Sweet Savannah Bee Recipes
Information, Recipes and Photography
provided by Savannah Bee
Did you know we are lucky enough to have delectable, pure, gourmet honey, right in our own backyard?
Located in Savannah, the Savannah Bee Company offers a variety of artisanal honey, everyday honey, raw honeycomb and beeswax body care.
Owner and founder, Ted Dennard has a true passion for beekeeping and honey that carries through in every product he sells. Ted began working with bees at the age of 13 when he met Roy Hightower, a beekeeper in Georgia. Roy cautioned Ted,“ Son these bees can become a way of life.” If he only knew how true that statement would become.
After 30 years of working bees, Ted now proudly offers some of the world’s finest honey and beeswax body products available, selling them in national chain stores, as well as smaller boutiques. Savannah Bee Company carefully bottles the purest single-flower honeys without blending them. All of their honeys are hand-harvested at the peak of the blooming season to ensure purity.
Stop by the store in Savannah to pick up your own jar of honey and explore the wonderful recipes Savannah Bee Company has to offer at www.savannahbee.com!
Rosemary Honey Glazed Shrimp
Tender, flavorful, zesty and ever-so-slightly spicy shrimp.
1 lb. Fresh shrimp, shelled, deveined
¼ cup Extra virgin olive oil
2 Tbsps Savannah Bee Rosemary Honey
3 Tbsps Lime juice
1 tsp Lime zest
2 cloves Garlic, minced
Pinch of Black pepper
¼ tsp Red pepper flakes
Combine all marinade ingredients together in a blender to emulsify, or whisk vigorously by hand. Put shrimp into a plastic Ziploc baggie (or two) and pour in the marinade. Seal and refrigerate for 15 minutes. The longer you marinate, the more tender your shrimp will be. Don’t exceed 8 hours of marination, though, or your shrimp will be too soft!
After marinating, remove shrimp from bag and place them in a single layer in a pan set on medium-high heat. Sear on one side for 1 minute, then flip shrimp and sear on the other side for about 30 seconds. The shrimp should curl up and become opaque at this point. Remove from heat and drizzle with Rosemary Honey if desired.
Walnut, Goat Cheese & Savannah Honey Crostini
This effortlessly elegant dish pairs perfectly with an arugula salad and plays well with a plethora of beverages.
1 loaf Artisanal bread (or 5-grain loaf)
3 oz. log of Goat cheese, near room temperature
Walnuts, coarsely chopped
Savannah Bee’s Savannah Honey
Preheat oven to 325°F. Cut loaf of bread into thick slices and bake until very lightly toasted. Remove toasted bread and spread with goat cheese. Sprinkle with walnuts and return to the oven for 2-3 minutes, or until walnuts look toasted. Plate the crostini and drizzle with Savannah Honey. Sprinkle with fresh sprigs of thyme. Almost everything about this recipe is interchangeable. Try using different soft cheeses, nuts, and herbs for a season-appropriate finger food.
Tupelo Honey Lime Vinaigrette
Enjoy the versatility of the condiment – it can be used as a sandwich dressing, marinade for chicken, or on vegetables and salads
2 tsp. Dijon mustard
¼ cup Fresh lime juice
1 tsp Garlic salt
¼ tsp Cumin
½ tsp Kosher salt
½ tsp Black pepper
¼ cup Olive oil
¼ cup Canola oil
3 tbsp. Savannah Bee Company’s Tupelo Honey
In a blender (or food processor, jar, or bowl) add all ingredients, saving the two oils to be added last. Add the olive and canola oils slowly while blending. Pour into a jar, Tupperware, or other container and store in the refrigerator until ready to use.
Ways to Enjoy: Toss together with salad, drizzle over sliced vegetables, or marinate chicken in it for a few hours, then grill or bake. Try using Acacia honey or Orange Blossom honey for a sweeter flavor delivery.
Tupelo Honey Mini Muffins
1 cup Butter, melted, or oil
¾ cup of Tupelo Honey
1 tsp Vanilla extract
1 tsp Baking powder
¾ cup Flour (I used whole wheat flour)
Preheat oven to 400˚ F. Toast walnuts on small baking sheet in oven for 7-8 minutes or just until browned. Allow to cool.
Toss arugula and endive together and arrange on a shallow platter. Place orange slices over salad. Coarsely chop walnuts and scatter over orange slices, along with pomegranate seeds. Sprinkle with chives.
