Introduction: Honoring Honey

Honey is one of the most ancient and cherished natural sweeteners. But not all honey is created equal. For this class, we are fortunate to work with honey from Blanchet Farm, a truly precious ingredient that deserves special attention.

Think of Blanchet Farm honey like a fine bottle of wine or an exceptional olive oil. Just as you would not cook down or mask a high-quality wine or olive oil in your dishes, you also want to showcase this honey in ways that highlight its unique flavors and complexity. It carries the essence of local flowers, the rhythm of the seasons, and the care of dedicated beekeepers.

Because of its delicate nuances, we will use Blanchet Farm honey thoughtfully, often finishing dishes or adding it where its character can truly shine. For more everyday cooking, we will use other honeys that are still delicious but more suited to baking, glazing, and recipes where honey is one of many ingredients.

This approach invites us to appreciate honey not just as a sweetener but as an ingredient that can elevate a dish with its floral notes, depth, and texture, much like wine or olive oil can transform a meal.

Throughout class, you will see how to balance honey’s sweetness and aroma in drinks, snacks, dressings, and desserts. We will celebrate honey’s versatility while honoring the special qualities of Blanchet Farm honey.

Learn more about Blanchet Farm’s beekeeping program here.


HONEY FIG BALSAMIC FIZZ
HONEY CARDAMOM AMARANTH BARS
RICOTTA OR CHAMOMILE CASHEW CREAM, HONEY, SEASONAL FRUIT & EDIBLE FLOWERS
HONEY LENTILS WITH ARUGULA, HALLOUMI AND DATES



HONEY FIG BALSAMIC FIZZ

This gently sparkling drink brings together the deep sweetness of fig, the brightness of balsamic vinegar, and the floral warmth of honey. It’s a simple, elegant way to showcase honey’s versatility - balancing sweet, tart, and aromatic notes in one sip. Served as a welcome drink for this class, it’s also a toast to nourishment, generosity, and the meaningful work of Blanchet House. If you aren’t able to access fresh figs, it’s still lovely made simply with honey, balsamic, vanilla and sparkling water.

Makes 1 drink

1 cup sparkling water
1 very ripe small fig (so tender it could split under gentle pressure), stem removed
½ to 1 teaspoon Blanchet Farm honey
¼ teaspoon fig balsamic vinegar (or balsamic vinegar)
Scant ¼ teaspoon vanilla extract
Fig slice, lemon slice or rosemary sprig, for garnish

  1. Chop the fig, then smash it with the side of your knife to form a paste. Add it to a drinking glass.

  2. Stir in the honey, vinegar, and vanilla until well combined.

  3. Pour in half the sparkling water, stir to incorporate all the ingredients, then finish with the remaining sparkling water. Stir gently, garnish, and serve.


HONEY CARDAMOM AMARANTH BARS

This recipe is inspired by the Mexican candy alegría (Spanish for “joy”), which I first enjoyed during a rock climbing trip to El Potrero Chico in Nuevo Leon, Mexico, in 2014. When I returned to Portland, I came up with this version. I love it so much that I’ve considered bringing it to market. Free of gluten and full of protein, fiber, and minerals, amaranth is a sustainable, ancient grain (technically a seed). This is a flexible template, with infinite variations. It’s great as a snack, on top of oatmeal, or as a dessert - it’s been a popular topping at the local frozen yogurt shop Eb & Bean.

Amaranth can be found at Fred Meyer’s (Bob’s Red Mill brand), New Seasons and Whole Foods Market (Simpli brand), Natural Grocers, and at some co-ops in the bulk bins.

