Check out these holiday favorites using a “secret” ingredient from Nature Nate’s!
Appetizers & Beverages
White Honey Sangria
Prep Time 10 minutes; Makes 8 Servings
½ cup lemon juice
½ cup Nature Nate’s Raw & Unfiltered Honey
1 (64 oz) jar white grape juice
1 orange, sliced
1 cup fresh cranberries
½ cup fresh pomegranate arils
1 green apple, diced (optional)
2-4 sprigs fresh rosemary
In a small pot, heat together lemon juice and honey, just until honey dissolved.
Transfer to a large glass pitcher, add grape juice.
Stir to mix well.
Cover with plastic wrap and refrigerate overnight, so flavors can meld.
Serve in wine glasses, garnished with rosemary sprig.
Bacon Wrapped Apps
Prep Time 15 minutes, Cook Time 40 Minutes, Makes 12 Servings
1 cup sweet potato cubes*
12 slices bacon, cut in half
1/2 cup Nature Nate’s Raw and Unfiltered Honey
pepper or Asian Five Spice
Bacon wrap these other delicious flavors for some tasty options:
¥ 1 cup shrimp, raw, deveined and peeled
¥ 12 Brussels sprouts, halved
¥ 24 apricots, pitted and stuffed with goat cheese
¥ 1 chicken breast, diced (garnish with sesame seeds)
Wrap sweet potato cubes with halved bacon slices.
Place on parchment-lined baking sheet.
Drizzle with ¼ cup honey, sprinkle with pepper or sprinkle with spice.
Bake in an oven heated to 425ºF for 18-25 minutes, or until tender.
Allow to cool slightly before serving.
Serve it honey for dipping.
Honey Baked Brie
Prep Time 5 Minutes, Cook Time 20 Minutes, Makes 8 Servings
1 round brie
1 cup sliced almonds
3/4 cup Nature Nate’s Raw & Unfiltered Honey
crackers or crostini
fresh fruits, included grapes, sliced pears or apples
rosemary and sage sprigs
fresh cranberries, for garnish
Heat oven to 425ºF.
Place brie on a parchment lined baking sheet.
Top with sliced almonds, drizzle with ½ cup honey.
Bake for 8-12 minutes, watching brie closely to ensure it doesn’t begin melting out of its rind.
Transfer warmed brie to a serving platter.
Arrange crackers, fruits and garnish around.
Serve immediately and enjoy.
Honey Horseradish Spiral Cut Ham
Prep Time 10 minutes, Cook Time 8-10 minutes per pound, Makes 8-10 Servings
¥ 1 10-15 pound spiral cut ham
¥ 1/3 cup Nature Nate’s Raw & Unfiltered Honey
¥ 1/3 cup prepared horseradish
¥ 1/3 cup orange juice
¥ 1/2 teaspoon black pepper
¥ 1 teaspoon orange zest
Preheat oven to 325 degrees. Combine all baste (see ingredient list) ingredients. Place the ham in a roasting pan. Spoon about 1/3 of the mixture over the ham. Place in oven and heat through for 8-10 minutes per pound. Pour juices (baste ingredients) over ham several times throughout cooking process until baste is all gone. Place ham on a platter. Let ham sit for about 10 minutes. Garnish with fresh herbs and orange slices. Serves 8-10.
Prep Time 2 Hours, Cook Time 4 Hours, Makes 12 Servings
FOR THE CAKE
2/3 cup cocoa powder
2/3 cup almond flour
1 Tbsp baking powder
½ cup coconut oil, melted
2/3 cup Nature Nate’s Raw and Unfiltered Honey
1 Tbsp vanilla extract
coconut oil spray (for coating muffin tin)
FOR THE CREAM FILLING
1/2 cup heavy cream (for a dairy-free option, use this method to whip some coconut cream)
1 Tbsp Nature Nate’s Raw and Unfiltered Honey
1 teaspoon unflavored gelatin
2 teaspoons cold water
FOR THE MARSHMALLOW TOPPING
1 cup water, divided
3 Tbsp unflavored gelatin
1 cup Nature Nate’s Raw & Unfiltered Honey
¼ tsp Salt
1 Tbsp Vanilla Extract
1 cup finely shredded coconut
Heat oven to 350ºF.
In a large bowl or stand mixer, beat all cake ingredients together until smooth.
Spoon into a nonstick 12-cup muffin tin, which has been sprayed with nonstick cooking spray.
Bake for 18-20 minutes, or just until cupcakes are set in the center.
Cool for 5-10 minutes before removing from muffin tin.
Transfer to a cooling rack and allow to cool completely.
Once cupcakes are cooled, flip them over so the bottom of each cupcake is facing up.
With a small cookie scoop, remove a small amount of cake from the center of each.
To prepare the cream filling, whip cream until peaks form.
Add honey, beating just until well combined.
In a small bowl, whisk together gelatin and water.
Once gelatin is dissolved, add to whipped cream, mixing until well combined. This will keep the filling stabilized.
Spoon a small amount of cream into the center of each cupcake.
Refrigerate until ready to top with marshmallow topping.
In a stand mixer or large bowl, whisk together ½ cup cold water and gelatin.
Allow to sit and soften.
In a medium saucepan, whisk together ½ cup cold water, honey and salt.
Heat over medium-high heat, stirring constantly, until mixture reaches 245ºF (soft ball) on a candy thermometer.
Slowly drizzle mixture down the side of the mixing bowl, beating on high speed, until all of the honey mixture is incorporated with the gelatin mixture.
Continue beating until light, soft and fluffy.
Working quickly, spoon marshmallow mixture over filled cupcakes.
Dip in coconut to coat.
Allow marshmallow topping to set for 1-2 hours before serving.
Cranberry Bread Pudding
Prep Time 10 Minutes, Cook Time 40 Minutes, Makes 8-10 Servings
Bread Pudding: 1 cup pumpkin puree
2 cups whole milk
1 cup fresh cranberries
1/2 cup Nature Nate’s Raw & Unfiltered Honey
1 tablespoon pumpkin pie spice
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
6 large slices sourdough bread
1/3 cup butter
1/3 Nature Nate’s Raw & Unfiltered Honey
1 teaspoon cinnamon
Preheat oven to 350 degrees.
Butter a 9×13-inch baking dish.
Tear bread into pieces and layer into the baking dish.
Whisk together all remaining bread pudding ingredients and pour over the bread.
Bake for 40 minutes.
Before serving, heat the butter for the sauce in a small saucepan.
When it is foamy and begins to brown, whisk in the honey and cinnamon.
Pour over warm bread pudding.
For more recipes, visit NatureNates.com