Northwest Georgia Beekeepers Association

½ cup honey

¼ cup lemon juice

1 or 2 cloves garlic, minced

1 tablespoon chopped fresh parsley or rosemary*

½ teaspoon grated lemon peel

Dash cayenne pepper

*1 teaspoon dried parsley or rosemary may be substituted

Combine honey, lemon juice, garlic, parsley, lemon peel and

cayenne in a small saucepan; mix well. Heat until mixture

begins to simmer; do not boil. Remove from heat. Makes 4

servings.

Serving Tip: Serve over broiled halibut or swordfish steaks.

3 pounds chicken drummettes

1 cup honey

2 tablespoons curry powder

1 teaspoon ground ginger

½ teaspoon cayenne pepper, or to taste

Rinse drummettes and pat dry. Arrange in single layer on a

baking sheet. Bake at 400 degrees F 10 minutes. Meanwhile,

in a small bowl, combine remaining ingredients until well

blended. Spoon half of honey mixture over drummettes; bake

10 minutes. Using tongs, turn drummettes over. Spoon

remaining honey mixture over drummettes; bake 10 minutes

longer. Let cool slightly before serving. Makes 8 servings.

½ cup honey

½ cup lime juice

1 pinch nutmeg, or cinnamon

Tip: For thicker dressing, mix in ¼ cup dairy sour cream.

In a blender or food processor, combine all ingredients and

blend. Makes about 1 cup (8 2-tablespoon servings).

source: National Honey Board