Best Raspberry Honey Recipes

HONEY CRAN-RASPBERRY PIE

Steps:

• In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.

RASPBERRY HONEY

Steps:

• Combine honey and raspberries in a small saucepan; cook over low heat until just simmering. Remove from heat; let stand 30 minutes. Strain, pressing down on mixture with a spoon (save the solids for smoothies). Refrigerate in an airtight container up to 2 weeks.

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
• Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
• Make filling:
• Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

APRICOT AND RASPBERRY GRANOLA GRATIN WITH RASPBERRY HONEY YOGURT

Steps:

• For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
• For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
• In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
• Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
• Serve with a dollop of the raspberry honey yogurt.

RASPBERRY HONEY FLAPJACKS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats.
• Tip the oat mixture into the lined baking tin and press down with the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks.

CRAN-RASPBERRY HONEY SPREAD

Steps:

• Pulse raspberries, cranberries and apple in batches in a food processor until almost smooth. Transfer to a Dutch oven., Stir in honey and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into 6 hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CEDAR-PLANKED BRIE WITH RASPBERRY, ALMOND, AND HONEY TOPPING

Steps:

• Soak the cedar plank in cold water for a minimum of 1 hour.
• Preheat grill to medium heat, about 400*F.
• In a small bowl, combine raspberries, slivered almonds and fresh thyme, and season to taste with black pepper. Drizzle with honey and gently mix to combine.
• Remove plank from water. Place wheels of Brie on plank, evenly spaced.
• Top each wheel with half of the raspberry honey mixture.
• Place plank on grill and close lid. Plank cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1-2 minutes.
• Serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins!
• Other options to top cheese are grilled mushrooms, fruit salsa, and tomato bruschetta.

TEXAS FRIED SEA BASS WITH A RASPBERRY HONEY SOY GLAZE

Steps:

• In a large high-sided saute pan, heat canola oil to 375 degrees F.
• Place 2 jalapenos rings on top of each fish fillets. Then wrap each fillet with 1 bacon slice, covering jalapeno rings. Dip into batter and drop into the hot oil. Fry until nice they have a golden brown color, approximately 5 minutes. Place onto either a serving platter or plate and drizzle glaze over fried fish. Drizzle 1/2 teaspoon orange liqueur over each fish and garnish with orange zest.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
• In a medium bowl combine all the ingredients. Let it sit for 5 minutes. Consistency should be like pancake batter. If too thick add more beer.
• In a small pot over medium heat, add all ingredients, except sugar, and let simmer for 20 minutes. Add sugar and let simmer for another 5 minutes.

RASPBERRY HONEY VINEGAR

Steps:

• In a saucepan, bring all ingredients to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; cool. Strain through a cheesecloth. Pour into a sterilized bottle or decanter. Cover and refrigerate until ready to use.

RASPBERRY-HONEY SHMEAR

Steps:

• Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
• Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

RASPBERRY HONEY MUSTARD VINEAGRETTE

Steps:

• 1. In a jar or plastic storage container add all ingredients. Place lid on tightly and shake. Store in refrigerator and allow to come to room temperature before serving. Serve over your favorite lettuces. Baby Red, Green, Mesculin, and spinach shown. Enjoy!

CINNAMON-HONEY DOUGHNUTS WITH RASPBERRY JAM

Steps:

• In a medium bowl, combine yeast with warm water, and let stand until foamy, about 5 minutes. Whisk in honey, 1/4 teaspoon cinnamon, egg, milk, and corn oil. Using a wooden spoon, stir in salt and flour. Mix until dough appears smooth.
• Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 1 1/2 hours. Line a baking sheet with parchment, and another one with paper towels; set aside.
• Turn out dough onto a lightly floured work surface, and knead four to five times. Roll dough into a 10-inch square, about 1/4 inch thick. Using a pizza cutter, cut into 2 1/2-by-2 1/2-inch squares, and transfer to parchment-lined baking sheet. Lightly cover with plastic; let rest in a warm place 20 minutes.
• In a medium saucepan, heat peanut oil until a deep-frying thermometer registers 360 degrees. Working in batches of five or six, fry doughnuts until golden brown on both sides. Using a slotted spoon, transfer to paper-towel-lined baking sheet to drain. Fry remaining doughnuts.
• In a medium bowl, combine sugar and the remaining 1/2 teaspoon cinnamon. Toss the doughnuts lightly in cinnamon sugar.
• Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole; pipe about 1 tablespoon jam into doughnut. Repeat with remaining doughnuts. Toss filled doughnuts in cinnamon sugar again, if desired. Serve immediately.

