When we think of uses for honey, the usual suspects come up: stir into tea, drizzle on cheese, add to oatmeal cookies. But have you ever thought about making Honey Marshmallows? A delightful snack, perfect for those campfire nights and when using honey, you’ll be replacing the corn syrup with a gorgeous, golden and raw liquid like our honey. You may choose any of Grampa’s Honeys to make these marshmallows and for this recipe we used Chamiso “Rabbit Brush” Honey. It’s layered with citrus nuances, which paired with the toasted coconut, will transport you to a Caribbean island under the sun.

But before you reach your Caribbean island dream, you’ll have to go through simmering this honey at extreme temperatures, which will make it smell…not so beachy. You’ve been warned but do not let this stop you! The end result is a gooey but firm marshmallow with a delicate honey flavor and a slight crunch with the addition of coconut. Now go enjoy your Grampa’s Honey in a completely new and delicious product!

Chamiso Honey and Coconut Marshmallows

Honey Marshmallows

Recipe Courtesy of Pastry Chef Stella Parks

Ingredients

1.5 ounces gelatin
8 ounces cold water

11 ounces Chamiso Seasonal Honey
8 ounces water
28 ounces sugar
1/2 tsp salt
1 vanilla bean, seeds scraped and pod reserved for another use

Shredded coconut, unsweetened and lightly toasted

Method

1. Lightly grease a 9”x13” pan and set aside.
2. In a stand mixer with a whisk attachment, hydrate the gelatin with the first water and let sit while you prepare the honey syrup.
3. In a heavy-bottomed pan over high heat, stir Chamiso Seasonal Honey, water, sugar, salt and the scrapings of a vanilla bean. Dissolve the sugar and using a candy thermometer bring this mixture to 240F.
4. When it hits 240F, turn heat off and let cool to 210F. Carefully drizzle into mixer (low speed) and after all the syrup is in the bowl, beat at medium to high speed for about 15 minutes, until it resembles marshmallow fluff.
5. Warning, this is the sticky part! With an oiled spatula, spoon fluff into oiled pan and smooth the top. Let rest overnight in a cool environment.
6. To cut and coat marshmallows: on a cutting board sprinkle a handful of coconut and remove the marshmallow from the pan and place on board. In a medium bowl, place the rest of the toasted coconut for coating.
7. With an oiled knife, cut large strips and then cut into squares. Toss in coconut.
8. Store in an airtight container.

For more detailed instructions, check out BraveTart blog

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.