Winter Holiday Recipes

Apple Oatmeal Muffins August 25 2016

San Diego Honey Company Apple Oatmeal Honey Muffins
  • 1 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup San Diego Honey Company Apple Pie Spice Honey
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups thinly diced apples
  • 1/3 cup old fashioned oats

  • Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners.
  • In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
  • In another bowl, whisk together the egg, honey, milk, oil, and vanilla extract. Add this mixture to the flour mixture and stir gently until just combined. Do not overmix.
  • Add the apples and oats to the bowl and gently fold them in.
  • Divide the batter evenly among the muffin cups (it'll be about 1/4 cup in each one). Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Serve with softened butter and San Diego Honey Company Apple Pie Spice Honey for drizzling.

Honey Glazed Brie Appetizer August 15 2016

San Diego Honey Company Brie and Honey Recipe
  • Combine:
    • 1/2 cup San Diego Honey Company® Coastal Wildflower Honey
    • 1/4 cup pecans, chopped
    • 2 T. brandy
  • Place brie cheese round in a 9" pie plate.
  • Bake at 500°F for 5 minutes.
  • Drizzle honey and nut mixture over the brie.
  • Bake 2 to 3 minutes longer or until topping is thoroughly heated.
  • Do not melt cheese.
  • Enjoy with grapes, apple slices, crackers and crostini.
  • Garnish with a sprig of rosemary (optional).

Orange Blossom Lemonade July 26 2015

Orange Blossom Honey - Honey Recipe

1/2 cup SDHC Orange Blossom Honey
5 cups hot water
1 cup lemon juice

Add hot water to honey and stir well.
Add lemon juice.
Serve over ice.

Optional - Top with Champagne or Cava!



Peach & Mozzarella Salad April 28 2015



5 peaches, 3 green onions sliced, 1/4 cup chopped fresh cilantro, 3 T. SDHC Raw Orange Blossom Honey, 1 t. salt, 1 t. lime zest, 1/2 c. lime juice, 3/4 t. cumin, 1 T. tequila, 1/3 c. olive oil, 6 oz. watercress, 3/4 lb. fresh mozzarella cut into 16 slices

Peel and chop 1 peach. Cut remaining peaches into rounds.
Process chopped peach and next 8 ingredients in a food processor until smooth. Add olive oil and pulse a few times until combined.
Brush peach rounds with 1/3 cup of dressing. Grill covered at medium-high heat for 3-5 minutes per side.
Arrange watercress on 4 plates. Alternately layer 4 peach rounds and 4 mozzarella slices on top of watercress. Top each with 3 more peach rounds. Drizzle with remaining dressing.

Honey Hot Toddy November 19 2014

Just in time for the holidays... Enjoy!



2 oz. whiskey
1 T. San Diego Honey Company Holiday Spice Honey
4 oz. hot water
1 t. fresh lemon juice (bottled will work too)
1 slice fresh lemon (optional)

Pour whiskey into a cup.
Add honey and lemon juice.
Add hot water (not boiling - don't cook the honey) and stir with the spoon used for honey.
Add the slice of lemon and enjoy.



Pico de Gallo with Habañero Chipotle Honey November 05 2014



  • 2 Tomatoes
  • 1 bunch green onions, green and white parts, chopped
  • 3 T. Habañero Chipotle San Diego Honey Company Honey
  • 1 T. olive oil
  • 2 limes, juiced
  • 1 t. Sea Salt
  • 1 red jalapeño pepper, minced
  • 2 cloves garlic, minced
  • cilantro (optional)



  • Mix all ingredients.
  • Refrigerate until ready to serve, at least 1 hour.


Baby Kale Salad with Citrus Honey Vinaigrette October 22 2014











Salad Ingredients:

  • 3 cups baby kale
  • ¼ cup Stilton cheese, crumbled
  • ¼ cup dried apricots, chopped


Vinaigrette Ingredients:

  • ¼ cup Extra Virgin Olive Oil
  • 3 T. fresh lemon juice
  • 3 T. Citrus Infused San Diego Honey Company Honey
  • 1/2 t. sea salt
  • fresh ground black pepper



  • Whisk together all vinaigrette ingredients.
  • Toss with all salad ingredients


Serve immediately and enjoy!  This is the perfect accompaniment to grilled salmon and wild rice.


Charred Garlic Edamame with Ginger-Lemon Honey October 11 2014 1 Comment












  • 16oz Edamame, frozen in shell
  • 3 T. Extra Virgin Olive Oil
  • 3 T. soy sauce
  • 2 T. Ginger Lemon Infused SDHC Honey
  • 5 cloves garlic, pressed
  • 1 t. red chili pepper flakes
  • 1/2 t. sea salt



      • Steam edamame for 3 minutes. Blanch in ice water and chill in refrigerator for at least 2 hours.
      • When ready to cook, heat a skillet over high heat with 1 T. olive oil. Microwave edamame for 30 seconds and add to skillet.
      • Pan sear until edamame are slightly charred. Add 2 T. olive oil and 2 T. soy sauce,   Saute for 1 minute. Add honey all remaining ingredients. Turn off heat and toss until well coated.


      Eat 'em hot!