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!
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!
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!
We all know that everything is better in moderation, but fair warning, this recipe for Fruit Cheesecake with Blackberry Honey Creme will leave you wanting more! Don’t worry, it has fresh fruit on it, so it can’t be all that bad. Right?
Now, let’s talk about what makes this cheesecake oh so good. The Queen’s Notebook blogger, Betty Ann, shares with us (and you) her easy-peasy cheesecake recipe, followed by even easier assembly instructions.
Betty Ann tops the cheesecake with Blackberry Honey Creme, which you can purchase by going to our website. Check out Betty Ann’s blog for daily tips and recipes influenced by her Asian heritage. Thank you Betty Ann!
While doing our daily (but fun) task of visiting food blogs and web sites, we happened upon friend to Honey Ridge Farms and food blogger, Julia M.’s recipe for homemade ricotta.
Julia has posted about our Honey Cremes before, and although this has less to do with Honey Creme (which Julia drizzles over the ricotta- OMG!) and more to do with an amazing cheese recipe, we feel it is our duty to share this gem with our followers and friends. Wasting nothing, she even offers great ideas of what to do with the leftover whey. Julia, you think of EVERYTHING!
Could this day get any better? A big sticky, honey filled thank you to blogger Julia M. and her blog Fat Girl Trapped in a Skinny Body for her take on Caramelized Balsamic Onions. Julia utilizes the oven instead of the traditional stovetop method so you can make a whole lotta onions! Our Balsamic Honey Vinegar adds wonderful delicate sweet-tart flavor and also a touch of moisture.
Wondering what to do with so many caramelized onions? They can be added to almost any dish including stir-frys, subs and sandwiches, egg omelets and frittatas, or used as a topping for pizza.
So what are you waiting for? Visit Julia’s blog for this great recipe and go back daily for her finger- lickin’ recipes!