This Honey Blackberry Cobbler recipe makes the perfect way to try our new, limited-edition Oregon Blackberry Honey. Harvested from a single beekeeper in Oregon’s Willamette Valley, this honey is loaded with lotus & blackberry pollen that give it a confectionary sweetness with notes of cooked fruit. So naturally, it’s right at home with some cooked fruit. Try this easy recipe for a naturally sweetened weeknight dessert.
Cook & Prep Time: 45 minutes
- 1/3 cup sprouted wheat or spelt flour
- 3/4 cup rolled oats
- 1/2 cup nuts (try walnuts, pecans and/or almonds)
- 3 tbsp butter or coconut oil
- 1/4 cup Local Hive Oregon Blackberry Honey
- Preheat oven to 350ºF.
- In a food processor or blender, combine all the crumble top ingredients. (You may want to melt the butter first so it more evenly coats the nuts and oats.)`
- In a medium bowl, combine Local Hive Honey and cinnamon. Add fruit and stir well to coat with cinnamon and honey. Put filling in a lightly oiled 8” x 8″ baking pan or pie plate.
- Crumble topping ingredients over the top.
- Bake for 25 minutes or until fruit is tender and topping is browned. If top starts browning too soon, loosely cover the dish with foil while fruit continues to bake.
Overnight oats are a magical morning meal that fills you up with energy, tastes sweet, and, honestly, is just about as easy as making microwave oatmeal. Like the name implies, overnight oats need to be made the night before you eat them; letting them sit in the fridge overnight creates the creamy oatmeal texture we all love. Add in your favorite raw & unfiltered local varietal honey and you’ll never go back to microwave oatmeal again.
Note: You’ll want glass jars with lids or small bowls that you can cover with plastic wrap.
Overnight Oats with Honey Recipe
2 tbsp Local Hive New England Honey
2 tsp ground flax
2 cups rolled oats
3 cups unsweetened almond milk
4 tbsp almond butter
- Fill four small bowls or jars with ½ tsp ground flax, ½ cup oats, ¾ cup milk, and 1 tbsp almond butter each.
- Peel and mash one banana. Divide it into the four oat mixtures. Pour milk over the banana and oat mixture. Stir to combine.
- Refrigerate overnight: at least 8 hours.
- In the morning, serve cold, or warm each serving for 45 seconds in the microwave. (This is why you need to use a glass jar or bowl.) Slice the remaining banana and use it to top each serving, then drizzle Local Hive Honey on top. Enjoy!
Raw & unfiltered local honey can work its way into countless recipes, but our favorites are always the easy ones. These three fun, simple recipes make great replacements for sugar-loaded store-bought treats, getting their sugar from all-natural local honey. You can give each one that special home-cooked flavor by using your favorite local varietal honey from across the U.S.
Honey & Peanut Butter Cheerio Bars
1/2 cup Local Hive Colorado Honey
3/4 cup peanut butter
3 cups Cheerios
- Line a small baking pan with foil and set aside.
- In a saucepan over medium heat, warm honey and peanut butter and stir until completely blended.
- Remove the pan from heat and stir in cereal until evenly coated.
- Place the mixture in foil-lined pan and flatten.
- Refrigerate for 1 hour before cutting into 8–12 bars.
Strawberry Fruit Roll-Ups
3 cups fresh strawberries
3 tbsp fresh lemon juice
2 tbsp Local Hive Florida Honey
- Remove leaves from the strawberries, then add the berries and lemon juice in a blender, then pour the mixture into a small saucepan.
- Cook the strawberry mixture over medium heat for about 10 minutes, stirring constantly. Preheat oven to 175°F.
- Remove from heat and stir in the honey.
- Pour onto a baking sheet lined with a silicone baking mat and spread into an even, thin layer.
- Bake at 175°F for approximately three hours, or until the surface of the leather is no longer wet, but not yet dry and brittle.
- Slice into strips with a pizza cutter. Roll the strips in wax paper to store and serve. Store in an airtight container.
