From the archives is a series that dives into the archives of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services, and explores interesting recipes, agriculture news and features from the past century.
There’s something special about honey harvested in North Carolina. From the wildflowers of the Piedmont to the coastal blooms of the east and the mountain meadows of the west, local honey captures the unique flavors of the state’s diverse landscapes. North Carolina honey adds depth, richness, and a taste of the south to both sweet and savory dishes.
Whether you’re drizzling honey over warm biscuits, glazing grilled meats or stirring it into refreshing beverages, there are many creative ways to use North Carolina honey in everyday cooking and baking.
This month, our Discovering NC Agriculture is focused on North Carolina bees and honey. The following recipes originally appeared in the Aug. 15, 1979, edition of the Agricultural Review.
Honey Milk Balls
- 1/4 cup North Carolina honey
- 1/4 cup peanut butter
- 1/2 cup non-fat dry milk solids, approximately
- Pinch of salt
- 1/2 cup chopped nuts
Mix 1/4 cup honey and 1/4 cup peanut butter. Gradually add 1/2 cup non-fat dry milk solids and mix well. Additional dry milk solids may be needed to make the proper consistency to handle. Chill for ease in handling. Form into balls with greased hands. Roll in chopped nuts, coconut or mixture of sugar and cocoa with a dash of cinnamon and chill until firm. If desired, the mixture can be used to stuff dates, dried prunes or apricots.
Honey Sauces & Dressings
Salad Dressing
- 1/4 cup oil
- 1/2 cup lemon juice
- 1/2 cup North Carolina honey
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1/2 tablespoon sweet paprika
Blend all ingredients. Can be refrigerated in glass jar up to six months. Try on fresh greens and sliced mushroom salad.
Amber Sauce
- 1 cup yogurt
- 2 tablespoons North Carolina honey
Mix and chill in refrigerator. Serve with strawberries, blueberries, peached or melons.
Fruit Salad Sauce
- 1/4 cup yogurt
- 2 teaspoons raisins
- 1 tablespoon chopped nuts
- 1 tablespoon grated coconut
- 3 tablespoons North Carolina honey
- 1 tablespoon lemon juice
Blend all ingredients. Store in refrigerator. Delicious with pears, apples, and bananas.
Honey-Line Dressing
- 1/4 cup North Carolina honey
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground ginger
Whisk all ingredients in small bowl until smooth; refrigerate covered.