour cream. Pour over a bowl of fresh blueberries or strawberries.
• Mix equal parts honey and peanut butter. Use as a quick sandwich filling or celery topper.

• Combine ¼ cup each white wine vinegar and honey with 2 Tbsp. chopped fresh basil and 1 Tbsp. minced green onion. Add salt and pepper to taste. Mix well. Toss with mixed greens.
• Mix 2 Tbsp. each minced onion, red wine vinegar and warm honey with ½ cup mayonnaise and ¼ tsp. paprika. Use as a salad dressing or vegetable dip.
• Combine equal parts Dijon-style mustard and honey. Spread on sandwiches, use as a dip for vegetables and pretzels, or brush on grilled meat and sausages.
• Mix ¾ cup mayonnaise, ¼ cup honey, 2 Tbsp. Dijon-style mustard and 1 tsp. prepared horseradish. Use as a dip for chicken or turkey nuggets.

Main Dish Sauces

• Combine ½ cup peanut butter with ¼ cup each honey and rice wine vinegar, 3 Tbsp. soy sauce and 1 tsp. each minced jalapeño pepper, minced garlic and grated fresh ginger. Mix until blended. Use to baste chicken or pork.
• Cook 2 Tbsp. chopped onion in ¼ cup butter until onion is translucent. Stir in ¼ cup honey, 2 Tbsp. lemon juice and 1 Tbsp. chopped fresh basil. Bring to a boil; serve over fish or poultry.
• Combine ¼ cup each Dijon-style mustard and dark beer, 3 Tbsp. honey, ½ tsp. minced garlic and ¼ tsp. each crushed dried thyme leaves and salt. Mix well. Serve over cooked vegetables.
• Stir 2 Tbsp. frozen orange juice concentrate into 1/3 cup honey. Use as a glaze to refresh store-bought rotisserie chicken.
  

Dessert Sauces

• Combine 1 cup nonfat sour cream, ½ cup each honey and unsweetened cocoa powder, and 1 tsp. vanilla. Cover and refrigerate. Serve with fresh fruit and chunks of angel food cake.
• Combine 1 cup honey, ¼ cup fresh or frozen blueberries and 1 tsp. cinnamon. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and stir in 1 quart fresh or frozen sliced peaches. Serve over waffles, pancakes or ice cream.
• Reserve ¼ cup liquid from 1 can (16 oz.) of tart red cherries. Purée cherries in blender; add reserved liquid and ¼ cup honey. Boil in large saucepan; simmer 15 minutes or until reduced by half. Cool; stir in ¼ cup chilled champagne. Serve over custard, sliced fruit or ice cream.
  

Finishing Touches

• Mix honey with melted butter. Drizzle over angel food cake or pound cake for a sweet shiny glaze.
• To top carrot cakes and cupcakes, soften an 8-ounce package of cream cheese and mix with ¼ cup of honey and a pinch of salt. Cream until smooth.
• Beat 1 cup heavy cream until soft peaks form. Gradually add 3 Tbsp. honey and beat until stiff peaks form. Fold in 1 tsp. vanilla.
• Combine ½ cup honey, ¼ cup each lemon juice and orange juice. Stir until well blended. Refrigerate until ready to serve. Use to sweeten tea and glaze fruit.
  

Super Quick Honey Tips

• Sweeten coffee and tea with honey.
• Stir a spoonful of honey into fruit juice or nonfat yogurt.
  
• Drizzle warm honey over pancakes, cornbread and ice cream.
• Dip apple slices or other fresh fruit in honey.
• Dress up a snack of crackers and cheese with a dab of honey.
• Perk up bottled Italian dressing by adding a splash of honey.
• Mix 2 Tbsp. honey into prepared barbecue sauce - add more to suit your taste.

July 2002 Newsletter