|
Tiffany’s
Spicy Fish Rub
(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.
Exotic
Fruit Salad
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.
Baked
Honeyed Squash
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.
Ambrosia
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!
Whendi’s
Honey Cake
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.
Honey
Nut Tart
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.
Banana-Macadamia Pancakes
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
|
