Crisp Broccoli and Cauliflower Salad with Bacon and a Creamy Honey Balsamic Dressing - Easy to Make Ahead and Sure to Please a Crowd!

There's really nothing more fun than a simple, easy night of grilling with your friends or family on a lazy summer weekend. As I live in the Houston area, we BBQ and grill pretty much year-round. Which means that I am constantly on the lookout for new side dishes to serve with whatever tasty items that my husband manages to invent himself (I'm not gonna lie - he's a grill master. I work hard sometimes to keep up or stay ahead of him on the weekends!). So, when I'm served a new dish at someone else's house and the hubs asks me to get the recipe, I know that it's a keeper.

That's what happened recently at a friend's house. Another friend brought a broccoli and cauliflower salad as her contribution to the meal, and I HAD to grab it for us to use (I'll agree on this one, it was good!) Her salad was awesome, but, of course, I am never known to follow a recipe exactly as written. So off I went, adding, subtracting and modifying just a bit. My results were fabulous and we have a new family favorite side dish. I would love nothing more than to give credit to the original source, but I'm not really sure where it came from. From a friend of a friend and who knows where else? But, I will say that the Honey Ridge Farms Balsamic Honey Vinegar added a nice sweet tang to the sauce and everyone who ate my version loved it! The sweetness was noticed and appreciated, but it didn't overwhelm any other part of the dish. So, if you're tired of the same old slaw and potato salad, give this a shot. I'm pretty sure you'll love it!

Crisp Broccoli and Cauliflower Salad with Bacon and a Creamy Honey Balsamic Dressing
by Chris
Adapted from a recipe given to me by the lovely Miss Katy P.

1 1/2 cups raw broccoli, cut into thumbnail-sized dice
1/2 cup raw cauliflower, cut into thumbnail-sized dice
1/2 cup raw celery (about 2 stalks), cut into thumbnail-sized dice
1 cup of peas (frozen or canned - if frozen, no need to defrost)
1/2 cup white sugar
2 cups mayonnaise (I used one cup of regular Duke's and one cup of Hellman's Light)
1 teaspoon apple cider vinegar
1 Tablespoon Honey Ridge Honey Farms Balsamic Honey Vinegar
1/4 cup chopped sweet/yellow onion
1/3 cup (heaping - almost a 1/2 a cup) Parmesan cheese, shredded
Pinch of salt, to taste
1 12-ounce package of original bacon (not thick cut), diced/ cubed, cooked, and cooled (l cut my bacon with kitchen shears while raw and baked on an aluminum foil-lined cookie sheet at 400°F for about 20-30 minutes. I drained the grease and also stirred/mixed the bacon 2-3 times during cooking. Drain on paper towels until cool.)

In a large bowl, mix the broccoli, cauliflower, celery and peas. In a separate, medium-sized bowl, mix the sugar, mayonnaise, apple cider vinegar, Honey Ridge Balsamic Honey Vinegar, onion, cheese and salt. Reserve the bacon to be added just before serving. Stir the dressing (in the medium bowl every 10 minutes for 30-40 minutes, total. After 30-40 minutes (when the dressing has had a chance to mingle/come together), add to the vegetable mixture in the large bowl. Stir gently to combine well. Continue stirring the vegetable and dressing mix at room temperature for another 30-40 minutes, every 10 minutes (you want the dressing to really soak in to the veggies). Place the salad, covered, in the refrigerator for at least a couple of hours, overnight is best. Refrigerate the bacon separately in a zip-top bag or a well-sealed container if using the next day. Remove the salad about an hour before serving time, and stir a couple of times more to reincorporate all ingredients (there may be a bit of extra liquid in the salad, but it will be absorbed when you add the bacon). Combine the bacon into the salad mixture any time within the hour before serving, mixing 1-2 times again. This is a really simple recipe and totally worth your time. Hope that you enjoy!

Bacon, Egg, Cheese and Tomato Biscuit Stacks with a Honey “Hollandaise” Sauce- A Wonderful Weekend (or Anytime) Treat!

I don't really eat a lot of fast food. I haven't sat in a drive-through line in over a year. But, for some strange reason, I LOVE fast food breakfast sandwiches. If there are bacon, eggs, cheese and warm biscuits involved, I want in on the party (the same could be said about biscuits and gravy!) I can't really explain it, it's just a quirk of mine. I'm going to be honest and tell you that there really are about a million ways to make a breakfast sandwich. And none of them are wrong. I even have a nice little breakfast sandwich maker that is awesome! But my favorite always comes back to the bacon, egg and cheese on a biscuit. And I've also found that if you have a nice sauce of some sort to drizzle/ pour over the whole thing, it's that much more delicious. When I was given a chance to sample the Honey Ridge Farms Clover Honey Creme (and create a sauce with it), it honestly took my sandwiches to a whole different level. The “Mock Hollandaise” that I made using it was light, crisp, tangy and sweet all at once. It really brightened up the dish and was very versatile (it could definitely be used in other dishes as well). So, here's what we do!