HONEY RASPBERRY ICED TEA

Steps:

• In a large, heat-proof pitcher, whisk together all ingredients until.
• thoroughly combined and honey is dissolved.
• Chill until ready to.
• serve.
• To serve, pour over ice.
• Garnish with mint.

LETTUCE WITH APRICOT SALAD AND HONEY-RASPBERRY DRESSING

Steps:

• Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots.
• Process olive oil, vinegar, honey and onion or shallot.
• Pour dressing over lettuce and toss. Season with salt and pepper.
• Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.

RASPBERRY APPLE HONEY JAM

Steps:

• Wash and mash berries.
• Dice apple into tiny pieces - you can leave the skin on.
• Add mashed berries, apple, and lemon juice in pan and cook until it boils, stirring a few times.
• Let fruit cook for about 15 to 20 minutes. Stirring occasionally.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into the fruit and stir.
• Next add the honey and vanilla. Stir well.
• Cook for about 10 more minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

ESSENCE OF SUMMER * RASPBERRY-HONEY

Steps:

• Combine honey, jam and cinnamon (don't stir too vigorously or you'll incorporate air into the mixture and you DO NOT want to do that).
• Store in pretty jars (give as gifts); keep in a cool, dark place.
• Try substituting any of these different spices to come up with a different seasonal "essence" such as.
• SPRING ESSENCE: lavendar buds (organic, you don't want to eat any sprays!).
• SUMMER ESSENCE: coriander, chive buds.
• AUTUMN ESSENCE: allspice, pumpkin pie spice, cinnamon.
• WINTER ESSENCE: cinnamon, nutmeg.
• ***On the FLIP side: How about a completely different berry or jam? Like blueberry, boysenberry, orange marmalade, etc.***.
• Feedback on this will help us decide what to pitch to our customers. Thanks bunches!

HONEY RASPBERRY ICED TEA

Steps:

• Add all ingredients to a large, heat-proof pitcher.
• Whisk mixture until honey is dissolved.
• Chill until ready to serve.
• To serve, pour tea into ice-filled glasses.

STRAWBERRY-RASPBERRY HONEY SYRUP

Steps:

• Wash the berries and then puree them (add a little water if necessary) in a blender.
• Pour the puree into a large Dutch oven. Add the honey and sugar. Don't forget to rub the top, inside lip of the pot with butter to prevent boiling over.
• Slowly bring to a boil, stirring often until the sugar melts. Boil, stirring occasionally, until the mixture reaches 216-218 degrees.
• Fill clean canning jars (I used six 12-ounce jars here). Leave ¼ inch headspace.
• Wipe the jar lips with a moist paper towel and fix the two-piece canning lids.
• Process in a water bath for 15 minutes.
• Remove from the water bath and let cool completely.

CEDAR-PLANKED BRIE WITH RASPBERRY, ALMOND, AND HONEY TOPPING

Steps:

• 1.Soak the cedar plank in cold water for a minimum of 1 hour. 2.Preheat grill to medium heat, about 400*F. 3.In a small bowl, combine raspberries, slivered almonds and fresh thyme, and season to taste with black pepper. Drizzle with honey and gently mix to combine. 4.Remove plank from water. Place wheels of Brie on plank, evenly spaced. 5.Top each wheel with half of the raspberry honey mixture. 6.Place plank on grill and close lid. Plank cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1-2 minutes. 7.Serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins! 8Other options to top cheese are grilled mushrooms, fruit salsa, and tomato bruschetta

RASPBERRY HONEY MOON PIE

Steps:

• For the raspberry marshmallows: Bloom the gelatin in 1/2 cup ice water.
• In a saucepan fitted with a candy thermometer, cook the sugar, corn syrup, invert sugar and 1/3 cup water to 252 degrees F. Pour into a mixing bowl and allow to cool to 212 degrees F. With an electric mixer, begin to whip on medium speed.
• Melt the gelatin in a small saucepan over low heat until it becomes liquid. Add it to the sugar syrup and whip on high speed for 8 minutes, adding the raspberry compound to taste.
• For the honey cookies: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
• Put the flour, oil, granulated sugar, honey, baking powder, baking soda, vanilla, salt and egg in a mixing bowl and mix on medium speed until the ingredients come together. Fill a piping bag with the cookie batter and pipe 1-inch circles onto the prepared baking sheet. Bake until golden brown, about 10 minutes.
• Fill a piping bag with the raspberry marshmallow. Pair up 2 cookies and pipe a dollop of raspberry marshmallow on one of them. Place crumbled pieces of dehydrated raspberries in the center of the marshmallow dollop and sandwich the blank cookie on top. Repeat with the remaining cookies and raspberry marshmallow.
• Brush the moon pies with gold luster and embellish with gold leaf.