My office buddy is a beekeeping enthusiast and this year he has already collected 10 kilograms of honey and is probably on target to collect an additional 20 kg in the coming weeks. He hasn’t even used up last year’s honey despite giving a bunch to his work colleagues.
Any idea on recipes etc to use up a lot of honey?
I make these (3 ingredient) Peanut Butter - Honey - Oatmeal squares. It’s a no bake recipe. After a little time in the fridge, I cut them into nice bite size pieces for a treat, snack or a little something to have with morning coffee.
Honey lasts forever. When I used to sweeten my tea and coffee, I’d use it instead of sugar. If I had access to a lot of it, I’d try making mead.
Would he be allowed to sell it privately?
Marinades for chicken or pork, or a honey-mustard glaze for the same meats or salmon; salad dressings; homemade BBQ sauce; baklava; drizzle honey over Greek yogurt and fruit (strawberries and blueberries); glazed spiced nuts; honey caramel sauce (see below). Since it’s local honey, build up your allergy immunity by enjoying a teaspoon a day.
Tell him to check out copy cat recipes for Mike’s hot honey online. It’s great on pizza and goes well with fried chicken. He can gift it to all his friends and they’ll thank him for it. Hopefully.
I was also going to suggest making mead. 3 pounds is enough to make a gallon. Besides drinking it, can be used for cooking, marinade, vinaigrette, etc. Could be a fun project.
I like to use “dehydrated” honey in rubs. I’ve never tried it myself, but there are articles and videos online.
ETA Reddit folks were outraged about “powdered” honey so I looked it up, and apparently commercial “granulated” honey is sometimes mostly sugar.
Granola!
Yes, baklava.
Over yoghurt, too. A must for me every day at home, double or treble the amount (both the yoghurt and honey!) when in Greece.
HONEY ICE CREAM. It’s so good.
I’d also make a bunch of stuff from here:
Greek baklava, melomakarona, or diples. That’s how I use most of my honey.
Honey garlic wings or ribs.
Peanut butter and honey sandwiches.
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It was trendy to drizzle ricotta, chevre, or feta with honey and sprinkle with herbs and nuts about a decade ago.
Honey drizzled on cheese pie / tiropita is good. It’s also good on fried chicken.
Give it to a local foodbank or shelter if that’s allowed where your friend lives.
Thanks everyone for your ideas and suggestions - I’ll pass them on to my friend and also think about implementing them myself as I have quite a few jars in my cupboard now.
In relation to selling or donating, as suggested by @jammy and @Phoenikia , I think there are some legal requirements that need fulfilling in terms of food safety. My friend doesn’t really have the time to go through those hoops and prefers to give it to friends and family who are aware it is his hobby and he’s not producing it to professional level!
On a side note, one of the best dishes I have ever eaten was very thinly sliced aubergine, battered in a batter made with chickpea flour and cumin, crisply deep-fried and then drizzled with honey and sprinkled with crumbled feta. It was heavenly.
Make mead.
Greek Wild Thyme Honey is some of the best honey I’ve ever had. I’ve got a jar of Orino Flower & Thyme honey in my cabinet.
Roberta’s Bee Sting pizza, with chili-infused honey:
Equal parts honey and peanut butter, stir 'til smooth, spoon over vanilla ice cream. It’s thick like hot fudge sauce. Kids especially like it.
9kg of honey plus 25 litres water plus 5g Champagne yeast will give you a mead of about 13% abv…
