Magnolia House Honey

From Nature's table to your own, pure goodness!

Grilled Honey-Glazed Pork Tenderloin with Onions






Ingredients

  • 1/2 cup - Buckwheat honey
  • 1/4 cup - extra-virgin olive oil
  • 1/4 cup - cider vinegar
  • 1 Tablespoon - minced garlic
  • 2 teaspoons - Herbes De Provence seasoning mixture
  • 1 teaspoon - salt
  • 1/2 teaspoon - pepper
  • 2 lbs. - pork tenderloin
  • 3 medium - onions


Directions

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.



  • INGREDIENTS
  • 2/3 cup butter
  • 1-1/2 cups Orange Blossom Honey
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 2-1/2 cups cake flour
  • 1 package (3 ounces) orange gelatin
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup orange juice
  • 1/3 cup 2% milk
  • FROSTING:
  • 1 cup of sour cream
  • 1/2 cup Orange blossom Honey

Directions

  1. In a large bowl, cream butter and honeyr until light . Add eggs, one at a time, beating well after each addition. Beat in orange peel. Combine the flour, gelatin, baking powder and salt; add to creamed mixture alternately with orange juice and milk, beating well after each addition.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a bowl, beat sour cream and honey until well blended, spoon it on top of cake slices or (cupcakes) you can add some extra orange rind on top..

Pumpkin Honey Bread

 

Ingredients


    1. 1 cup - honey
    2. 1/2 cup - butter or margarine, softened
    3. 1 can (16 oz.) - solid-pack pumpkin
    4. 4 - eggs
    5. 4 cups - flour
    6. 4 teaspoons - baking powder
    7. 2 teaspoons - ground cinnamon
    8. 2 teaspoons - ground ginger
    9. 1 teaspoon - baking soda
    10. 1 teaspoon - salt
    11. 1 teaspoon - ground nutmeg



Directions


In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.




Baby Back Ribs with Chipotle Honey Barbecue Sauce













Ingredients

  • For sauce:
  • 1 cup - honey
  • 1 cup - ketchup
  • ½ cup - apple cider vinegar
  • 2 tablespoons - reduced-sodium soy sauce or tamari
  • 2 - canned chipotle chiles in adobo sauce, stems trimmed, chopped
  • 2 tablespoons - adobo sauce, (from the can of chiles)
  • 2 teaspoons - chili powder
  • 1 teaspoon - ground cumin
  • 1 teaspoon - fresh garlic, grated
  • 1 teaspoon - coarse salt
  • For ribs:
  • 2 racks - baby back ribs (about 2½ pounds each), each rack halved
  • coarse salt
  • freshly ground black pepper


Directions

To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic, and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.

Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub in. Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.

When ready to cook the ribs, preheat the oven to 350°F. Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.

Roast the ribs for 1½ to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.

Preheat the broiler on high. Brush the ribs lightly with the sauce and broil for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.