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Honey Recipes

Honey Roasted Nuts
  • 3 cups nuts
  • 1/2 cup Carolina wildflower honey
  • 2 Tablespoons butter or margarine
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
Combine all ingredients; mix well. Microwave at HIGH (100%) in 600 to 700 watt microwave oven 4 to 7 minutes or until nuts are toasted, stirring halfway through cooking time. Spread nuts on foil to cool. Makes 3 cups.

Honey and Nut Glazed Brie
  • 1/4 cup Carolina wildflower honey
  • 1 Tablespoon brandy
  • 1/4 cup coarsely chopped pecans
  • 1/4 oz. (about 5-inch diameter) Brie cheese
In a small bowl, combine honey, pecans and brandy. Place cheese on a large ovenproof platter or 9-inch pie plate. Bake in preheated 500F oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese. Makes 16 to 20 servings.

Honey Barbecue Sauce
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 1 Tablespoon vegetable oil
  • 1 can (8 oz.) tomato sauce
  • 1/2 cup Carolina honey
  • 2 Tablespoons vinegar
  • 2 Tablespoon minced parsley
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
Saut onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer 5 minutes. Makes 8 servings

Honey Barbecue Sauce
  • 1 can (15 oz.) condensed tomato soup
  • 1/2 cup Carolina wildflower honey
  • 2 Tablespoons Worcestershire sauce
  • 2 to 3 Tablespoons vegetable oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon prepared mustard
  • Dash cayenne or bottled hot pepper sauce
In saucepan combine all ingredients and bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Makes 2 cups.

Honey Barbecue Sauce
  • 2 Tablespoons onion, finely minced
  • 1 Tablespoon coriander, ground
  • 2 Tablespoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 Tablespoons fresh lemon juice
  • 1/4 cup soy sauce
Combine all ingredients. Makes 8 servings. To use as a marinade, add meat, cover and refrigerate overnight.
Recipe By: the American Beekeeping Federation

Honey Mustard Sauce
  • 1/4 cup Dijon-style mustard
  • 1 teaspoon dried tarragon, crushed
  • 1/4 cup Carolina honey
  • 2 Tablespoons white wine vinegar
  • 2 teaspoons olive oil
  • Salt and pepper to taste
Combine mustard and tarragon; mix well. Gradually blend in honey Add vinegar and oil; mix well. Salt and pepper to taste. Yield 1/2 cup.

Honey Balsamic Vinaigrette
  • 1/2 cup canned apricots, drained
  • 1/3 cup balsamic vinegar or red wine vinegar
  • 1/4 cup Carolina wildflower honey
  • 2 teaspoons Dijon mustard
  • 1 clove garlic
  • 1 teaspoon dry Italian seasoning
  • 1/4 teaspoon salt and pepper
  • 1 Tablespoon Olive oil
In blender or food processor, combine apricots, vinegar, honey, mustard, garlic and seasonings; blend until smooth. With motor running, slowly drizzle in olive oil until combined. Yield 1 cup.

Honey Spiced Cider
  • 5 cups apple cider
  • 3/4 cup Carolina wildflower honey
  • 2 Satsuma oranges
  • 24 whole cloves
  • 2 Louisiana satsuma oranges, quartered
  • 7 (4-inch) cinnamon sticks
  • 1 (4-inch) strips lemon zest
  • 1/4 teaspoon grated nutmeg
Combine cider and honey in a medium saucepan over medium heat. Stir until the honey dissolves.

Push 3 cloves into the rind of each orange quarter. Add to the cider along with the cinnamon sticks, lemon zest and nutmeg. Bring mixture to a simmer. Reduce heat to low, cover and simmer at the merest bubble for 20 minutes. Remove the fruit and spices with a slotted spoon and discard. Serve hot. Makes 8 servings (about 6 ounces each).

