Ingredients 3 lbs.          spareribs 1/2 cup        Ontario honey 1/2 cup        water 1/4 cup        lemon juice 1/4 cup        ketchup 2 cloves       garlic, minced 1 tsp.           salt 1 tsp.           ginger 1/2 tsp.        pepper

Directions

Par boil or simmer ribs for 1 hour.  Drain.  Combine remaining ingredients and pour over spareribs.  Bake in a covered roasting pan at 350^o F., basting regularly, for 3 hours or until tender.

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Ingredients 4 Ontario lamb shanks 250 ml smooth Dijon mustard 250 ml Ontario Honey 2 ml (1/2 tsp) dried rosemary 2 ml (1/2 tsp) dried thyme 1 bay leaf 1 small red onion 1/2 litre white wine salt and pepper to taste

Directions

Serves 4

Combine Dijon mustard, honey, rosemary, thyme and garlic.  Marinate lamb shanks in a roasting tray for minimum 1 hour or overnight.

Season shanks with sea salt and fresh ground pepper.  Add 1 bay leaf, 1 small onion finely chopped, wine and top off with enough water to cover 3/4 of the shanks.  Cover with foil and bake in a 250 degree oven for 1 hour.  Visually check lamb shanks to ensure the meat is gently falling off the bone; if not, continue cooking.

When the meat is done, remove the meat and let rest.  Remove the bay leaf and simmer the braising liquid until thickened.  Present shanks over buttermilk mashed potatoes with Honey roasted root vegetables.

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Ingredients 3/4 cup canned coconut milk (not cream of coconut) 2 tsp curry powder 2 tsp cornstarch 1 tsp Ontario Honey 1/4 tsp salt 60 uncooked deveined peeled medium shrimp (about 2 lbs); thawed if frozen and tail shells removed 2 T olive or vegetable oil 1 tsp red pepper sauce 20 bamboo skewers (6 inch)

Directions

1. Soak skewers in water at least 30 minutes before using to prevent burning.  Meanwhile, heat gas or charcoal grill.  In small microwavable bowl, mix coconut milk, curry powder, cornstarch, honey and salt.  Microwave uncovered on high about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens; set aside.
2. In large bowl, place shrimp.  Drizzle with oil and pepper sauce; toss to coat.  thread 3 shrimp on each skewer, leaving space between each.
3. Place kabobs on grill over medium heat.  Cover grill; cook 4 to 6 minutes or until shrimp are pink.  Serve with coconut-curry sauce.

Nutrition Information per serving:

1 Serving:  Calories 210 (Calories from Fat 100): Total Fat 11 g (Saturated Fat 5 g: Trans Fat 0g); Cholesterol 215 mg; Sodium 370 mg; Total Carbohydrate 5g (Dietary Fiber 1 g; Sugars 2 g); Protein 24 g

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Ingredients 2 T Ontario Honey 2 T ketchup 2 T finely chopped gingerroot 1/4 tsp salt 1/4 tsp red pepper sauce 1 1/2 lb salmon fillets

Directions

1. Heat gas or charcoal grill.  In small bowl, mix all ingredients except salmon.
2. Carefully brush grill rack with vegetable oil.  Place salmon skin side down and crosswise on grill over medium heat.  Cover grill; cook 8 minutes.
3. Brush all of honey mixture over salmon.  Cover grill; cook 3 to 6 minutes longer or until salmon flakes easily with fork.

To Broil:  To broil salmon, place skin side down on rack in broiler pan.  Broil with tops 6 to 8 inches from heat using times above as a guide.

Nutritional Information per serving:

1 Serving:  Calories 240 (calories from fat 70); Total Fat 8 g (saturated fat 2.5 g; trans fat 0g); Cholesterol 95 mg; sodiium 320 mg; total carbohydrate 11 g (dietary fiber 0g; sugars 10g); protein 31 g.

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Ingredients 1 small acorn squash 100% Ontario honey butter

Directions

Cut 1 small acorn squash in half lengthwise.  Scoop out seeds and place cut side down on greased glass pie plate.  Cover with wax paper and microwave 9 to 10 minutes on high.  Turn, brush cut side with Ontario honey and dot lightly with butter.  Sprinkle with nutmeg and continue cooking on high 1 minute or until tender.  Makes 2 servings.

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Ingredients 1 kg onions 25 g butter 3 T Ontario Honey 1 tsp ground cinnamon pinch of salt and pepper 30 g short crust pastry 125 g blue cheese

Directions

Peel and thinly slice 1 kg new onions.  Cook in boiling water for 3 minutes and drain. 

Melt 25 g butter in a thick based saucepan; add the well drained onions and cook without allowing them to brown.

Add 3 generous tablespoons mixed flower honey, salt, 1 tsp ground cinnamon and a little pepper.  Stir thoroughly and remove from heat.

Line a flan tin with 30 g thinly rolled out short crust pastry.  Fill with the onions and bake in a preheated oven at 450 F.  Cook for 15 minutes.  Crumble blue cheese over the top of flan and cover with foil.  Continue cooking for 10 minutes.  Remove foil and cook for 5 minutes until cheese is browned.

Serve the tart warm either as an entree or as a dessert.

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Ingredients 2 lamb racks (frenched) 3 T Ontario Honey 3 T 'Grain of Dijon' mustard 1 oz mixed dried herbs (mint, oregano, basil, sage) 4 oz breadcrumbs salt and pepper to taste

Directions

In a hot cast iron pan, sear the lamb on all sides.

Combine herbs and bread crumbs.

Mix honey and mustard into a paste and brush over the lamb.  Dredge the lamb in the herb/breadcrumb mixture and coat thoroughly.

Season with salt and pepper and roast at 400 degrees for 15-20 minutes until golden brown and a meat thermometer reads 130 degrees.

Drizzle any remaining honey/mustard sauce over the lamb just before serving.

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Ingredients 2 Slices of Bread 1/2 tbsp butter or margerine 2 or 3 tbsp of Peanut Butter 1/2 Banana 1 tbsp Ontario Honey.

Directions

Toast two slices of bread

Butter the bread and spread on peanut butter

Place slices of banana on top, pressing them into the peanut butter

Drizzle Ontario Honey on top of the banana and then place second piece of toast on top and slice.

Mmmmmmm.

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Ingredients 3 cups pumpkin freshly baked or from a can 3 cups milk 1 TBS Butter 2 TBS honey, to taste A bit of salt and pepper A shake of Ginger and cinnamon, to taste 1 TBS chicken soup bouillon

Directions

Heat, but Do Not boil, serve ASAP

Submitted by Melanie Kempers

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Ingredients  1/4 cup catalina dressing ... divided  1 large pork tenderloin (1lb./500g)  1 tsp chili powder  1 tsp garlic powder  1 tsp dry mustard  1/2 tsp paprika  1/4 tsp dried thyme leaves  1 tbsp honey

Directions

BRUSH 2 tblsp of dressing over pork.  Mix dry ingredients; rub onto pork.  
Let stand 10 mins or refrigerate up to 24 hours to marinate.
 
PREHEAT bbq to medium heat.  Place pork on grate; cover.  Grill 20 mins,
turning occasionally.
 
MIX remaining 2 tblsp dressing and honey.  Brush some of the honey mixture
over pork.  Continue grilling 5-10 mins or until pork is cooked through (160
degrees), turning occasionally and brushing with the honey mixture.  Let
stand, covered with foil, a few minutes before slicing.

Submitted by Melaine Kempers

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