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.