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Serve up this BUZZ-worthy meal tonight!

3 great honey recipes just in time for National Honey Month!

September is National Honey Month, so we're celebrating by cooking up a meal that's full of the golden goodness! Check out these great recipes:

Appetizer - Honey Bacon-Cheddar Scones

- 2 tablespoons - honey
- 5 - bacon strips, chopped
- 2 cups - all-purpose flour
- 1 tablespoon + 1 teaspoon - baking powder
- 1/4 teaspoon - salt
- Pinch of black pepper
- 10 tablespoons - unsalted butter, cold and diced
- 3/4 cup - heavy cream, plus more for brushing
- 1 cup - cheddar cheese, grated

1. In a medium skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Set aside.
2. In a large bowl whisk together the flour, baking powder, salt, and pepper. Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
3. Mix the heavy cream and honey.
4. Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in crisp bacon and cheese.
5. Turn the dough out onto a floured surface. Roll dough into a circle, about 3/4 of an inch thick, cover with plastic wrap and refrigerate for 30 minutes.
6. Preheat oven to 400º F.
7. Cut circle into 8 wedges with a sharp knife.
8. Transfer to baking sheet lined with parchment paper with a spatula, leaving 1/2-inch space between each wedge. 9. Brush the tops of the wedges lightly with the remaining heavy cream.
10. Bake for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet.

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Main Course - Honey/Ginger Pork Stir-Fry

- 1/4 cup - honey
- 2 tablespoons - soy sauce
- 2 teaspoons - cornstarch or tapioca starch
- 2 inches (about 2 teaspoons) - fresh ginger, grated
- 4 - garlic cloves, minced
- 2 tablespoons - grapeseed oil, or other neutral cooking oil
- 1 pound - pork tenderloin, cut into 1-inch pieces
- 1/2 pound (about 2 cups) - green beans, trimmed and cut in half
- Cooked brown rice for serving

1. In a small dish, combine the honey, soy sauce, cornstarch, ginger, and garlic. Set aside.
2. Add the oil to a large skillet or wok set over high heat. When hot, add the pork. Cook, stirring frequently, until browned on all sides, about 5 minutes.
3. Push the pork the the sides of the pan; add the green beans to the center. Cook, stirring frequently, until the beans and pork are cook through, another 3-5 minutes.
4. Stir the sauce into the pan; cook 1 minute. Immediately remove from heat.
5. Serve over brown rice.

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Dessert - Honey Panna Cotta

- 1/2 cup - milk
- 2 cups - heavy cream
- 1/4 teaspoon - vanilla extract
- 1/4 cup - granulated sugar
- 4 envelopes - gelatin powder
- 1/4 teaspoon - kosher salt
- 4 cups - yogurt (plain)
- 2 tablespoons - honey

1. Combine milk, cream, sugar and vanilla extract and heat on the stove until the sugar is dissolved.
2. Remove from heat and whisk in softened gelatin and honey then strain through a fine strainer.
3. Add salt and chill for just a few minutes stirring constantly until heat is gone, but not as far as beginning to set.
4. Add the yogurt and stir until it is fully incorporated.
5. Portion into 8-10 ounce highball glasses in 4-6 ounce portions and refrigerate for a minimum of 3 hours until it sets.

Recipes courtesy of the National Honey Board