One of my favorite food bloggers Use Real Butter (who is also the official photographer for Grampa’s Gourmet Honeys) recently posted a recipe for a Red Bell Pepper Honey Vinaigrette.  She used our Clover Honey in the recipe, and as always took lots of gorgeous pictures.

I also like the story behind the recipe: she had ordered the dish at a restaurant, asked for the recipe of the vinaigrette and when told that she couldn’t have it, she identified the flavors, jotted them down on her iphone and here’s the result:

Red Bell Pepper Honey Vinaigrette
Use Real Butter – inspired by McGill’s at Crested Butte

1 red bell pepper
1/8 cup red wine vinegar
2 tbsps honey
1/4 tsp oregano
pinch salt
1/4 – 1/2 cup olive oil

Wash, core, and de-seed the pepper. Slice into quarters or eighths and place in a blender with the red wine vinegar, honey, oregano and salt. Purée until smooth. It will look a little frothy. Don’t worry – it settles out. Pour the contents into a bowl and whisk a thin and steady stream of the olive oil into the purée until desired consistency/taste is reached. Tweek the dressing to your liking. Serve on something awesome… like a bed of greens and a few thin slices of blackened grilled flank steak.

A very unique blog called the My Halal Kitchen recently posted a recipe for Creme Fraiche, Figs & Honey featuring our honey and I thought I’d share.

My Halal Kitchen is blog dedicated to sharing recipes and general information on cooking foods that are halal or permissible by Islam.  It was interesting for me to learn that honey (and bees themselves) are officially considered very important and held in such a high regard by Muslims.

Here’s the recipe:

Serves 2

Ingredients

• 1/2 cup creme fraiche, preferably homemade
• 1 tsp. lemon zest, preferably homemade
• 4 fresh figs
• 1-2 tablespoons honey

Directions

1. Prepare the creme fraiche and citrus peels if making your own.
2. Wash and dry the figs. Cut into quarters.
3. On a plate or platter, dollup the creme fraiche alongside the fig quarters. Drizzle the creme fraiche with honey and citrus peels on top.
4. Serve at room temperature with small forks for dipping.