Apple Cinnamon Cookie Honey Bites
2 cups rolled oats
¼ cup ground flaxseed
¾ tsp cinnamon
½ cup almond butter
3/8 cup Local Hive Clover Honey
1 tsp vanilla extract
Pinch of salt
1 grated apple (about 1 cup)
- In a large bowl, stir together the oats, flaxseed, and cinnamon. In another bowl or measuring cup, stir together the almond butter, honey, vanilla and salt.
- Pour the almond butter mixture onto the oat mixture and stir until everything is evenly coated. Stir in the grated apple.
- Create small round bites with an ice cream scoop or cookie scoop, compacting them with your fingers.
- Refrigerate the honey bites in an airtight container. They will keep up to four days.
It seems like we, as a society, might be getting tired of plain old coffee. Pumpkin spice, buttered coffee, salted coffee, fraps, mochas and countless others have been all the rage for years now. But there’s a simpler, sweeter way to mix up your brew that many people overlook: raw & unfiltered honey.
Sure, the typical move is to sweeten tea with honey and coffee with sugar, but if you think about it, there’s no particular reason why. Honey dissolves just as well in any hot beverage, and if you already like your coffee sweet, honey isn’t too different — it just adds a bit of local character.
But there’s one benefit honey has that sugar doesn’t.
Sweetening your coffee with sugar will always lead to some kind of sugar crash, even if it’s masked by the effects of caffeine. But raw & unfiltered local honey has a lower glycemic index (GI), causing less of a blood sugar spike and sugar crash. This is because honey contains fructose and glucose (as opposed to the sucrose in table sugar) that your body takes longer to absorb.
The glycemic index of honey varies in a wide range: from at least 32 to 85. If you buy mass-produced pasteurized and filtered honey, you’ll likely end up with one that has a glycemic index above 60, which isn’t that far off from table sugar. Raw & unfiltered honeys, with their variety of local pollens and higher fructose content, tend to have a lower GI and a sweeter, more pronounced flavor. Meaning a smaller spoonful of honey will give you all the flavor you want without the crash.
For more on honey and health, as well as how raw honey can play a role in your diet, check out the books by the Honey Doctor, Dr. Ron Fessenden, available from our store. You can also contact Dr. Fessenden directly with questions and comments at email@example.com.
Sweet potatoes are a magical food. They’re eminently cravable but still have plenty of nutritional benefit thanks to their high fiber and vitamin content. To make them even more tempting, try this simple honey-lemon coating featuring our full-bodied, strongly flavored raw & unfiltered Texas varietal honey.
The trick is getting enough to coat the sweet potatoes so that you can taste the lemony, honey goodness in every bite. The ingredients below are good enough to feed 4, with each person getting a half pound of sweet potato – plenty, if you ask us. Simply half the ingredients if you’re feeding 2 (roughly half a sweet potato each) or add more as needed to feed a larger group.
2 pounds sweet potatoes, peeled and chopped
1 tbsp extra virgin olive oil
2 tbsp unsalted butter, melted
1 lemon, juiced and zested
1/4 cup Local Hive Texas Honey
Salt and pepper
Rosemary, thyme, or other herbs (optional)
- Preheat oven to 425° and line a baking sheet with aluminum foil. Set aside.
- Peel and cut sweet potatoes into bite-sized pieces. Add to a large mixing bowl and season with salt and pepper.
- In a small saucepan over medium heat, melt butter and olive oil. Reduce heat. Add lemon juice, lemon zest and honey. Mix and simmer on low heat for about a minute.
- Pour the mix over the sweet potatoes. Toss to coat thoroughly.
- Spread sweet potatoes across the baking sheet in a single layer. If you like, sprinkle with rosemary, thyme or another herb of your choice.
- Roast sweet potatoes for 20 minutes, then check them for doneness. They may need to cook up to 5 more minutes. When they’re done, remove them and serve hot.
These recipes come to us from Dr. Ron Fessenden’s book, Feed Your Brain First, available through the Local Hive online store. Not only does it include dozens of honey recipes, it also explains how honey is an excellent source of fuel for the mind and body.
