Honey Recipes

Bee's Knees (Cocktail)

• 2 oz gin
• 1 oz Generation Bee Chile de Arbol honey
• 1 oz lemon juice
• Lemon twist for garnish

Instructions:

In a shaker with ice, mix gin, Generation Bee honey, and lemon juice. Shake until chilled and strain into a cocktail glass. Garnish with lemon twist and serve.

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Watermelon & Feta Salad with Generation Bee Sea Salt Vanilla Bean Honey

• 1/3 cup EVOO
• 1 oz fresh squeezed lime juice
• 1 tbsp Generation Bee Sea Salt Vanilla Bean Honey
• Sea salt, to taste

Instructions:

Add honey and lime juice to a mixing bowl with a pinch of salt. Slowly whisk in oil until dressing is emulsified.

Salad:

• 4 cups watermelon, cut into 1-inch cubes
• 1 cup feta cheese, chunked
• 4 cups arugula
• 1/2 cup Marcona almonds
• 1 tbsp chiffonade basil
• 1 tbsp chiffonade mint

Instructions:

Toss arugula in dressing and make a bed on the plate. Place remaining ingredients in a mixing bowl with 2 tbsp of dressing. Mix gently and place on the bed of arugula. Drizzle dressing that remains over the salad and finish with a light dusting of sea salt. Add proteins such as grilled salmon, grilled shrimp, or lump crab to make it an entrée.

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Bacon Wrapped Filet Mignon with Generation Bee Bourbon Honey Glaze (Serves 6, Yields 1 cup)

• 1/2 cup Generation Bee Bourbon Infused Honey
• 1/4 cup bourbon
• 2 cloves garlic, crushed
• 1 tbsp cracked black pepper
• 1 1/2 tsp salt
• 2 tbsp Worcestershire sauce
• 1 tsp onion powder

Instructions:

Combine ingredients in a bowl and whisk until smooth. Place in the refrigerator while preparing the steak.

For the Steak:

• 6–8 oz center-cut filet mignon
• 6 pieces thick-cut bacon
• 1 tbsp olive oil

Instructions:

On a parchment-lined sheet pan, place the bacon and allow space in between each slice. Preheat oven to 350°F. While the oven is heating, brush the bacon lightly with the bourbon glaze on the top side only. Place in the oven and par-cook halfway. Remove from the oven, blot on paper towels, and allow to cool. Once cooled, wrap the bacon around the side of the steak and secure the bacon by overlapping the ends and using a small skewer or toothpick to pierce the overlapped ends. Brush the top and bottom of the steak with olive oil and sear both sides of the steak on the hot side of the grill. Once seared on both sides, move the steaks to indirect heat and glaze the entire surface. Continue glazing the entire steak every few minutes until cooked to the desired temperature. Flip the steak each time you glaze it.

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Roasted Chicken with Generation Bee Orange Basil Honey Glaze (Yields 8 oz, 1 cup)

• 1/2 cup Generation Bee Orange Basil Honey
• 1/4 cup chicken stock
• 2 tbsp orange juice
• Zest of 1/2 orange (~1 tbsp)
• 3 cloves garlic, crushed
• 1 1/4 tsp salt
• 1 1/4 tsp black pepper

Instructions:

Combine ingredients in a bowl and whisk until smooth. Place in the refrigerator while the chicken is roasting in the oven.

For the Chicken:

• Whole chicken
• 1 tbsp olive oil

Instructions:

Preheat the oven to 425°F. Place the trussed chicken in a roasting pan with a rack. Coat the chicken with olive oil and spread or brush evenly on the surface. Once the oven is up to temperature, place the chicken on the middle rack and sear until a light golden brown (approximately 15–20 minutes). Once the chicken is golden, turn the oven temperature down to 300°F. With a pastry brush, evenly coat the seared chicken with the Generation Bee honey glaze and continue to roast. Continue this glazing process every 10 minutes until the chicken reaches an internal temperature of 165°F. Remove from oven and allow to rest for 15 minutes before carving.

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