Makes 8 3-inch x 2-inch bars

¼ cup dry amaranth (or 1 cup popped amaranth)
¼ cup honey 
1 Tablespoon Ground Up Honey Cardamom Nut Butter 
¼ cup chopped toasted cashews or almonds or toasted coconut flakes
1 tablespoon chia seeds
½ teaspoon vanilla extract
¼ teaspoon ground cardamom
¼ teaspoon salt
Pinch of flaked salt, optional

Yield: 16 - 32 bars, depending on size

  1. Place a large bowl next to the stove. Line an 8×8-inch pan with parchment paper

  2. Heat a tall pot on the stove over high heat. The surface should be really hot so that the amaranth pops and does not burn. Pour a few drops of water into the center of the pot. When the water beads up and dances to the edge of the pot immediately upon contact, the surface is hot enough.

  3. Add 1 tablespoon of amaranth. Use the lid (or a screen) as a shield to prevent the popped amaranth from flying out of the pot, but do not cover the pot completely or the heat will be trapped and the amaranth will burn. Transfer the popped amaranth to the bowl once it is white, like baby popcorn. Repeat until all of the amaranth is popped (about 1 cup). The first batch may be like the first pancake—it can take a couple of rounds for the amaranth to pop evenly. Depending on your stove and the thickness of the pot, you may need to lift the pot off the burner and shake it a bit. It takes some finessing, but don’t give up!

  4. In a small pot, bring the honey to a gentle boil, then reduce the heat and simmer for 2 minutes, taking care not to burn it. Stir in the tahini and simmer for around 1 more minute, until the tahini is evenly distributed.

  5. Remove from heat, then stir in the popped amaranth, cashews/almonds or coconut, chia seeds, vanilla, cardamom and sea salt.

  6. Transfer the mixture into the parchment-lined pan. Let sit for 5 minutes to dry out a bit, then spread the mixture into an even layer about 1/2 inch thick (1.25 cm) with a rubber or offset spatula and press it so that it is dense and compact. Dip the spatula in water to prevent sticking.

  7. Sprinkle with flaked salt if you are using. Let cool on the counter or in the refrigerator to firm up.

  8. Using the 8×8-inch pan as a guide, cut into 8 bars, approximately 3×2 inches each. Store in an airtight container for up to a week. After a week, they’ll soften but will still be delicious. They’ll stay firmer in the fridge or freezer.

    Variations: Add cocoa powder, use a different nut or seed than pepitas or a different nut/seed butter, add spice (cinnamon), matcha, fresh ginger, dried fruit, drizzle of chocolate…

RICOTTA OR CHAMOMILE CASHEW CREAM, HONEY, SEASONAL FRUIT & EDIBLE FLOWERS

This simple, elegant dish celebrates the unique character of Blanchet House honey. The honey is precious and nuanced like a fine bottle of wine or olive oil. Instead of cooking or baking with this honey, we showcase it here in its purest form so its floral notes and rich complexity come through.

Use fresh seasonal fruits such as figs, stone fruits, crisp apples, or berries. Garnish with edible flowers and toasted almonds or sliced almonds for texture. The creamy base can be fresh ricotta or a delicate chamomile-infused cashew cream for a vegan option.

My Honey Basil Spoon Sauce is also dreamy with this combination.


Serves 4

1 cup fresh *ricotta or chamomile cashew cream (see note)
4 teaspoons Blanchet Farm honey
1 cup seasonal fresh fruit, sliced or halved (figs, berries, stone fruit, etc.)
Edible flowers, for garnish (optional)
Toasted sliced almonds or chopped nuts (optional)




Individual servings:

  1. Divide ricotta or cashew cream evenly among serving dishes or small bowls.

  2. Arrange seasonal fruit artfully on top or alongside the ricotta or cashew cream.

  3. Drizzle each serving with 1 teaspoon of Blanchet House honey.

  4. Garnish with edible flowers and toasted nuts if using.

  5. Serve immediately and savor the honey in every bite.

Family style:

  1. Spread the ricotta or cashew cream on a large platter or shallow serving dish.

  2. Drizzle the honey evenly over the ricotta or cashew cream.

  3. Arrange the seasonal fruit across the platter.

  4. Scatter edible flowers and toasted nuts on top.

  5. Place the platter in the center of the table so everyone can serve themselves.

*Optional vegan base - Chamomile Cashew Cream

1 cup raw cashews
1 Tablespoon + 2 teaspoons loose chamomile tea (about 4 tea bags worth)
2 - 3 plump medjool dates, pitted (or 1 - 2 tablespoons honey)
½ teaspoon vanilla extract
1 pinch salt

  1. Place the cashews, tea and dates in a small bowl and add 1 cup of boiling water to cover. Let sit for 30-40 minutes until cashews soften. (If you don’t have a high-speed blender, soak overnight.)

