Recipes from a Beekeeper’s Kitchen.


We encourage you to consider honey's ingredient benefits - natural sweetener, purity, versatility, distinctive taste and texture - when planning your menus.

Honey Lime Chicken Enchiladas




  • 2 large - chicken breasts, cooked and shredded

  • 12 oz - green enchilada sauce

  • 1/3 cup - honey

  • 1/4 cup  - lime juice, (about 2 limes)

  • 1 tablespoon  - chili powder

  • 1 teaspoon  - garlic powder

  • 8 medium - whole wheat tortillas

  • 2 cups - Mexican cheese, shredded

  • 3/4 cup  - 1% milk

  • 4 tablespoons  - cilantro 

  • 1/3 cup - light sour cream



  • Preheat oven to 350 degrees. In a 9 x 13 baking dish, pour a few ounces of enchilada sauce to slightly cover the bottom of your dish. Set aside.

  • Whisk together the honey, lime juice, chili powder and garlic powder. Pour this marinade over the shredded chicken and stir so all chicken gets covered in marinade. Let sit for 30 minutes.

  • Place chicken into middle of tortilla and top with cheese. Roll tightly and place into baking dish. Repeat.

  • Sprinkle remaining cheese on top. Coat the enchiladas with the leftover marinade using a pastry brush.

  • Bake for 20 minutes or until tortillas are slightly brown.

  • While enchiladas are in the oven, make the enchilada sour cream sauce by placing the milk, remaining enchilada sauce, 2 tablespoons cilantro, and 2 tablespoons sour cream in a small saucepan on medium heat. Stir frequently until thoroughly heated.

  • Drizzle the enchilada sour cream sauce as desired onto enchiladas which can also be topped with leftover sour cream and cilantro.

Almond-crusted pork with honey-mustard dipping sauce




  • 1 cup coarse dry breadcrumbs, preferably whole-wheat 

  • 1/2 cup sliced almonds

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1 large egg white, beaten

  • 1 pound pork tenderloin, trimmed and cut diagonally

           into 1/2-inch-thick slices





  • 1/4 cup honey

  • 2 tablespoons reduced-sodium soy sauce

  • 2 tablespoons Dijon mustard






  • Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.

  • Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.

  • Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.

  • Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.

  • Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.

Ambrosia Coffee Cake




  • 3 Tablespoons - butter or margarine, melted

  • 2/3 cup - honey, divided

  • 1/4 cup - flaked coconut

  • 1/3 cup - canned crushed pineapple, well drained

  • 2 Tablespoons - orange zest, divided

  • 1/4 cup - butter, softened

  • 1 - egg

  • 1/2 cup - milk

  • 1 teaspoon - vanilla

  • 1-1/2 cups - flour

  • 1-1/2 teaspoons - baking powder

  • 1/2 teaspoon - salt






  • Preheat oven to 350°F.

  • Grease and lightly flour an 8-inch square cake pan; set aside.

  • In a small bowl, combine melted butter, honey, coconut, pineapple and 1 teaspoon orange zest; set aside.

  • Using an electric mixer, beat butter until fluffy. Add 1/3 cup honey, egg, milk, vanilla and remaining orange zest and beat on low speed until blended. Add flour, baking powder and salt, and mix on low speed until dry ingredients are moistened. Beat on medium speed for one minute. Spread into prepared pan.

  • Spoon honey coconut mixture carefully over top of batter, spreading evenly.

  • Bake for 30 to 35 minutes, until cake tests done in center.

  • Serve warm.

Bee Sting




  • 1 bottle - hard pear cider

  • 1 bottle - amber ale

  • 1-1/2 teaspoon - honey






  • In a pilsner or pint glass, pour 1/2 bottle of amber ale, add a generous teaspoon of honey and fill the glass the rest of the way with a hard pear cider.

Honey-Pumpkin Muffins




  • 1-1/2 cups - all-purpose flour

  • 1-1/2 teaspoons - baking powder

  • 1 teaspoon - baking soda

  • 1/4 teaspoon - salt

  • 1-1/2 teaspoons - ground cinnamon

  • 1/2 teaspoon - ground ginger

  • 1/4 teaspoon - ground nutmeg

  • 1/4 cup (1/2 stick) - butter or margarine, softened

  • 3/4 cup - honey

  • 1 - egg

  • 1 cup - solid-pack pumpkin

  • 1 cup - toasted chopped walnuts





  • In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.

  • Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin.

  • Gradually add flour mixture, mixing until just blended; stir in walnuts.

  • Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups.

  • Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean.

  • Remove muffins from pan to wire rack.

  • Serve warm or at room temperature.

Curried Honey Sweet Potato Soup




  • Heat oil over medium-high heat in a soup pot.

  • Add onion and sauté until translucent, 2 to 3 minutes.

  • Add garlic and sauté 1 minute.

  • Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.

  • Puree mixture in batches, put soup back over low heat and add 5 Tablespoons of the honey, bell pepper, curry powder, pepper and ginger.

  • Bring to a simmer, taste and adjust seasonings.

  • Microwave remaining 1 Tablespoon honey for 5 seconds on High.

  • Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro.



  • 1 Tablespoon - olive oil

  • 1 - onion, diced

  • 4 medium-sized cloves - garlic, peeled

  • 6 cups (48 oz.) - chicken or vegetable stock

  • 1 lb. - sweet potatoes, peeled and cut into chunks

  • 1 medium - russet potato, peeled and cut into chunks

  • 2 teaspoons - salt

  • 6 Tablespoons - Orange Blossom honey, divided

  • 1 medium - red bell pepper, seeded and diced

  • 2 to 3 teaspoons - curry powder

  • 1/2 teaspoon - pepper

  • 1/2 teaspoon - ground ginger

  • 1/4 cup - chopped fresh cilantro, optional



Honey strawberry banana ice cream




  • 2 bananas, cut into 1-inch slices

  • ½ cup strawberries, sliced

  • 3 Tbsp of Tassot Apiaries Honey

  • 2 Tbsp whipping cream

  • ½ tsp vanilla



  • Place strawberry and banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).

  • Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.

  • Add cream, vanilla and Tassot Apiaries Honey and blend until smooth.

  • Transfer ice cream to a freezer container and freeze until solid.

  • Scoop with ice cream scoop and serve.


Honey Balsamic Blueberry Pie




 Crust                                                                                         Filling

  • 3 cups all-purpose flour                                                 7 cups fresh blueberries

  • 3/4 cup cold butter, sliced                                             1/4 cup cornstarch

  • 6 Tbsp cold vegetable shortening, sliced                    2 Tbsp balsamic vinegar

  • 1 tsp kosher salt                                                             1/2 cup sugar

  • 4 to 6 Tbsp. ice-cold water                                            1/3 cup Tassot Apiaries Blueberry Honey

                                                                                                  1 tsp vanilla extract

                                                                                                  1/4 tsp kosher salt

                                                                                                  1/4 tsp ground cinnamon

                                                                                                  1/8 tsp finely ground black pepper

                                                                                                  2 Tbsp butter, cut into 1/4-inch cubes

                                                                                                  1 large egg


  • We love this buttery crust, but if time is short, substitute a store-bought one and simply crimp the edges.




Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 4 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and pulls away from sides of bowl, adding up to 2 Tbsp. more water, 1 Tbsp. at a time, if necessary. Divide dough in half, and flatten each half into a disk. Wrap each disk in plastic wrap, and chill 2 hours to 2 days.



Place 1 cup blueberries in a large bowl; crush blueberries with a wooden spoon. Stir cornstarch and vinegar into crushed berries until cornstarch dissolves. Stir sugar, next 5 ingredients, and remaining 6 cups blueberries into crushed berry mixture.

Unwrap 1 dough disk, and place on a lightly floured surface. Sprinkle with flour. Roll dough to 1/8-inch thickness. Fit dough into a greased (with butter) 9-inch deep-dish pie plate. Repeat rolling procedure with remaining dough disk; cut dough into 12 to 14 (1/2-inch-wide) strips. (You will have dough left over.)

Pour blueberry mixture into piecrust, and dot with butter cubes. Arrange piecrust strips in a lattice design over filling. Trim excess dough.

Reroll remaining dough, and cut into 6 (9- x 1/2-inch) strips. Twist together 2 strips at a time. Whisk together egg and 1 Tbsp. water. Brush a small amount of egg mixture around edge of pie. Arrange twisted strips around edge of pie, pressing lightly to adhere. Brush entire pie with remaining egg mixture. Freeze 20 minutes or until dough is firm.

Preheat oven to 425°. Bake pie on an aluminum foil-lined baking sheet 20 minutes. Reduce oven temperature to 375°, and bake 20 more minutes. Cover pie with aluminum foil to prevent excessive browning, and bake 25 to 30 more minutes (65 to 70 minutes total) or until crust is golden and filling bubbles in center. Remove from baking sheet to a wire rack; cool 1 hour before serving.