BEE NUTTY CHOCO-CHIP COOKIES

YIELD: Makes 16 cookies

INGREDIENTS

1/2 cup - Pristine Honey

1/2 cup - peanut butter

1/2 cup - butter or margarine

1/4 cup - packed brown sugar

1 - egg

1 1/2 tsp. - vanilla

2 cups - flour

1/2 tsp. - baking soda

1/2 tsp. - salt

6 oz. - chocolate morsels

1/2 cup - roasted peanuts, coarsely chopped

DIRECTIONS

Combine Pristine Honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly.

Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts.

Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly.

Bake at 350°F 8 to 10 minutes or until lightly browned.

Remove to rack and cool.

HONEY-ORANGE GINGER FIZZ

YIELD: Makes 4 servings

INGREDIENTS

For Honey Berry Syrup:

1/2 cup - Pristine Honey

1/2 cup - filtered cold water

2 cups - 100% orange juice

1/4 cup - fresh ginger root, peeled and minced

2 cups - fresh strawberries, thinly sliced

3 cups - sparkling water, chilled

For Garnish:

4 - fresh orange slices

1 cup - fresh strawberries, thinly sliced

4 - large fresh mint sprigs

DIRECTIONS

For Honey Berry Syrup: Place Pristine Honey, filtered water, orange juice, ginger root and 2 cups sliced strawberries in a small saucepot. Bring to a gentle boil then reduce to a simmer. Let simmer approximately 5 minutes. 

Remove saucepot from heat, then smash all the strawberries in the saucepot to a pulp, with a spoon, and allow mixture to cool to room temperature. 

Once cooled, strain through a super fine mesh strainer or dampened cheesecloth into a bowl, using a spoon to push on the solids to extract as much of the liquid, color and flavor as possible. Place the Pristine Honey syrup in the refrigerator to chill. Discard any solids in the strainer.

Pour equal amounts of the chilled Pristine Honey syrup into each of the 4 serving glasses, and then pour 3/4 cup sparkling water into each glass. Add one orange slice, 1/4 cup sliced strawberries and one fresh mint sprig to each glass and stir. Top off each glass with ice cubes. 

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board

TIP

The Pristine Honey syrup can be prepared a day in advance, to simplify prep.

Substitute fresh lime slices for garnish vs. orange slices.

Use a lime or citrus-flavored sparkling water vs. standard sparkling water.

You can easily turn this "mocktail" into a cocktail, by substituting champagne or prosecco for the sparkling water.

For extra fun, freeze edible flowers (like pansies) in the ice cubes, used in the drink.

Go fancy and add 1/8 to 1/4 tsp. of dried lavender to the Pristine Honey syrup, in step 1.

CAFÉ MIEL

YIELD: Makes 2 servings

INGREDIENTS

1/4 cup - Spiced Pristine Honey Syrup (recipe below)

2 (double shot) - espresso

as needed - whole milk

For Spiced Honey Syrup:

2/3 cup - Pristine Honey

1/8 tsp. - cardamom

1/4 tsp. - ginger, ground

1/4 tsp. - cinnamon, ground

DIRECTIONS

Combine Spiced Pristine Honey Syrup and espresso at the bottom of a glass mug.

Top with steamed milk.

Spiced Pristine Honey Syrup:

Combine Pristine Honey and all other ingredients in a bowl until fully integrated. Bottle and set aside for service.

HONEY APPLE TURNOVERS

YIELD: Makes 4 servings

INGREDIENTS

1 T - dried currants

3 T - finely chopped walnuts

1/2 tsp. - ground cinnamon, plus additional for dusting

6 T - Pristine Honey, divided

2 large - baking apples

2 - prepared pie dough for single-crust, purchase or homemade

DIRECTIONS

In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 T Pristine Honey.

Peel apples and cut each in half lengthwise. Remove seeds and stem. Scoop out core from each half with a melon baller, making a wide hole for filling.

Divide Pristine Honey mixture evenly between apple centers.

Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough under each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely.

Combine 1 T Pristine Honey with 1 tsp. hot water. Stir until Pristine Honey dissolves. Brush mixture over tops of turnovers; dust with additional cinnamon.

Transfer turnovers to an ungreased baking sheet. Bake at 375°F for about 35 minutes, until turnovers are golden.

Remove from oven and drizzle with remaining 2 T Pristine Honey. Serve warm or at room temperature.