Wild Thyme Honey Icecream

1/2 Cup Thyme Honey        4 TB Water

300mls Whipped Cream       4 Egg Yolks


Melt the Thyme honey & water together until the honey dissolves.

Bring to the boil until there are even sized bubbles across pot.

Whisk egg yolks.

While beating egg yolks together slowly add hot syrup.

Continue whisking mixture until cooled & doubled in volume or when mix is as thick as whipped cream.

Whip the cream & fold into mixture.

Pour into a mould of your choice.

Freeze - up to 8 hours.

YUM!!

Wild Thyme Honey Meat Glaze

1/2 Cup Thyme Honey 1/2 Cup White Wine

1/2 Cup Chicken Stock   Salt & Pepper

1 Bunch Fresh Thyme

Combine Ingredients. Leave to infuse for a while. