Sweet honey and tender shallots mellow the typically strong flavour of lamb shoulder. Serve with roasted potatoes and steamed greens for a complete meal.
This classic fall dessert uses honey in place of highly processed corn syrup. Preheat the baking sheet along with the oven. This will help the pastry cook to a perfect golden brown on the bottom. Serve at room temperature to allow the filling to set.
This small honey cheesecake creates a big “buzz” with its ultracreamy texture. Have the cream cheese, eggs and sour cream at room temperature and you'll achieve greatness.
Apples and honey are often eaten together during Rosh Hashanah to symbolize the hope of a sweet year to come. This recipe is dairy-free, so it's perfect to accompany a kosher meal.
A honey glaze transforms simple weeknight pork chops, giving them a lovely sweetness. We've paired the pork with roasted veggies, but it's also pretty tasty with cheesy polenta.
The combo of warm, rich Brie and mildly tangy fresh strawberry salsa is a marriage made in heaven. For the most flavourful cheese, remove the top rind so that the sweet honey can permeate the creamy interior.
By Sean de Carle, winner, Beef, Lamb, Pork or Veal category.
This rich and tasty fall stew impressed us with its use of local ingredients and thoughtfully chosen side dishes: Citrus Quinoa and Honey-Roasted Carrots. Serve it with the beer you cook with.
Chicken thighs aren't just affordable; they also happen to be incredibly juicy and tender. Plus, they make a tasty canvas on which to paint this sweet and sour honey-lime glaze. Serve with lime wedges and a lemony salad.
Cost: $3.30/serving
When time is of the essence, a filling dinner salad can be a real life-saver. We've jazzed this one up by cooking the chicken in a tasty mix of sweet honey and tangy balsamic vinegar. Serve with crusty bread for a satisfying light meal.
Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the country. Here, it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. Look for Red Fife flour in specialty or organic food stores. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well.
