Bite-Sized Strawberry-Honey Cheesecake

Strawberries are beginning to come into season and here’s a fresh, light, fast and delicious treat to try. Simply remove the tops of plump strawberries, fill with honey-sweetened cream cheese, and sprinkle with crushed graham crackers. Honey Ridge Farms’ Clover, Spiced and Lemon honey cremes are especially nice! Serve these bite-size strawberry cheesecakes at your next party or outdoor gathering.

Cheesecake-Filled Strawberries
2 pounds strawberries
1 (8-ounce) package cream cheese
2 tablespoons Honey Ridge Farms Honey Creme (Clover, Spiced or Lemon)
3/4 teaspoon vanilla extract
3/4 teaspoon lemon juice
1/2 cup graham cracker crumbs

Whip cream cheese, honey, vanilla and lemon juice on medium speed until slightly fluffy, about 2 to 3 minutes.  Trim tops and bottoms of strawberries to level. use a small spoon to scoop out tops. Fill a ziplock bag with cream cheese filling and cut off one corner. Squeeze filling into berries until it brims over top. Sprinkle tops of berries with graham cracker crumbs. Arrange on a plate and serve. Makes about 24 filled strawberries.

 

Grilled Cheese Month – Tips and Special Giveaway!

Grilled cheese is the ultimate comfort food. Over the decades this humble sandwich has evolved from basic American processed cheese to countless adaptations.

We love that both honey and vinegar are popular condiments often used in newer versions of this classic. Visit our Facebook to see some delicious examples. But, before you do, here are some quick tips that will guarantee the best grilled cheese every time:

• Preheat the griddle and use medium low heat.
• For a perfectly toasted sandwich, lightly brush melted butter on outside of bread.
• Never skimp on the bread; use best quality and not too thick.
• Use easy-melting cheeses (no worry, there are many to choose from!)
• Shred or grate the cheese.
• When ready to cook, it’s best that cheese is at room temperature.
• Cheese should be evenly distributed on the bread.
• After the first ‘flip,’ press with a tool, like a spatula, heatproof plate or cake pan to get that crispy, golden-brown crust.

In honor of Grilled Cheese Month, we’re super-excited to offer this giveaway (ending April 21^st) that includes our honey crème and vinegar, a Boska cheese grater and a fabulous recipe book, “Grilled Cheese, Please” by cheese expert and author Laura Werlin. One of the country’s foremost authorities on cheese, Laura is a James Beard award-winning author of six books on the subject. We hope you’ll visit Laura’s website to learn more – http://www.laurawerlin.com/books. We also hope you’ll enter our giveaway (click HERE). And please do share with all the other honey and cheese lovers you know. Best luck!

Grilled Cheese Giveaway – from 4/17 – 4/21

 

MANGO-STRAWBERRY and LETTUCE SALAD with Honey-Vinegar Dressing

Elizabeth Ann Quirino is a talented blogger and creator of AsianinAmericaMag.com and shares this delicious Mango Strawberry and Lettuce Salad with Honey Vinegar Dressing.

Elizabeth made this dish special by adding ripe and luscious mangoes and strawberries to the otherwise green salad. Here is her take on the dressing:

“Honey Ridge Farm Serrano Chile Balsamic Honey dressing has the all time favorite balsamic flavor, but fired up with a spice that was skyrocketing!” We just have one question: how do we get an invite to the next dinner, Elizabeth? If you want to recreate this fantastic salad to share with your family or friends visit AsianinAmericaMag.com . While you’re there, make sure you subscribe to this terrific online magazine for fresh cooking with an Asian twist!

Sassy Spicy Sanguine Sling

The blood orange has a crimson, almost blood-colored flesh (aptly defined as “sanguine”) and about the size of an average orange. Its unique dark maroon color is due to the presence of antioxidant anthocyanins—found in many flowers but rarely in citrus—and develops in the fruit when temperatures dip at night. Fragrant and flavorful, a freshly squeezed blood orange combined with vodka, Grand Marnier and spiced honey crème creates a cocktail that sparks both tart, spicy and sweet…a most sassy libation indeed. Cheers!

