Popcorn with Honey Butter
Makes 6 servings
½ cup plain, unpopped popcorn
2 Tbsp unsalted butter
2 Tbsp honey
Salt to taste
Pop the popcorn using an air popper, or on the stovetop. Set aside.
In a small saucepan, melt the butter over medium heat. Stir in honey; once well-mixed, remove from heat.
Pour honey butter mixture over popcorn, mixing until evenly coated. Add salt, ¼ tsp at a time, checking flavor as you go.
Honey Cider Beer Cocktails
Makes four 1 ½ cup servings
1 ½ cups apple cider
¼ cup honey
3 cups sparkling water, chilled
¼ cup fresh lemon juice
2 (12-oz) bottles pale ale-style beer, or 24 oz ginger kombucha, chilled
1 Honeycrisp apple, cored, thinly sliced crosswise, and divided
Combine cider and honey in a small saucepan over medium-high heat and bring to a simmer.
Cook until reduced to about 1 cup, about ten minutes, stirring occasionally.
Remove pan from heat; cool to room temperature.
Cover and chill 4 hours or overnight.
Place ½ cup cider mixture in a large pitcher.
Add seltzer, lemon juice, and beer to pitcher, stirring to combine. Stir in half of apple slices.
Serve over ice; garnish with remaining apple slices.
Manouri Cheese with Honey and Fresh Thyme
Manouri is a semi-soft, fresh Greek cheese. Makes 4 servings
½ pound Manouri cheese, cut into four quarters and then sliced about ¼ – ½ inches thick
4 Tbsp honey (lighter color/flavor preferred)
1 Tbsp thyme leaves, finely minced right before serving
Bonus ingredient: Gently-picked fresh rosemary flowers, from a source verified as untreated by chemicals
Divide Manouri onto four little plates, stacking in a slightly overlapping way.
Drizzle honey over cheese (about ½ to 1 Tbsp per cheese stacks).
Sprinkle on minced thyme and add a few rosemary flowers for added “wow factor.”
Early Bird Farm Cornbread
2 cups Early Bird Farm Cornbread Mix
1 large egg
1 ¼ cup low-fat buttermilk
¼ cup plus 1 Tbsp extra-virgin olive oil
2 Tbsp honey
Heat oven to 400 degrees. Preheat an 8-inch cast iron pan or 9” x 13” baking dish.
In a medium bowl, whisk together egg, buttermilk, and ¼ cup oil.
Fold wet ingredients into Early Bird Cornbread Mix and mix until just combined.
Add remaining 1 Tbsp of oil to pan, swirling to coat the bottom.
Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 20 to 23 minutes.
Brush with honey, then let cool. Cut into wedges. Enjoy!