Honey, What do I do with all my honey?

Hopefully you saw the last online journal about our newest product from Twin Creeks Lavender, but if not, catch up here. 

Bo and I have our own stash of Lavender Pollinated Raw Honey at home and aside from just eating the honey raw, adding it to warm water with lemon and ginger, and of course, topping fruit, yogurt and granola with it, we like too cook with it too.  Honey is super handy in the kitchen, and the health benefits are just an added bonus!  And there is nothing that helps sooth a sore throat like honey, so summer colds, BE GONE!

I thought it would be fun to share some of our Honey Do's!

Tara's Favorite Breakfast Quinoa 

1 cup quinoa

2 cups water

honey, cinnamon, nutmeg, salt, fruit (of your choice), coconut flakes, nuts (of your choice), optional splash of milk (almond, soy, whole- whatever)

Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot.

Add 2 cups of water, pinch of salt, dash of cinnamon, smaller dash of nutmeg, and a good spoonful of honey to a medium pot, and bring to a boil. (you can always add more honey and spices later if you need a little more sweet, or spice! - remember it's always easier to add more than to take away)

Cover, reduce heat to medium low and simmer until water is absorbed.  (about 15/20 minutes)

Set aside off heat for 5 minutes, uncover, fluff with fork.

Spoon out in to a bowl, top with extra honey (if desired), fruit (I like banana, strawberries, blackberries and passion fruit when I can find it), nuts (I love raw almonds), and coconut shavings (if desired) and I always add a splash of milk and a little extra cinnamon. 

Enjoy!

Here's a time lapse of one of my many breakfast quinoas.  I love how versatile this dish is. I change it for what's in season, what I am craving, and sometimes I add butter and brown sugar too, just depending on my mood that morning. And my favorite handmade bowls can be found HERE. 

(I have an instant-pot and I LOVE it for this dish because it only takes 10 minutes, so if you have an instant pot, just put the washed quinoa, 1 1/2 cups of water, and honey and spice mix in the pot, follow your instant pot directions (cooks 1 minute, then use a natural release for 10 minutes, spoon out, and top with fruits and all that, then enjoy!)

Booze Me Honey!

Hemingway Honey

2oz Run

1/2oz fresh lime juice

teaspoon of Lavender pollinated honey

Add all the ingredients in a shaker, stir until honey dissolves, add ice and shake. Serve strained over a giant cube of ice in our Cactus Rocks Glass and garnish with lime, or serve strained in chilled coupe, like these vintage ones!

Honey Mexicana

1 1/2oz anejo tequila (I LOVE Herradura)

1 oz fresh lemon juice

1 tablespoon of pineapple juice

1 teaspoon of grenadine

1/2 teaspoon of Lavender pollinated honey 

Add all the ingredients in a shaker, stir until honey dissolves, add ice and shake. Serve strained over a giant cube of ice in our Cactus Rocks Glass and garnish with lime, or serve strained in chilled coupe, like these vintage ones!

Buzz Off Booze

Spiced Hibiscus Honey Fizz

Talk about refreshing for a hot summer day! (cat glass here)

Brew some spiced hibiscus tea, personally, I always use less water than the package directions because I will be adding ice later. My preferred ratio is two tea bags and about 4 less oz of water than the directions call for. Once the tea is done brewing, I add my Lavender pollinated honey to taste. You know how sweet you like your tea!

Let it chill in the fridge, once it's cool, serve over ice and add a splash of fizzy water to top it off.  I love plain, but flavors are fun too.  Passion fruit is a great fizzy water to add.  Garish with fruit, and of course, nothing is cuter than enjoying your fizzy drink in our cats or dogs can glass! 

Dinner Idea:

Bo's Honey Salmon and Orzo Salad 

Salmon:

1, 6 oz. piece of salmon 

1/8 cup lavender honey

1/8 cup soy sauce

pinch of red pepper flakes

juice from half a lemon

Orzo:

1/4 cup orzo

2 radishes, sliced

handful fresh spinach, chopped

5 cherry tomatoes, halved

juice from half a lemon

Directions:

Cook orzo per package instructions, rinse with cold water. While orzo is preparing, pat dry salmon with paper towels. Salt flesh side. Heat two tablespoons olive oil in non-stick cooking pan on medium-high until oil shimmers but doesn't smoke. While pan is heating, whisk together honey, soy sauce, red pepper flakes and lemon juice.  When pan is hot, add salmon flesh side down, let cook undisturbed for 6 minutes. Flip salmon to skin side, add whisked mixture to the top of salmon and the pan. Baste salmon with juices in the pan for 1 minute. Remove from heat. 

Toss cooked orzo with radishes, tomatoes, spinach, and lemon juice. Salt and pepper to taste.

Plate glazed salmon atop orzo salad. Enjoy!

Thanks, and Happy Honey!

Don't forget to tag us in your honey adventures too!  We can be found on Instagram in Savannah HERE and Greenville HERE