Seems like you never have a popsicle handy when you really want one. So, the smart move is to go ahead and pop them in the freezer now before that summer heat wave rolls around.

These lilac and lemonade popsicles are a definite upgrade from the artificial mystery flavors you had in popsicles as a kid. And, you can make them even more unique with your choice of raw & unfiltered Local Hive Honey to give them that local flavor.

Prep Time: 5+ Hours

Makes: 6 popsicles

You’ll Need

1/3 cup Local Hive Honey

4 lemons, juiced (about 1/2 cup)

1 3/4 cup water

2 tsp organic lilac flowers (lavender also works great!)

Strainer

Popsicle molds

 

INSTRUCTIONS

  1. In a small pot over medium-high heat, warm the water until it’s almost boiling. Remove from the heat and stir in Local Hive Honey until fully dissolved. Stir in the lilac flowers and steep for 1–2 hours. Longer is better.
  2. Strain the mixture over a large glass measuring cup, removing all the lilac flowers.
  3. Add the fresh lemon juice and stir until well combined.
  4. Divide the popsicle mixture evenly between the six molds.
  5. Freeze for at least 4 hours.
  6. When you’re ready to serve, you may need to run the molds under warm water until the popsicle releases from the mold.

These magical little finger sandwiches are perfect for a Sunday brunch or picnic in the park. But what really blew our minds was the homemade raspberry honey mustard that gives them their unique salty-sweet flavor. You could use any honey to make it, but what could be better than our limited-edition Washington Raspberry honey?

If you whip a batch of these sandwiches up, we’d love to see how they turn out! Send us a pic on our Instagram, and we’ll happily share your picnic pic with the world.

Cook Time: 20 minutes

Makes: 16 finger sandwiches

INGREDIENTS

2 loaves sesame semolina (or any other Italian loaf bread), unsliced

1/2 cup yellow mustard

3–4 tbsp Local Hive Honey

½ tsp paprika

1 tsp lemon juice

1/2 cup raspberry preserves

2 lbs rotisserie chicken, shredded

1 lb bacon, cooked

1 lb extra-sharp cheddar cheese, sliced

1/2 small red onion, sliced

4 large handfuls of baby spinach

INSTRUCTIONS

  1. Using a bread knife, cut the very top of the loaves off. You don’t want the bread pieces to be split down the middle. Just take the top off so you can hollow out the bottom 90% and fill it with your sandwich ingredients.
  2. On both loaves, cut around the inside of the bottom to create a bowl, making sure not to cut all the way through the bottom crust. Remove most of the loaf’s center.
  3. Whisk together the mustard, Local Hive Honey, paprika, lemon juice, and preserves. Spread plenty of this raspberry honey mustard onto the bottom bread bowls but save some for later.
  4. Press the shredded chicken in a layer over the raspberry honey mustard. Then layer on bacon, cheddar cheese, red onion, and baby spinach. Make sure to really stuff them all in there.
  5. Cover the sandwiches with the top bread piece and wrap them tightly with plastic wrap, squeezing the ingredients together even more. Place the sandwiches on the sturdiest shelf in your fridge and top them with heavy objects to press them down – cast iron skillets usually work well.
  6. Let the flavors meld for at least 4 hours, ideally more.
  7. Remove sandwiches from the refrigerator, unwrap, and slice into about 8 servings per loaf. Serve with remaining raspberry honey mustard.

Ah, tarts. Where do we start? They’re sweet, creamy, flaky, crunchy – everything we want in a dessert. And these tarts in particular take things up a notch with lemon curd and blackberries for a tiny bit of tang to the local honey sweetness. They’re also perfect for toppings. Try rosemary, orange slices, strawberries, blueberries – really, just about any fruit will do wonderfully.

Check out more recipes like this one on our Instagram.

