So how should you use your delicious South Hill honey? In addition to simply eating it by the spoonful (our recommended method), here are some  recipes and other yummy ideas:

Herbal-Infused Honey

Infused honeys are easy to make and delicious. You can infuse your honey with an array of herbs, as well as flowers or even fruits and vegetables.

Rosemary, lavender, thyme, oregano, lemon balm, cinnamon, rose petal, clover, violets, garlic, hot pep- pers, citrus peels, and coffee beans are just a small sampling of ideas.

To infuse your honey, combine raw honey with your chosen flavoring, either directly (shown here) or by placing a fine mesh bag full of the flavoring into a jar of honey. Set the jar in the sun for a few weeks, turn- ing the jar occasionally as the honey and flavoring may separate. To expedite the process, you can place the mixture in a warm oven (100 F) for a few hours.

*Adapted from The Backyard Beekeeper by Kim Flottum

Honey and Almond Butter Ice Cream

Place the 1.5 cups of whole milk, 1 cup heavy cream, and 4 egg yolks in a heavy saucepan. Slowly whisk to combine. Cook over low heat, stirring gently, for about 5 minutes, or until the milk is hot and the mixture begins to coat a spoon. If you don’t have a heavy saucepan, use a double boiler so the egg yolks do not curdle. Remove from the heat.

Add 2/3 cup honey, 1/2 cup almond butter, and 1/8 teaspoon almond extract and stir until thoroughly blended. Refrigerate, uncovered, until chilled.

Following the manufacturer’s directions, process the custard in an ice-cream maker. Scoop the ice cream into a freezer container and freeze until ready to serve. It will keep for at least 2 weeks.




  • 3 cups – finely chopped walnuts
  • 2 teaspoons – ground cinnamon
  • 1/2 teaspoon – ground nutmeg
  • ground cloves
  • 1-1/2 cups – clarified butter*, divided
  • 1/2 cup – honey
  • 1 package (16 oz.) – filo pastry sheets
  • Honey Syrup


Combine walnutes and spices in medium bowl. Reserve 1/2 cup clarified butter for brushing top and bottom layers; stir honey into remaining 1 cup butter. Brush bottom of 13x9x2-inch baking pan with clarified butter. Cut filo sheets in half crosswise; trim to 13×9-inch rectangles. Cover filo with waxed paper and damp towel to keep from drying out. Line pan with 10 sheets of filo, brushing each with clarified butter; sprinkle with 1/3 cup walnut mixture. Place 2 sheets filo on top of walnut layer, brushing each with honey-butter mixture. Sprinkle with 1/3 cup walnuut mixture. Repeat, layering 2 sheets filo, brushing each with honey-butter mixture and sprinkling with 1/3 cup walnut mixture until all nut mixture is used. Top with remaining file sheets, brushing each with clarified butter. With sharp knife, cut baklava into diamond-shaped pieces, carefully cutting through all layers. Bake in preheated 325°F oven 45 minutes. Reduce heat to 275°F and bake 20 minutes more. Remove from oven; while still hot, carefully spoon cool Honey Syrup over entire surface. *To clarify butter, cut 1 lb. butter into pieces and melt in medium saucepan over medium heat. Skim off foam; strain clear yellow liquid into a bowl, leaving cloudy residue in bottom of pan.


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