Honey adds color and sweetness to most recipes. But if you’re just beginning to incorporate it into your cooking, use recipes that call for honey instead of trying to substitute it for sugar. These six are a good starting point.
Yields: 6 creams.
1 envelope unflavored gelatin
2 tablespoons cold water
1 ¾ cups heavy cream
¾ cup whole milk
⅓ cup honey (plus extra for serving)
3 tablespoons sugar
1 ½ teaspoons vanilla extract
In a small bowl, mix gelatin and water together with a fork; let sit 1 minute or until firm. Heat firmed gelatin in microwave for 10 to 15 seconds on high to dissolve; set aside.
In a large saucepan, heat cream, milk, ⅓ cup honey, and sugar over medium heat until sugar and honey are dissolved, about 5 minutes. Remove from heat; gently whisk in dissolved gelatin and vanilla. Divide mixture equally between 6 mid-size ramekins or 6 mid-size heat-proof glasses. Chill in refrigerator for about 3 hours or until set. (The creams will wobble when gently shaken.) To serve, drizzle top of each cream with honey to taste.
Yields: 4 Servings.
½ cup honey
¼ cup whole grain mustard
¼ cup balsamic vinegar
1 teaspoon fresh thyme leaves
4 to 6 8-ounce salmon fillets
Combine honey, mustard, vinegar, and thyme in a small saucepan set over medium heat. Cook, stirring frequently, until sauce comes together and thickens, about 5 minutes. Remove from heat.
Arrange for top oven rack to be about 6 inches from broiler; preheat broiler. Place salmon fillets, skin side down, on a nonstick baking sheet, and season with salt and pepper. Brush prepared glaze generously over each salmon fillet. Broil salmon for about 8 to 10 minutes for medium well or until cooked to your liking. Serve.
Yields: 4 Servings.
For pecans:
¼ cup sugar
2 tablespoons honey
½ tablespoon unsalted butter
¾ cup pecan halves
For peaches:
4 large ripe peaches, halved and pitted
nonstick cooking spray
2 tablespoons honey
Prepare the pecans. Line a baking sheet with parchment paper, and set aside. Combine sugar and honey in a small saucepan over medium-high heat. Cook until lightly golden, about 3 to 4 minutes, stirring occasionally with a fork. (Be careful not to overcook; the sugar will burn.) Remove from heat, and carefully stir in butter. Stir in pecans. Carefully pour onto prepared baking sheet; let cool, and break apart.
Preheat outdoor grill or indoor grill pan to medium-high. Spray cut side of peaches with nonstick spray. Grill, cut side down, for 3 to 4 minutes or until lightly caramelized and grill marks appear. Drizzle honey over peaches, and serve with prepared pecans and your favorite vanilla ice cream.
1 stick unsalted butter, softened
1 tablespoon honey
1 tablespoon paprika
½ tablespoon chili powder
grated zest on half an orange
Combine all ingredients into a bowl, and mix well with fork. Either serve immediately over grilled chicken, fish, or steamed vegetables. Chill for later use.
Yields: 4 to 6 servings.
For Salad:
1 pound green beans, trimmed
1 small red onion, peeled and thinly sliced
2 oranges, peeled and cut into segments
For dressing:
¼ cup honey
2 tablespoons olive oil
2 teaspoons Dijon mustard
juice of 2 lemons
2 tablespoons finely chopped dill
Bring a large pot of water to a boil. Cook green beans for about 5 minutes, or until crisp-tender; drain. Place beans in a large bowl. Toss with sliced onion and orange segments.
Make the dressing: Whisk together honey, olive oil, mustard, and lemon juice in a small bowl. Season with salt and pepper. Stir in dill.
Toss dressing with bean mixture, and season with salt and pepper. Serve immediately, or chill.
Yields: 6 servings.
For sauce:
¼ cup honey
3 tablespoons white wine vinegar
3 tablespoons soy sauce
2 tablespoons water
grated zest and juice of one lime
1 teaspoon flour dissolved with a fork in 1 tablespoon cold water
crushed red pepper flakes to taste
For shrimp:
1 pound large shrimp, peeled and deveined, tails left intact
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 large green onions, sliced
lime wedges to serve
First, prepare the sauce. Combine honey, vinegar, soy sauce, water, lime zest, and juice in a small saucepan. Heat over medium-high heat for 3 minutes, and bring to a boil. Reduce heat to medium; cook 2 minutes. Whisk in flour-water mixture, and cook 30-60 more seconds to thicken. Transfer thickened sauce to a serving bowl, sprinkle red pepper on top; set aside.
Next, prepare the shrimp: Toss shrimp with soy sauce; season lightly with salt and pepper and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add green onions, cook until fragrant, about 30 seconds. Add shrimp, and cook about 4 minutes, stirring frequently or until done. Serve immediately with lime wedges and prepared dipping sauce.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