First off, you will need biscuits. Home made, store bought, out of a can, your choice. Just be sure that they are warm when it's time to put the dish together. Secondly, you need eggs. If you are a die hard scrambled fan, go for it. But, I prefer poached or fried/sunny side up. I used poached for this recipe, as I simply par-boiled them earlier on and then just reheated/finished them off for about 1 minute right before assembly (there are lots of good tutorials online if you're interested in trying to poach eggs. The recipe that I linked to here includes one.) Fried eggs are also awesome, as the runny yolk really contributes to the overall taste. It's all up to you. Thirdly, there is cheese. Go crazy, people. I used shredded Monterrey Jack, as I had a handful leftover from a dish that I had made the day before, but I highly recommend cheddar as well. You really can't go wrong with any cheese (just don't overdo it if using something stronger/ more pungent.) Then there is the bacon, tomato and the Honey Hollandaise, which are all easy-peasy and described below. Now that we have that out of the way, allow me to introduce you to my new favorite splurge!

Bacon, Egg, Cheese,and Tomato Biscuit Stacks with a Honey “Hollandaise” Sauce
by Chris
Inspired by the recipe for Lighter Eggs Benedict with Mock Hollandaise Sauce by the kitchn
Serves 4

8 slices of bacon, cut into 16 shorter pieces (2 slices per person, in four shorter rashers)
1 large, firm red tomato (or two if needed), cut into (4) 1/4-inch thick slices (1 per person) and patted as dry as possible
Any Cajun/Creole spice or rub of your choice (I used Slap Ya Mama) OR freshly ground black pepper
1-2 teaspoons Honey Ridge Farms Clover Honey Creme (for drizzling the tomato slices)
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 teaspoons lemon juice
Dash of cayenne pepper (to taste)
2-3 dashes of Louisiana-type hot sauce (I used Crystal)
2 teaspoons Honey Ridge Farms Clover Honey Creme
2 1/2 Tablespoons unsalted butter, melted
Salt and Pepper, to taste
4 biscuits, warmed to serve (1 per person)
4 eggs, cooked to your liking (1 per person)
4 Tablespoons OR 4 slices of cheese of your choice (1 Tablespoon OR 1 slice per person)
Paprika (optional, for serving)
1/4 - 1/2 cup chopped green onions (optional, for serving)

Begin by preheating your oven to 400°F. Line a cookie sheet with aluminum foil or parchment paper. Place the raw bacon onto the lined sheet, and cook for about 15 minutes. While the bacon is beginning to cook, pat the tomato slices dry and give them a generous sprinkle of Cajun/Creole seasoning OR salt and black pepper on the top side. Drizzle lightly with about 1 teaspoon of the Honey Creme Clover. After the bacon has cooked for 15 minutes, remove the sheet from the oven, drain any excess grease (do NOT wipe down the sheet), and flip the bacon slices over. At this point, add the seasoned and drizzled tomatoes, seasoned/drizzled side up to the pan IN the remaining bacon grease. Place the bacon/ tomato mix back into the oven for another 15-20 minutes, until the bacon is completely cooked through.

While the bacon and tomato mixture is cooking, mix together the mayonnaise, Dijon mustard, lemon juice, cayenne pepper, hot sauce and 2 teaspoons of Honey Creme Clover. Melt the butter, but leave it to the side. If needed, go ahead and start to warm the biscuits, cook the eggs and prepare the cheese. After the 15-20 minutes (whenever the bacon is done, but not burnt), remove the bacon from the cookie sheet and place on a paper towel-lined plate to drain. Flip the tomato slices over, drizzle with the other teaspoon of Honey Creme Clover, add a touch more black pepper if desired, and set the oven to a low broil (move the oven rack up one position). Gently broil the tomatoes for 2-4 minutes, watching that they do not burn. You want them to be warmed and juicy, not charred.