  2. Transfer the ingredients from the bowl to a high-speed blender, add the vanilla and sea salt and blend until smooth and creamy, adding more water if necessary to allow your blender to run. If you prefer it to be sweeter, add another date or more honey. Chill before serving.



HONEY LENTILS WITH ARUGULA, HALLOUMI AND DATES

This dish is built around lentils dressed in a honey-shallot vinaigrette, with just enough sweetness to balance the bite of arugula and the saltiness of seared halloumi. Caramelized dates echo the honey in the dressing and bring chewy contrast to the plate. It’s sturdy enough to prep in advance and elegant enough for a dinner party. Variation - add sliced apple or substitute it for the dates and cook the lentils in apple cider.

Serves 4-6

¾ cup French green lentils
Extra virgin olive oil
6 Medjool dates, pitted and quartered lengthwise
6 ounces halloumi, sliced into ½-inch thick slabs
3 cups lightly packed arugula

For the vinaigrette:
1 small shallot, minced
1 teaspoon Dijon mustard
1 teaspoon Blanchet Farm Honey
1/4 cup balsamic vinegar
1/4 cup + 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper


  1. Rinse the lentils in a fine mesh strainer and check for debris. Add them to a saucepan with a generous pinch of salt and enough water to cover by a few inches. Bring to a boil, then lower to a simmer and cook until just tender but not falling apart, about 20–25 minutes. Drain well and set aside to cool slightly.

  2. Meanwhile, warm a splash of olive oil in a small skillet over medium-low heat. Add the dates and cook gently, stirring often, until glossy and caramelized, about 2 - 3 minutes. Transfer to a plate. Wipe out the pan and return it to medium heat. Add the halloumi and sear until golden brown on both sides, about 2 - 3 minutes per side.

  3. Toss the lentils with the dressing while still warm. Fold in the arugula and most of the dates and halloumi. Taste and adjust seasoning. Serve topped with the remaining dates and halloumi.

    For the vinaigrette:
    In a small bowl, whisk together the shallot, Dijon mustard, honey, and balsamic vinegar. Drizzle in the olive oil while whisking to emulsify. Season with salt and freshly ground black pepper.


Honey FAQs

🍯 Does honey ever go bad?
Nope! Properly stored honey lasts indefinitely. Over time, it may crystallize, but that’s natural — just warm the jar gently in hot water to return it to liquid.

🐝 Should I refrigerate honey?
No. Refrigeration speeds up crystallization and makes honey hard to scoop. Store it sealed at room temperature, away from direct heat and sunlight.

🌻 What if my honey crystallizes?
That’s normal. Place the jar in a bowl of warm water and stir gently until smooth again. Avoid boiling, which can dull the flavor.

✨ Does heating honey destroy its benefits?
High heat can reduce some of the delicate enzymes and aromas. Use raw honey for drizzling or in dressings, and grocery-store honey is just fine for baking and cooking where it’ll be heated.

🍯 Why do different honeys taste so different?
Bees make honey from the nectar of different flowers, so each variety reflects the plants in bloom — from light and floral to dark and malty.

🐝 Is grocery store honey like Sue Bee okay to use?
Yes. Everyday brands are consistent, filtered, and pasteurized - they’re great for baking, marinades, or anywhere the honey will be cooked. Save raw or farm-direct honeys for drizzling, drinks, and dressings where their delicate flavors shine.