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Posts Tagged honey

Honey Baked Pork Roast

(5-lb.) Bone-in pork picnic half roast
6 1/2 tablespoons honey, divided
1/4 cup packed brown sugar
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup canola mayonnaise
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
3/8 teaspoon ground red pepper

Preheat oven to 300°F.

Trim tough outer skin layer from pork, leaving as much fat as possible intact. Discard skin. Rub 2 1/2 tablespoons honey over pork.

Combine sugar, salt, pepper, cinnamon, ginger, and cloves in a bowl; rub mixture evenly over all sides of pork. Place pork, fat side up, in a foil-lined broiler pan.

Bake at 300°F until a thermometer inserted in thickest portion registers 170° to 180°F, about 3 to 3 1/2 hours. Remove from oven; let stand 15 minutes before cutting into thin slices.

Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork.






Bruschetta with Gorgonzola Cheese and Honey

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Recipe from: Giada De Laurentiis



Quinoa, Apple and Almond Salad with Honey Lemon Mint Vinaigrette

Serves: 3-4 Servings

3 cups cooked quinoa
¼ cup scallions, sliced thin
1 granny smith apple, diced
½ cup dried cranberries
¼ cup almonds, toasted, rough chopped
Honey Lemon Mint Vinaigrette
3 tablespoons honey, preferably mild such as wildflower
2 tablespoons fresh mint
¼ cup lemon juice
3 tablespoons warm water
¼ cup extra virgin olive oil
salt, black pepper to taste

In a small mixing bowl or blender, whisk together the honey, lemon juice, olive oil, mint, and warm water. Season to taste with salt and pepper.  Combine cooked quinoa with apples, toasted almonds, scallions and dried cranberries.  About 30 minutes before serving drizzle with ½ cup prepared vinaigrette and toss to combine. Serve cold or at room temperature.

Chamomile Flower Wine

1 liter dry white wine
1 cup dried chamomile flowers
Grated zest of 1 orange
1½ ounces light rum (optional)
4 tablespoons honey (or to taste)

Pour wine into a clean glass jar or bottle. Add chamomile, orange zest and rum. Cover and steep for 1 week.
Strain through a coffee filter, add honey to taste and pour it into a clean container. Seal and store for up to 1 year.




Autumn Salmon Salad with Honey-Apple Cider Vinaigrette

Serves 2

2 large beets
extra virgin olive oil
salt & pepper
2-4oz salmon filets
8 cups chopped lettuce
1 Bartlett pear, sliced
1 apple, sliced
1/4 cup walnut pieces
1/4 cups dried cranberries

For the Honey-Apple Cider Vinaigrette:

6 Tablespoons extra virgin olive oil
1/4 cup honey
2 Tablespoons apple cider vinegar
juice of 1 lemon
dash of onion powder
salt & pepper

1.    Preheat oven to 400 degrees. Peel then chop beets into 1/2″ cubes and place onto a foil-lined baking sheet. Toss with extra virgin olive oil, and lots of salt and pepper, and then roast for 40-50 minutes, or until tender. Set aside to cool slightly.

2.    Meanwhile, combine ingredients for Honey-Apple Cider Vinaigrette in a jar with a tight-fitting lid then shake to combine. Set aside. Brush salmon on both sides with extra virgin olive oil then season liberally with salt and pepper. Place in an olive oil-brushed skillet over medium-high heat, skin side down, then cook for 3-4 minutes. Flip, peel off skin, and then cook for 1-2 more minutes. Remove to a plate and set aside.

3.    Divide lettuce, pear and apple slices, walnuts, and dried cranberries between two plates. Top each plate with cooked salmon and roasted beets then drizzle on dressing and serve.

Hard Cider Braised Pork Ribs

kosher salt
3 to 4 pounds pork ribs

2 tablespoons olive oil
3 small onions, quartered

4 cups hard cider
¼ cup honey

Preheat oven to 350 degrees. Rub salt on all sides of ribs. Heat olive oil in a Dutch oven or deep-sided ovenproof skillet over high heat. Arrange ribs in a single layer. Brown ribs on all sides. Remove from heat. Add onions to pan. Whisk together hard cider and honey. Pour over ribs and onions, so that liquid comes halfway up side of skillet. Cover skillet and cook in oven for 2½ to 3 hours, until meat falls off the bone. Servings: 6 to 8


From: Frecon Farms

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