Cook Time: 70 minutes

Makes: 4 4-inch tarts 

 

Ingredients

Lemon Curd:

3 eggs

½ cup lemon juice

1 cup sugar (or ¾ cup Local Hive Honey)

¼ cup lemon zest (about 2 lemons’ worth)

6 tbsp unsalted butter, cubed

Pinch of coarse salt

 

Crust:

1 ¾ cups flour

¾ tsp sea salt

1 ½ tsp sugar

½ cup butter, chilled and cubed

1 tsp vanilla extract

1/3 cup cold water

 

Filling:

2 cups blackberries, chopped

1 cup vanilla yogurt

1 tbsp Local Hive Honey

2 eggs

3 tbsp sugar

1 tsp vanilla extract

 

Instructions

For Lemon Curd:

  1. Heat a medium saucepan on low. Whisk together butter, sugar, lemon juice, lemon zest, and salt until combined.
  2. Add eggs one at a time, whisking until each is fully mixed.
  3. Cook over low heat for 8–9 minutes, whisking frequently, until thickened. Remove from heat and let cool, then place in fridge.

For Pie Dough:

  1. Preheat oven to 375˚F.
  2. In a large mixing bowl, combine flour, sugar, and salt.
  3. Add cubed butter. Using a pastry blender or forks, cut the butter into the mixture until the pieces are pea-sized.
  4. Pour in vanilla extract and cold water. Stir until dough clumps together.
  5. Move dough to a floured surface (or flour your hands and keep the dough in the bowl.) Fold dough into itself until the flour is incorporated and forms a ball. Add more flour if it’s too sticky.
  6. Divide dough into quarters and flatten into four discs, about ½ inch thick. Wrap in plastic and chill in the fridge for 30–60 minutes.
  7. Remove dough from fridge. Roll it out into 5-inch circles on a lightly floured surface and line four 4-inch tart pans with them. Crimp the edges if you’re feeling fancy.
  8. Prick the bottoms with a fork. Line chilled dough crusts with parchment paper and fill each with baking beans. Bake for 10 minutes, then remove paper and beans. Remove from heat and let cool completely.

 To Finish Tarts:

  1. Whisk eggs, sugar, and vanilla extract together. Stir in honey and yogurt.
  2. Place chopped blackberries on top of the cooled crust. Pour filling over the blackberries.
  3. Bake for 30–35 minutes more until crust is golden and custard filling is set.
  4. Cool for 5 minutes, drizzle with lemon curd, and serve.

We’d never heard of honey-yogurt dip either, but the name was enough to catch our attention. After all, who doesn’t love a good parfait with honey and yogurt? This recipe instantly makes anything into a cinnamon-sweet delight, which we’ll take any time of day.

Honey-yogurt dip is perfect for kids. It’s naturally sweet and full of nutrients that will leave you feeling satisfied, not groggy from a sugar hangover. It’s also incredibly easy to make, with just four ingredients you’ll whisk together in a bowl. Try it with any of our raw & unfiltered local honeys to add some more local sweetness to the mix.

 

Ingredients:

(Makes 4+ servings)

1 cup plain yogurt

1/4 cup apple butter

3 tbsp Local Hive Honey (we love our classic Clover Honey for this recipe)

1/2 tsp cinnamon

 

Instructions:

  1. Mix everything together in a bowl. Cover and refrigerate for at least 30 minutes before serving. (Always serve chilled.)
  2. The dip will keep for a day or two in the fridge, but we recommend storing it in a sealed jar so it can last up to a week in the fridge.
  3. There’s really no wrong way to serve this dip. Try it with cold apple slices, pretzels, graham crackers, animal crackers, celery sticks, carrots, rice cakes, pita bread – or whatever the kids are craving today.

 

Check out more recipes and honey tips on our Instagram.

We’re big fans of honey butter around here. We love it almost as much as we love raw & unfiltered local honey, and that means we put it on just about everything: bagels, biscuits, toast, and so much more.

We’ve made Whipped Honey Butter before, but today’s recipe has a twist: plenty of raspberries and our limited edition Washington Raspberry local honey.

 

Ingredients:

(Makes ~40 servings)

2 pounds raspberries, washed

1/2 cup sugar

1/2 cup Local Hive Washington Raspberry Honey

2 tsp vanilla extract

1 tsp bottled lemon juice

¼ tsp salt

 

Instructions:

  1. Puree the raspberries in a food processor until smooth.
  2. Combine the raspberry puree with sugar, honey, lemon juice, vanilla extract, and salt in a deep pot over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.
  3. Lower the heat and simmer until the mixture is very thick, about 60–90 minutes, continuing to stir frequently. Stir to break up any foam that forms. The raspberry honey butter is finished cooking when it keeps its shape on a spoon. It should be thick, like preserves, not runny.

