Lemonnhoney Recipes

Steps:

• Lemon Honey:.
• Pour 1 cup of honey into your pan and add 1 tablespoon of freshly grated lemon peel. Toss in 2 slices for boosted flavor if you like. Heat these together for about 10 minutes, making sure to keep the heat relatively low. Burned honey doesn't taste as bad as some other things do burned, but you still want to avoid it. Around 115 degrees Fahrenheit releases the flavors nicely, but it will depend on your stovetop. After you've heated the mixture, let it sit for 1-2 hours or up to 1-2 weeks. After its infused strain if you'd like, and place in a glass jar with a tightly fitting top. Know the longer it sits for the stronger it will taste.
• Good to use: If you have a bad cough or cold, place a healthy dollop of your lemon infused honey at the bottom of a cup. Pour freshly boiled water over the top, drop in a teabag, and give it a good stir. The lemon can loosen phlegm, while the honey soothes irritation. You can also slowly heat the lemon infused honey while adding the juice of one freshly squeezed lemon. When it's still hot and liquid, sip slowly.
• Cinnamon Honey:.
• Pour 1 cup of honey into the saucepan, and drop in the cinnamon sticks. Push them down with a spoon to submerge them. For 10 minutes on low heat let the mixture heat up, and then let it sit for around 2 hours or up to 1-2 weeks. Strain if you'd like and store in glass jar.
• Good if used: In tea, just like the lemon-honey, or eaten straight off the spoon. It's also delicious spread on a plain piece of toast. Cinnamon is chock full of anti-oxidants, possesses antifungal properties, and helps break up congestions/clear the sinuses. Even just a half a teaspoon a day has been shown to lower cholesterol levels.
• Ginger Honey:.
• Pour 1 cup of honey into a saucepan and add 1 tablespoon of finely chopped gingerroot. You can add a small pinch of ground ginger if you'd like as well, but it does have a strong flavor. On low heat let the mixture sit for 10 minutes. When it's done let it infuse for 2 hours or up to 2 weeks in a glass jar with a tightly fitting lid. Strain when it's finished if you'd like.
• Best used: In your tea when you're feeling ill-especially with an upset tummy, since both ginger and honey are known to soothe your stomach and chase off "bugs." The added ginger helps circulation, flushing toxins through your systems and helping get rid of aches and chills. If you're in a pinch and have wound up with a minor abrasion, applying this cooled and then covering with gauze can help it heal , and the ginger fights inflammation.
• Not to be confused with clover honey, clove honey is made by infusing whole cloves with honey, whereas clover honey is made from the nectar of clover flowers. Cloves are great at numbing pain (sore throats, toothaches, etc.) and the honey makes a happy, healthy, medium to ingest it with.
• Pour 1 cup of honey into a saucepan, and then add 5-10 whole cloves. On low, heat for 10 minutes before letting it infuse for 2 hours or up to 2 weeks, putting it in a jar with a tightly fitting lid. Strain when it's finished if you'd like.
• Best used: In tea when you have a sore throat or a toothache, or dabbed directly on the gum by a sore tooth. The eugenol in the clove is a powerful numbing agent that was used by dentists before modern painkillers were created, and is so effective it is still used in modern dentistry in an extracted form. If you have a little cut or sore in your mouth, the honey may help it heal faster and keep bad bacteria out while the cloves take care of the discomfort.
• Apple Cider Vinegar Honey:.
• Add 1 cup of honey to a saucepan, and then pour in 2-3 tablespoons of apple cider vinegar. Let it heat over low heat for 10 minutes, stirring well about halfway through. Place in a jar and let it sit for as long as you like-its taste and benefits are all there pretty quickly, and it doesn't need to sit as long as something like cinnamon sticks or cloves would.
• Best:If you make the Braggs apple cider vinegar health drink you can try adding this for an extra kick. While this is subject to opinion, I think it tastes good stirred in to tea or a glass of lemon water in the morning. Apple cider vinegar can help neutralize and correct excess acidity in our bodies (counterintuitive, but often times true) and helps a number of issues from an upset stomach to easing sore throats to showing promise in treating diabetes.
• Storage:.
• The shelf-life, if stored in a glass jar with a tightly fitting lid, is 6 months. Some people say it can last years, but I have never experimented with that. Even with plant matter, it can go a long time (microorganisms have a hard time surviving on/in it) without needing to be refrigerated. Simply store in a cool place away from direct sunlight. Straining is more for looks/taste, and is easiest when the honey has been warmed slightly after sitting for a few hours so it is runnier. If you want to let it infuse for longer than several hours, pour it into your jar so it's not sitting out in the open for a super long time. When it's infused enough, simply re-heat before straining by placing the jar in warm water if you'd like.
• Tips:.
• -If crystals form, set the honey (in its jar) in a pot of gently simmered water. The crystals will "melt" and your honey will be smooth again.
• -A nice touch for flavor is to add 3 tablespoons of diced or roughly chopped fruit. Apple-strawberry is one of my favorite flavors for eating on toast with butter. I don't strain it at the end either.
• -Flavored honey makes an awesome gift in a nice decorative jar, and you can actually get "honeystix" at many craft/party stores.
• -Freely adjust to taste, and experiment. It's not an exact science, and it's all about what you like and what's good for you.

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

Steps:

• Beat all ingredients together.
• It's that easy.

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Steps:

• For the honey syrup: Whisk together the honey and water in a small saucepan over medium heat. Bring to a simmer and stir until dissolved, about 1 minute. Cool and store in an airtight container for up to 2 weeks.
• For the martinis: Stir together the lemon juice, vodka or gin, 3/4 cup honey syrup and 1 1/2 cups water in a carafe or pitcher. Wrap and refrigerate until chilled, 3 to 4 hours. When ready to serve, pour into chilled martini glasses and garnish with lemon wheels.

Steps:

• Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

Steps:

• Preheat oven to 350°F
• In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg substitute and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
• Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
• While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
• Makes 24 cookies.

Steps:

• Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
• Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Steps:

• Mix the honey and lemon juice in the bottom of a cup while you boil the kettle. Pour over the hot water, add the lemon slice and stir well to combine. Add another teaspoon of honey if you prefer it sweeter.

Steps:

• Combine all ingredients and mix well.

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

Steps:

• Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
• Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
• On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.

Steps:

• Using a vegetable peeler, remove the colored part of the peel from one of the lemons. (Avoid removing the white portion.) Cut the peel into thin strips; set aside. Cut the remaining lemons in half; squeeze lemons for juice. Measure 1/2 cup lemon juice. (Reserve any remaining juice for another use.)
• In a 5 to 6 quart heavy pot, combine the lemon peel, the 1/2 cup lemon juice, the water and the sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove the lemon peel strips; discard peel strips.
• Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids -- tightening to finger tight.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.