Recipes
One of the reasons why this cane honey survives is its versatility in the kitchen. In fact, cane honey is used in the cuisine from Axarquía and the rest of the province. It can be used as a dressing for cod omelettes, fried aubergine and even meat dishes. It is used to create a wide variety of desserts (puddings, yogurts) or even drinks and smoothies.
Drinks
Gingerbread Hot Cocoa
Comforting Coffee Milk
Salad
Ginger-Cashew Chicken Salad
Dessert
Apple sauce Cake
Bandy snaps
Browned Butter Frosting
Crisp Cane Honey Cookies
Pecan Sticky Buns
Gingerbread-Pumpkin Cheesecake Bars
Peachy Gingerbread Cake Roll
Chocolate Ginger Cake
Gingerbread Cheesecake
Gingerbread Coffee Cake
Glossy pecan toffee bars
Use dark Frigiliana Cane Honey, not blackstrap, for finishing this recipe.
1 medium aubergine
3 cups water
1 tablespoon salt
½ cup flour
1 tablespoon semolina flour (optional)
Pinch of cumin
Olive oil for frying
Coarse salt (optional)
Frigiliana Cane Honey
CHICKEN WITH CANE HONEY
INGREDIENTS:
- 1 Chicken of 1Kg. and 1/2.
- 500 gr. of butter.
- 1/2 teaspoon of curry
To make the sauce:
- Salt and pepper.
- 1/4 l. Sherry vinager.
- 150 gr. of cane honey.
- A pinch of cinnamon.
PREPARATION:
Spread the chicken on the inside and on the outside with butter, salt, pepper and curry. Roast in preheated oven at 180º, for almost an hour, turning it over from time to time.
The sauce is done by first cooking the sherry vinegar together with the cinnamon on a very gentle heat for about 15 minutes. The cane honey is added, it is left for 5 min. more, and this sauce is poured over the chicken, it takes 1/2 hour in the oven. The chicken should be very golden, then remove from the oven, and surround it with white rice, which will have been fried together with pine nuts and some seedless raisins.
CHICKEN WITH THE THREE AROMAS
INGREDIENTS:
(for six people)
- 2 Chickens
- 4 Tablespoons of cane honey.
- 4 Tablespoons of butter.
- 1/2 teaspoon of tarragon
- 1/2 Teaspoon of curry.
- 150 gr. of cane honey.
- 1 and 1/2 teaspoons of cornstarch.
- 3 Oranges
- 3 Cloves of smell.
- Ground black pepper.
- 1 Glass of fragrant wine
- Chicken soup.
- Salt.
PREPARATION:
With the peeled and chopped oranges, mixed with the curry, tarragon, 1 tablespoon of butter, pepper and salt, make a sauce and with it the chickens are filled, already clean and prepared, then cooked.
With the rest of the butter is spread all over the outside of the birds and put in a saucepan on the heat with the rest of the ingredients, except cornstarch, leave to cook for 80 min. giving them frequent turns so that it is cooked evenly. The cornstarch is mixed with a little broth and a little of the cooking juice pour this sauce over the chickens before serving them.
LAMB WITH CANE HONEY
INGREDIENTS:
- Lamb (legs and shoulders).
- Salt and spices (thyme and basil).
- Ketchup.
- Onion.
- Cane honey.
- Sugar.
- Prunes.
- A pinch of fennel seed.
PREPARATION:
Chop the shoulder blades and legs of the lamb and put them in a saucepan, cover with water and season with salt, thyme and basil. Bring to a boil and then add the chopped onion and tomato sauce, letting the whole lot cook for an hour. After this add cane the honey, sugar, and prunes. After 20 more minutes the dish will be ready. Finally, when serving, sprinkle with fennel.
LEG of lamb WITH CANE HONEY
INGREDIENTS:
- 1 Leg of lamb.
- 1 glass of water.
- Salt.
- 3 Onions cut into rings.
- 1 Tacita de miel de cane.
- Oil.
- Ground pepper.
- 7 apples
- 1 glass of cognac
PREPARATION:
Once the leg of lamb is well injected with cognac, rub it with salt and pepper, and put it in the oven preheated to 180º, on a bed of onions and sliced apples; for this we use 3 apples. Cover with aluminium foil, leave for 15 min, and then turn the leg over, sprinkle with water, salt again and leave covered for another 15 min. Once uncovered, add the rest of the water in which we will put the cane honey, pour it over and add the apples cut into two pieces, cover again for 10 min., And then without the aluminium foil. let it brown for another 15 minutes. Puncture the meat to see if its juices come out clear, it should then be left a few more minutes. It is hot and delicious.