These recipes feature ingredients – like honey– that fuel your brain and reduce metabolic stress. Read how honey can benefit your metabolism here, or just try these for yourself with our any of our 22 local honey varietals.
Apple Cinnamon Compote with Brandy
1 cup apple or orange juice
1 tbsp cornstarch
2 tbsp Local Hive Colorado honey
1 cup sliced apples
1 tbsp butter
2-3 tsp cinnamon
¼ tsp nutmeg
1 tbsp brandy
- In a skillet on medium heat, cook honey, apples, butter, spices and brandy for 15 to minutes, until apples are soft.
- Add in juice and cornstarch. Continue to cook until thickened.
Panzanella – Italian Bread Salad
3 cups bread cubes (1” pieces of sourdough or French bread)
Olive oil for toasting bread cubes
Salt and pepper
½ red bell pepper, diced
½ yellow bell pepper, diced
1 cup cucumber, peeled, seeded and diced
½ cup red onion, thinly sliced
1 cup cherry tomatoes
1 cup fresh mozzarella, cut into ½ inch cubes
2 cloves garlic, minced
1 avocado, diced
3 tbsp basil leaves, chopped
1 tbsp parsley, finely chopped
1 tbsp capers
¼ cup red wine vinegar
¼ cup Local Hive Oregon Honey
¼ cup olive oil
- Cube the bread and place on a cookie sheet. Drizzle with olive oil, salt and pepper and toast in the oven at 450º F until golden brown. Set aside and let cool.
- Combine the vegetables, cheese, basil and parsley and toss lightly.
- To make the dressing, whisk the vinegar, honey and olive oil in a small bowl until well combined. When ready to serve, toss the browned croutons with the vegetables and herbs and the dressing. Season to taste with salt and fresh cracked pepper.
Roasted Vegetable & Chicken Wild Rice Soup
4 cups roasted vegetables (carrot, squash, red onion, potatoes, etc.)
4 cups chicken stock
1 cup roasted chicken, shredded
1 cup wild rice
1 tsp thyme
Salt and pepper
1 tbsp Local Hive Nor Cal Honey
1 tbsp heavy cream
1 tbsp fresh chopped basil
- Cook the wild rice in 2 cups of the chicken stock.
- Leave vegetable chunks whole or dice them in ½-inch pieces.
- Place vegetables and cooked rice in two-quart saucepan over medium heat. Add remaining chicken stock, vegetables and chicken.
- Season with salt and pepper, thyme and fresh chopped basil. Just before serving, stir in a splash of cream and tablespoon of honey.
Honey Lime Chicken Enchiladas
6 tbsp Local Hive Southwest Honey
5 tbsp lime juice
1 tbsp chili powder
½ tsp garlic powder
3 cups chicken, cooked and shredded (roughly 2–3 chicken breasts)
8 flour tortillas
16 oz Monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream or sour cream
- Mix the honey, lime juice, chili powder and garlic powder. Toss with the shredded chicken. Let marinate for at least 2 hours in the refrigerator.
- Pour half the enchilada sauce on the bottom of a 9×13 baking pan. Fill the flour tortillas with the chicken and shredded cheese, roll up and place in the baking dish. Reserve about 1 cup of the cheese to sprinkle on top of the enchiladas.
- Mix the remaining enchilada sauce with the cream and any leftover marinade. Pour the sauce on top of the enchiladas and sprinkler with the grated cheese.
- Bake at 350º for 30 minutes or until brown on top.
This recipe comes to us courtesy of the Bay Area-based recipe queen Tiffany Angela. Her recipes are always spectacular, so we just had to share another one with you all. If you haven’t seen her exquisite Honey & Feta Tartlets featuring Local Hive, you’re missing out.
Let’s cut to the chase: this Asian-inspired honey-glazed salmon recipe is rich and full of flavor, with plenty of garlic, soy sauce and cilantro that will make you feel like you’re at the best noodle shop in town – right in your own kitchen. Our Rocky Mountain varietal honey, which is fairly neutral in flavor and complements most everything, makes this recipe even more special. Enjoy!
