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Bee Raw

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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
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Ameriterranian Salad

Recipes >

Different cuisines and their ingredients constantly inspire me. Sometimes the blend of two cuisines come together to form something new. In this case, classic Mediterranean ingredients, such as figs, arugula and fresh goat cheese mingle with those of homey Americana: bacon, honey roasted peanuts and a honey mustard vinaigrette.

Serves 4

Ameriterranian Salad

Ingredients

    - 6 cups Arugula
    - ½ cup honey roasted peanuts very coarsely chopped
    - 12 ripe figs
    - 4 oz fresh goat cheese
    - Bacon cut into 1 inch pieces and cooked until crisp

    For Vinaigrette

    - 1tsp California Black Sage Honey or New York Aster Honey
    - 1tbls Whole Grain Mustard
    - 1 tbls Extra Virgin Olive Oil
    - 1 tsp Apple Cider Vinegar

Instructions

  1. Mix ingredients for vinaigrette in a large salad bowl. Add Arugula, peanuts and bacon and toss well. Serve on salad plates garnished with figs and goat cheese, crumbled or sliced.