When the tomatoes are done, mix the butter into the Hollandaise sauce and assemble the dish as follows: Plate one biscuit, open-faced (if it happens to crumble, no big deal, just use it anyway), 1 Tablespoon of shredded cheese/1 slice of cheese, 1 tomato slice, 4 smaller (2 total) pieces of bacon, 1 egg and approximately 1/4 of the Hollandaise sauce spooned on top of the entire dish. Sprinkle with paprika and garnish with chopped green onions. Serve as soon as possible, as they are best warm and fresh from the oven.

If you happen to have leftovers, simply allow the stacks to cool and loosely wrap each individually in foil. Reserve any Honey Hollandaise separately. When you want to rewarm, simply place the foil packet(s) into a 325°F oven for about 15-20 minutes. Warm the Hollandaise slowly and spoon over, topping with paprika and green onions as directed above. This dish was a huge hit at my house and I'm sure that you will enjoy it as well. It is great for breakfast, brunch, or a lazy supper...any time of day, as long as you are hungry. Cheers!

Blue Cheese Crostini With Honey Balsamic Roasted Grapes

I'm always on a quest for the perfect appetizer, with one caveat - it mustn't be too fussy or time-consuming to prepare. These crostini fill the bill perfectly and are sure to please the pickiest of palates.  Try them for your next party or get-together!

Blue Cheese Crostini With Honey Balsamic Roasted Grapes
by Judy
Adapted from Southern Living Magazine, February 2015

2 cups halved seedless red grapes
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
2 teaspoons olive oil
2 teaspoons light brown sugar
12 baguette slices (1/2" slice)
3 Tablespoons butter, softened
2 ounces crumbled blue cheese
1/4 cup chopped toasted pecans
Chopped fresh thyme for garnish

Preheat oven to 425°F. Toss together grapes, Honey Ridge Farms Balsamic Honey Vinegar, olive oil and brown sugar. Arrange mixture in a single layer in a small roasting pan or on a rimmed baking sheet lined with foil for easy cleanup. Bake 15 minutes, until grapes wilt and liquid forms a thin syrup. Remove from oven.

Turn oven to broil setting. Arrange baguette slices in a single layer on baking sheet. Stir together butter and blue cheese and spread mixture over slices. Broil 2 to 3 minutes, or until browned and bubbly. Spoon grape mixture over toasted bread and sprinkle with pecans. Garnish with chopped thyme.

Greek Inspired Tomato, Onion & Mint Crostini

Years ago I went to a friend’s backyard party and our host served a yummy Italian-style crostini appetizer. I loved them so much I went home and made them for myself, adding ingredients that I thought sounded good. I’ve served these little crostini gems for years, along with my homemade pizzas on family pizza night. When presented with a bottle of Honey Ridge Farms Balsamic Honey Vinegar, the first thing I thought was to prepare a Greek inspired tomato and onion crostini. Turns out it worked like a charm. I substituted mint for basil and topped each crostini with feta cheese instead of Parmesan and it was delicious! The honey fragrance in the vinegar pairs very well with all of the ingredients, but especially well with the mint and feta cheese.

Greek Inspired Tomato, Onion & Mint Crostini
by Maryjo

2 ripe tomatoes, seeded and diced (1 cup)
1/4 small red onion, diced (1/2 cup)
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
2 Tablespoons olive oil
1/4 teaspoon salt
Pepper to taste
1 Tablespoon mint, cut chiffonade
1 loaf country Italian style artisan bread
1 whole clove of garlic
Crumbled feta cheese

Add tomatoes, onions, Honey Ridge Farms Balsamic Honey Vinegar, olive oil, salt and pepper to a bowl. Mix the ingredients well. If you are serving the crostini later in the day, cover the bowl and store in the refrigerator until you are ready to serve. When ready to serve, cut the mint into thin strips and add to the tomato and onion mixture.

Then slice the bread into 1/2-inch thick round disks. Toast them on the grill or toaster oven until crispy and golden. Rub one side of each toasted round of bread with the garlic clove to release some of the garlic flavor onto the bread. Top each toast with 1 to 1/2 Tablespoons of the tomato mixture and then 1/2 teaspoon of crumbled feta cheese. Serve immediately. This recipe will make approximately 10 crostini appetizers.

Roasted Golden Beet and Sweet Potato Rings with Rosemary Honey Balsamic Glaze & Ricotta

Beets. Nope, they aren't just red. There's this golden yellow variety that I have become a huge fan of. Not only because they don't stain my hands, but they taste sweeter and less earthy than the red variety (my friend, Scott, lovingly refers to beets as tasting like dirt.) I'm hoping this recipe will change his mind.