Time: 30 minutes
4 (4-6 oz) salmon fillets, patted dry
4 cloves garlic, minced
2 tsp ginger, grated
¼ cup soy sauce
3 tbsp Local Hive™ Rocky Mountain Honey, plus more for serving
1 tbsp sesame oil
1 tbsp mild flavored oil
1 lb dry spaghetti noodles
4 cloves garlic, minced
2 tsp ginger, grated
¼ cup soy sauce
¼ cup Local Hive™ Rocky Mountain Honey
1 tbsp sesame oil
½ tsp red pepper flakes
4 stalks green onions, chopped
¼ cup cilantro leaves, chopped
1 Persian cucumber, very thinly sliced (for garnish)
Sesame seeds (for garnish)
- In a marinating bowl or container, mix together 4 cloves of minced garlic, 2 tsp grated
ginger, ¼ cup soy sauce, 3 tbsp Local Hive™ Rocky Mountain Honey and 1 tbsp sesame oil until evenly
distributed. Add the salmon fillets into the marinade and let sit for 5-10 minutes.
- While the salmon is marinating and cooking, cook your pasta based on package
- Heat up 1 tbsp oil in a nonstick skillet on medium heat. Once the pan is hot, add the
salmon fillets and cook for 3-4 minutes. Carefully flip the salmon fillets over and pour the
marinade into the pan. Cook for another 3-4 minutes until the internal temperature of the
salmon reaches 145°F. Once the salmon is cooked, remove the fillets from the pan and
place them on a separate plate. Pour any remaining sauce over the salmon.
- In the same pan, add in 4 cloves of minced garlic, 2 tsp grated ginger, ¼ cup soy sauce,
¼ cup Local Hive™ Rocky Mountain honey, 1 tbsp sesame oil and ½ tsp red pepper flakes. Stir to
combine and simmer on medium heat.
- Once the sauce has been simmering for about 1 minute, add in the cooked noodles and half the chopped green onions. Toss the cooked noodles into the pan and mix until the sauce is evenly
- Top the noodles with the salmon fillets, sesame seeds, remaining green onions, cilantro
and cucumbers and serve while warm.
Honey and feta are definitely having a moment. The savory-sweet combination is just what we’re all craving right, and these warm, flaky feta and local honey tartlets are the perfect way to get our fix.
For more recipes like this one, check out the lovely and talented @tiffanyangela.
Yields: 16 tartlets
Time: 2 hours
1 lb shallots, thinly sliced
3 tbsp unsalted butter
⅛ tsp salt
2 tsp white granulated sugar
2 tsp Local Hive Great Lakes Honey, plus more for serving
1 tbsp red wine vinegar
1 sheet puff pastry
1 egg, beaten for egg wash
6 oz feta cheese, crumbled
¼ cup sour cream
Fresh thyme leaves, for garnish
1a. Melt butter in a nonstick skillet over medium heat. Add in the shallots and salt to help them sweat. Toss to coat. Stir occasionally to prevent sticking until the shallots begin to turn translucent. After 10 minutes (or if the shallots start crisping too much), turn the heat down to medium-low and continue to cook and stir.
1b. At 20 minutes, add the sugar and Local Hive Honey and continue to cook and stir. After 30 minutes, once the shallots have caramelized, add the red wine vinegar to deglaze the pan, and cook while stirring for 5 more minutes. Once the shallots are done, turn off the heat and set aside.
- Preheat the oven to 400° F with the oven rack in the middle and line a large baking sheet with parchment paper. Set aside.
- In a separate bowl, mix the feta cheese crumbles and sour cream together until evenly distributed. Set aside.
- Lightly flour your work surface, then unfold and lay out the puff pastry sheet on top. Using a rolling pin, gently roll the sheet out to be 12 x 12 inches. Cut the pastry sheet into 16 squares (each piece should be around 3 x 3 inches in size). Lay the squares onto the parchment paper, leaving a space between each.
- Brush the tops of the pastry pieces with egg wash.
- Spoon the feta cheese and sour cream mixture onto the center of each pastry, dividing it evenly between the 16 pieces. Then, evenly spoon the caramelized shallots on top of the feta cheese and sour cream mixture.