Combine vinaigrette ingredients in small bowl. Stir with wire whisk to blend and drizzle over salad.
Sweet Potatoes with Herbed Ricotta and Wildflower Honey
Show off your creative side vis-à-vis a deceptively easy-to-make recipe.
1 lg. Sweet potato, cut into ¼ in. rounds
1 cup Pumpkin seeds
¾ cup Dried cranberries, coarsely chopped
Extra Wildflower honey for drizzling
For Herbed Ricotta:
1 cup Whole milk ricotta cheese
2½ tsps Italian seasoning
1 tsp Oregano
1¼ Tbsps Savannah Bee Company’s Wildflower honey
¼ tsp Sea salt
Herbed Ricotta: Mix together ricotta ingredients in a small bowl and refrigerate. Preheat oven to 400°. Add sliced sweet potatoes to a large mixing bowl and hand rub each side with grapeseed oil. Sprinkle with sea salt and cinnamon. Rub again. Arrange rounds on a large baking sheet and bake for 20 minutes, flip, then bake for another 15 minutes. During last 8 minutes, spread pumpkin seeds on a baking tray and roast. Remove everything from the oven.
Plate the sweet potato rounds on the serving dish. Place a dollop of herbed ricotta on each, then sprinkle each with roasted pumpkin seeds and chopped cranberries. Finally, drizzle extra Wildflower honey over each.
Orange Blossom and Almond Honey Cake
For the cake:
Canola oil (for greasing the pan)
2¾ cups Rye flour (plus more for dusting)
1 Tbsp Ground cinnamon
1 tsp Ground ginger
1 tsp Ground cloves
1 tsp Baking powder
1 tsp Baking soda
1 tsp Kosher salt
1 cup Sugar
6 Eggs, separated
1 cup canola oil
1 cup Savannah Bee Company’s
Orange Blossom Honey
4 Tbsps Fresh orange juice
2 Tbsps Orange zest
For the glaze:
¼ cup Fresh orange juice
3 cups Confectioners’ sugar
1 Tbsp Almond extract
2 tsps Vanilla extract
Preheat oven to 325°. Grease and flour a Bundt pan and set aside. Sift together the flour, spices, baking soda and powder, and salt in a large bowl. In another bowl, beat ¾ cup sugar and 6 egg yolks with a mixer at medium-high speed. After about 4 minutes, the mixture should triple in volume. Stir in oil, Orange Blossom honey, orange juice, and orange zest. Add liquid mixtures to dry mixture and stir until just combined. Beat 6 egg whites on high speed until soft peaks appear. Add the remaining ¼ cup of sugar and continue to beat until stiff peaks form. Fold this mixture into the cake batter and pour entire mixture into previously prepared Bundt pan. Bake cake for 60 minutes, or until a toothpick inserted into the cake comes out clean.
As the cake cools, whisk together the orange juice, confectioners’ sugar, vanilla and almond extracts. Refrigerate glaze until cake has cooled. Glaze and enjoy! Note: If you are looking for a darker, more traditional honey for this recipe, try Palmetto honey or Sourwood honey.
Savannah Bee Acacia Honeycombjito
This tasty libation combines the fresh crisp flavors of citrus and mint with the sweetness of Acacia honey to create a perfectly balanced, thoroughly refreshing spring beverage!
Fresh mint leaves, washed
½ Lime, cut into 4 wedges
2 Tbsps Acacia honey
1½ oz. White rum
1 sm. wedge of Acacia honeycomb
Add the mint leaves and 2 lime wedges to the bottom of a 16 oz. empty glass. Use a muddler to crush the leaves and the lime wedges. (If you don’t have a muddler, you can use a spoon.) Add 2 tablespoons of Acacia honey to the lime/mint mixture. It is helpful to gently warm your honey just a little before adding it to the mix. Add the rum and stir until evenly mixed. Cover your mixture with crushed ice and fill the glass with soda water.
Add the two remaining lime wedges into the drink and garnish the rim of your glass with the honeycomb wedge. Serve or drink immediately!
Notes: Mojitos are served in glasses with sugared rims. You can use your honeycomb wedge to sweeten the rim of your glass in the same way. Once the wedge is on the glass, just drag it around the rim. This will add a sweet taste of honey to your lips with each sip!