Originates From: Northwest Florida

Flower: Tupelo

Traits: Light, golden amber with a greenish cast and a mild, distinctive taste. Because of its high fructose content, this heavy-bodied honey granulates very slowly.

Originates From: California

Flower: Sage

Traits: Light in color and heavy bodied with a mild flavor. Commonly blended with other other honeys to further slow down granulation

Originates From: Canada and the United States

Flower: Alfalfa purple blossoms

Traits: Light in color with a mild flavor and aroma

Makes 12 to 14 corn cakes

• 1/4 cup alfalfa honey
• 2 cans (15.25 oz. each) corn kernels, drained
• 3 eggs
• 1 cup flour
• 1/2 cup milk
• 1/2 teaspoon garlic salt
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  Combine all ingredients. Heat a skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1-1/2 to 2 minutes on each side.
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Recipe courtesy of the National Honey Board

Makes 8 (4-inch) tarts

• 4 whole eggs
• 2 egg yolks
• 3.5 oz. blueberry honey
• 1/2 cup lemon juice
• Zest of 1 lemon
• 7 oz. butter
• salt
• 8 baked 4-inch tart shells
• Sweetened whipped cream, as needed
• Fresh blueberries, as needed
• Mint leaves, as needed
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In a non-corrosive double boiler over simmering water, whisk eggs, yolks, juice, zest, honey and salt until custard is thick and creamy, 8 to 10 minutes. Remove from heat and gradually mix in butter until thoroughly incorporated. Pour into tart shells (about 1/3 cup in each). Cover and chill at least 2 to 3 hours.

Recipe by Chef Michael Carmel Culinary Director of the Culinary School at the Illinois Institute of Art; Courtesy of the National Honey Board

Makes 6-8 servings

• 1/4 cup buckwheat honey
• 7 oz. chipotle chile, if canned, drain and cut up
• 2 Tablespoons apple cider vinegar
• 1/3 cup olive oil
• 1 lbs. queso fresco (Mexican-style fresh cheese)
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Cut cheese into small cubes and place on either a shallow serving dish or deep dish and set aside. In a blender or food processor, blend chipotle chile with vinegar. Slowly add honey and olive oil. Continue blending until mixture has a thick sauce consistency. Pour sauce liberally over the cheese cubes. Place tooth-picks on cheese cubes and serve. Keep remaining sauce for dipping.

Recipe by Dulce World Cup Honey Recipes - Mexico; Courtesy of the National Honey Board

Makes 8 cups

2 cups clover honey
2 quarts (3-1/2 lbs.) carrots, sliced diagonally
2 teaspoons coriander seeds, whole
3/4 cup extra-virgin olive oil
1/4 cup lemon juice
1-1/2 teaspoon Dijon-style mustard
2-3/4 teaspoon salt, divided
1-1/4 teaspoon ground black pepper, divided
1/4 cup ground cumin

In a stockpot over high heat bring 6 quarts water and the honey to a boil. Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again. Transfer to a bowl; set aside. In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly. Grind coriander in a spice or coffee grinder into a fine powder. Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside. Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture. Serve over bib lettuce, if desired.

Recipe courtesy of the National Honey Board

Makes 6 to 8 servings

• 1/3 cup orange blossom honey
• 1 cup frozen berries (strawberries, raspberries, etc.)
• 1 lime, thinly sliced
• 1 orange, halved and thinly sliced
• 3 cups orange juice
• 3 cups sparkling water
• Ice cubes
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Combine honey, berries, citrus slices and orange juice in pitcher. Using a wooden spoon, press down on the fruit to juice and to mix fruit with the honey. Cover and refrigerate for 2 hours or longer. Add sparkling water and ice when ready to serve; stir to mix.

Recipe courtesy of the National Honey Board

Makes 64 (2-Tablespoon) servings

3 cups cider vinegar
1-1/2 cups wildflower honey
3/4 cup prepared Szechwan sauce
1/2 cup soy sauce
3 cloves garlic, minced
1 Tablespoon grated fresh ginger root
1 teaspoon coarsely ground pepper
3 cups vegetable oil

Combine all ingredients except oil; whisk until blended. Gradually whisk in oil; blend well.

Recipe courtesy of the National Honey Board

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