Did I mention they're also very good for you? Well, they are. Full of antioxidants that lower cholesterol, high blood pressure and even combat fatigue. What's not to love?! Paired with sweet potatoes, you won't even know you're eating them!

This recipe is very simple. It can be eaten warm or chilled, as an appetizer or root vegetable side dish. I served this alongside grilled flank steak with a crusty french bread. Enjoy!

Roasted Golden Beet and Sweet Potato Rings with Rosemary Honey Balsamic Glaze & Ricotta
by Holly K

3 golden beets, stems removed (save for another use)
2 medium sweet potatoes
1-2 Tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper, to taste
2-3 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 sprig fresh rosemary, minced
1/4 cup whole milk ricotta cheese

Heat oven to 375°F. Cut washed and peeled golden beets and sweet potatoes into 1/4" rings. Alternate in a 9 x 13" glass baking dish. Drizzle with extra virgin olive oil, sea salt and pepper. Bake on middle rack for 60 minutes, or until fork tender. Let cool 5 minutes before serving.

Plate about 8-10 rings, drizzle with the Honey Ridge Farms Balsamic Honey Vinegar, a 1/4 teaspoon of the rosemary, 1 Tablespoon crumbled ricotta and additional salt/pepper if desired. Makes 4-6 servings.

Supreme Shrimp Salad with Honey Tarragon Dressing

The classic shrimp salad gets a fresh update with a flavorful, mayonnaise-free dressing. Honey Ridge Farms Balsamic Honey Vinegar and fresh lemon juice add tang, while tarragon and fresh parsley bring earthy, herbal notes. A dash of Aleppo pepper brings heat, balanced by a rich, creamy, finishing drizzle of Honey Ridge Farms Clover Honey Crème.

Supreme Shrimp Salad with Honey Tarragon Dressing
by Gary Gee
Serves 4-6

Tarragon Dressing:
1/4 cup water
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon Aleppo pepper
3/4 teaspoon dry mustard
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
1 clove garlic, pressed
1/4 cup olive oil
3/4 cup peanut oil

Shrimp Salad:
2 pounds medium shrimp, peeled and deveined
Coarse salt
3 stalks celery, peeled, thinly sliced on the bias
4 green onions, chopped
2 Tablespoons chopped fresh parsley
1 1/2 teaspoon Honey Ridge Farms Clover Honey Crème
Butter lettuce leaves, for serving
Aleppo pepper, for garnish

Make dressing by combining all ingredients in a tight-fitting jar. Shake until well-mixed. Refrigerate until needed.

Bring a large stock pot of well-salted water to a boil. Cook shrimp until just done, about 3 minutes. Drain, plunge into ice water, and drain again.

Place shrimp in large bowl with celery, green onions and parsley. Toss with 1/2 cup Tarragon Dressing, or just enough to coat. Drizzle with Honey Ridge Farms Clover Honey Crème, toss again and spoon onto lettuce leaves. Sprinkle with Aleppo pepper and serve with additional dressing, if desired. Reserve remaining dressing for another use.

Pork Chops with Honey Balsamic Vinegar and Orange Pan Sauce

Pork Chops with Honey Balsamic Vinegar and Orange Pan Sauce
by Maurita, Good Stuff Recipes
Makes 4 chops

4 boneless pork chops, 1-inch thick or a bit less
Salt and pepper
1 Tablespoon oil
Several sprigs fresh thyme or 1 teaspoon dried thyme
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
Juice of one orange
1 Tablespoon unsalted butter (optional)

Trim the pork chops and cut through the fat and silver skin to keep the meat from curling. Make 2 cuts about 2 inches apart on the sides of each chop. Pat the chops dry, and season them with salt and pepper. Mix honey balsamic vinegar and orange juice in a small bowl.

Heat oil in a large skillet until medium-high heat, until just barely smoking. Add the pork chops and cook until well browned, 4-5 minutes. Turn the chops, scatter thyme sprigs or dried thyme around them and add the balsamic vinegar/juice to the pan. Turn the heat to medium-low and cook until the internal temperature of the pork registers 140°F, 5 to 8 minutes. Remove the chops to a plate and tent with foil, leaving the juices in the pan. Remove any thyme sprigs and discard.

Return the skillet to medium heat, and reduce the juices until they are syrupy. If you wish to use the butter, swirl it into the reduced sauce and whisk to combine. Pour the glaze over the chops, and serve.

Honey Basted Pork Roll Ups

Wow, talk about an extravagant ingredient to cook with. Honey Ridge Farms has totally amazing products and we were lucky enough to be able to sample them. This honey has a texture that is luxurious in feel and taste. A body that is absolutely outstanding.

