Buzzzzworthy Barbecue

Bee inspired by honey for your next cookout

Grilled Pears with Crisp Prosciutto, Gorgonzola and Honey

Yield: 4 servings


Wendy Bennett, a longtime professional chef, owns and operates Wine Country Cooking Studio in Dundee, She lives nearby on a 12-acre farm with her family and a barn full of animals.


8 slices pear, large rounds
1 tablespoon olive oil
* Kosher salt
* freshly ground pepper
4 slices prosciutto, thin, cut in half cross-wise
4 tablespoons Gorgonzola, crumbled
3 tablespoons honey
1 tablespoon fresh chives, sliced thin


1. Preheat oven to 350°F. Preheat grill and coat grate with oil to prevent sticking.

2. Line baking sheet with parchment paper; lay prosciutto slices in a single layer. Bake prosciutto for 10 to 12 minutes, or until crisp (not burnt). Set aside.

3. Brush slices of pear with olive oil and season with salt and pepper — pears should be ripe but still firm. Grill pears with crosshatch on one side until well-marked but not mushy.

4. Place two grilled pear slices on each plate; top with crisp prosciutto. Sprinkle with Gorgonzola crumbles, drizzle with honey and sprinkle with chopped chives.

Honey and Ginger Barbecue Sauce

Yield: 1½ cups


1 tablespoon olive oil
½ cup onion, small dice
2 cloves garlic, minced
2 tablespoons ginger, minced
1 teaspoon chili powder, mild
½ teaspoon cumin, ground
1 cup ketchup
1/3 cup honey
2 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2–4 tablespoons water (as needed to adjust consistency)


1. In a 1-quart saucepan, sauté onion, garlic and ginger until tender, about 5 minutes.

2. Add chili powder, cumin, ketchup, honey, molasses, vinegar, Worcestershire and Dijon; bring to a boil. Reduce heat to a simmer and continue cooking for 30 minutes, stirring often to prevent burning.

3. Cool sauce for 30 minutes; then place in a blender and purée until smooth. Strain sauce through a mesh strainer using a rubber scraper and discard any remaining solids. Place sauce in an airtight container and chill completely.

4. Thin sauce with water, if necessary, and stir well to combine. Store refrigerated for up to 3 weeks.

Honey Mustard Coleslaw

Yield: 4 to 6 servings


8 cups cabbage, shredded finely
½ cup carrot, shredded
¼ cup scallions, white and green parts, minced
1/3 cup honey
3 tablespoons mustard, spicy brown or Dijon
2 tablespoons buttermilk
¼ cup white vinegar
¾ cup mayonnaise
½ teaspoon celery seed, ground (optional)
* Kosher or sea salt
* freshly ground pepper


1. In a large bowl, combine cabbage, carrot and scallion.

2. In a separate bowl, combine honey, mustard, buttermilk, vinegar, mayonnaise and celery seed. Stir well to combine.

3. Pour sauce over mixture and stir until all vegetables are well coated with sauce. Cover and refrigerate for 2 hours, allowing cabbage to wilt and flavors to meld.

4. Remove bowl from fridge and taste. Season with salt and pepper.

German Potato Salad with Bacon, Honey and Dill

Yield: 4 servings


1½ pounds potatoes, medium-sized, Red Bliss or Yukon
4 slices bacon, diced
½ cup onion, diced
¼ cup honey
½ cup white vinegar
1 tablespoon mustard, stone-ground
2 tablespoons dill, fresh, chopped
* Kosher or sea salt
* freshly ground pepper


1. Wash and rinse potatoes well. Slice quarter-inch slices and place in a large pot of cold, heavily salted water; potatoes should be submerged at least 2 inches.

2. Bring potatoes to a boil and reduce heat to a simmer. Cook until just tender, about 10 minutes after simmering. DO NOT OVERCOOK.

3. Drain potatoes (do not rinse) and spread out on a tray to steam dry. This will allow excess moisture to evaporate, yielding dry potato slices.

4. While potatoes are cooking, sauté diced bacon in a large pan over medium-high heat until brown. Remove bacon from pan, leaving about 3 tablespoons of drippings.

5. Add onion to bacon fat over medium heat; cook 3 minutes. Add honey, vinegar and mustard; stir to combine.

6. Place potatoes in a large bowl and pour hot sauce over top. Stir gently to combine. Place in refrigerator and cool completely.

7. Taste salad (when cool) and adjust seasoning with salt and pepper.

Honey-Cinnamon Flan

Yield: 4 servings


½ cup sugar
½ cup honey, divided
3 eggs
1 egg yolk
1 cup milk, whole
1 can sweetened condensed milk (14 ounces)
¼ teaspoon cinnamon, ground


1. Preheat oven to 350°F.

2. In a small saucepan over medium heat, melt sugar without stirring. When sugar begins to brown, gently stir in ¼ cup honey. Continue to heat until mixture is golden brown.

3. Using four greased ramekins, immediately pour an even amount of hot sugar into ramekins to coat bottom.

4. In a bowl, combine remaining ¼ cup honey, eggs, egg yolk, milk, sweetened condensed milk and cinnamon; whisk well to combine.

5. Pour egg mixture evenly into ramekins containing sugar-honey mixture. Place ramekins in a 9- by 12-inch baking dish; fill baking dish with hot water until it is two-thirds of the way up ramekins.

6. Place in oven and bake 30 to 40 minutes, or until knife inserted near center comes out clean.

7. Cool and loosen edges of custard from ramekin with a knife and carefully invert onto dessert plate.

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