RIC Honey Recipes

RIC Honey

Rhode Island College's Executive Chef, Dean Faiola, prepares delicious speciality recipes with RIC Honey. 

Our pure local honey is collected for the school's use by Jim Murphy, the campus sustainability coordinator and used by College Dining Services. 

Our Favorite RIC Honey Recipes

RIC Honey Mint Dressing

 

Amount Measurement Ingredients 
2 Cup(s) Canola Oil
1 Cup(s) Rice Wine Vinegar
6 Tablespoon(s) RIC Honey
3 Tablespoon(s) Dijon Mustard
1 Tablespoon(s) Fresh Mint
1/4 Teaspoon(s) Kosher Salt
1/2 Teaspoon(s) Black Pepper
1/4 Teaspoon(s) Granulated Garlic
1/4 Teaspoon(s) Granulated Onion

Instructions

In a blender, add all ingredients and blend until combined. Enjoy!

RIC Honey Baklava

 

Amount Measurement Ingredients 
16 Ounce(s) Phyllo Dough 
Thawed by package instructions
1 1/4 Cup(s) Unsalted Butter (Melted)
10 oz. or 2 1/2 sticks
1/2 Cup(s) RIC Honey
1 Lb(s) Pecans
Finely Chopped 
1 Teaspoon(s) Ground Cinnamon
1/2 Cup(s) Brown Sugar
1/2 Cup(s) Granulated Sugar
3/4 Cup(s) Water

Instructions

  1. Lightly butter a 9x13 pan and preheat the oven to 350 degree Fahrenheit 
  2. Thaw phyllo dough (by package instructions), when thawed, roll out the dough and cut the dough in half so the sheets will fit the pan. Cover with a damp towel to keep it from drying out
  3. Process the nuts until small, even sized pieces. Combine with brown sugar and cinnamon. In a separate bowl, melt the butter
  4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being brushed with butter
  5. Spoon all of the nut mixture onto the phyllo. Cover with 8 more sheets of phyllo, brush each with butter
  6. Cut into 23 equal sized squares using a sharp knife
  7. Bake at 350 degrees F for 30-35 minutes, or until lightly golden brown, and edges appear slightly crisp
  8. While baking, make the syrup. Combine the granulated sugar, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let summer for 7 minutes and slightly thickened 
  9. Remove from the stove and allow to cool
  10. Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours

Serve and Enjoy!

RIC Honey Mango Pico de Gallo

 

Amount Measurement Ingredients 
5   Tomates (diced)
1/2 Bunch Cilantro (chopped)
1/2 Medium Red Onion (diced)
2   Jalapeños (seeded and diced)
1   Mango
2 Cloves Garlic (minced)
1 Tablespoon(s) Lime Juice
2 Tablespoon(s) RIC Honey
    Salt and Pepper

Instructions

  1. Dice tomatoes, red onion and jalapeños - add to a large bowl
  2. Cut mango and add to bowl
  3. Add garlic, cilantro, lime juice, RIC honey, and salt and pepper (to taste)
  4. Mix well

Serve and Enjoy!

RIC Honey Maple Cornbread

 

Amount Measurement Ingredients 
1/2 Cup(s) Butter (melted)
1/2 stick
1 Cup(s) Milk
2   Eggs
1 1/2 Cup(s) Yellow Cornmeal
1 Cup(s) All-Purpose Flour
1/2 Cup(s) Granulated Sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/4 Cup(s) RIC Honey
1/4 Cup(s) Maple Syrup

Instructions

  1. Preheat oven to 350 degrees Fahrenheit 
  2. In a large bowl, beat half the butter with the milk and eggs, with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder, and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan, use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter
  3. In the meantime, combine the remaining butter, honey, and maple syrup together and keep warm in a small saucepan over low heat
  4. Bake 20 to 25 minutes or until golden brown and a toothpick interested in the center comes out clean
  5. Let cornbread cool for a few minutes - cut into squares and pour honey butter over cornbread until it is completely covered and soaks in

Serve and Enjoy!

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