Hot Honey Oven Fried Chicken

INGREDIENTS

• 2 pounds boneless chicken breast or thighs
• 1 cup buttermilk
• 2 teaspoons kosher salt
• 3 cups finely crushed corn flakes
• 3 tablespoons whole wheat flour
• 1 tablespoon chopped fresh thyme
  
• 6 tablespoons butter
• 2 tablespoons Honey Apple Farm honey
• 2-3 teaspoons cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Kosher salt

INSTRUCTIONS

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer 
5. Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt. 
6. Brush or drizzle the chicken generously with hot honey and serve warm.

Lavender Honey Lemonade

INGREDIENTS

• 1 TABLESPOON DRIED LAVENDER
• 3/4 cup fresh basil roughly chopped
• 1/2 cup Honey Apple Farm Honey
• 5 cups of water divided
• 1 cup of fresh lemon juice
• ice

INSTRUCTIONS

1. In a small sauce pan bring the lavender and 2 cups water to a boil. Once the water is boiling remove from the heat and add the basil, cover and steep for 10 minutes.
2. Meanwhile squeeze the lemon juice into a tall glass pitcher. Stir in your Honey Apple Farm honey followed by 3 cups of water. Once the basil has steeped, strain the mixture into the pitcher with the lemon juice. Stir well and then taste. If the lemonade tastes sweet, add water, if it tastes too tart, add more Honey Apple Farm honey, 1 tablespoon at a time, until the lemonade is just right for you. Place in the fridge until chilled.
3. To serve, pour the lemonade over a glass of crushed ice. 

Honey Garlic Butter Shrimp

INGREDIENTS

• 1 1/2 pounds raw jumbo shrimp, peeled and deveined
• kosher salt and black pepper
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped or grated
• 1 inch fresh grated ginger, grated (or 1 teaspoon dried ginger)
• 1/4 teaspoon cayenne pepper
• 2 jalapeños, seeded, if desired, and chopped
• 4 tablespoons salted butter
• 3/4 cup canned coconut milk
• 2 tablespoons low sodium soy sauce
• 3 tablespoons Honey Apple Farm’s honey
• zest and juice from 1 lime
• 1/4 cup fresh cilantro or basil, chopped
• 1 mango or 2 cups pineapple chunks
• 1 jalapeño, seeded (if desired), and chopped
• 2 tablespoons extra virgin olive oil
• juice of 1 lime
• 1/2 cup cilantro, roughly chopped

INSTRUCTIONS

1. Pat the shrimp dry and season with salt and pepper.
   
2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the garlic, ginger, cayenne, jalapeños, and butter. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes.
   
3. Add the coconut milk, soy sauce, and our Honey Apple Farm’s honey, stir to combine, bring the mixture to a simmer, cook 2-3 minutes, until warmed throughout. Remove from the heat and stir in the lime juice and zest, add the cilantro, or basil.
   
4. To make the salsa. Combine all ingredients in a bowl. Season with salt.
5. Serve the shrimp and sauce over rice. Top with salsa. 
   



Honey Strawberry Muffins

INGREDIENTS

• 1/2 cup salted butter, melted
• 1/2 cup Honey Apple Farm’s honey
• 2 teaspoons vanilla extract
• 1 cup whole milk or buttermilk
• 1/2 cup plain greek yogurt
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup fresh strawberries, diced
• 1/2 cup high quality strawberry jam
• 2 teaspoons lemon zest

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly coat 18 muffin tins with nonstick spray.
2. In a large mixing bowl, whisk together the melted butter, honey, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and baking soda, and mix until just combined.
   
3. In a small bowl, stir together the strawberries, jam, and lemon zest. Gently fold the berries into the batter, being careful not to over mix, you are going for a swirled look.
   
4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   
5. Serve the muffins warm or at room temp with a smear of butter and a drizzle of honey Apple Farm's honey

Easy Honey Lemon Tart

INGREDIENTS

• 8 full size graham cracker sheets crushed.
• 1 cup salted pretzel twists
• 6 tablespoons salted butter, melted
• 2 tablespoons + 1/3 cup Honey Apple Farm Honey
• 3 1/2 cups heavy cream
• 2 tablespoons of lemon zest + 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
   
2. In a food processor, pulse the graham crackers and pretzels into semi-fine crumbs. Add the butter and 2 tablespoons honey apple farm honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.
   
3. Meanwhile, combine the heavy cream, remaining 1/3 cup of honey apple farm honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.
   
4. Carefully pour the lemon cream into the baked crust. Cover and chill 1 hour or until set. Before serving, remove the tart from the pan and top with fresh berries.
   
   

Honey BBQ Chicken Skewers + Corn Salsa

INGREDIENTS

• 1/2 cup of your favorite beer
• 3/4 cup ketchup
• 1/2 cup honey apple farm honey
• 2 teaspoons dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• kosher salt
• 2 pounds boneless skinless chicken breasts, cut into bite size chunks

CORN SALSA

• 1-2 jalapeños
• 2 cups grilled or steamed corn
• 1/3 cup fresh cilantro chopped
• 1/4 cup fresh basil chopped
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 TABLESPOON OF HONEY APPLE FARM HONEY
• 1/3 cup crumbled feta cheese
• whipped or mashed avocado, for serving

INSTRUCTIONS

1. In a pot, combine the beer, ketchup, Honey Apple Farm honey, dijon, Worcestershire sauce, chili powder, paprika, garlic powder and about 1 teaspoon of salt. Bring the sauce to a boil over medium- high heat. Reduce the heat to low and simmer 15 minutes, until thickened.
2. Combine the chicken and about 1/2 cup BBQ sauce in a bowl, tossing to coat.
3. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.
4. At the same time, grill the jalapeño until lightly charred, then give it a rough chop and toss with the corn, cilantro, basil, chives, lime juice, lemon juice, Honey Apple Farm Honey and vinegar. Season with salt then toss with the feta.
5. Serve the chicken with the salsa, whipped avocado, and fresh herbs all on the side.