Banana-Macadamia Pancakes

May 19th, 2010

2 cups unbleached all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1/3 cup sugar

Pinch of salt

1 teaspoon nutmeg, freshly grated

2 cups buttermilk

2 large eggs, lightly beaten

2 Tablespoons unsalted butter, melted

1 big handful sweetened shredded coconut

1 big handful macadamia nuts

Banana slices

Macadamia Nut Honey

In a large bowl mix together flour, baking powder, baking soda, sugar, salt, and nutmeg. Next, add buttermilk, eggs, butter, coconut, and macadamia nuts and stir until just combined. It’s okay if batter is a bit lumpy. Don’t overmix.

Heat your skillet or pan to medium-high heat and coat it with a bit of butter. If a drop of water dropped into the pan starts to dance, the skillet is hot enough.

Slowly pour about 2/3 cup of the batter onto the skillet. Place about 3 extra-thin slices of banana on top of the pancake batter as it is cooking. Wait until the pancake bottom is deep golden in color then flip with a spatula and cook the other side until golden and cooked through.

Top generously with Big Island Bees Macadamia nut honey and serve.

-from 101 Cookbooks, by Heidi Swanson

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Honey Nut Tart

May 19th, 2010

Pate Brisee for a 9-inch tart pan.

2 cups macadamia nuts

4 oz. unsalted butter

¼ cup Macadamia Blossom honey

½ cup sugar

Roll out pastry, place in 9-inch pan and chill for 30 minutes. Blind bake pastry shell for 10 minutes at 400 degrees and cool.

In a heavy saucepan, bring honey, sugar and butter to a boil. Remove from heat and stir in nuts. Spoon mixture into chilled tart shell. Bake in preheated 400 degree oven for approximately 20 minutes or until golden brown.

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Whendi’s Honey Cake

May 19th, 2010

½ cup butter

¾ cup sugar

1 generous cup Macadamia Nut Honey

3 eggs

1 cup dark, strong, warm coffee (Whendi uses Kona)

3 cup flour

3 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon cinnamon

2 teaspoon dried ginger

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon allspice

½ cup Macadamia nuts, chopped

½ cup candied ginger, diced

Cream butter and sugar together. Add honey and eggs, and mix well. Sift dry ingredients together and add to butter/sugar mixture alternately with coffee. Fold in candied ginger and nuts, and pour into greased 10-inch bundt pan or two greased loaf pans. Bake at 350 for 50-60 minutes.

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Ambrosia

May 19th, 2010

8 oranges

1 lemon

2 Tablespoons Macadamia Blossom Honey

Grated unsweetened coconut or chopped nuts for garnish

Cut peel from 6 oranges, being careful to remove all the pith. Slice the oranges into a bowl.

Cut the peel off of 6 oranges with a sharp knife being careful to remove all the pith. Remove the orange segments from their casing, and put into a serving bowl with the juice of the remaining oranges and the lemon. Toss gently to mix, and serve garnished with coconut or chopped nuts.

Adding sliced banana or fresh pineapple is delicious too!

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Baked Honeyed Squash

May 19th, 2010

1 pound butternut squash

1 oz. salted butter

1 Tablespoon organic Lehua honey (slightly warmed)

½ teaspoon chopped fresh rosemary or ¼ tsp. dried

Preheat the oven to 375 degrees F.

Cut the squash in rounds and then cut each round in half to make semi circles. Remove seeds. Place the squash in a bowl with the warmed honey and toss to coat.

Arrange the squash in overlapping rows in a shallow baking dish. Drizzle the squash with the leftover honey. Dot the squash with butter and then sprinkle with rosemary. Bake in the oven for 30 minutes until golden brown and caramelized.

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Exotic Fruit Salad

May 19th, 2010

1 mango

2 small bananas

8 litchis

2 passionfruit

8 Tablespoons Greek or strained yogurt

4 teaspoons Macadamia nut honey

½ cup chopped roasted macadamia nuts

Peel and slice the mango and bananas. Peel and quarter the litchis. Scoop out flesh from the passionfruit. Mix the fruit together and divide between 4 custard cups. Top the fruit in each cup with a Tablespoon of macadamia nut honey and sprinkle with the chopped nuts. Serve.

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Tiffany’s Spicy Fish Rub

May 19th, 2010

(excellent on ahi or salmon)

1 Tablespoon wasabi paste

1 teaspoon freshly grated ginger

¼ cup organic Wilelaiki honey

¾ cup soy sauce

Mix all ingredients. Marinate fish for several minutes. Put fish on grill and baste with remaining marinade while grilling.

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Honey and Herbal Cold and Throat Remedy

May 19th, 2010

Relieves irritating symptoms of a common cold

½ teaspoon chopped sage

3 Tablespoons Big Island Bees Honey

2 Tablespoons apple cider vinegar

Steep sage in 1/2 cup hot water for 10 minutes. Strain and reserve the water. Let cool. Put pure honey in a medium size glass jar. Pour in the cider vinegar and cooled sage water. Shake until well mixed. Take 2 tsp. every hour until symptoms cease.

Honey has significant therapeutic potential because of its antibiotic and antiseptic properties. Honey has been used throughout history as a dressing for wounds. In WWI it was carried into battle to pack the wounds of soldiers until they could get to the surgeons. When honey is mixed with bodily fluids, it produces hydrogen peroxide which prevents the growth of bacteria.

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Honey and Oatmeal Exfoliating Mask

May 19th, 2010

Yolk of 1 fresh egg

2 Tablespoons Big Island Bees Honey

3 Tablespoons Finely ground oatmeal

1 teaspoon of rose or orange water

Mix all ingredients together and spread on face and neck, taking care to avoid your eyes. Lie down and relax for 20 minutes and then remove with a warm damp washcloth. Your skin will feel and look wonderful.

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Look for Hawaii’s Seal of Quality on Hawaiian Organic Honey

April 29th, 2010

The state of Hawaii initiated a quality control program in 2006 to help consumers distinguish genuine Hawaiian products from look-alike products that have only partial Hawaiian content or are processed in a significant way outside of Hawaii. This was accomplished by allowing qualified products to bear the “Hawaii Seal of Quality” on a distinctive green and white sticker affixed to the product packaging.

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