The darkest of all of our honeys, buckwheat honey has a rich, earthy, malt flavour that makes it a perfectly welcomed addition to barbecue sauces and marinades. It can also be used to sweeten cookies and bread. And let's not forget, buckwheat honey is the perfect sweetener for an evening hot toddy. Buckwheat honey's very dark colour is thanks to its higher levels of antioxidants called polyphenols.
Here are four of our favourite buckwheat honey recipes to try at home:
1. Buckwheat Honey Hot Toddy
Warm up after a brisk autumn afternoon walk or ward off an evening chill with our buckwheat honey hot toddy recipe. Omit the whiskey and you have buckwheat lemon tea.
1 tablespoon buckwheat honey
3/4 boiling water
2 ounces good quality whiskey or Kentucky bourbon
2 orange wedges or 2 lemon wedges
2 cinnamon sticks (optional)
Stir honey and hot water together until honey dissolves. Add whiskey and stir. Divide cinnamon sticks and orange wedges between two glass. Top with whiskey mixture and serve. If you like yours a little sweeter, add a little more honey :)
For an all-spice twist, you can also check out the National Honey Board's Spiced Honey Toddy Recipe
2. Buckwheat Honey Glazed Salmon
Salmon fillet (about 1lb)
4 Tbsp Buckwheat honey
3 Tbsp Soy sauce
2 Tbsp Olive oil
Juice of 1/2 lemon (slice the other half as a garnish)
1 Clove of garlic, finely chopped
Make the marinade: Combine the buckwheat honey, soy sauce, olive oil, lemon juice, and garlic in a small bowl and stir until fully mixed.
Marinate the salmon: Pour the marinade over the salmon in a glass casserole dish. Cover and let marinate in the refrigerator for 30 minutes.
Grill the Salmon: Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill, cover and grill for around 10-15 minutes. While cooking, you can use the excess marinade to brush salmon 2 to 3 times till the outside is crispy golden brown. The salmon is done when it flakes easily with a fork.
3. Butternut Squash with Buckwheat Honey
2 medium butternut squash, halved, seeded, and peeled
1 tbsp unsalted butter
¼ cup buckwheat honey
½ tsp orange zest, grated
Cut butternut into cubes.
Heat butter in a large heavy-bottomed pan over medium heat.
Add the squash, cover and cook until tender and begins to colour. Stir occasionally.
Add honey and orange zest, toss until the squash is glazed. Season with pepper and salt.
4. Buckwheat Honey Barbecue Sauce
Recipe modified from Tasty.co
Ingredients to make 1 cup:
1/4 medium white onion, diced
1 clove garlic, finely chopped
2 Tbsp water
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup Buckwheat honey
1/4 tsp dry mustard powder
1/4 tsp salt
1/4 tsp ground black pepper
In a small saucepan, combine the onion, garlic, and water. Cook over medium heat until the onion is translucent and softened, about 5 minutes.
Add the remaining ingredients and simmer over low heat for 20 minutes, until the sauce is thickened. You can use an immersion blender to puree the sauce until smooth.
Your barbeque sauce is ready to be brushed on pork, chicken or steak. You can also transfer to a clean airtight container and store in the refrigerator, where it will keep for up to 3 days.