 

Check out more recipes and honey tips on our Instagram.

Right off the bat, let us say this: the best thing about local honey is that each one naturally has a unique flavor because of the mix of pollens and nectars inside. If a bee in Florida pollinates an orange blossom, the honey it makes will taste a bit like oranges. We don’t have to add flavorings or other ingredients because the bees already make it taste delicious naturally.

That said, crafty, creative cooks have found lots of ways to flavor their local honeys by infusing it with herbs, spices or flowers. There’s something kind of magical about that, isn’t there? Bees make their honey by pollinating flowers & herbs, and if you add those same plants’ leaves, stems and fruits, you can make honey taste even better.

 

How to Make Herb-Infused Honey

The recipe is as simple as it gets. Take a small mason jar and fill it halfway with local honey. Then, add 1–2 tablespoons of your choice of herb and fill the remainder of the jar with honey. You’ll most likely want to use dried, whole-leaf herbs. The bigger the pieces, the better.

Let it sit for 3–10 days, stirring occasionally. Every day or so, taste test it to see how strong the flavors are getting. For most infusions, a week will be fine. When the flavor is where you want it, strain out the herbs with a strainer or cheesecloth. As you’ll see below, some herbs are large enough that you can just pick them out, while other infusions are so fine you shouldn’t even bother – just leave them in.

 

Our Favorite Infusions

 

 

Roses: We tried using rose petals (it was around Valentine’s Day) to create rose-infused honey. It smelled amazing and quickly became our new favorite for sweetening tea.

Lavender: Lavender will take some work to strain out, and it can easily overpower the honey, so make sure not to let it sit too long. But the flavor was well worth it for us.

Mint/Peppermint: We’re always looking for fun ways to use wild mint. There aren’t too many recipes we would use mint honey for, but it’s delightful in tea.

Lemon balm and/or Orange Peel: Local Hive So Cal and Orange Blossom are always popular honeys because of their citrusy taste. Infusing lemon balm, lemon peel, lemon zest, or orange peel can really brighten up any honey.

Peppermint and lemon peel: This combination was truly delectable. We’re saving it to make mint lemonade this summer.

Thyme: We infused our limited edition Washington Raspberry honey with thyme and called it “Razz Time.” It was a hit, and thyme goes great with any honey, light or dark. Try thyme-infused honey with biscuits, bacon and eggs, or as a pork chop glaze.

 

 

Rosemary: This infusion was funky and interesting. We want to try it on a fancy-pants brick oven pizza or with cheese and crackers on our next charcuterie board.

Elderberries: Just straight-up yumminess here. This honey perfect for our bedtime tea thanks to raw honey’s naturally ability to help you sleep.

Ginger: Ginger is downright magical and infusing it into honey makes it magically delicious, too. We recommend using a light honey and chunks of peeled ginger root. Avoid the mess of sliced or powdered ginger.

Cinnamon: You really can’t go wrong here. Like honey and butter, honey and cinnamon just belong together. A few cinnamon sticks will do the trick, or you can use cinnamon powder (not too much, though) and just not strain it out.

Vanilla Bean: We infused our Orange Blossom honey with full vanilla beans to make a “Creamsicle” and it didn’t disappoint. Vanilla honey would also make an amazing latte.

Chiles and lime peel: “Hot honey” has been something of a food trend for quite a while now. If you ask us, it tastes a lot better if you make it at home and start with raw & unfiltered local honey. Start with your choice of pepper (habanero, jalapeno, or chipotle) and slice it into long strips, removing the seeds. Infuse these strips with some lime peel as well for a really head-turning, Mexican-inspired flavor. Word to the wise: don’t let your peppers infused too long – 3 days will be plenty.

 

Check out more recipes and honey tips on our Instagram.

Brooke from forage.and.gather.boards has made quite a name for herself on IG with her beautifully arranged charcuterie boards and other culinary creations. Since our new Washington Raspberry Harvest Reserve Honey is perfect for pairing, we figured it was time to join forces and create a truly one-of-a-kind board celebrating this honey’s Washington roots.