Honey Basted Pork Roll Ups
by Traci
Adapted from Food Network's Mushroom-Stuffed Pork Tenderloin

4 boneless pork loin chops, about 4 ounces each
12 stalks asparagus trimmed, blanched and drained well
1 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
3 Tablespoons Honey Ridge Farms Clover Honey Crème
4 skewers that will be used on a grill

Dry off the loin chops and generously add salt, pepper and garlic powder to what will be the inside of your roll. Place three stalks of asparagus into the center of each one and roll up tightly, securing with a skewer.

Preheat your grill to a medium heat.

Place seam-side down until partially done, flip over and continue cooking. Start to lightly baste with the Honey Crème and reduce the heat on the grill. Flip and continue basting. These won't take long at all to cook (about 4 minutes per side total). Remove from heat and place the rest of the Honey Crème over them. Tent until ready to serve (they will continue to cook a bit while resting).

The honey added a sweet flavor to a savory meat. It was terrific and would be great on chicken also.

Marshmallow Fluff with Swirled Honey Crème Clover and Fresh Fruit

This challenge from our sponsor, Honey Ridge Farms, set my taste buds in motion.

I love honey. I like baking with it and using it in drinks in place of sugar. I also love the ooey gooey goodness of marshmallow fluff. A match made in food heaven! This is a fast and easy dessert for adults or kids. Use any varieties of fruits you like. I used nectarines, plums, blackberries, red grapes and apples. If kids are involved, add some plain animal crackers to the fruit plate. This dessert/snack is almost embarrassingly easy, but sometimes simple is best. I also have a jar of Strawberry Fluff. Decisions, decisions. Dip or dunk. I'll never tell what I did!

Marshmallow Fluff with Swirled Clover Honey Creme and Fresh Fruit
by Sharyl

1 7.5-ounce Marshmallow Fluff
1/3 cup Honey Ridge Farms Clover Honey Creme
Fruits of your choice – banana, peaches, berries, grapes, apples, pears, strawberries, etc.

Swirl the Clover Honey Creme into the marshmallow fluff. For a quick and somewhat healthy dessert, it doesn't get much easier than this!

Balsamic Caramelized Onion Danish

There is a bakery in my hometown of Rochester, NY, that makes a caramelized onion and mushroom Danish. I would always buy one on Sunday mornings at my favorite local farmer’s market, because I’ve always preferred savory, not sweet, breakfasts. Having moved FAR away from New York, I haven’t found anything like them in Atlanta, so I decided to take matters into my own hands.

Honey Ridge Farm’s Balsamic Honey Vinegar adds a touch more sweetness and a light honey flavor to the onions. But beware - they are completely addictive! They are also extremely versatile. They would be good on pretty much anything, so even if you’re not into savory breakfasts, you should at least make the onions. Once you taste them, you’ll be glad you did!

Balsamic Caramelized Onion Danish
by Jennifer Scantlin

1 Tablespoon olive oil
3 Tablespoons butter, divided
2 medium onions (baseball-sized), sliced medium
1 1/2 teaspoons salt, divided
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 pint shiitake (or other) mushrooms, sliced
1 cup ricotta cheese
1 sheet puff pastry, store-bought or homemade
1 egg yolk, beaten with 1 teaspoon water
Thinly sliced sage leaves, for topping

*Note: The onions will take about an hour to make, so you may want to do that a day (or more) ahead of time. I would recommend doubling the amount in the recipe, because they are delicious and you will want to put them on much more than just the Danish!

Heat olive oil and 2 Tablespoons butter in large pan over medium heat. Add onions and cook, stirring occasionally, about 5 minutes. Turn heat to medium low, add 1/2 teaspoon salt, and continue to cook, stirring every 5 minutes or so and scraping up any brown bits that form on the bottom of the pan. You may have to adjust the heat according to your stove - you want the onions to continue to cook, but not burn. They will slowly take on a nice golden brown color (this will take about 45 minutes). When they reach that color, add 1 Tablespoon of the vinegar, stir it in, and continue to cook about 5 more minutes. Add the second tablespoon of vinegar, stir and cook just until the liquid is cooked off. Remove from heat and set aside.

While the onions are cooking, heat the other Tablespoon of butter in a separate pan over medium-high heat until melted. Add mushrooms and 1/2 teaspoon salt and cook just until the mushrooms get some color on them and start to soften, 3-4 minutes. Remove from heat and set aside.

Mix remaining 1/2 teaspoon of salt into ricotta cheese and set aside.

