Share Recipe | in Appetizer, Seafood | tagged Citrus Fruit, Ohio Honey, Wine + Cheese | Email Article | Print Article Hills Own Recipes
Entries in Ohio Honey (3)
Wine + Cheese Tasting: Honeyed Shrimp & Citrus Salad
Recipe adapted from: Tapeña Wines
1 pound large shrimp, cooked, peeled and deveined, with the tail on
1 blood orange
1 grapefruit
1 large tangerine
1 orange
Salt and pepper
3 tablespoons fresh honey
1 small serrano pepper, thinly sliced
Directions
Grate the peel of the orange into a large bowl. Over that large bowl, cut off all the skin and pith of the oranges,
tangerine and grapefruit. Collect any juice from the fruit into the bowl. Discard the peels and pith. Section all the citrus fruits with a sharp knife, over the bowl and collect any more juice. Arrange all the sections on a small platter.
Add the honey and oil to the juice and grated orange peel, whisk together. Season the shrimp with salt and pepper. Gently spoon the shrimp over the citrus sections. Sprinkle the sliced pepper on top and serve.
Share Recipe | in Appetizer, Seafood | tagged Citrus Fruit, Ohio Honey, Wine + Cheese | Email Article | Print Article Roasted Beet Salad with Orange Vinaigrette (as seen on Fox 28)
Ingredients:
3 medium beets
1 ½ teaspoons Ohio honey
1 ½ teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons minced shallots
½ cup Olive Orchard Orange Extra Virgin Olive Oil
salt and freshly ground black pepper
4 cups fresh spinach
4 oz. Ohio goat cheese
4 oz. walnuts, chopped
Preparation:
Preheat the oven to 350 degrees. Wrap the beets in foil and raost for about 1 ¼ hours, or until tender. Let cool, then peel the beets and cut them into ¼ inch dice.
In a bowl, whisk together the honey, vinegar, mustard, shallots and oil; season with salt and pepper. Add the beets and toss to coat. Arrange the spinach on a large plate and top with the beets, goat cheese and walnuts.
Share Recipe | in Autumn, Salad | tagged Beets, Ohio Honey, The Olive Orchard | Email Article | Print Article Chicken with Red Wine & Honey Gravy
4 lbs. skin on chicken, cut into pieces
2 TB. extra virgin olive oil
1 1/2 cups dry red wine
3 TB. Ohio honey
chopped fresh parsley
Pat chicken dry and season lightly with salt and pepper. Heat oil in large deep skillet over medium heat. Add chicken, skin side down. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up andcontinue cooking until cooked through. Transfer chicken to platter to keep warm.
Pour off excessive fat from skillet. Add wine and honey. Simmer until reduced by half, stirring often. Season with salt and pepper.
Share Recipe | in Autumn, Main Course, Poultry | tagged Gerber Chicken, Ohio Honey | Email Article | Print Article 
