Cooking With Honey – Spicy Honey Barbecue Pulled Pork And Coleslaw On Homemade Buns

pulled pork

Among my friends and family I’m renowned for this dish. It’s good all year around!!

It’s a scientific fact that honey makes food taste better.  Honey is largely composed of gluconic acid, a completely safe and natural flavor enhancer. According to the National Honey Board, a federal research and promotion board under USDA oversight, honey “balances and enhances the flavor profiles of other ingredients used in a recipe.”

The use of honey as a healthy and flavorful alternative to refined sugars has exploded in popularity in recent years. Raw honey is organic, easily digested, adapts to all cooking processes and lasts virtually forever.

Raw honey is also an integral part of the local food or “locavore” movement. Nationwide, small farms, farmers markets and specialty food makers are popping up and thriving as more people seek locally produced, seasonal foods. More than half of consumers now say it is more important to buy local than organic, according to market research firm Mintel.  Deputy Agriculture Secretary Kathleen Merrigan called the local food movement “the biggest retail food trend in my adult lifetime.”

Enjoy this recipe and feel good about it!!

Spicy Honey Barbecue Pulled Pork

Yield: 10-12 servings

Ingredients:

1 Boston Butt roast, about 5-6 pounds

Wet Rub:

1 cup honey

1/2 cup garlic, granulated

1/2 cup kosher salt

1/2 cup paprika

2 tablespoons onion, granulated

1 tablespoon dry mustard

1 tablespoon Creole seasoning

1 tablespoon chili powder

1 tablespoon ground red pepper

1 tablespoon ground cumin

1 tablespoon ground black pepper

Sauce:

3/4 cup cider vinegar

1 clove garlic, minced

1/2 cup ketchup

1/4 cup Worcestershire Sauce

1/4 cup chili sauce

2 tablespoons onion, chopped

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon dry mustard

Dash ground red pepper

Directions:

Stir together all rub ingredients in a bowl. If needed, trim the fat back to about 1/8 inch thick on shoulder. Smear meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.

Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.

Divide sauce into separate containers for basting and serving at the table. Refrigerate table sauce and reheat for serving.

Heat oven to 200 degrees Farenheit. Place meat in a Dutch Oven and add 1 cup water. Baste with 1/2 of the barbecue sauce. Cover tightly and cook for 4-5 hours or until pork is very tender.

Remove pork to a large cutting board or platter, cover with sauce from pan and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce and coleslaw.

Coleslaw

Yield:  12 servings

Ingredients

6 cups shredded cabbage

1 cup shredded carrot

1 cup mayonnaise

1/4 cup white wine vinegar

1 teaspoon celery seed

1/4 cup honey

Salt and pepper

Directions

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, honey, salt and pepper. Toss dressing into cabbage mixture and let chill.

Homemade Buns

Yield: Makes 28 buns

Ingredients

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, bread flour or whole wheat flour, divided (I use King Arthur’s)

Directions

Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.

Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.

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.

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.

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.

Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with butter.

Note: To freeze, place baked buns in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired.

Hearst Castle Shortbread Cookies With Honey

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William Randolph Hearst was a big fan of shortbread cookies, and this is an adaptation of a recipe in The Castle Cookbook.

The Castle Cookbook

The Castle Cookbook

The original recipe calls for sugar, but I think honey makes the cookies tastier. I think “The Chief” would have approved!

Santa_s-Shortbread-Cookies-My-Recipes_1.card

Yield:  3-4 dozen

Ingredients

4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon salt

1 lb unsalted butter

1 cup honey

1/2 teaspoon vanilla extract

powdered or decorative sugar for sprinkling on top. (optional)

Directions

Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a mixing bowl beat the butter until light and fluffy. Add the honey and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. . Add the flour mixture in two additions. Stir until everything comes together into a thick dough.

Wrap dough in plastic and chill completely in the refrigerator – about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a parchment lined baking sheet.

Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.

Sprinkle with powdered or decorative sugar if desired.

Holidays With Honey – Sausage And Cheese Bread

sausage bread

This is perfect for snacking or an appetizer!

