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Cooking with

Raw Honey

There are three types of people we meet at markets when it comes to honey; The honey fanatic who wants a bottle of everything, the "do we have any honey at the house?" guy who is looking for a practical addition to his pantry, and the honey hesitant gal who isn't sure what they would use the honey for and claims that they don't eat a lot of it at home.  

Well regardless on how you identify with the three groups above, this page has recipes from drinks to main courses and everything in between.  Like a honey recipe that you don't see here?  Reach out on our contacts page and let us know, we'll be glad to share it!

Using Raw Honey

When you choose to invest in real, local, sustainable honey, it is important to keep in mind a few important things that distinguishes it from the cheap stuff at the store.  

  • There is No Such Thing as ORGANIC Honey- The USDA sets standards and definitions on what produce, meats and other sundries can be labeled as "organic."  To date, the USDA has no standards or definitions for organic honey.  For honey to be organic, much like the organic beef or chicken we consume, what goes into that product must also be organic for the final product to carry that name.  Since honeybees free forage over 6 nautical miles from their hive to find floral sources, there is no practical way to control what they are eating, and thus, what they are producing.  If you are interested in buying the very best honey, buy it from the beekeeper who bottled it.  You can also check out our About Us page to learn why we are designated a Certified Naturally Grown Urban Apiary.  

  • Cold Process Honey Shouldn't be Heated-  That is not to say it can't be heated, but keep in mind that many of the benefits of local honey exist in the pollen compounds that are suspended in the liquid.  Our honey is unfiltered so you get all the benefits of the local pollen.  Pollen is a protein, and like many other proteins, heat destroys its chemical structure leaving you without the great benefits of buying local honey.  If you're only buying a bottle or two for special occasions, treat it like good olive oil and keep it pure. 

  • Real, Raw Honey is Non-Perishable - Honey was found in King Tut's tomb completely eatable without signs of decay or contamination.  Honey does not need preservatives, additives or processes such as pasteurization to remain counter-safe for it's lifetime. This is thanks to the bees and their finite controls of water content which is typically between 15-18%.  

  • Natural Honey will Eventually Crystalize- All natural raw honey will crystalize at some point.  Some of this natural process is effected by stored temperatures, while others are closely related to the actual sugar content of the honey which can vary from hive to hive.  If you do notice your honey has gone solid on you, simply prepare a warm water bath to slowly rewarm the honey.  The crystals will be reconstituted and it will be ready to go! 

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Caramelized-Honey Nut and Seed Tart

This amazing recipe from Bon Appetite is simple, different and delicious.   



Chili- Infused HOT Honey

This was one of the first things I ever did to my honey besides put it in a bottle.  I love a good spicy dish and this hot honey condiment goes on everything from pizza to margaritas.  Like any infused honey, the main ingredient is heat.  Toss your honey in a pot, ignore the paragraph up there about heating your raw honey, and add your flavors of choice.   

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