- Bake for 18-20 minutes or until the crust is golden brown.
Remove the tartlets from the oven and allow them to cool for a few minutes. Drizzle with Local Hive Great Lakes Honey, sprinkle fresh thyme leaves and serve warm.
Our raw & unfiltered local honeys have flavors that stand out, but they still mix with other perfectly well. Since each honey has unique flavor notes, the right one can bring out the best in a craft cocktail. These four recipes are some of our favorite ways to feature local honey and spice up our typical artisanal sips.
- 6 dashes Cholula Hot Sauce
- 1 pinch cayenne pepper
- 3⁄4 oz fresh lime juice
- 3⁄4 oz honey syrup
- 2 oz tequila or white rum
- In a small container, combine the Local Hive Southeast Honey and hot water and stir until completely mixed.
- In a cocktail shaker, combine the Cholula sauce, cayenne pepper, lime juice, honey syrup and spirit.
- Shake vigorously and strain into a rocks glass with a large ice cube. Garnish with a lime wedge and dusting of cayenne pepper.
Texas Hot Toddy
- Add the bourbon, lemon juice, Local Hive Texas Honey and hot water to a teacup and stir to combine.
- Garnish with a rosemary sprig, lemon wheel and grated nutmeg.
- 1 lime wedge
- 1 rosemary sprig
- 1 oz Local Hive Great Lakes Honey
- 1 3/4 ounces Absolut Ruby Red vodka
- 1 1/4 ounces cranberry juice
- Garnish: rosemary sprig
- Muddle the lime wedge, rosemary sprig and Local Hive Great Lakes Honey in a shaker.
- Add the vodka, cranberry juice and ice. Shake until well-chilled.
- Strain into a cocktail glass.
- Garnish with a rosemary sprig.
Eau de Lavender
- Heat 1 oz Local Hive So Cal honey and 1 oz water to a small saucepan over medium heat to make honey syrup.
- Add all ingredients into a shaker and dry shake (without ice).
- Add ice and shake again to emulsify thoroughly.
- Strain into a chilled coupe glass.
- Garnish with a lavender sprig.
Raw & unfiltered local honey complements all kinds of foods from sweet to savory. This Thanksgiving, we’re finding ways to include it in plenty of dishes, so we thought we’d share some of our favorite recipes from our friends, fans and followers. If you’d like to see your Local Hive™ recipe featured, tag us @localhivehoney on Instagram with a photo of your dish.
Broccoli & Edamame Bowls with Sesame Rice
Courtesy of @noshandnourish, these Broccoli & Edamame Bowls are a sweet, tangy take on two veggies that don’t often appear together but still make a perfect pair.
3 cups cooked jasmine rice
1 tbsp sesame oil
1⁄4 cup diced yellow onion
1 tbsp minced garlic
1 1⁄2 tsp minced ginger
1 tbsp olive oil (or avocado oil)
3 heads of broccoli (florets only, approximately 8 – 9 cups)
1 1⁄2 cup organic shelled edamame
1⁄8 cup Local Hive™ Honey (for the sauce)
1⁄3 cup tamari (for the sauce)
1 tbsp red wine vinegar
1⁄2 tbsp all-purpose flour
1⁄2 tsp crushed red pepper flakes
- Remove jasmine rice from heat, stir in sesame oil and set aside.
- Chop onion, mince garlic and mince ginger. Also cut all florets off of your broccoli heads – you should have about 9 cups of broccoli florets.
- Combine honey, tamari, vinegar, flour and red pepper flakes in a small bowl. Whisk until well combined. Set aside.
- Sauté your vegetables in a large wok or skillet. Start by heating oil over medium heat. Add onion and sauté for about 1 minute until slightly softened, then add garlic and ginger. Sauté 1 minute.
- Next, add in broccoli florets and 1/2 cup water. Cover and cook for about 3 minutes.
- Uncover, add in edamame and sauté 2 minutes. Then, pour about 1/3 of the set-aside sauce into the skillet and cook until everything is tender and sauce is slightly thickened, about 1 minute. Remove vegetables from heat and set aside.
