Our Favorite RIC Honey Recipes
RIC Honey Mint Dressing
| Amount | Measurement | Ingredients |
|---|---|---|
| 2 | Cup(s) | Canola Oil |
| 1 | Cup(s) | Rice Wine Vinegar |
| 6 | Tablespoon(s) | RIC Honey |
| 3 | Tablespoon(s) | Dijon Mustard |
| 1 | Tablespoon(s) | Fresh Mint |
| 1/4 | Teaspoon(s) | Kosher Salt |
| 1/2 | Teaspoon(s) | Black Pepper |
| 1/4 | Teaspoon(s) | Granulated Garlic |
| 1/4 | Teaspoon(s) | Granulated Onion |
Instructions
In a blender, add all ingredients and blend until combined. Enjoy!
RIC Honey Baklava
| Amount | Measurement | Ingredients |
|---|---|---|
| 16 | Ounce(s) | Phyllo Dough Thawed by package instructions |
| 1 1/4 | Cup(s) | Unsalted Butter (Melted) 10 oz. or 2 1/2 sticks |
| 1/2 | Cup(s) | RIC Honey |
| 1 | Lb(s) | Pecans Finely Chopped |
| 1 | Teaspoon(s) | Ground Cinnamon |
| 1/2 | Cup(s) | Brown Sugar |
| 1/2 | Cup(s) | Granulated Sugar |
| 3/4 | Cup(s) | Water |
Instructions
- Lightly butter a 9x13 pan and preheat the oven to 350 degree Fahrenheit
- Thaw phyllo dough (by package instructions), when thawed, roll out the dough and cut the dough in half so the sheets will fit the pan. Cover with a damp towel to keep it from drying out
- Process the nuts until small, even sized pieces. Combine with brown sugar and cinnamon. In a separate bowl, melt the butter
- Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being brushed with butter
- Spoon all of the nut mixture onto the phyllo. Cover with 8 more sheets of phyllo, brush each with butter
- Cut into 23 equal sized squares using a sharp knife
- Bake at 350 degrees F for 30-35 minutes, or until lightly golden brown, and edges appear slightly crisp
- While baking, make the syrup. Combine the granulated sugar, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let summer for 7 minutes and slightly thickened
- Remove from the stove and allow to cool
- Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours
Serve and Enjoy!
RIC Honey Mango Pico de Gallo
| Amount | Measurement | Ingredients |
|---|---|---|
| 5 | Tomates (diced) | |
| 1/2 | Bunch | Cilantro (chopped) |
| 1/2 | Medium | Red Onion (diced) |
| 2 | Jalapeños (seeded and diced) | |
| 1 | Mango | |
| 2 | Cloves | Garlic (minced) |
| 1 | Tablespoon(s) | Lime Juice |
| 2 | Tablespoon(s) | RIC Honey |
| Salt and Pepper |
Instructions
- Dice tomatoes, red onion and jalapeños - add to a large bowl
- Cut mango and add to bowl
- Add garlic, cilantro, lime juice, RIC honey, and salt and pepper (to taste)
- Mix well
Serve and Enjoy!
RIC Honey Maple Cornbread
| Amount | Measurement | Ingredients |
|---|---|---|
| 1/2 | Cup(s) | Butter (melted) 1/2 stick |
| 1 | Cup(s) | Milk |
| 2 | Eggs | |
| 1 1/2 | Cup(s) | Yellow Cornmeal |
| 1 | Cup(s) | All-Purpose Flour |
| 1/2 | Cup(s) | Granulated Sugar |
| 1 | Tablespoon(s) | Baking Powder |
| 1/2 | Teaspoon(s) | Salt |
| 1/4 | Cup(s) | RIC Honey |
| 1/4 | Cup(s) | Maple Syrup |
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl, beat half the butter with the milk and eggs, with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder, and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan, use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter
- In the meantime, combine the remaining butter, honey, and maple syrup together and keep warm in a small saucepan over low heat
- Bake 20 to 25 minutes or until golden brown and a toothpick interested in the center comes out clean
- Let cornbread cool for a few minutes - cut into squares and pour honey butter over cornbread until it is completely covered and soaks in
Serve and Enjoy!
