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Honey Ice
| | 2 cups water 3/4 cup
1 cup fresh orange juice
1 tsp. grated orange rind ½ tsp. cinnamon
¼ tsp. nutmeg
| Grenadian honey
2 tbsp. lime juice
½ tsp. cinnamon
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Stir water and honey in saucepan over medium heat and bring to boil. Remove from heat and stir in remaining ingredients. Cool. Pour into container and freeze. When frozen, scoop out and puree in food processor until there are no large chunks of ice. Freeze again until firm.
| Honey Ginger Cookies | | 1 cup Grenadian honey
¾ cup unsalted butter or margarine
3 tbsp. lime juice
| 2 tbsp. grated ginger
3 cups whole wheat flour
½ tsp. baking soda
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| Beat honey and butter until creamy. Add lime juice and ginger. Sift together flour and baking soda and blend into honey-butter mixture. Refrigerate until firm. Shape into 1-inch balls and press lightly with fork. Place on cookie sheet, leaving about 2 inches between balls. Bake at 350 F or 180 C for about 15 minutes, or until lightly brown. |
| Honey Pineapple Chicken | | 3 pounds chicken meat
½ cup pineapple chunks
½ cup Soya sauce
¼ cup Grenadian honey
| 2 tbsp. cornstarch
1 tsp. grated ginger
½ tsp. black pepper
3 cloves of garlic, finely chopped
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Cut chicken meat into cubes. Place in baking dish, cover with pineapple. Mix remaining ingredients in saucepan, bring to boil and pour over chicken. Bake in preheated oven for 40 minutes at 375 F or 185 C. Baste regularly.
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