- Plate dish by dividing rice between 4 bowls. Top with broccoli mixture and drizzle bowls with remaining sweet sauce, additional red pepper flakes and sesame seeds.
Chicken with Rosemary, Lemon & Olives
Created by @week.end.cook, this Rosemary Chicken recipe is sure to shake up your Thanksgiving dinner. We always recommend having other options than just turkey on the table, and this lightly fried, herb-marinated recipe makes a great second poultry option.
2 lbs chicken breast, cut into 2-3” slices
1 tbsp paprika
1 tsp cumin
1/2 tsp cayenne
1/2 tsp cinnamon
1” ginger, grated
3 sprigs rosemary
6 cloves garlic, pressed
1 lemon, zested and 1/2 juiced
1 onion, sliced thinly
2 cups vegetable broth or water
1/2 cup olives
1 tbsp Local Hive™ Honey
- Season chicken with paprika, cumin, cayenne, cinnamon, ginger and salt & pepper.
- Lightly coat a cast iron skillet with vegetable oil and heat over medium heat. Place rosemary in pan.
- In batches, pan fry chicken 2–3 minutes per side.
- Remove rosemary and set aside.
- Add onion and cook for 5 minutes.
- Add garlic and stir until combined.
- Add broth, honey, lemon zest and olives. Whisk to combine.
- Add reserved rosemary back to skillet.
- Allow mixture to simmer until it thickens to desired consistency, 10-15 minutes.
- Squeeze in half of a lemon and stir.
- Gently place chicken in skillet along with accumulated juices and remove from heat.
Ribeye Steak with Herb Honey Butter
You know what beats tradition every time? A ribeye. For this year’s smaller gatherings, consider going with these richly savory steaks instead of the traditional turkey. The stellar recipe from @Lindseyeatsla also includes herb honey butter and horseradish cream for a restaurant-quality steak every time.
For Herb Honey Butter:
About 1 cup unsalted butter, softened
2 tbsp Local Hive™ Honey
2 tbsp rosemary
2 tbsp parsley
2 tbsp cilantro
2 tbsp chives
1 medium or large ribeye steak
4-5 whole garlic cloves
2-3 sprigs of rosemary
3-4 tbsp of herb honey butter
Salt & pepper, to taste
For Horseradish Cream:
2 tbsp prepared horseradish
1 cup sour cream
Juice of 1 lemon
1 tsp garlic powder
- Bring steak to room temperature by letting it sit 60-90 minutes. Dry excess moisture with a paper towel.
- Before you begin searing your steak, soften your butter by leaving it out or placing in the microwave for 10-20 seconds. Make your herb butter by mashing your butter and adding finely chopped rosemary, parsley, cilantro, chives and honey. Mix well and set aside.
3. Next, take a skillet and drizzle olive oil and let it get really hot. While it’s getting hot, make your cream by mixing horseradish, sour cream, lemon juice, garlic powder and salt and pepper.
4. Season your steak with salt and pepper and place it on the skillet. Set a timer for 5-6 minutes and let it sear on medium-high heat until charred brown on one side. 1-2 minutes before flipping, add 2 tablespoons of your herb butter and rosemary. Flip and repeat.
5. Let your steak rest for 10-15 minutes, thinly slice and serve with more butter and your cream.
Salty Honey Pie
We haven’t stopped dreaming about this dessert since @missfoodieproblems first shared it with us. This recipe lets each local honey varietal shine through, with a hint of salt to balance out the sweetness. It’s sure to impress every sweet tooth at your table, adults and kids alike.