Honey-Banana Smoothie
  • 1 cup chocolate flavored soy milk
  • 1 medium ripe banana, peeled and cut into 1" chunks
  • 1/4 cup Carolina wildflower honey
  • 6 ice cubes
Combine soy milk, banana, honey and ice cubes in blender or food processor container. Cover; blend until smooth.

You may substitute vanilla soy milk for the chocolate soy milk.

Spiced Honey Coffee
  • 1/4 cup Local Carolina honey
  • 4 whole cloves
  • 4 cinnamon sticks
  • 1 slice (1/2 x 2-inch) lemon peel
  • 1/4 cup brandy
  • Strong hot coffee
Combine honey, cloves, cinnamon sticks and lemon peel in small saucepan. Cook and stir over medium heat until mixture boils 1 minute. Stir in brandy. Spoon 1 Tablespoon mixture into each demitasse cup; stir in coffee. Yield 8 servings.

Honey Mint Juleps
  • 1 cup water
  • 1-1/2 cups fresh mint leaves
  • 1 cup Carolina raw honey
  • 3-1/2 cups bourbon
  • Crushed ice
  • Mint sprigs, for garnish
In small saucepan, bring water to a boil. Remove from heat. Add mint leaves; stir until wilted. Add honey; stir until dissolved. Let mixture stand until cool; strain and discard mint. For each julep, combine 1/4 cup bourbon with 2 Tbsp. honey mint syrup. Pour bourbon mixture over crushed ice in frosted tumbler or tall glass. Garnish with mint sprigs. Yield 14 servings.

Honey Breakfast Drink
  • 2 cups milk
  • 1/2 cup orange juice
  • 1/4 to 1/2 cup Carolina honey
  • 1/4 cup low-fat dry milk
  • 1/4 cup wheat germ
  • 1 large banana, peeled and sliced
  • 4 to 5 Ice cubes
Combine all ingredients in blender and mix well. Yield 4 servings.

Cornish Game Hens in Honey Raisin Sauce
  • 1 Tablespoon vegetable oil
  • 1 cup chopped onion
  • 1/4 cup chopped parsley
  • 1 cup raisins
  • 1-1/2 teaspoon pepper
  • 2 teaspoons ground cinnamon
  • Cloves, saffron and salt, to taste
  • 4 (1 to 1-1/4 lb. each) Rock Cornish game hens
  • Water, as needed
  • 1 cup Carolina honey
  • Garnish with parsley
Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Stir in raisins and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan.

Roast in preheated 375F oven 25 minutes. Remove pan from oven. Pour enough water in bottom of pan to measure 1/2 inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350F. Roast 15 minutes or until hens are tender and golden brown. Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasonings as desired. Generously spoon over game hens. Garnish with parsley and woodruff, if desired. Yield 4 servings.

Duck Breast with Tangy Honey Sauce
  • 1/2 cup canned crushed pineapple, undrained
  • 1/4 cup North Carolina honey
  • 1/4 cup dry sherry or chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon orange juice concentrate
  • 1-1/2 teaspoons cider vinegar
  • 4 (4 to 6 oz. each) duck breast halves, about 4 lbs
Combine pineapple, honey, sherry, soy sauce, Worcestershire sauce, orange juice, vinegar, garlic, mustard and ginger in medium saucepan. Bring to a simmer over medium heat. Reduce heat to low; simmer 1 hour to blend flavors. Strain and set aside.

Sprinkle breasts with salt and pepper to taste. Arrange duck on rack in roasting pan. Brush with butter. Roast at 400F 40 minutes or until golden brown. Broil 3 to 5 minutes or until skin is crisp. Serve with sauce. Yield 4 servings.

Grilled Honey Glazed Shrimp
  • 1 cup orange juice
  • 3/4 cup Local Carolina honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 Tablespoons chili powder
  • 2 Tablespoons paprika
  • 2 teaspoons black and red pepper blend
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 1 teaspoon California-style coarse onion powder
  • 30 jumbo Louisiana Gulf shrimp
  • 12 bamboo skewers, soaked in water for at least 30 minutes
Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use.

