Celebrate The New Year With Lucky Clover Honey

Please Share Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponDigg thisEmail this to someonePrint this page
Apple–honey tart
Apple–honey tart
Honey chicken
Honey chicken
Honey cake
Honey cake

Just in time for Rosh Hashanah, Rice’s Lucky Clover Honey is the perfect way to add sweetness to the New Year. Founded in 1924 by L.R. Rice, Rice’s Lucky Clover Honey is a family-owned company and a leading producer of the highest-quality raw and unfiltered honey in the U.S.

Rice’s Lucky Clover Honey has established and nurtured long-standing relationships with beekeeper families, allowing for quality U.S. honey to be packed in every bottle. Rice’s Lucky Clover Honey products include L.R. Rice Raw & Unfiltered Honey and Rice Family Raw and Unfiltered Honey. Both are 100% pure and OU-certified kosher.

L.R. Rice Raw & Unfiltered Honey varieties include clover, wildflower, amber, local Colorado, local Florida, local Great Lakes, local Midwest, local NorthCal, local Northeast, local Northwest, local Texas wildflower, local Utah, and local Washington.

All of Rice’s Lucky Clover Honey products are raw and unfiltered, making them high in antimicrobial and antibacterial properties and full of vitamins and minerals. Rice’s Lucky Clover Honey products taste amazing in both hot and cold drinks and can be used in a number of delicious recipes. This Rosh Hashanah, have fun dipping your apples into Lucky Clover honey, and don’t be afraid to add in some fun additions, such as dried cherries or pomegranate seeds. You can also try these other great ideas for your holiday table.

 

Simple Apple–Honey Tart

Ingredients:

¼ cup honey

1 sheet frozen puff pastry, thawed

3 medium apples, peeled, cored, halved, and sliced thin

3 Tbsp. sugar

3 Tbsp. unsalted butter or substitute, cubed (cold)

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper. Take out frozen puff pastry, and unroll. Place onto lined baking sheet. Be sure to create a rectangle shape. Then, poke entire sheet of dough with fork. Lay out your apple slices, top with sugar and butter, and bake for 20 minutes. Then, drizzle your honey (after warming 30 seconds in microwave) over entire tart. Be sure to spread the honey evenly over the entire warm tart. Bake another 5 minutes and enjoy!

 

Slow-Cooker Chicken
With Veggies

All you need to do is ready the ingredients and assemble in the slow cooker, which will do all the work for you! Serves 4.

Ingredients:

1 cup honey

½ cup soy sauce (low-sodium)

⅓ cup ketchup

8 chicken thighs, bone in and skin on

16-oz. bag fresh baby carrots (do not cut)

16 oz. fresh baby potatoes

1 bag (16 oz.) fresh string beans, whole

4 cloves garlic, whole

1 cup chopped fresh parsley

4 slices onion

1 Tbsp. coarse kosher salt

dash of pepper

Directions:

Assemble all ingredients in the slow-cooker, and stir once or twice. Cook on low for 7–8 hours or on high for 4–5 hours and enjoy!

 

Honey Cake

Ingredients:

1 cup honey

3½ cups all-purpose flour

1 Tbsp. baking powder

1 tsp. baking soda

½ tsp. salt

4 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground allspice

1 cup vegetable oil

1½ cups granulated sugar

½ cup brown sugar

3 eggs

1 tsp. vanilla extract

1 cup warm coffee or strong tea

½ cup fresh orange juice

Directions:

For your baking pans, use 10-inch Bundt cake pan or 10-inch tube pan. Preheat oven to 350°F.

Lightly grease the pan. For tube and angel-food pans, line the bottom with lightly greased parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, and orange juice. On a slow speed in your electric mixer, combine the ingredients well to make a thick batter.

Spoon the batter into the prepared pan. Place the cake pan on two baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes. Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely. v

For more delicious recipes, visit riceshoney.com/pages/our-recipes.

 

Please Share Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponDigg thisEmail this to someonePrint this page