Apple sauce Cake
Ingredients
- 2 cups cake flour (sifted)
- 1 cup sugar
- 1 tsp. salt
- 1 1/2 tsp. cream of tartar
- 3/4 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup shortening
- 1/3 cup cane honey
- 1 cup unsweetened applesauce
- 2 eggs
Heat oven to 375F. Sift first seven ingredients into a mixing bowl. Add shortening, cane honey and applesauce. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add eggs. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round 8-inch layer-cake pans. Cool; frost with cane honey Mocha Frosting.
Brandy Snaps
Ingredients
1 cup cake flour (sifted)
2/3 cup sugar
2 tsp. ginger
1 tsp. cinnamon
1/2 cup Cane Honey
1/2 cup butter or margarine
Heat oven ro 300F. Sift together first four ingredients. Heat cane honey just to boiling point in saucepan large enough or mixing cookies. Add butter or margarine; stir until melted. Stir in flour mixture. Mix well. Drop 1/2 teaspoonful dough at a time onto greased baking sheets, 2 inches apart. Bake 15 to 18 minutes. Remove from oven. Cool 2 minutes. Carefully slip spatula underneath wafer to remove from pan. Quickly roll over handle of wooden spoon. If wafers become brittle before they are shaped, place in oven a minute to reheat. Then remove from pan.
Browned Butter Frosting
Ingredients
1/3 cup butter or margarine
3 cups confectioners’ sugar (sifted)
4-5 Tbsp. light cream (or undiluted evaporated milk)
1 Tbsp. Cane Honey
Brown butter or margarine in a saucepan. Add confectioners’ sugar alternately with cream or evaporated milk and cane honey. Spread over tops and sides of two 8 inch layer cakes.
Crisp Cane Honey Cookies
Ingredients
3 cups enriched flour (sifted)
1/3 cup sugar
1 tsp. salt
1 tsp. baking soda
2 tsp. ginger
2 tsp. cinnamon
3/4 cup shortening
1 1/3 cups Cane Honey
1 Tbsp. vinegar
Heat oven to 400F. Sift first six ingredients into a mixing bowl. Cut in shortening with pastry blender or fingers to resemble coarse meal. Heat cane honey just to boiling point; add vinegar and gradually stir into flour-shortening mixture. Chill dough until stiff enough to roll (3 hours or overnight). Roll dough 1/16 inch thick on lightly floured board. Shape with cookie cutters. Place on lightly greased baking sheets. Bake 6 to 7 minutes or until edges have lightly browned. Cool. Store in tightly closed tin box.
Pecan Sticky Buns
Ingredients
3-1/2 to 4 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
1 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
FILLING:
1/4 cup butter, softened
1-1/2 teaspoons ground cinnamon
TOPPING:
1/2 cup butter, cubed
1 cup packed brown sugar
2/3 cup chopped pecans
1/2 cup cane honey
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes.
Roll into a 14×12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.
In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and cane honey; pour into a greased 13×9-in. baking dish. Place rolls, cut side down, in dish.
Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Sweet & Spicy Barbecue Sauce
Ingredients
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 to 3 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 cup ketchup
1/3 cup cane honey
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown mustard
1/2 teaspoon hot pepper sauce
Directions
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer.
- Stir in the ketchup, cane honey, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes.
- Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.
Ginger-Cashew Chicken Salad
Ingredients
- 1/2 cup cider vinegar
- 1/2 cup cane honey
- 1/3 cup canola oil
- 2 tablespoons minced fresh ginger root
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- SALAD:
- 8 ounces fresh baby spinach (about 10 cups)
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup shredded red cabbage
- 2 medium carrots, shredded
- 3 green onions, thinly sliced
- 2 cups chow mein noodles
- 3/4 cup salted cashews, toasted
- 2 tablespoons sesame seeds, toasted
Barbecued Burgers
Ingredients
SAUCE:
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup Cane Honey
2 teaspoons prepared mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
BURGERS:
1 large egg, lightly beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
Toppings of your choice
Directions
- In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.
- In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties.
- Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.
BBQ Chicken
Ingredients
2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup Cane Honey
1/4 cup honey
2 tablespoons prepared mustard
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
6 pounds assorted bone-in chicken pieces
Directions
- In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving.
- Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.