When you are ready to make the Danish, heat your oven to 400°F. Place your puff pastry on a lightly-floured surface, lightly flour the top, and roll out to about 8 x 12 inches. Square off edges with a pastry cutter or knife and cut pastry into eight 3 x 4-inch rectangles. Place pastry squares an inch or two apart onto a baking sheet lined with parchment paper or a silicon baking mat. You can use 2 baking sheets if needed, top all of the Danish at once, and keep the second sheet in the refrigerator until ready to bake.

Brush an egg wash border onto each of the 4 sides of the pastry, as though you’re painting a “frame” on top of each piece of dough. (This will help brown the edges and is much less messy to do before you add the filling.) Spread about 2 Tablespoons of ricotta onto each piece of pastry, leaving about 1/4-inch border. Top with some caramelized onions and press them lightly into the cheese. Top with mushrooms and press those down lightly as well.

Bake at 400°F until the edges are deep golden brown, about 15-18 minutes. Top with sage leaves and enjoy!

Asian Honey Butter Glazed Chicken Thighs

Honey creme! Who doesn’t like honey creme? I opened a jar of Honey Ridge Farms Clover Honey Creme, gave it a stir and a taste and thought (much like anyone would) of making a glaze for chicken thighs. My Asian honey butter glaze has the earthy, natural sweet honey taste combined with the umami, salty taste of soy sauce and ginger. Just writing this is making my mouth water…(insert cheesy elevator music here while a pause to make sure my recently made honey butter glazed chicken thighs still taste as good as they did when I first took them out of the oven)…

Another chicken thigh consumed…here is how you make them.

Asian Honey Butter Glazed Chicken Thighs
by Maryjo

1 stick of butter (I used salted but you can use unsalted)
2 cloves of garlic, minced
3 Tablespoons of Honey Ridge Farms Clover Honey Creme
2 Tablespoons soy sauce
1 Tablespoon fresh ginger, grated
1 scallion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon chopped cilantro
6 to 8 chicken thighs, bone in and skin on

Melt the butter in a saucepan. Add the garlic, Honey Ridge Farms Clover Honey Creme, soy sauce, ginger, scallion, salt and pepper. Stir to combine and let it simmer for 3 to 5 minutes on low heat. Remove from heat and stir in the chopped cilantro. Reserve 1/4 to 1/2 cup of the glaze in a separate bowl for dipping later.

Preheat your oven to 350ºF. Trim away excess fat and skin from the edges of the chicken thighs. Season both sides of each chicken thigh with salt and pepper. Using a pastry brush, apply the glaze to the bottom of each chicken thigh and place them a baking sheet fitted with a wire rack. Then, skin side up, brush the tops of each chicken thigh generously with the glaze. Place the chicken thighs into the oven, uncovered, for 30 minutes. At the 30 minute mark, once again, brush the tops of each chicken thigh with the Asian honey butter glaze. Bake for an additional 30 minutes. When the chicken reaches an internal temperature of 165ºF, remove them from the oven and set aside to cool. Discard any unused glaze from the bowl used during cooking. Use the reserved glaze to brush on top of the chicken or for dipping while eating. Serve hot.

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette

Summertime is salad season around our household. We love the delicious varieties of fresh fruit that are available. I love to include apricots, as they have been a favorite since childhood when my grandmother introduced me to them. I love to stuff them with goat cheese and roast them to include in our salads.

Another way I elevate the flavors in my salads is by including several products from Honey Ridge Farms. This salad recipe includes both their Clover Honey Crème and Balsamic Honey Vinegar. They provide the perfect kiss of sweetness.

Since we are in an area of the country where it gets very hot and humid during the summer months, I like to prepare my salads early in the morning when it is cool and place them in the refrigerator until dinner time. Ball One Quart Wide Mouth Jars are great vessels to use to store your salads in until you are ready to use them. They will keep your salads fresh in the refrigerator for 3-4 days. I store my vinaigrette separately in a small jar with a lid.

I think you will enjoy this salad, especially the sweet and spicy combination of flavors on the walnuts and in the vinaigrette.

