Local sources for bee-friendly plants: Indoor Farms, Meadowview
HOT AND HONEY-ed MANGO SALSA
2-4 cups diced tomatoes, with their juice
~ 3 cups cooked black beans, rinsed and drained
~1 ½ cups fresh mango, petite dice
~1 ½ cups fresh pineapple, petite dice
~ 1 cup finely diced red onion, or two bunches scallions, chopped
~ 1 cup honey
1/3 cup hot sauce (or to taste)
1/3 cup lime juice
1 tablespoon cumin (optional)
1. Combine tomatoes, black beans, mango, pineapple, and red onion in large bowl. Stir to mix.
2. Mix honey, hot sauce, lime juice, and cumin in a small bowl. Whisk until honey is dissolved and
incorporated. Pour over the diced fruits. Mix, chill, and serve with chips.
HONEY LIME VINAIGRETTE (Servings: 4)
4 teaspoons fresh lime juice
2 teaspoons mild honey
¼ teaspoon salt
Dash cayenne pepper
3 tablespoons olive oil
Whisk together lime juice, honey, salt, and cayenne pepper.
Add oil, and whisk until thoroughly blended.
Can be made up to 2 days ahead. Cover and refrigerate. Whisk or shake to blend before using.
Janet’s SWEET CHICKEN SALAD
4-6 chicken breasts, poached in chicken stock with herbs, then diced
1 ½ cups green or red seedless grapes, sliced into halves
1 ½ cups celery, chopped small
1 cup toasted pecans, roughly chopped
1 cup dried cranberries
2 T chopped fresh dill
~ 3 cups mayonnaise
~ 1 cup honey
Lemon juice, 1 tablespoon, to dribble
Salt and pepper to taste
1. Prepare and mix the first 6 ingredients.
2. Whisk honey with mayonnaise until smooth. Slowly pour over dry ingredients and toss until
ingredients are moistened.
3. Dribble lemon juice over all. Salt and pepper to suit your fancy.
WATERMELON LEMONADE (MELONADA) (makes about 1 gallon)
4 cups *watermelon juice
3 cups lemon juice (approximately 10 lemons)
1 cup light honey (or more, to taste)
12 cups water, sparkling or flat
1. Mix juices and 10 cups of the water in a large pitcher.
2. Stir honey into the remaining 2 cups of water until well mixed. Add to the serving container.
3. Chill and enjoy.
*Any favorite juice or tea (such as cucumber or red clover) can be substituted for the watermelon juice.
HONEY BEE ICE CREAM (makes about 1 quart)
1 1/3 cup whole milk
1 1/3 cup heavy cream
¾ cup honey
¼ teaspoon vanilla extract
1 egg, separated
1. Put milk, cream, and honey into a medium heavy-bottomed saucepan and heat over medium
heat, stirring often with a wooden spoon, until honey dissolves and mixture is hot, about 5
minutes. Add vanilla, then transfer mixture to a large bowl set into another large bowl, filled
with ice, and set aside, stirring occasionally, until chilled. Alternatively, Step 1 can be done up to
24 hours in advance, and the mixture cooled in the refrigerator.
HONEY-NUT ICE CREAM TOPPING (Makes 3 half-pint jars)
10 ounces mixed nuts
1 ¼ cups honey
1/3 cup maple syrup
1/4 teaspoon salt
Toast, cool, and roughly chop nuts. In a medium mixing bowl combine the nuts, honey, and maple syrup.
Stir until nuts are coated. Spoon nuts and syrup mixture into 3 clean, dry half-pint jars. Cover and store
at temperature for up to 3 weeks. Good over hot cereal or ice cream.
Following is our schedule of monthly presentations for 2016, normally held at 6:30 pm in the Executive Auditorium of the Southwest Virginia Higher Education Center:
Monday, November 7 …. Trapping Swarms
December …. No Meeting. Winter break!