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Recipes

Recipes

Food Recipes

Elderberry muffins

Lewis and Nancy Hill, Greensboro, Vermont

  • 2/3 cup honey
  • 2 ½ tablespoons shortening
  • 3 cups flour
  • 2 tsp. baking powder
  • pinch of salt
  • 1 egg
  • 1 cup milk
  • 1 cup elderberries

Cream honey and shortening together then sift baking powder and pinch of salt together and set aside. Add egg to the shortening/honey mixture then add milk followed by cream mixture with dry ingredients  and then add the elderberries to the batter.

Pour into greased muffin tins (yield 12 muffins), and bake in 350 degree oven approximately 20 minutes.

How to eat and drink elderberries

Lewis and Nancy Hill, Greensboro, Vermont

  • elderberries
  • ice cubes, water, club soda or orange juice (as desired)
  • honey and/or lemon to taste

Elderberries are especially high in Vitamin C, calcium, potassium and iron content, and have a tart, rich flavor. Usually they are cooked into jelly, pie, vinegar or made into wine although some people like to eat them right off the bush when they're completely ripe. They're rather seedy, but the seed is edible.

They can be used much in the same way as blueberries. We freeze them, dry packed, in plastic bags, and add a handful to pancake or muffin batter. We also freeze a juice concentrate and throughout the winter drink it "straight" on the rocks, or dilute it with a bit of water, club soda, or orange juice.

elderberry juice

Prepare the berries as for jelly, by removing large stems from ripe elderberries. Crush them in a saucepan and place over low heat until the juice begins to flow. Simmer gently for about 15 minutes. (Add a small amount of water if you want a less concentrated juice.) Strain it through a jelly bag. If you wish, add honey to taste, and perhaps a bit of lemon juice. Chill, and either use right away or squirrel into the freezer.

Orange Blossom Honey Spiced Hazelnuts

Graham Dodds, Chef de Cuisine, Shelburne Farms, Shelburne, Vermont

  • 1 Tablespoon garam masala spice blend
  • 1 cup hazenuts, toasted and shelled
  • 1/2 cup honey
  • 1 teaspoon cayenne powder
  • salt to taste

In sauté pan, toast spices over low heat for 30 seconds. Add honey and caramelize until brown. Add nuts, cayenne powder, garam masala, and salt. Mix well, stirring often while cooling.

Iced Tea and Elderberry Sorbet

Graham Dodds, Chef de Cuisine, Shelburne Farms, Shelburne, Vermont

  • 2 Cups Iced Tea
  • 2 Cups Elderberry Juice
  • 3/4 Cup Raw Honey
  • 1 Lemon, Juiced

Combine and turn in ice cream machine until frozen.

Facial Scrubs and Masks

Exfoliating Facial Scrub

Ann Kennedy

  • 1 t sea salt
  • 1/4 cup raw honey

Combine sea salt an honey and apply liberally to face prior to showering. Gently rub into skin and rinse well.

Soothing Facial Scrub

Ann Kennedy

  • /2 cup raw honey
  • 1/3 cup coarse cut oatmeal
  • 1 t olive oil

Mix honey, oatmeal and olive oil together. Gently rub with a circular motion on face. Leave on for a few minutes and rinse.

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