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette
by Linda

Salad:
4 apricots

2 cups strawberries
1 cup blueberries

2-3 cups of arugula
4 Tablespoons of creamy goat cheese

1 cup walnut halves
2 teaspoons Honey Ridge Farms Clover Honey Crème
1/4 teaspoon Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)

1) Wash all fruit and thoroughly pat dry with paper towel.
2) Wash arugula and pat dry between two paper towels. Make sure it's completely dry.
3) Cut apricots in half and remove pits.
4) Place 1 Tablespoon of goat cheese on each apricot half, then top with one blueberry.
5) Place goat cheese stuffed apricots under broiler on high heat for 4-5 minutes, until cheese bubbles and is slightly brown. Remove from oven and let cool.
6) In a bowl, toss walnuts with 2 teaspoons Honey Ridge Farms Clover Honey Crème and 1/4 teaspoon Cajun seasoning.
7) Place on foil lined cookie sheet. Bake in 350°F oven for 10 minutes. Remove from oven and cool.
8) Cut strawberries in half.
9) Layer ingredients between 2 one-quart ball jars. Start with a hand full of arugula in each jar, divide strawberries between two jars, add another hand full of arugula in each, divide blueberries between two jars, divide walnuts between two jars and then last nestle two of the stuffed apricots on top or each jar.
10) Add lids and place in refrigerator until you are ready to serve.

Vinaigrette
1/2 cup light olive oil
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1/2-1 teaspoon* Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)
1 clove of garlic, mashed into a paste

Combine all the ingredients in a jar with lid, shake well. Refrigerate until ready to use. (*if you like spicy, you should use the full teaspoon of Cajun seasoning).

To serve salads:
Remove apricots from jar and place on serving plate. Empty the rest of the salad on serving plate and lightly toss. Vigorously shake jar of vinaigrette, then drizzle a generous amount on salad.

Each jar is one large dinner-sized serving, or two small side salads/servings.

Cinnamon Ice Cream with Salted Honey-Caramel Shell

This delicate, delectable ice cream is restaurant quality. Whether you say it tastes of fresh sopapillas or a cinnamon flan, it will knock your socks right off! The secret is the smooth honey of Honey Ridge Farms Clover Honey Crème - whose leftovers can be poured over any of your favorite desserts!

Cinnamon Ice Cream with Salted Honey-Caramel Shell
by Kate J.

For the ice cream:
2 cups ​whole milk
2 cups heavy cream
1​-2​ medium ​cinnamon sticks​, broken into pieces (not crushed)
​3/4 teaspoon vanilla
8 egg yolks
3/4 cup ​sugar
1/​4​ teaspoon ground cinnamon
1/4 teaspoon kosher salt

​For the honey-caramel shell:
4 Tablespoons unsalted butter
1/4 cup Honey Ridge Farms Clover Honey Crème
1/2-1 teaspoon sea salt, to taste

Special Equipment:
Ice cream maker, mesh colander

Add the milk and cream to a medium saucepan along with the cinnamon-stick pieces​ and vanilla. On medium-high, heat the mixture until steaming, but not boiling, and remove from heat. Allow the milks and spice to steep for about 60 minutes. Meanwhile, whisk the yolks in a bowl along with the sugar.

After steeping, return the milk mixture to medium-high until steaming again. Then add a small amount of the warm mixture to the yolks, mixing constantly, to temper the yolks. Repeat several times until all the milk has been incorporated.

Pour the custard base back into the saucepan. On medium, cook - stirring constantly - until the mixture has thickened enough to coat the back of a spoon. Remove from heat.

Strain the custard through a mesh colander, add the ground cinnamon and salt and place in a covered container. Cool in the fridge for at least 2 hours or up to all night.

When cold, place into your ice cream maker and use according to your machine's instructions. Once churned, return the custard to a covered container and freeze until set, at least 2 hours.

Meanwhile, make the honey-caramel shell.

​Melt the butter in a small saucepan over medium heat. Add the honey and salt, stirring constantly, and continue to heat until the mixture bubbles and thickens slightly. It may turn a mildly toasted color, but should be allowed to caramelize no further. Pour mixture into a sealable container and allow to cool at room temperature.

​To serve: If too cool to pour, heat the honey-caramel for 15-20 seconds in the microwave - but not hot enough to melt the ice cream. Drizzle the caramel in the serving ​dish, then scoop in the ice cream. Top with more caramel, which should harden to a delicious, chewy consistency. Enjoy!

Honey Chipotle Glazed Pork

The Balsamic Honey Vinegar and Clover Honey Crème from Honey Ridge Farms bring a rich, earthy sweetness to this flavorful recipe. Perfect for your indoor or outdoor grilling, the combination of honey, chipotle, soy and mustard create the perfect marinade for pork, chicken or beef.