Yield:  1 loaf, about 14 pieces

Ingredients

1 recipe Basic Pizza Dough, recipe follows

2 tablespoons yellow cornmeal

1 tablespoons olive oil

3/4 pound mild Italian sausage, remove from the casings

1 cup diced yellow onions

1 teaspoon chopped garlic

1/2 teaspoons crushed red pepper flakes

3 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh parsley leaves

1 tablespoon honey

1 1/2 cups shredded mozzarella

1 egg plus 2 teaspoons water, beaten together

Directions

Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.

Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the honey, basil and parsley, stirring to combine. Cool the sausage mixture completely.

Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.

Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.

Basic Pizza Dough:

1 cup warm (110 degrees F) water

1 (1/4-ounce) envelope active dry yeast

1 teaspoon sugar

1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil

3 cups bleached all-purpose flour

1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Holidays With Honey – L.J.’s Peanut Butter Honey Pinwheels

pinwheels

My beloved and talented mother L.J. (short for Lois Jean) ALWAYS made these for the holidays.  They were one of her many Southern specialties!

Ingredients

16 oz. powdered sugar

1 1/2 cups powdered sugar (to keep dough from sticking to paper)

1/2 cup softened butter

1 tablespoon honey

3 tablespoons milk

1 teaspoon vanilla extract

8 oz. peanut butter

Directions

In mixing bowl, combine 16 oz sugar, butter, honey, milk, and vanilla (should be stiff and dough-like).
Chill for a few minutes to help prevent sticking.

Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).

Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.

Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
Chill 1 hour and slice into 1/4″  pinwheels.  Keep refrigerated.

Cranberry Week – Honey Cranberry Brie Bites

Did you know that cranberries fight cancer by significantly lowering the incidence of cancer cells in tumor development?

Ingredients

  • 1 1/2 cups cranberry sauce
  • 1/2 cup honey
  • 1 puff pastry sheet
  • 1 brie triangle, chilled

Directions

Preheat oven to 375 degrees F.

Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.

Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes and top with 1/4- 1/2 teaspoon of honey before serving.

Yield:  20 bites

Lavender And Honey Shortbread With Vanilla Glaze

I am so excited about my upcoming London trip, I am inspired to bake shortbread cookies. These are a delicious twist on an old favorite!

Ingredients

SHORTBREAD

1 cup flour
2 tablespoons flour
1/3 cup confectioners’ sugar
2 tablespoons cornstarch
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons honey
1/2 teaspoon lavender
1/2 teaspoon pure vanilla extract
VANILLA GLAZE

1 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 300°F
Place flour, confectioners’ sugar and cornstarch in food processor; cover; pulse to blend.
Add butter; pulse until coarse crumbs form.
Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
Place dough in ungreased 9-inch tart pan with removable bottom.
Place waxed paper over dough.
Press to form a smooth even layer in bottom of tart pan.
Remove waxed paper.
Pierce dough with a fork, then score top with sharp knife into 12 wedges.Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
Place pan on wire rack.
Cut through shortbread into wedges.
While still warm but not hot, remove shortbread from pan to wire rack to cool.
PREPARE VANILLA GLAZE:.
Mix cup confectioners’ sugar, milk and vanilla extract in small bowl until well blended and smooth.
Drizzle vanilla glaze over cooled shortbread.
OTHER VARIATION:.
Sprinkle shortbread with confectioners’ sugar.

Mini Strawberry Honey Pies

Spring and strawberries just go together. This recipe is for all of you fruit pie lovers out there, and who isn’t? These Baby Pies are fresh, dainty and delicious…

Ingredients

Crust:

  • Vegetable oil cooking spray
  • 2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury)

Filling:

  • 2 tablespoons honey
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon arrowroot
  • 1/2 teaspoon grated orange zest
  • 8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups
  • 1 egg, beaten
  • Special equipment: a 12-count nonstick mini-muffin pan, a 3-inch round cookie cutter, a 2-inch round cookie cutter

Directions

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.

For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Stir in the strawberries.

Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve