Easter Recipes with Honey

Easter is such a nice time of year here at Gees Bees farm...bees buzzing, chicks hatching, birds chirping, trees budding and a new beekeeping season soon to begin. It's the time of year that we play Easter Bunny by delivering Easter Honey Bunny Baskets all over town.

It's also a great time to let you know about all the wonderful ways you can use honey in your Easter cooking and baking, whether it's part of Easter brunch or Easter dinner!

Here are just a few egg-cellent recipes made with honey!

1.Recipe for Honey Glazed Ham

Impress your guests with a beautifully glossed ham coated with honey glaze!

Honey-glazed ham is a classic and impressive Easter dinner favourite! Our wildflower honey combines beautifully with brown sugar, dijon mustard, cinnamon and nutmeg to bring out the delicious flavours in the ham. For the full recipe, visit: https://www.recipetineats.com/easy-maple-sticky-glazed-ham/

Ingredients

3/4 C. wildflower honey

3/4 C. brown sugar

3 tbsp dijon mustard

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

Ontario Wildflower Honey

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2. Asparagus Brie Puff Pastry

This delicious recipe from Half-Baked Harvest combines wildflower honey, brie, and asparagus, wrapped in puff pastry...yum! And you know how much we love any honey and cheese combination. For the full recipe, visit: https://www.halfbakedharvest.com/asparagus-brie-puff-pastry

Ingredients

1 Bunch Asparagus, ends trimmed

1 Tablespoon Extra Virgin Olive Oil

Salt & Pepper to taste

2 Sheets Frozen Puff Pastry, thawed

8 ounces of brie, cut into 8 slices

1 egg beaten

1 pinch crushed red pepper flakes

Thyme Honey

1/4 Cup wildflower honey

2 tablespoons salted butter

1 tablespoon fresh thyme leaves

3. Honey Glaze for Roasted Carrots

Make the Easter Bunny jealous with these delicious honey glazed roasted carrots!

You might not initially think of honey when you think of carrots, but the sweet combination of wildflower honey, butter and lemon juice is fabulous. This recipe comes from the Food Network at the following link: https://www.foodnetwork.com/recipes/sunny-anderson/honey-glazed-carrots-recipe-1938783

Ingredients:

2 tbsp butter

2tbsp wildflower honey

1 tbsp lemon juice

Salt & pepper to taste

4. Homemade Buckwheat Honey Cake

We are still in love with this buckwheat honey cake made by Rosemary @onrosiegram featuring our Gees Bees Buckwheat Honey

Ingredients:

For the cake:

• 375g strong tasting honey, buckwheat honey is best.

• 1/8 cup warm water

• 230g sugar

• 200g unsalted butter, cut into cubes

• 6 large eggs

• 2 1/2 teaspoons baking soda

• 3/4 teaspoons fine salt

• 1 teaspoon ground cinnamon

• 454g all-purpose flour

For the whipped topping:

• 1 litre whipping cream

• 125g honey

• 1/8 cup water

• 300g dulce de leche

• 1/2 teaspoon fine salt

Check out the full recipe from our blog post: https://www.geesbees.ca/post/buckwheat-honey-cake-recipe

Buckwheat Honey

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5. Honey Lavender Shortbread

The lavender honey cookies made by The Baker Upstairs are delicious! When we tried this recipe, we had to search around for culinary lavender...but eventually found some at the Natural Food Pantry in Ottawa.

Ingredients:

1 cup butter, softened

1/2 cup sugar

3 tablespoons wildflower honey

2 cups flour

pinch of salt

2 teaspoons dried lavender

For the full recipe, check out the Baker Upstairs blog at: https://www.thebakerupstairs.com/2015/12/honey-lavender-shortbread-cookies_16.html

6. Honey Raspberry Lemon Loaf

Sweetened with our wildflower honey, this Raspberry Lemon loaf is rich and moist, with the sweetness of the honey it's perfect for Easter brunch or dessert served with tea!

Ingredients

1/2 cup butter, softened

3/4 cup Gees Bees Wildflower Honey (plus a little more for the glaze)

2 eggs

Half of ripe banana (mashed with fork)

Zest of one lemon

Juice of one lemon

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

Pinch of salt

1/2 cup full fat, plain greek yogurt

1 cup fresh raspberries

Instructions

1. Preheat your oven to 350 degrees, spray the loaf pan with cooking spray and line with baking paper.

2. In the big bowl combine all of the wet ingredients, using electric mixer, mix until the batter is combined.

3. Add the dry ingredients - flour, baking powder, salt. Mix just until combined.

4. Stir in the raspberries

5. Bake for 45-55 minutes, (laying the aluminum foil on top for the last 15 minutes of baking).

6. Take out of the oven and wait until it cools down before removing from the pan.

7. Transfer the loaf to a wire rack. Top it with a handful of fresh raspberries and drizzle with Gees Bees Wildflower Honey.

7. Bees Knees Cocktail

Honey is a delicious all-natural sweetener for cocktails! This prohibition-era cocktail combines lemon, honey and gin. Impress your guests with a fancy cocktail appetizer this Easter!

Make ahead:

Honey simple syrup - heat ​ 1/4 cup Gees Bees Wildflower Honey and 1/4 cup water in a small saucepan until dissolved. Let cool

Cocktail

• Ice cubes, for shaker

• 2 ounces good-quality gin

• 3/4 oz fresh lemon or lime juice

• 3/4 oz honey simple syrup

• Lemon twist, for garnish

8. Honey Carrot Muffins

No sugar added! This recipe results in delicious, moist carrot muffins that are sure to please!

Makes 12 muffins

Ingredients:

2 large eggs

1/2 cup vegetable oil

3/4 cup Gees Bees Wildflower Honey

1 3/4 cup all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

2 large carrots, peeled and shredded

1/2 cup raisins

Instructions

1. Preheat the oven to 350F. Grease 12 standard muffin cups with some of the vegetable oil. I use a small rubber pastry brush to do this.

2. In a large bowl, whisk together the eggs, oil, and honey. I use the same measuring cup for the oil and the honey. If you measure the oil first and then the honey, all of the honey will slide right out of the measuring cup...not one drop goes to waste!

3. In another bowl, stir together the flour, baking powder, salt and cinnamon. Add to the egg mixture and blend until just combined.

4. Fold in the carrots and raisins.

5. Spoon into each muffin cup.

6. Bake until the muffins are golden, dry, and springy to the touch, about 25 minutes. A toothpick inserted into the centre of a muffin should come out clean. Let cool for 5 minutes and then remove the muffins from the pan

7. Enjoy!

For a little extra yumminess, spoon a little dollop of Gees Bees Creamed Honey on top!

Creamed Ontario Wildflower Honey

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