Gingerbread-Pumpkin Cheesecake Bars
Ingredients
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1 large egg
1/4 cup Cane Honey
1-1/2 cups all-purpose flour
1-1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
CHEESECAKE BATTER:
1 package (8 ounces) cream cheese, softened
1/4 cup plus 1 tablespoon sugar, divided
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg
Directions
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and cane honey. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan.
- For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust.
- Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar.
- Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.
Peachy Gingerbread Cake Roll
Ingredients
4 large Free Range Eggs
1/2 cup sugar
1/2 cup packed dark brown sugar
1/4 cup water
3 tablespoons butter, melted
3 tablespoons cane honey
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners’ sugar
FILLING:
2 packages (8 ounces each) plus 3 ounces cream cheese, softened
1-1/4 cups peach preserves
1-1/4 teaspoons ground ginger
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners’ sugar and sliced peaches, optional
Directions
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
- In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, cane honey and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan.
- Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners’ sugar and garnish with sliced peaches if desired.
Chocolate Ginger Cake
Ingredients
6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup Cane Honey
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large Nellie’s Free Range Eggs
2 large egg yolks
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional
Directions
Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet.
Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat.
In a large bowl, beat oil, cane honey and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined.
Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes.
Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.
Coffee Milk
Ingredients
4 cups whole milk
1-1/3 cups strong brewed coffee
1/2 cup maple syrup
2 tablespoons Cane Honey
2 teaspoons baking cocoa
WHIPPED CREAM:
1 cup heavy whipping cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
Additional baking cocoa
Directions
- In a large saucepan, combine first five ingredients over medium heat to just simmering (do not boil), stirring occasionally.
- Meanwhile, in a small bowl, beat cream until it begins to thicken. Add maple syrup and vanilla; beat until soft peaks form. Serve with coffee milk. Dust with additional cocoa.
Gingerbread Cheesecake
Ingredients
1-1/4 cups crushed gingersnap cookies
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup Cane Honey
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 Free Range Eggs, lightly beaten
TOPPING:
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy whipping cream
Melted chocolate, optional
Directions
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the cane honey, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust.
- Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight.
- Remove sides of pan. If desired, drizzle with melted chocolate.
Gingerbread Hot Cocoa
Ingredients
1/4 cup packed brown sugar
1/4 cup baking cocoa
1 tablespoon Cane Honey
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
Pinch salt
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream
Directions
In a small saucepan, combine the first seven ingredients; gradually add milk. Cook and stir over medium heat until heated through. Remove from heat; stir in vanilla. Serve with whipped cream.
Gingerbread Coffee Cake
Ingredients
1 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
1-3/4 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup cold butter
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup buttermilk
2 tablespoons Cane Honey
Directions
- Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping.
- Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and cane honey. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan.
- Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Glossy pecan toffee bars
Ingredients
Base:
1 cup + 4 Tbs. butter, softened
6 Tbsp. sugar
1 large egg
½ tsp. vanilla
2 cups flour
¼ tsp. baking powder
½ tsp. ground ginger
Pinch of salt
Topping
1 cup butter, cut into chunks
1 ½ cups light brown sugar, packed
½ cup Crosby’s Fancy Cane Honey
2 Tbsp. heavy cream
1 lb. pecan halves
Aubergine and bean casserole
Ingredients
1 tbsp vegetable oil
2 onions, quartered
1 garlic clove, crushed
250g/9oz chestnut mushrooms, halved
2 aubergines, cut into large chunks
2 x 400g/14oz can borlotti or butter beans
75g/3oz brown sugar
1 tsp smoked paprika
100ml/3½fl oz vegetable stock
75g/3oz cane honey
2 tbsp tomato ketchup
1 tbsp Dijon mustard
30ml/1¼fl oz sherry vinegar
1 tbsp chopped fresh parsley
Pulled pork
Ingredients
1kg/2lb 4oz boneless pork shoulder
4 floury baps, to serve
For the marinade
1 large onion, finely chopped
8 garlic cloves, roughly chopped
1½ tsp Tabasco
½ tsp coriander seeds
2 tbsp English mustard powder
2 tsp paprika
6 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 tbsp cane honey
75g/2¾oz dark brown sugar
sea salt
For the sweet potato fries
3 sweet potatoes, cut into thin chips
1 tbsp vegetable oil
2 tsp Cajun seasoning
a few fresh thyme sprigs
For the coleslaw
3 tbsp buttermilk
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 garlic clove, finely chopped
3 carrots, grated
½ head white cabbage, finely shredded
½ head red cabbage, finely shredded
6 spring onions, thinly sliced
salt and freshly ground black pepper