Recipes: honey-based dishes

Serves 8.

Note: Here's the winner of the First Annual Dandelion Honey Pastry Chef Contest, hosted by Beez Kneez, to raise money and awareness for the Healthy Bees Healthy Lives pollinator initiative. Pastry chef Toni Luschen of Lucia's restaurant in Minneapolis shared the original recipe, which has been adapted for smaller quantities. The light, creamy panna cotta is nicely balanced by the crunchy Florentines (below), and the dandelion honey's flavor shines through in both. Feel free to use other honey varieties.

• 2 3/4 tsp. unflavored gelatin (two 1/4 oz. envelopes)

• 2 tbsp. cold water

• 2 c. heavy cream

• 1 c. whole milk

• 1/2 c. honey (preferably dandelion)

Directions

Lightly oil 8 ramekins. In a small bowl, sprinkle the gelatin over the 2 tablespoons cold water and let stand for about 1 minute to soften.

Combine the cream, milk and honey in a heavy saucepan, and bring just to a boil over moderate heat, stirring until the honey is dissolved. Remove from the heat and stir 1 cup of the warm cream mixture into the gelatin, then stir the cream and gelatin mixture back into the cream.

Divide the cream mixture among the ramekins and let cool to room temperature, about 30 minutes. Cover and refrigerate until the panna cotta is set, about 4 hours or overnight.

Nutrition information per serving:

Sodium55 mgSaturated fat12 g

Carbohydrates21 gCalcium78 mg

Protein4 gCholesterol69 mg

Dietary fiber0 g

Diabetic exchanges per serving: ½ milk, 1 other carb, 4 fat.

Note: This makes an easy weeknight dinner served with rice or barley. From Beth Dooley.

• 2 tbsp. unsalted butter

• 3 to 4 lb. chicken parts, legs cut in two, trimmed of excess fat, then rinsed and patted dry with paper towels

• 2 tbsp. fresh orange juice

• 2 tbsp. honey

• 2 tsp. ground cumin

• Salt and freshly ground black pepper to taste

Directions

Preheat the oven to 450 degrees. Put the butter into a roasting pan and melt it in the oven for about 1 minute.

Add the chicken, skin side up, and place in the hot oven.

Turn the chicken again and baste. Continue roasting and basting with the remaining sauce, until the chicken is done, about 40 to 50 minutes, or until the juices run clear when cut with a knife. Remove the chicken and serve with the pan juices spooned overall.

Nutrition information per each of 6 servings:

Calories305Fat15 g

Sodium85 mgSaturated fat6 g

Carbohydrates7 gCalcium35 mg

Dietary fiber0 g

Diabetic exchanges per serving: ½ other carb, 5 lean meat.

Makes about 1 1/4 cup.

Note: This robust sauce is wonderful on steak, pork, chicken, even salmon. Brush on during the last 10 minutes of cooking to make a nice glaze. From Beth Dooley.

• 1 c. strongly brewed coffee

• 1/2 c. honey

• 3 tbsp. soy sauce

• 3 tbsp. cider vinegar

• 2 shots hot sauce or more to taste

Directions

Nutrition information per 2 tablespoons:

Calories64Fat0 g

Sodium270 mgSaturated fat0 g

Carbohydrates14 gCalcium3 mg

Protein0 gCholesterol0 mg

Diabetic exchanges per serving: 1 other carb.

Makes about 24 pieces.

Note: Once the cookies are cooled, break into 4-inch pieces. They're delicious when used to scoop up the panna cotta, as you would with a spoon. From pastry chef Toni Luschen of Lucia's restaurant in Minneapolis.

• 10 tbsp. unsalted butter, cut into chunks

• 1 c. sugar

• 1/4 c. honey

• 2 1/2 c. slivered almonds

• 1/3 c. rolled oats (not instant)

• Pinch salt

Directions

Combine butter, sugar, cream and honey in a medium saucepan over medium heat. Allow butter to melt and sugar and honey to dissolve, stirring occasionally, and bring to a boil. Reduce the heat and stir in the almonds and oats until thoroughly combined and simmer for about 1 minute.

Pour the batter on the paper-lined baking sheet and spread out evenly with a spatula. Bake until golden, about 7 to 9 minutes. Remove from the oven to cool and harden. Break into 4- to 6-inch pieces to serve.

Nutrition information per each:

Calories170Fat12 g

Sodium10 mgSaturated fat4 g

Protein3 gCholesterol15 mg

Dietary fiber1 g

Diabetic exchanges per serving: 1 other carb, 1 ½ fat.

Serves 4 to 6.

Note: The dressing for this slaw is wonderful on dark salad greens and steamed beets, too. From Beth Dooley.

• 3 tbsp. honey

• 1 tsp. soy sauce, or to taste

• 1 tbsp. freshly grated ginger, or more to taste

• 2 tbsp. toasted sesame oil

• 2 tbsp. light sesame oil

• 2 c. shredded red cabbage

• 2 carrots, shredded

• 1 tart, firm apple, thinly sliced

• 1/2 c. finely chopped green onion

• 1/2 c. chopped cilantro

Directions

To make the dressing: In a small bowl, whisk together the lime juice, honey, soy sauce and ginger. Whisk in the two oils in a slow, steady stream.

To make the slaw: In a large bowl, combine cabbage, carrots, apple, onion and cilantro; toss. Add just enough of the dressing to lightly coat. Season to taste with salt and pepper. Allow to stand about 30 minutes before serving, or cover and refrigerate overnight.

Nutrition information per each of 6 servings:

Calories160Fat9 g

Carbohydrates20 gCalcium38 mg

Protein1 gCholesterol0 mg

Dietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, ½ fruit, ½ other carb, 2 fat.

Serves 4 to 6.

• 2 tbsp. balsamic vinegar

• 2 tbsp. honey

• 2 tbsp. extra-virgin olive oil

• 1 lb. Brussels sprouts, cleaned and cut in half lengthwise

• Coarse salt and freshly ground black pepper

Preheat the oven to 400 degrees.

In a small bowl, whisk together the vinegar, honey and oil.

Place the Brussels sprouts into a large bowl and toss with the honey mixture. Spread the sprouts out on a baking sheet in one layer so that they are not touching. Sprinkle lightly with the salt and pepper.

Roast for 25 to 30 minutes until the edges are dark golden, turning them midway through. Remove and serve hot or at room temperature.

Nutrition information per each of 6 servings:

Sodium17 mgSaturated fat1 g

Carbohydrates12 gCalcium28 mg

Protein2 gCholesterol0 mg

Dietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, ½ other carb, 1 fat.

Note: This is fabulous spooned over fresh berries or orange sections. Mound it onto lemon pound cake or serve it in a parfait glass layered with crushed ginger snaps.

• 1 c. whole milk Greek style yogurt

• 1/2 tsp. ground cardamom

• 2 tsp. honey, or more to taste

Directions

Nutrition information per 2 tablespoons:

Calories42Fat3 g

Sodium19 mgSaturated fat2 g

Carbohydrates3 gCalcium41 mg

Protein1 gCholesterol10 mg