Cooking With Honey – Honey Grapefruit Margarita

grapefruit margarita

With the weather heating up, this is a delicious way to cool down!  The honey and the grapefruit combine wonderfully.

Yield:  2 servings

Ingredients

3 oz tequila

2 oz orange liqueur

2 oz fresh-squeezed lime juice (2 limes)

6 oz fresh-squeezed ruby red grapefruit juice (1 grapefruit)

Simple honey syrup, to taste

Salt, for rim

Grapefruit wedges, for serving (optional)

Directions

Mix tequila, orange liqueur, lime, and grapefruit juices well. Add a generous splash of simple honey syrup. (To make simple honey syrup combine equal parts honey and water and heat until honey is completely dissolved. Refrigerate after cooling to save.)

Rub one of the used lime or grapefruit rinds around the rim of two glasses and dip in cocktail salt.

Fill each glass with ice and pour in the margarita.

  • Paloma (moderndayforager.wordpress.com)

Cheery Cranberry Cocktails

Have you ever noticed how many mixed drinks contain cranberry juice? Why is that, I wondered?  

The answer was easy to find. Cranberry juice is unique in that it can can be paired with a variety of flavors and will nearly always taste great.

In many mixed drinks cranberry juice is used to finish off a drink or to give it that “something special”. Cranberry juice’s sweet and tart flavor pairs well with practically any type of alcohol including vodka, gin, bourbon, rum and tequila. It even enhances the flavor of Champagne!

In addition to the drinks below, there is cranberry juice in The Samhain and also in The Bee-tini, which you can find in Cooking With Honey.

Honey Cranberry Champagne Cocktail

Ingredients

  • 1-ounce cranberry juice (sweetened)
  • 1 teaspoon honey
  • 1 wedge lime
  • Champagne or sparkling wine
  • Cranberries (frozen)

Directions

In a chilled Champagne flute add cranberry juice, honey and a squeeze of lime. Stir gently until honey is blended in.  Top off the glass with Champagne. Garnish with 3 or 4 cranberries.

Honey Cranberry Slush

Photo courtesy of Amy Marrero Doyle

Ingredients 

1 cup frozen cranberry juice concentrate

1/2 cup honey

juice of 1 lemon

1 (12 ounce) can chilled lemon-lime soda

1 cup bourbon

Directions

In a medium bowl, stir together the cranberry juice concentrate, honey, lemon juice, lemon-lime soda and bourbon. Cover and freeze overnight. It will remain slushy because of the bourbon. Scoop spoonfuls into small glasses to serve as a cocktail.

Recipe makes 6 servings

Cranberry Week

I voted this morning. Voting always makes me emotional. When I get emotional, I usually start thinking about cooking with honey. Today it was cooking with honey and cranberries.

Cranberries are quintessentially American. With the elections today and Thanksgiving coming up, it’s the perfect time to have a Cranberry Week on Romancing the Bee!

Native Americans used the cranberries as a staple as early as 1550. They ate cranberries fresh, ground, or mashed with cornmeal and baked it into bread. They also mixed berries with wild game and melted fat to form pemmican, a survival ration for the winter months. Honey was used to sweeten the berry’s tangy flavor.

By 1620 Pilgrims learned how to use cranberries from the Native Americans. There are several theories of how the berry was named. German and Dutch settlers named the berry “crane-berry” because it appeared to be the favorite food of cranes or the blossom resembles the head and neck of an English crane. Eventually craneberry was shortened to cranberry. By 1683 cranberry juice was made by the settlers.

The health benefits of cranberries rival those of honey. Cranberries have vitamin C and fiber, and are only 45 calories per cup. In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable–including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries.

So let’s celebrate Cranberry Week by baking some Honey Cranberry Cosmo Cupcakes!  To your health!!

Makes 3 dozen
Ingredients

FOR THE CUPCAKES
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups honey
4 eggs
1 teaspoon finely grated lime zest
1/2 teaspoon finely grated orange zest
2 tablespoons  cranberry juice cocktail
2 tablespoons   lime juice
2 tablespoons triple sec
1 teaspoon  vanilla extract
1 cup sour cream
Food coloring (optional)

FOR THE FROSTING
1/2 cup (1 stick or 113 grams) butter
1 pound (about 4 cups) confectioners’ sugar
1/4 teaspoon salt
1 tablespoon cranberry juice cocktail
1 tablespoon vodka
2 1/2 teaspoons lime juice
2 teaspoons  triple sec
2 tablespoons milk
Food coloring (optional)

To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and honey together until light and fluffy, at least five minutes. Beat in the eggs, one at a tim, then stir in the lime and orange zests. Add the cranberry juice, lime juice, triple sec and vanilla, and stir until combined.

Sprinkle 1/3 of the flour mixture over the batter and beat until just combined. Stir in half of the sour cream, then another 1/3 of the flour, and mix again until just combined. Stir in the remaining sour cream until just combined, then add the remaining flour and mix until combined, about 30 seconds. Don’t over mix.

Place 3 tablespoons of batter in each cupcake liner and bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for about 30 seconds. Beat in the sugar and salt until combined. Add the cranberry, vodka, lime juice, and triple sec and whisk on high for at least 5 minutes, until light and fluffy. If the frosting is too thick, add some of the milk, 1/2 teaspoon at a time, until desired consistency is reached.

Stir in food coloring, if using. Garnish with a slice of lime.

Fourth Of July Honey Shrimp On The Barbie


3 1/2 lbs green shrimp, peeled and deveined
bamboo skewers (soaked in cold water to prevent burning)
1/2 cup olive oil
2 tablespoons honey
2 tablespoons sweet chili sauce
2 tablespoons chopped italian parsley
2 tablespoons lemons or 2 tablespoons lime juice
1/4 teaspoon five-spice powder

 
Combine all the ingredients except shrimp and bamboo skewers to make a marinade.

Mix shrimp into the marinade and refrigerate for at least 30 minutes.

Thread 4 shrimp onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.

Serve as an appetizer.