 

The result is this fabulous custom board featuring all kinds of fruit, meat, and cheese that bring out the best in our Washington Raspberry Honey and a detailed, step-by-step guide from Brooke on how to make it at home.

What you’ll need:

Two wooden cutting boards or serving trays

Grapes

Strawberries

Raspberries

Two small ramekins or bowls

1 brie wedge

Blueberry wensleydale cheese

Merlot BellaVitano cheese

Sliced salami

Round water crackers

Rosemary crisp crackers

Raspberry dark chocolate

Kalamata Olives

Step 1: Wipe your boards clean with a damp cloth. Brooke made these custom, octagon-shaped acacia boards just for two lucky winners of our last giveaway.

 

Step 2: Rinse grapes, strawberries, and raspberries and lay on paper towels to dry.

Step 3: Place two small bowls on the larger board.

Step 4: Unwrap brie wedge and place it, small end pointing in, on the larger board.

Step 5: Repeat with the blueberry wensleydale, then break up the bottom of the wedge with a knife.

Step 6: Slice Merlot BellaVitano into ¼” slices, purple rind up, working from the wide to narrow end. (Note: The rind is completely edible! It is stained from being soaked in merlot as it ages.)

Step 7: Working from wide to narrow end again, place Merlot BellaVitano slices on the smaller octagon in the shape of a heart by alternating slices into two separate wedges: widest at the top of the board down to narrowest at the bottom of the board. It should form the shape of a heart.

Step 8: To make a salami rose, fold individual salami slices in half to create half circles. Line them up, overlapping each slice halfway, straight edge down and rounded edge up. Working from one end, carefully roll the strip of salami half circles into a tight roll, making sure to keep the edges tucked in as you roll. Once it is completely rolled, place it round edges up into one of your small bowls. Use your fingers to gently fan the “petals” to fill the bowl. (Note: It should take about 10 pieces of salami depending on the size of your bowl. If it doesn’t fill on your first try, you can make more salami half circles and add those to the outside of your rose once it’s already in the bowl.

Step 9: Place two grape clusters on the larger octagon and one on the smaller.

Step 10: Slice strawberries into heart shapes by slicing a triangle cut into the top of the whole strawberry, removing the leafy stem, and creating the top divot of the heart. Slice them in half from top to bottom, and you will be left with two heart shapes. Arrange them to fill the top of the Merlot BellaVitano heart on your smaller board, place one on the brie as garnish, and two opposite of the brie on the outside edge of your larger board.

Step 11: Place round water crackers around the salami rose on the larger board.

Step 12: Place the long rosemary crisps on the adjacent side of the larger board next to the second bowl.

Step 13: Break up your raspberry dark chocolate into squares, and line them up down the left side of your smaller board.

Step 14: Scoop drained olives onto the right side of the Merlot BellaVitano heart.

Step 15: Place Marcona almonds in the inside bottom of the Merlot BellaVitano heart divot, just below the strawberries.

Step 16: Use raspberries to fill in the left side of the Merlot BellaVitano heart and any gaps on the larger board. Brooke recommends placing them next to the bowl for the Washington Raspberry Local Hive Honey.

Step 17: Time to fill that second bowl with the honey! Go ahead and drizzle the brie as well if you’re planning on eating your board right away.

Step 18: Garnish with spray roses and enjoy!

 

Now that you’re all ready to get boarding, check out our full line of local honeys from around the U.S.A., including our limited-edition Washington Raspberry honey.

Just in time for Valentine’s Day, we’ve got a whole new recipe that’s sure to sweeten things up from that usual big box of chocolates.

Homemade caramel is so much better tasting than store-bought candies, especially when you give it a hint of local flavor with your favorite Local Hive Honey. Making candy at home isn’t for everyone, but this recipe makes it simple to get started, even if you’re not an experienced chef. Just make sure to properly spray and cover your baking dishes so they don’t get sticky – and watch out for spilled sugar.

While you can use any Local Hive Honey for this recipe, we recommend a lighter varietal like Great Lakes or Nor Cal so you can tell when the heat causes it to change color.

 

Ingredients

Directions

  1. Line a 9 x 13 baking dish with wax or parchment paper leaving lots of extra paper on two of the sides. Spray with cooking spray and set aside.
  2. In a large pot, combine sugar and Local Hive Honey. Heat on medium until combined. Bring to a boil, then reduce heat and simmer until the mix has darkened to a deep caramel color. It should take about 5 minutes, but watch closely, as sugar burns easily.
  3. Reduce heat to low and whisk in knobs butter one chunk at a time. The mixture will bubble up quickly, so be careful when adding butter. Once all the butter is mixed in, whisk in the heavy cream.
  4. Bring the pot to a boil over medium heat until the mixture reaches about 244° on a thermometer. Once the mixture is boiling, it will reach 244° quickly. (To test if it’s at the right temperature, remove a bit of caramel with a wooden spoon and drop it in cold water. Grab the caramel with your fingers and make it into a ball. If the caramel is too loose to form into a ball, keep boiling.)
  5. Remove pot from heat and pour caramel into your lined pan. Refrigerate the pan for about 10 minutes, then sprinkle the caramels with sea salt. Let caramels harden at room temperature for about an hour until totally cooled.
  6. Gently pull on the paper to lift the caramel out of the baking sheet. Cut it into squares with a sharp knife and wrap each piece in parchment or wax paper. Enjoy!

This easy, versatile dressing will show off the unique flavors in your Local Hive Honey, no matter where it’s from. Lemon juice and pecorino cheese round out the dressing for a richer, restaurant-style dressing you’ll come back to again and again. If you’ve never had fresh, homemade salad dressing, prepare to be amazed.

This recipe does what all great recipes do: strike a balance of sweet, tangy, bitter and salty flavors. If you’re looking for a fuller meal, try adding slices of grilled flank steak or chicken. Or pair it with a honey entrée like our Chicken with Rosemary, Lemon & Olives.

 

Cook time: 15 mins

Servings: 4 (1 ½ cups each)

Ingredients

2 ½ tbsp extra-virgin olive oil

8 garlic cloves, thinly sliced

2 tbsp grated pecorino Romano cheese

1 tbsp almonds, minced

1 tbsp fresh thyme, chopped

2 ½ tbsp lemon juice

1 tbsp Local Hive Northeast Honey

¼ tsp kosher salt

6 cups baby kale or spinach

¼ cup parsley leaves

¼ cup basil leaves, torn

1 cup baby heirloom tomatoes, halved

Directions:

  1. Combine olive oil and garlic in a skillet over medium-low heat. Cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon and set aside.
  2. Transfer oil into the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt. Process until well combined.
  3. Combine kale, parsley, and basil. Toss with dressing. Arrange about 1 1/4 cups salad on each of 4 plates. Divide tomatoes and garlic evenly among salads.

Recipe Credit: MyRecipes

Honey butter might be the only thing in the world better than raw & unfiltered local honey. Ever since we had it on a certain burger chain’s honey butter chicken biscuit, we’ve been wanting to put it on everything. This brownie recipe starts with a base of honey butter, which leads to a naturally sweet, rich flavor that’s just more satisfying than your typical box brownie mix.

If you’re new to baking with honey, check out our blog on replacing sugar with honey in your recipes.

Unbeatable Honey Butter Brownies

Ingredients

¼ cup butter
¾ cup Local Hive Honey (any will do, but we recommend Texas)
1 egg
1 tsp vanilla extract
½ cup flour
1 tsp baking powder
½ tsp salt
4 tbsp cocoa powder
½ cup chopped nuts
½ cup chocolate chips

Directions

Makes 6–8 servings

Cook time: 20–30 minutes

  1. in a medium bowl, cream together butter and honey. Warm both slightly if needed.
  2. Beat in egg and vanilla extract.
  3. Stir in flour, baking powder, cocoa powder and salt.
  4. Stir in nuts and chocolate chips.
  5. Grease a 9” x 9” baking pan. Pour batter in, then even it out smoothly.
  6. Bake at 325ºF for 20 minutes, then check consistency. If the edges aren’t crispy, bake for 5–10 more minutes until they are.