(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.
It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.
Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.
For even more recipes to make your summer sweeter, visit www.honey.com.
Grilled Honey Glazed Shrimp
Makes 6 servings
- 1 cup orange juice
- 3/4 cup 100% pure honey
- 1/3 cup lime juice
- 1/3 cup Dijon mustard
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 teaspoons black and red pepper blend
- 2 teaspoons salt
- 2 teaspoons oregano
- 1 teaspoon California-style coarse onion powder
- 30 jumbo shrimp
- 12 bamboo skewers, soaked in water for at least 30 minutes
- Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.
Honey Marinated Chicken
Makes 4 servings
- 1 cup vegetable oil
- 2 tablespoons 100% pure honey
- 2 tablespoons Dijon-style mustard
- 2 cloves garlic, finely chopped
- 2 teaspoons salt
- 1/3 cup red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves
- 1/3 cup 100% pure honey
- Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.
Strawberry Chiffon Pie
Makes 8 servings
- 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
- 3/4 cup 100% pure honey, divided
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup light sour cream
- Prepared 9-inch crumb crust
- In small bowl, mash strawberries and 1/4 cup honey; set aside.
- In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
- Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.
Citrus Salad with Avocado
Makes 6 servings
- 3 6-inch corn tortillas
- 4 oranges
- 4 grapefruits
- 1/3 cup 100% pure honey
- 1/4 cup raspberry vinegar
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1 avocado, sliced
- Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
- Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
- Pour over citrus sections and toss gently.
- Top with avocado slices and tortilla strips.
Honey Raspberry Iced Tea
Makes 4 servings
- 2 cups freshly brewed tea
- 2 cups cranberry-raspberry juice
- 1/4 cup 100% pure honey
- In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.
Source: National Honey Board
