Tupelo honey has a very distinct taste compared to other more common types of honey. Here are 3 awesome tupelo honey recipes.
Many recipes call for this floral, pear-tasting honey to add a light sense of sweetness. Smiley Honey’s tupelo honey can be purchased on their website, and can be used in any of the recipes below.
By Christin Mahrlig
These buttery biscuits if cooked properly will have a crunchy bottom and soft inside. To top them off, drizzle them with Smiley Honey’s tupelo honey.
- 2 cups bread flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sour cream
1/2 teaspoon salt
- 3/4 cup unsalted butter, frozen
2/3 to 3/4 cup buttermilk
1 tablespoon butter, melted
Tupelo honey (as desired)
- Preheat oven to 450 degrees.
- In a large bowl combine flour, baking powder, baking soda, sour cream, and salt.
- Use the large holes on a cheese grater to grate the frozen butter. Place it back in the freezer for a few minutes if it is getting warm by the time you finish grating it.
- Add grated butter to flour mixture and quickly stir and cut it into the flour with a fork.
- Add 2/3 cup of buttermilk and stir until combined. If mixture is too dry, add additional buttermilk a little at a time.
- Transfer dough to a floured surface and roll out to 1-inch thickness. Use a 3-inch biscuit cutter to cut 6 biscuits and place on a baking sheet.
- Place on top rack in preheated oven and bake 12 minutes. Brush tops with butter and bake another 1 to 2 minutes or until golden brown.
- Once cooled, drizzle with tupelo honey
By All Recipes
- 24 jumbo shrimp
- 1 cup corn starch
- 1 tablespoon garlic powder
- 1 ¼ teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup canola oil
- 1 cup tupelo honey
- 1 tablespoon grated orange
- 2 tablespoons fresh lemon juice
- ¼ teaspoon cayenne pepper
- Wash shrimp well and submerge in cold water in a bowl; set shrimp aside
- Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
- Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
- Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.
By Mario Batali
- 1 cup cottage cheese
- 1 cup ricotta
- 2 oranges
- 2 large eggs
- 1 cup plain greek yogurt
- ¼ cup tupelo honey
- 1 ¼ cup cornmeal
- 1 1//4 cup semolina
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 cups extra-virgin olive oil
- 1 cup honey
- In a bowl, stir together the cottage cheese, ricotta, orange zest, eggs, yogurt, and honey until well blended.
- In a separate bowl, mix the cornmeal, semolina and form a well in the center. In a small saucepan, stir together the warmed cream and butter until the butter has melted. Pour the cream mixture into the well in the flour mixture and incorporate wet into dry to form a dough. Knead in the flour mixture and incorporate wet into dry to form a dough. Knead the dough for 1 minute, form into a ball, wrap, and refrigerate for 1 hour.
- Heat the oil in a high-sided pan until it registers 375 degrees F on a deep-fry thermometer.
- Using a rolling pin, roll out the pastry to a 1/4-inch thickness. Cut twenty-six 3-inch rounds out of the pastry. Dollop some of the cheese mixture on 13 of the rounds and cover each like a sandwich with another round of dough. Press the edges together to seal and press down around the edges with the tines of a fork. Place on a tray and refrigerate for 10 minutes.
- Gently drop the fritters into the hot oil and fry until golden brown, about 1 minute. Using a slotted spoon or spider, transfer the fritters to paper towels to drain.
- Dust with confectioners’ sugar and serve with warm bitter honey.
- Note that the yield for this recipe is 12 fritters, but it makes 13. Eat one before they go to the table. You deserve it.