Classic Marinade for Lamb, Pork or Salmon AND a Special Giveaway

Spring and Easter celebrate the season of renewal in body, mind and the spirit. For many of us, there’s a strong urge to focus on feeling healthy, fit—re-energize—and get the most out of this beautiful time of year. We’re delighted to once again partner with single subject author, Cal Orey, who has written a comprehensive book on olive oil. In The Healing Powers of Olive Oil you’ll learn everything there is to know about this “liquid gold,” from facts (did you know that the olive is a fruit?), to health values, and best ways to integrate into your menu plan.

A classic combination is olive oil and vinegar. Our pure Balsamic Honey Vinegar adds a unique delicate sweet-tart touch to marinades, dressings, pan sauces and more. It’s also sulfite-free, so those who are sensitive can fully enjoy this flavorful and versatile ingredient pairing. Fragrant Olive Oil Rosemary & Honey Balsamic Marinade recommends first-pressing extra virgin olive oil. Its spicy and robust green grassy notes compliment the equally ample flavors of rosemary and mustard. Balsamic honey vinegar along with a touch of citrus balances their boldness beautifully, making it ideal for lamb, pork and salmon.

On April 1st, we invite you to enter our giveaway for a chance to win a copy of Cal Orey’s book along with a bottle of our award-winning Balsamic Honey Vinegar and Serrano Chile Honey Vinegar, a $38 value. Giveaway ends Midnight, April 8th. Click Giveaway image below. It will take you to our Facebook page for entry. Best luck, and have a Happy Spring!

Balsamic Roasted Strawberry Shortcake

We so enjoy the blog Fat Girl Trapped in a Skinny Body and are always amazed and impressed with blogger Julia M.’s kitchen creativity. Here she uses our Balsamic Honey Vinegar in her unique version of strawberry shortcake!

This Balsamic Roasted Strawberry Shortcake was inspired by Julia’s grandmother who hand-delivered to her fresh strawberries from a nearby farmers market. Yummy!

Julia also had some nice things to say about Honey Ridge Farms:

“Your products are outstanding! I’ve tried the honey cremes and now the vinegars and I truly love them. I’m saying this because I want to, because I legitimately enjoy the honey!”

Thank you, Julia – we like you, too! Check out www.fatgirltrappedinaskinnybody.com for this and other delectable recipes and food ideas.

Baked Bree Cream Cheese Biscuits with Strawberries & Lemon Honey Creme

A big thank you to Bree Hester! She is lovin’ our new Lemon Honey Crème and recently used it to make a delicious strawberry shortcake! Bree is always adding beautiful imagery and delectable recipes to her blog, so be sure to keep up with her at bakedbree.com. For her strawberry shortcake recipe click here.

Sassy Spicy Sanguine Sling

The blood orange has a crimson, almost blood-colored flesh (aptly defined as “sanguine”) and about the size of an average orange. Its unique dark maroon color is due to the presence of antioxidant anthocyanins—found in many flowers but rarely in citrus—and develops in the fruit when temperatures dip at night. Fragrant and flavorful, a freshly squeezed blood orange combined with vodka, Grand Marnier and spiced honey crème creates a cocktail that sparks both tart, spicy and sweet…a most sassy libation indeed. Cheers!

The Buzz on Bees – and Honey Ridge Farms – Thanks Lafujimama!

Rachael of Lafujimama.com came across our lemon honey crème at a blogger retreat and we were so pleased to learn about these two super tasty recipes – a baked lemon honey mochi mochi donut and rice bowl filled with luscious mango and avocado. Our family roots are mentioned in addition to the serious situation that our apiculture industry is faced with today. Learn more at lafujimama.com and hope you’ll become a fan of her fascinating food blog. Beautiful work, Rachael!

Honey Apple Bourbon Martini

Julia M. of Fat Girl Trapped in a Skinny Body has discovered what we’ve always known…our honey crèmes make amazing simple syrups for cocktails!  Her microwave trick, turning honey crème to liquid, is super-smart.  You can also do on the stove:   combine equal parts honey crème and water in a pot and simmer until honey crème dissolves.  Store in the refrigerator for 2 weeks.

Julia’s choices, lemon and spice, are perfect matches to bourbon and apple.  Visit her blog for  the Honey Apple Bourbon Martini recipe. Cheers!