Honey Crèmes are Back — Here's How to Use Them!

Our honey crèmes are available in orange, rum, and almond flavors. They make delectable spreads for biscuits, popovers, cornbread, croissants, or toast, and honey crèmes are also delicious on pancakes, French toast, waffles, or Dutch babies. They can can also be used for quick and easy desserts with a little imagination.   

Our honey crèmes are also very versatile and enhance many other dishes including vegetables, seafood, and meat. Our Chef in Residence at the Aptos Farmers Market, Chef Andrew Cohen, developed many of the ideas and recipes below. If you were at the farmers market with any regularity over the past 20 years, Andrew was most likely at our booth describing his newest creation to customers.   

If you visit our shop and don't the honey cremes with the other products, just ask us. We keep them refrigerated.

DESSERTS

  • Banana Rum Crêpes — Fill crêpes with sliced bananas sautéed in a little rum honey crème, a dusting of cinnamon, and a sprinkle of toasted pecans or almonds. Roll crêpes around filling and drizzle warmed rum honey crème over crêpe. Serve with a dollop of vanilla ice cream for an easy dessert.
  • Crêpes Annaliese — Whisk together 1/2 cup of orange honey creme and 2 tablespoons of Grand Marnier in a large saute pan over low heat. Fold 4 crêpes into quarters and add to the sauce, turning to coat both sides, and heat until crepes are warmed through, about 5 minutes. Gently remove the crepes from the pan to two dessert plates. Top with a small spoonful of mascarpone or whipped cream, and drizzle the warm sauce over top. A nice variation is to top with a few fresh raspberries or sliced strawberries.


VEGETABLES

  • Drizzle warmed almond honey crème over corn on the cob or popped corn.
  • Stir a spoonful of orange or rum honey crème into drained, cooked carrots for a delicious glaze.
  • Add a spoonful of honey crème (any flavor!) to baked sweet potatoes with a dusting of cinnamon.
  • Drizzle roasted root vegetables with a spoonful of honey crème.
  • Add a spoonful of orange honey crème to steamed broccoli.
  • Blanch 1/2-inch cubes of butternut squash cubes and drain. Toss in neutral flavored oil and sauté until crisp. Season with cinnamon, garlic and sage and finish with orange honey crème. Or, season with cinnamon, ginger, garlic, touch of cayenne and rum honey crème.
  • Roast cauliflower drizzled with a little oil, cinnamon, garlic powder. When almost done,place cauliflower into a bowl with two tablespoons of almond or orange crème. Toss to thoroughly coat, return to sheet pan and place back in oven to melt and glaze. Finish with sprinkling of sliced almonds.

FRUIT

  • Grill lightly oiled pineapple rings with black pepper. Sauté sliced bananas with rum honey crème and toss with grilled pineapple. Serve over French toast or ice cream.

SEAFOOD

  • Scallops — Dust scallops with cinnamon and a squeeze of ginger juice. Sear until golden and set aside on warm plate. Deglaze pan with a generous splash of white wine (such as Viognier, Riesling, or Gewurztraminer) and reduce 80%. Add a splash of orange juice and reduce 80%. Whisk in 2 tablespoons orange honey crème. Add scallops back to pan and turn scallops to coat with glaze. Serve on fettucine pasta or a basmati rice pilaf with shallots and toasted coconut.
  • Shrimp — Sauté shrimp with minced ginger and shallots, remove from pan. Flambé with a splash of dark rum (such as St. James Rhum Agricole, Barbancourt, Mount Gay) and reduce. Whisk in a little rum honey crème, add shrimp back to pan and toss to coat. Serve with Basmati rice coconut pilaf, grilled pineapple with black pepper glazed with rum honey crème, and sautéed mustard greens.
  • Swordfish — Quickly grill swordfish steak and pineapple ring. Plate and top with a spoonful of rum honey crème.

CHICKEN, GAME HENS OR PORK

  • Chicken or Game Hens — Using very cold almond honey crème, slip slices under the skin of a game hen or chicken. Stuff with wild rice almond dried cherry stuffing and roast until done.
  • Pork or Chicken — Dust pounded chicken or pork cutlets with cumin and coriander. Sauté in oil and butter seasoned with lots of sage. When done, remove cutlets from the pan, de-glaze pan with water and 2 tablespoons of orange juice. Whisk in 2 or 3 tablespoons orange honey crème and sauce the cutlets.

BREAKFAST

  • Heat leftover quinoa and top with a little almond honey crème and nuts.
  • Stir almond or rum honey crème into oatmeal.
  • Sauté bananas with rum honey crème and place on top of oatmeal with a dusting of cinnamon.
  • Spread honey crème on waffles, pancakes, or French toast in place of syrup.
  • Spread orange honey crème on hot biscuits or croissants filled with a slice or two of Canadian bacon and a slice of brie.