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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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Pan Seared Prawns with Star Thistle Honey Brunoise

Recipes >

Ingredients


  • 12 extra large prawns, unpeeled and with heads on
  • 1 avocado, cut into small even diced
  • 1 mango, cut into small even dice
  • 1 grapefruit, with supremes cut in thirds and juice reserved
  • 1/2 red onion, cut into small even dice
  • 1 jalapeño, seeded, veined and very finely diced
  • 1/4 cup Star Thistle Honey

Instructions


  1. Liberally salt prawns and place on hot and oiled grill for 1 1/2 -2 minutes per side.
  2. Reserve half of the jalapeño, mix all remaining ingredients, adding a pinch of salt.
  3. Let stand for 5 minuets then season to taste with remaining pepper and more salt.
  4. Serve prawns topped with mango and avocado salsa and a side of black beans and yellow rice.
  5. Garnish with reserved jalapeño. Salt as needed.

Servings: 2 as a first course or 4 as an appetizer

 


 

Pan Seared Prawns with Star Thistle Honey Brunoise

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