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Hone, Bakersfield, CA (2026)

09/19/2023

Honey hasselback potatoes🍯🍯🍯

-Hasselback potatoes are a visually stunning and delicious side dish, and adding honey to them can provide a delightful sweetness that complements their crispy texture.

Ingredients:

12 (about 170g each) sebago potatoes, peeled

Olive oil spray

40g butter

60ml (1/4 cup) honey

Directions:

-Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

-Cut a small slice lengthways off potato so it sits flat on the chopping board. Position a bamboo skewer on each side of potato. Using a small sharp knife, cut thin slices in top of potato at 3-5mm intervals, being careful not to cut the whole way through (skewers will help to prevent this). Repeat with remaining potatoes.

-Arrange potatoes on prepared tray and spray with oil. Bake for 40 minutes. Melt the butter and honey together in a small saucepan. Brush 1/3 of the honey mixture over the potatoes. Bake for a further 40 minutes, brushing twice more during cooking, or until golden brown and caramelised.

-Transfer potatoes to a warmed serving dish and brush with any remaining honey mixture. Sprinkle with salt and serve.

08/03/2023

Coconut-crumbed honey prawns❤️❤️

-Each serving of this crispy prawn stir-fry has 2 servings of vegetables, including carrot, baby corn, and snow peas.

Ingredients:

2 large carrots

20 (1kg) large green king prawns, peeled, deveined (tails intact)

1 egg

1 cup panko breadcrumbs

1/2 cup shredded coconut

1/2 cup plain flour

Olive oil spray

2 tsp sesame oil

150g snow peas, trimmed, halved diagonally

410g can baby corn spears, drained

2 tbsp oyster sauce

2 tbsp honey

2 tsp cornflour

1/2 cup Massel chicken style liquid stock

2 green onions, thinly sliced

Steamed jasmine rice, to serve

Directions:

-Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.

-To make carrot flowers, using a sharp knife, cut out 4 thin wedges along the length of 1 carrot and discard. Cut carrot into 5mm-thick slices. Repeat with remaining carrot.

-Place prawns on a chopping board. Using the palm of your hand, flatten prawns slightly. Whisk egg with 2 tablespoons water in a small shallow bowl. Combine breadcrumbs and coconut on a plate. Place flour in a snap-lock bag. Add prawns to flour. Seal bag. Shake to coat. Dip 1 prawn in egg mixture, then coat in breadcrumb mixture. Place on prepared tray. Repeat with remaining prawns, egg and breadcrumb mixtures.

-Spray prawns well with oil. Bake, turning halfway through cooking, for 10 minutes or until golden and cooked through.

-Heat a wok over medium-high heat. Add sesame oil. Swirl to coat. Stir-fry carrot for 2 minutes. Add snow peas and corn. Stir-fry for 2 minutes. Add oyster sauce and honey. Bring to the boil. Blend corn our with half of the chicken stock in a small bowl. Add corn our mixture and remaining stock to wok. Stir-fry for 1 minute or until sauce mixture begins to boil and thicken. Working quickly, add prawns to wok. Toss to coat in sauce. Sprinkle with onion and serve immediately with rice.

06/20/2023

Chai latte honey mousse❤️❤️

-Make a sweet dessert out of that chai latte. Prepare this dish at least five hours in advance.

Ingredients:

1/2 cup (50g) loose-leaf chai tea leaves
1 cup (250ml) pure (thin) cream
200g runny honey, plus extra to serve
2 tsp vanilla extract
2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
2 cups (500ml) thickened cream, whisked to soft peaks
Biscotti, to serve

Directions:

-Place chai tea leaves, cream, honey and vanilla in a saucepan over medium heat and bring to a simmer, stirring to dissolve the honey. Remove from heat and set aside to infuse for 30 minutes. Strain through a fine sieve, then return to the cleaned saucepan and bring to a simmer. Squeeze out excess water from gelatine and stir into the hot cream mixture. Strain through sieve again and set aside to cool completely to room temperature.

-Fold whipped cream through the chai mixture in 2 batches until well combined. Transfer to 2 x 650ml capacity dishes and use the back of a wooden spoon to swirl the tops. Refrigerate for 4-5 hours or until set. Drizzle over extra honey and serve with biscotti alongside.

04/20/2023

Honey Cupcakes with Salted Honey Frosting❤️❤️

-They have a delicious and creamy salted honey icing on top, and they are incredibly juicy.

