-posted by Jayne
There’s a new honey on the block….
And no… i did not pose that little bee on the tag the day I took the photo. She wandered into the photo shoot by her own accord.
For the past few years at the farmers market, our regular customers occasionally wander up to the booth, try a few samples, look at us and question, “Anything new?” The answer, for the past several years has been (with a smile) … “No… nothing new.”
“Same old, same old”.
“We just try to stay consistent, offer what we have, what the bees produce.”
“Oh yeah, we do have these two varieties of infused honey, Lemon Verbena and Lavender.”
(We know! Old news!)
When I pondered my New Years Resolutions for 2019, I decided it was time to try something new. Customers wanted it! Infusions are fun and not difficult, right? Just a little creativity, some time, a little elbow grease working up new labels, jars, photos, product descriptions for the website, advertising on Facebook and Instagram. It’s really not that hard, is it?
Little did I know, one of our favorite Meadmakers in Columbus (proudly brewing with Honeyrun Farm Honey) already makes a Ginger Lime Mead - Copper Knob. They had even gifted us a bottle back in December - it was delicious! Maybe I subconsciously borrowed their idea?
Our Ginger Lime Infused honey has a warm, spicy, citrusy flavor that is great in hot tea, mixed drinks, on chicken or stir fry, or even on cornbread or biscuits.
For those that lack the creativity to come up with their own recipe, I’ll leave a few tried and true recipes below.
Stir-Fried Honey-Ginger Chicken with Peppers
1/4 cup Ginger Lime Infused honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving
1. In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
2. Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
-recipe adapted from www.marthastewart.com
For those that prefer a simpler recipe such as a mixed drink or mocktail:
BOURBON AND HONEY GINGER FIZZ
Ginger Lime Infused Honey Syrup
1/2 cup honey
1/2 cup water
Bourbon and Honey Ginger Fizz
1.5 ounces bourbon whiskey
2 teaspoons Ginger Lime Infused Honey Syrup
1 teaspoon fresh lemon juice
2 ounces club soda
In a 1-quart saucepan, mix honey and water. Heat about 2 minutes over low heat, stirring constantly until honey is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar, cover and refrigerate until needed. Makes about 1 cup. You may also add extra chopped ginger to this step if you’d like to make it more spicy.
In a cocktail shaker filled with ice, mix bourbon, Ginger Honey Syrup and lemon juice.
Shake until well chilled. Strain into ice filled glass. Add club soda. To make a “mocktail” version of this drink, simply leave out the whiskey and add a bit more club soda, a bit more syrup to suit your taste.
Recipe adapted from https://www.bourbonandhoney.com/bourbon-and-honey-ginger-fizz/
We have a limited batch of our Ginger Lime Infused Honey and once it is sold out, that’s it! (For a limited time at least). We already have our next infused dreamed up and we’re excited to share it with you! For now, we hope you’ll enjoy trying out the Ginger Lime Infusion- and please comment below if you have any great recipes to share with us! Our Ginger Lime Honey is on sale right now- so get it while you can! https://www.honeyrunfarm.com/purerawhoney/gingerlimehoney