Fabulous Recipes WIth Honey
Honey cough Syrup Recipe
INGREDIENTS
- zest of 2 lemons (approx. 1 1/2 T)
- 1/4 cup – ginger, peeled, sliced, or 1/2 tsp. of ground ginger
- 1 cup - water
- 1 cup - honey
- 1/2 cup - lemon juice
DIRECTIONS
In a small saucepan, combine lemon zest, sliced ginger and 1 cup of water. Bring mixture to a boil, simmer for 5 minutes, then strain through into a heat-proof measuring cup.
Rinse the saucepan out and pour in 1 cup of honey. On low heat, warm the honey, but do not allow it to boil. Add the strained lemon ginger water and the lemon juice. Stir the mixture until it combines to form a thick syrup.
Pour into a clean jar with a lid.
Note: This can be refrigerated for up to 2 months.
For children ages 1 to 5, use 1/2 to 1 tsp. every 2 hours.
For children ages 5 to 12, use 1 to 2 tsp. every 2 hours.
For children 12 and older and adults, use 1 to 2 T every 4 hours.*
* Remember, honey is recommended for children after the age of one.
**Recipe courtesy of Nurse Practitioner Barbara Dehn, RN, MS, NP.
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BLACKBERRY & HONEY CROSTINI Recipe
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
INGREDIENTS
- 1/2 Semolina or Baguette
- Olive Oil, for brushing the sliced bread
- 1 cup blackberries
- 1/4 fresh honey comb, about 1 tablespoon worth
- 3 tablespoons honey, plus more for drizzling
- 1 tablespoon cornstarch
- 1/2 cup crumbled blue cheese
- 1 sprig fresh basil, finely chopped
- 1/4 cup walnuts, finely chopped
DIRECTIONS
Preheat oven to 350 degrees F.
Slice your bread and place on baking sheet. You should have about 12 slices. Brush each slice with olive oil and bake for about 6-8 minutes.
In a small saucepan, cook down blackberries, cornstarch, honey comb and 3 tablespoons of honey. Let simmer until the mixture has thickened and the berries are completely cooked down. Let cool.
Spoon about 2 teaspoons of the blackberry preserve over the sliced crostini. Add a sprinkle of blue cheese, basil and the walnuts. Drizzle with honey and return to the oven for 5 minutes.
Serve & enjoy!
**Recipe from Living the Gourmet