Ingredients:

Cupcakes:

1 1/2 cups (186 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon apple pie spice

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

6 tablespoons (84 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated sugar

2 large eggs, at room temperature

1/2 cup (108 grams) honey

1/4 cup (60 grams) neutral oil

1 teaspoon pure vanilla extract

1/2 cup buttermilk

1/2 cup coarsely chopped toasted, unsalted walnuts, plus a couple of tablespoons for topping, optional

Frosting:

3/4 cup (170 grams) unsalted butter, at room temperature

3 tablespoons (63 grams) honey, plus more for drizzling

3 cups (300 grams) confectioner’s sugar

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 to 2 tablespoons heavy cream

Directions:

-Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 12-space cupcake pan with paper liners.

-To make the cupcakes: In a medium mixing bowl, whisk together the flour, baking powder, apple pie spice, salt and baking soda. Set aside.

-In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Cream on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs one at a time, scraping down the work bowl between additions (the mixture will look slightly curdled; that’s okay). Add the honey, neutral oil and vanilla and beat on high until smooth. Beat in half of the flour mixture on low until combined, then beat in the buttermilk, followed by the remaining flour mixture. Beat on high for a few seconds until smooth and light. Add in the walnuts and stir just to combine.

-Divide the batter evenly among the paper liners with a large ice cream scoop. Bake until the edges are golden and a tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely.

-To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, 1 to 2 minutes. Beat in the honey until smooth. Add the confectioner’s sugar and beat on low to combine, then add the vanilla and salt and a tablespoon of the cream. Beat on high until smooth and very light and fluffy, 2 to 3 minutes, adding a little more cream if needed to make a spreadable frosting.

-Using an offset spatula, frost the cupcakes. Top each with a sprinkle of chopped walnuts if desired and a tiny drizzle of honey.

-The cupcakes are best the day they are made, but leftover cupcakes will keep in a tightly sealed container for 1 to 2 days.

02/25/2023

Honey Mustard Curry Chicken❤️❤️

-Boneless, skinless chicken breasts baked in a sweet, acidic, and very fragrant four-ingredient sauce are a simple, weeknight-friendly meal.

Ingredients:

4 tablespoons unsalted butter
1/2 cup honey
2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard (or use an additional 2 tablespoons of regular Dijon, for a total of 1/4 cup regular Dijon)
1 1/2 teaspoons curry powder
1/2 teaspoon kosher salt
4 medium boneless, skinless chicken breasts (about 2 pounds total)
Cooked rice, for serving

Directions:

-Arrange a rack in the middle of the oven and heat to 350°F.

-Melt the butter in a small skillet over medium-low heat. Add the honey, mustard(s), curry powder, and salt and stir a few times to dissolve the honey and mustard and evenly combine everything. Remove from the heat.

-Place the chicken breasts in a baking dish where they sit in a single layer. Pour the sauce over the breasts and flip them a couple of times so that they are evenly coated in the sauce. Loosely cover the baking dish with aluminum foil.

-Bake until an instant-read thermometer inserted into the thickest part of the breasts reads 165°F, 40 to 50 minutes.

-Remove from the oven, let the meat rest for 5 minutes, covered, then serve the chicken over rice, with plenty of sauce poured over

01/23/2023

Honey chicken and broccoli stir-fry❤️❤️

-Pair long-stem broccoli with chunks of soft chicken breast that have been covered in a sweet, tangy honey and sesame sauce. A quick, protein-rich supper may be made with this simple stir-fry.

Ingredients:

2 tsp toasted sesame oil
2 chicken breasts, cut into pieces
2 cloves garlic, finely chopped
4 spring onions, cut into 3cm pieces
300g long-stemmed broccoli, trimmed
1 tbsp sesame seeds, toasted

SAUCE:

1 tbsp cornflour
1 tbsp rice vinegar
1 tbsp runny honey
1 tbsp tomato ketchup

Directions:

-Heat the sesame oil in a non-stick frying pan over a high heat and fry the chicken breast pieces with lots of seasoning for 5 minutes or until starting to turn golden, then add the garlic and cook for a minute.

-Meanwhile, whisk together the cornflour and rice vinegar, then add the remaining sauce ingredients along with 100ml of water. Tip this into the pan along with the spring onion pieces and simmer for 5 minutes until the chicken is cooked through and the sauce has thickened.

-Cook the broccoli in a large pan of lightly salted boiling water for 3-4 minutes or until cooked through, then drain well. Divide the broccoli between two plates then pile on the chicken and sauce, and scatter over the sesame seeds.