Double thread 5 shrimp onto 2 parallel skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze. Yield 6 servings.

Honey Barbecued Chicken
  • 1 whole broiler-fryer chicken, cut-up
  • Salt and pepper, to taste
  • 1 cup thinly sliced onion
  • 3/4 cup tomato sauce
  • 1/4 cup Carolina Local honey
  • 1/4 cup cider vinegar
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/4 teaspoon bottled hot pepper sauce
Place chicken, skin side down, in single layer in large baking dish. Sprinkle with salt and pepper. Combine remaining ingredients and mix well; pour over chicken and bake, uncovered, at 375F for 30 minutes. Turn and bake 20 minutes or until chicken is glazed and thoroughly cooked. Yield 4 servings.

Bittersweet Chocolate Raspberry Truffle Cupcakes
  • 8 oz. 60% cocoa bittersweet chocolate, divided
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup Local Carolina wildflower honey
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 pint raspberries
Preheat oven to 350F. 1. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm. 2. Sift together flour, baking soda, baking powder and salt; set aside. 3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time. 4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined. 5. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired. Makes 18 cupcakes.

Bittersweet Chocolate Frosting
  • 1/4 cup North Carolina wildflower honey
  • 8 oz. 60% cocoa bittersweet chocolate, coarsely chopped
  • 1 cup heavy whipping cream
  • 2 Tablespoons seedless raspberry jam, optional
1. Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours. 2. With an electric mixer, beat chocolate mixture until frosting is fluffy. Enough for 18 cupcakes.

Honey Caramel Sauce
  • 1/4 cup South Carolina wildflower honey
  • 1/2 cup heavy cream
  • 1 Tablespoon butter or margarine
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
Combine honey and cream in heavy saucepan; cook and stir over medium-high heat until mixture reaches 238F. Stir in butter, vanilla and salt. Cool. Serve over vanilla ice cream. Yield 6 servings.

Triple Chocolate Honey Fudge
  • 1-1/3 cups granulated sugar
  • 1 jar (8 oz.) marshmallow cream
  • 2/3 cup evaporated milk
  • 1/4 cup South Carolina honey
  • 1/4 cup butter or margarine
  • 1/4 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup toasted nuts, chopped
  • 1/2 cup white chocolate chips
Spray an 8x8-inch pan with nonstick cooking spray; set aside. In medium saucepan, combine sugar, marshmallow cream, milk, honey, butter and salt. Bring to a boil; stir occasionally. Boil for 5 minutes; stir constantly. Remove from heat and stir in semi-sweet and milk chocolate chips until melted. Stir in nuts and vanilla; pour into pan. Sprinkle with white chocolate chips over top and allow to melt. Using small spatula swirl white chocolate. Cool. Cut into 1-inch pieces. Yield 64 servings.

Louisiana Honey Bourbon
  • 1 frame of honeycomb from a local Carolina beekeeper
  • 1 Liter of fine bourbon whiskey
In a large container or glass pot, break up the frame of honeycomb into small chunks. Sample the whiskey, however save enough to completely cover the chunks of honeycomb. Cover and store in dark cabinet for 3 weeks to a month. Pour the honey bourbon whiskey through a screen to remove the beeswax. Pour your honey bourbon back into the original bottle and cork. Use to drizzle over pecan pie, ice cream, or drink a shot after a hard day at work. For variety, add some fresh figs, blueberries, or other in season Carolina fruit. If you add fruit, put in the refrigerator and watch to ensure fruit does not mold. Your whiskey fruit will pack a punch. If you are like me and do not like whiskey, you can substitute a fine brandy or rum. Many restaurants in south Louisiana make this honey bourbon (without the fruit) and sell to customers for $10.00 or more per shot glass. Enjoy while saving money.