Add Sweet Carl's Honey to any of these great recipes!

Honey and Nut Glazed Brie

In a small bowl, combine honey, pecans and brandy. Place cheese on a large ovenproof platter or 9-inch pie plate. Bake in preheated 500°F oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese.

YIELD: 16 TO 20 SERVINGS

Ingredients

1/4 cup - Sweet Carl's honey
1 Tablespoon - brandy
1/4 cup - coarsely chopped pecans
1/4 oz. (about 5-inch diameter) - Brie cheese

Directions

In a small bowl, combine honey, pecans and brandy. Place cheese on a large ovenproof platter or 9-inch pie plate. Bake in preheated 500°F oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese.

SERVING SUGGESTION

Serve with crackers, tart apple wedges and seedless grapes.

Roasted Sweet Potato Salad

3 C. Sweet potatoes, peeled and diced
3/4 C. Honey Mustard Dressing
3/4 C. Red bell pepper, chopped
1/4 C. Green onions, chopped
1 tsp. Minced garlic
1/4 C. Hazelnuts, chopped and toasted
Salt and ground black pepper, to taste

Preheat oven to 350 degrees F.  Place potatoes in a roasting pan and roast for 15 minutes until tender; cool.  In a large bowl, mix Honey Mustard Dressing (Sweet Carl's Pure Honey mixed with your favorite grainy mustard. Amounts to taste), red bell pepper, green onions, garlic and hazelnuts.  Hazelnuts are toasted same instructions as sweet potatoes. Add the potatoes and season with salt and black pepper.  Refrigerate until ready to serve.

Courtesy of Ken’s Foods, Inc. for recipe and photograph.

Sweet Spicy Salmon with Honeyed Mango Salsa

To prepare the salsa, combine the mango, bell pepper, red onion, cilantro, 1 tablespoon of lime juice, 1 tablespoon honey and jalapeno in a medium bowl. Stir well and refrigerate until ready to use. Whisk together the honey, hot sauce and remaining lime juice in a small bowl. Rinse salmon and pat dry; brush liberally with honey mixture. Place skin side up on a well oiled grill over medium coals.

YIELD: 4 TO 6 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 10 TO 15 MINUTES

Ingredients

1 large - ripe mango, peeled and chopped
1/4 cup - red bell pepper, finely chopped
1/4 cup - red onion, finely chopped
2 Tbsp. - fresh cilantro, chopped
2 Tbsp. - fresh lime juice, divided
1 Tbsp. - honey
1 small - jalapeno pepper, seeded and minced
1/3 cup - Sweet Carl's honey
2 Tbsp. - Mexican hot sauce
4 (4 to 6-oz.) - salmon fillets

Directions

To prepare the salsa, combine the mango, bell pepper, red onion, cilantro, 1 tablespoon of lime juice, 1 tablespoon honey and jalapeno in a medium bowl. Stir well and refrigerate until ready to use. Whisk together the honey, hot sauce and remaining lime juice in a small bowl. Rinse salmon and pat dry; brush liberally with honey mixture. Place skin side up on a well oiled grill over medium coals; cook for 2 to 3 minutes until lightly charred. Turn and cook for 8 to 10 minutes more, basting liberally with sauce during cooking. Remove from grill and transfer to a serving platter. Top with mango salsa.