12/20/2022

Chinese Style Honey Hoisin Sticky Ribs ❤️❤️

-For this recipe, you could use practically any rib, but probably not short ribs. In terms of pork, you may use baby backs, spare, or St. Louis style. I think beef ribs would be excellent.

Ingredients:

For braising the ribs:

1 rack of pork baby back ribs, cut in half
1 onion, peeled and quartered
1 carrot, peeled and sliced into disks
1 thumb of ginger, about one inch, sliced
1 head of garlic, sliced in half across the cloves
1 cup tamari soy sauce, or your favorite brand
water

To finish the ribs:

2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons tamari soy sauce
1 teaspoon sriracha sauce
1/3 cup honey
1 green onion cut into slivers
1 tablespoon sesame seeds, toasted

Directions:

-Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual lid, sheet tray, or pizza pan). Add the rest of the ingredients, then add water to cover the ribs by 1 inch.

-Place the pot over medium high heat and bring the liquid to a boil. Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours. The meat should shrink on the rib bones, and the actual bones should have revealed themselves by 3/8 to 1/2 an inch. You can test for tenderness by slicing a sliver from an end and taste. It should have some tooth but still be tender.

-Remove the ribs from the pot and discard the braising liquid. You can make a soup from the liquid, or freeze it for the next time you want to make an Asian red cooked dish. (If you plan to cook the ribs later in the week, you can let the ribs cool right in the pot, then place the whole thing into the fridge until you are ready to finish the ribs in the oven.)

-In a small bowl combine the hoisin, oyster, soy, sriracha, vinegar, and honey. Whisk to combine.

-When you are ready to finish cooking the ribs, heat the oven to 450 °F. Place the ribs onto a sheet tray lined with foil for easy clean-up. Using a grill brush, paint both sides of the ribs with a light coating of the sauce.

-Keep coating the ribs with the sauce until they take on a lacquer quality, then bake them until they start to darken and caramelize. Remove the ribs from the oven and cut them into pieces. To serve, sprinkle with sesame seeds and garnish with green onion.

11/09/2022

Honey garlic chicken tray bake

09/17/2022

Dandelion Honey

Dandelion honey is a monofloral honey that is produced from honey bees collecting and processing dandelion nectar into honey. The monofloral dandelion honey is derived from the nectar of flowers in the genus Taraxacum.

08/27/2022

Manuka Honey

If there's one honey on this list we've heard a lot about, it's this one. According to Manuka Health, Manuka honey is collected from the Manuka tree during just a short few weeks in the summer. It is protected and beloved in New Zealand, and can only come from the North Island. In fact, there is a certification process all Manuka honey must go through before being recognized as such. UMF, the Unique Manuka Factor, has identified over 2,300 natural compounds in Manuka honey, all of which contribute to that iconic flavor, texture, and medicinal benefits.

08/11/2022

Alfalfa honey

According to Backyard Beekeeping, most alfalfa plants in the United States are grown to feed livestock. Most plants are cut down long before bees get a chance to pollinate them. However, some plants are reserved for honey making, though getting to the nectar is quite a challenge. The shape of the alfalfa flower makes it difficult for honeybees to access the keel, so beekeepers and farmers first employ leafcutter bees to trip the flowers' keel, opening them to expose the pollen and nectar.

This somewhat rare type of honey is a gem indeed, with a slightly bitter but overall sweet taste with hints of vanilla and mint. The taste is similar, though slightly less sweet, than clover honey. It has a floral aroma and is generally pale amber in color. Its mild flavor is ideal for a number of culinary uses, such as making salad dressings and sauces, pairing with cheese, or serving over your pancakes or waffles.

Read More: https://www.mashed.com/865671/types-of-honey-and-what-makes-them-unique/?utm_campaign=clip

07/28/2022

Wildflower Honey

Typically a mix of flowers and flavors, wildflower honey is a subtle cacophony of floral notes. Because of the nature of wildflowers being, well, wild, each honey is dependent on the hive it comes from (via Heritage Bees). One beehive may be more herbaceous, and another could read more floral and sweet. Overall, however, wildflower honey is mild and sweet. Some variations may be better for mixing with beverages, while others — as Catskills Provisions points out — find their strength alongside sharp cheese on a charcuterie board. The fun is in exploring your options and discovering what notes of wildflower honey you prefer.

Hone

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