Charcuterie Sioux Bee Honey

Honey can tame the heat from a spicy mustard mix.

Sioux Bee Honey Association Co-op.

SIOUX CITY | Honey isn't just for desserts any longer.

You can use the sweet stuff into something savory or you can add it into a one-of-a-mind margarita.

Since September has been chosen as National Honey Month, we'll be profiling Olllie's Little honey Bees owner Kris Hurlbert in the food section of Wednesday's Sioux City Journal.

To help generate a little buzz, here are some recipes, courtesy of the Sioux Honey Association Co-op. 

CHARCUTERIE TRAY WITH HONEY MUSTARD SAUCE

INGREDIENTS

Your favorite meats like Genoa salami and prosciutto as well as a favorite cheese like aged cheddar, brie and blue cheese, or assorted fruits and nuts.

DIRECTIONS

To make the charcuterie tray, arrange your selected meats and cheeses on a wood-cutting board or solid surface.

INGREDIENTS

HONEY DIPPING SAUCE

One-third cup, deli-style mustard

Two tablespoons, honey

Chopped parsley

Pinch of salt

DIRECTIONS

Combine the deli-style mustard, honey, parsley and salt in a bowl. Stir and enjoy.

BEST MARGARITA EVER

+1 
Sue Bee Honey Margarita

Say "si" to the most unusual margarita you'll ever drink. This is sweetened by honey.

INGREDIENTS

One-and-half-ounces, Mexcal

One-ounce, Cointreau

One or two teaspoons of honey

Pinch of chili powder

Juice form two limes

DIRECTIONS

Add the Mezcal, Cointreau, honey, a pinch of chili powder and lime juice to a cocktail shaker with plenty of ice. Shake until the content is combined and cold. Strain into a cocktail glass rimmed with smoked salt. Garnish with a lime wedge and serve

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Food and Lifestyles reporter

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