RECIPES
Honey Mustard Vinaigrette Dressing
Ingredients
Honey Yeast Rolls
1. Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.
2. Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.
3. Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast
mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.
4. Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
5. Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
6. Stir together 1/2 cup softened butter and 1/4 cup honey.
7. Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.
Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired
Roasted Chicken with Honey Glaze
Ingredients
Ingredients
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon minced shallots
- 2 tablespoons extra virgin olive oil
Honey Yeast Rolls
- Yield: Makes 28 rolls
- Cook time:5 Minutes
- Prep time:30 Minutes
- Stand:1 Hour, 5 Minutes
- Rise:2 Hours
- Bake:12 Minutes
- 1/4 cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon honey
- 1 3/4 cups milk
- 2 large eggs, at room temperature
- 1/2 cup butter, melted and cooled
- 1/3 cup honey
- 3 teaspoons salt
- 6 1/2 cups all-purpose flour, divided
- 1/2 cup butter, softened
- 1/4 cup honey
1. Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.
2. Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.
3. Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast
mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.
4. Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
5. Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
6. Stir together 1/2 cup softened butter and 1/4 cup honey.
7. Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.
Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired
Roasted Chicken with Honey Glaze
Ingredients
- 1 6 1/2- to 7-pound roasting chicken, rinsed and patted dry
- 1 1/4 cups fresh lemon juice (from about 6 large lemons)
- Coarse kosher salt
- Freshly ground black pepper
- A few sprigs of fresh thyme
- 1/4 cup Indian River Bee Company Honey, heated
- Garnish with cranberries, if desired
- Marinate the chicken in the lemon juice in a sealable plastic bag placed in a large bowl in case it leaks.
- Refrigerate the chicken for several hours to overnight turning the bag occasionally so that the chicken stays well covered with the lemon juice.
- Preheat oven to 450°F.
- Drain the chicken from the marinade and pat dry with paper towels.
- Sprinkle the exterior of the chicken and the cavity generously with salt and pepper.
- Place thyme sprigs into the cavity and place chicken breast side down on a rack in a roasting pan.
- Roast for 15 minutes at 450°F, then reduce the oven temperature to 375°F and roast for 45 minutes more.
- Turn chicken breast side up on the rack. Use a basting brush or pastry brush to coat the chicken all over with honey.
- Lower the heat to 350°F and continue to cook until cooked through and deep brown basting with any juices in the pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes).
- The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh – should be about 165-170°F for the breast and 180-185°F for the thigh.
- Transfer chicken to platter. Tent loosely with aluminum foil to keep the chicken warm. Let rest for 15 minutes before carving.
- Pour the pan juices into small saucepan, spoon off fat and reheat. Season with salt and pepper and serve with the chicken.