For Pie Crust:
(makes one 9-inch pie)
1 1/4 cups all-purpose flour
1 1/2 tsp granulated sugar
1/2 tsp salt
1/2 cup frozen unsalted butter
1/2 cup cold water
2 tbsp apple cider vinegar
1/2 cup ice
For Pie Filling:
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1 tbsp cornmeal
1 vanilla bean, cut in half with contents scraped out
1/2 tsp pure vanilla extract
3/4 tsp cinnamon
1/2 tsp salt
3/4 cup Local Hive™ Honey
1/2 cup heavy cream
2 tsp apple cider vinegar
1 tbsp flaky sea salt, for finishing
For pie crust:
- In a medium bowl, mix together 1 1/4 cups all-purpose flour, 1 1/2 tsp granulated sugar and 1/2 tsp salt. Cut 1/2 cup frozen unsalted butter into about 1-inch cubes. Add to mixture. Use a pastry cutter (or a fork) to combine until everything is blended. It’s okay for pea-sized pieces of butter to remain.
- In a glass measuring cup, mix together 1/2 cup cold water, 2 tbsp apple cider vinegar, and 1/2 cup ice. Add 2 tbsp of this mixture to the flour mixture from above. Using the pastry cutter, mix until liquid is fully incorporated. Add 1 tbsp of the liquid mixture at a time until the dough starts to come together. (You may not use all of the liquid.) Start to form a ball with your hands, incorporating the remaining dry bits. Use your hands to form the dough together into a flat disc, wrap in plastic, and refrigerate for at least 1 hour.
- Once the dough has chilled, generously sprinkle a work surface with flour. Unwrap the dough and place it on the work surface, sprinkling the top with flour. If the dough is too hard, you can let it rest for a few minutes. If the dough seems too sticky at first, generously add more flour. Use a rolling pin with light pressure to roll from the center out, rotating the dough as you go. Roll it to about 12 or 13 inches in diameter and about 1/4 inch thick.
- Move the dough into the pie plate by placing the rolling pin in the middle, wrapping each side of the dough around the rolling pin, then lifting it into the pie plate. When the dough is in the plate, gently press it into the bottom and sides of the plate. Fold the excess dough in towards the center of the pie plate. The dough should still go to the edge of the pie plate. At this point, crimp the edge of the crust as you’d like, either with your fingers or a pastry crimper. Once you’re done, cover loosely with plastic wrap and freeze for at least 3 hours, preferably overnight.
For pie filling:
- Once your pie crust has been crimped & frozen, make the filling. Position a rack in the center of the oven and preheat to 375º F.
- In a medium bowl, whisk together 1/2 cup melted unsalted butter, 3/4 cup granulated sugar, 1 tbsp cornmeal, the contents of 1 vanilla bean, 1/2 tsp vanilla extract, 3/4 tsp cinnamon, and 1/2 tsp salt. Whisk in 3/4 cup honey, then whisk in 3 eggs. When thoroughly combined, whisk in 1/2 cup heavy cream and 2 tsp apple cider vinegar until fully incorporated.
- Place the frozen pie shell on a rimmed baking sheet and pour filling into the shell. Transfer the baking sheet containing the pie to the middle rack of the oven and bake for 30 minutes. After 30 minutes, rotate the baking sheet 180 degrees and continue baking for an additional 15 to 20 minutes. The pie is finished when the crust is golden and puffed up a bit. The center of the pie will still jiggle but will look more gelatinous instead of liquid and will be a dark, golden brown. Allow to cool completely to room temperature on a wire rack – about 3 to 4 hours – before serving.
Zucchini Lemon Loaf
Here’s another sweet dessert, this time from @kissyris. This features one of our favorite flavor combinations: honey and lemon. The result is a rich, fluffy dessert loaf similar to carrot cake, but with a unique local honey twist.
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 cups granulated sugar
1/2 cup Local Hive™ Honey
Zest of 2 lemons
3 large eggs
1 cup coconut oil
1 tbsp fresh lemon juice
1 1/2 tsp vanilla extract
2 cups grated zucchini
For Lemon Glaze:
2 cups powdered sugar
3 tbsp fresh lemon juice
- Preheat oven to 325ºF. Grease and flour two 8 x 4-inch loaf pans or use a Bundt pan.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
- In a large bowl, whisk together the lemon-sugar mixture, eggs, coconut oil, lemon juice, honey and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans or Bundt pan.
- Bake for 60–65 minutes, let cool for 15 minutes, then drizzle with lemon glaze.