Honey Chipotle Glazed Pork
by Gary Gee
Serves 6

4 pounds pork country style ribs
Coarse salt
Freshly ground black pepper

Marinade:
2 Tablespoons peanut oil
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 Tablespoon Dijon mustard
1 teaspoon light soy sauce
1 chipotle pepper in adobo, chopped
1 clove garlic, pressed
1/2 teaspoon dried thyme, crushed

Glaze:
1 Tablespoon Honey Ridge Farms Clover Honey Crème
1 Tablespoon peanut oil
1 teaspoon Honey Ridge Farms Balsamic Honey Vinegar
1 teaspoon light soy sauce
1 teaspoon adobo sauce (from the can of chipotle in adobo)
1 pinch coarse salt
1 pinch freshly ground black pepper

Place pork pieces in a large baking dish. Sprinkle liberally on all sides with salt and pepper. Whisk together marinade ingredients and pour over pork. Toss to coat evenly. Cover and refrigerate for one hour, or overnight.

Preheat oven to 325°F. Heat ovenproof indoor grill pan to medium-high heat. Whisk together glaze ingredients and set aside.

Remove pork from marinade and pat dry, discarding marinade. Brush grill pan lightly with oil. Grill pork over medium-high heat until browned, 3-4 minutes per side, turning once to create hatch marks (if desired), taking care not to burn. Place pan of pork into oven and bake for 30 minutes.

Baste pork liberally with glaze, then bake for 15-20 minutes more, or until internal temperature reaches 140°F. Rest pork for 10 minutes before serving.

Cook’s note: You may also grill over a charcoal or gas grill, basting and finishing over indirect heat.

Honey-Thyme Profiteroles

My mom used to make cream puffs all the time when I was little (I think it was a 70’s thing). She would fill them with vanilla or chocolate pudding and top with chocolate ganache. Many years after moving away from home, I asked her about them and her response was “oh they are SO easy to make!” As a kid, I guess I always thought they looked fancy, so they must be hard to make. But Mom (as always) was right - they are easy to make, good for making ahead, and they really do look fancy!

I wanted to make a filling lighter than pudding, but not just plain whipped cream. I settled on a combination of cream cheese, honey crème, and whipped cream. The filling is light, has a great honey flavor, a hint of cream cheese flavor and is not overly sweet, but completely delicious!

Honey-Thyme Profiteroles
by Jennifer Scantlin
Adapted from Alton Brown's Sweet or Savory Pate a Choux and Chef in Training's Homemade Cream Puffs

1 cup water
6 tablespoons unsalted butter
1 Tablespoon sugar
1/8 teaspoon salt
1 1/3 cups all-purpose flour
1 cup of eggs (4 whole eggs plus egg whites to fill to one cup, if needed)
1 cup heavy whipping cream
Pinch of cream of tartar
4 ounces cream cheese, at room temperature
3 Tablespoons Honey Ridge Farms Clover Honey Crème, plus additional for drizzling on top
Fresh thyme leaves

Heat oven to 400°F.

To make the shells, combine water, butter, sugar and salt in a medium saucepan over high heat. Bring to a boil, stirring occasionally. Remove from heat and add flour, all at once. Return to heat and cook, stirring constantly, until flour is completely incorporated and forms a ball of dough. Remove from heat and let cool in pan 5 minutes. Still off the heat, stir in eggs, one at a time, fully incorporating each before adding the next.

Place golf-ball sized portions of dough onto a baking sheet lined with parchment paper or a silicon baking mat (you should have about 12 balls of dough). You can use a small ice cream scoop for this, or a piping bag if you have one. Smooth out the tops of dough using a little water and your finger or a spoon.

Bake at 400°F for about 20 minutes or until lightly browned. Remove from oven and use a paring knife to cut a small slit into the side of each shell to let the steam escape. Let cool completely. These can be made a day ahead and kept in an airtight container, or made up to a month ahead and frozen. Re-crisp in the oven at 350°F for about 10 minutes and let cool completely before filling.

While the shells are cooking and cooling, pour heavy cream into a cold stainless steel bowl and add the cream of tartar. Using an electric mixer, whip cream until stiff peaks form and refrigerate. Using same beaters, whip cream cheese in a separate bowl for a few minutes until fluffy. Add honey crème and whip for a few more minutes, making sure all honey crème is incorporated.

When you are ready to assemble the profiteroles, fold the whipped cream into the cream cheese/honey mixture. Again, you can use a piping bag or just a spoon to fill the shells. Cut the shells in half horizontally, and pipe or spoon the filling into the bottom half of the shells. Sprinkle some thyme leaves onto the filling and place the top of the shell onto the filling.

When ready to serve, drizzle the tops of the profiteroles with more honey crème. Enjoy!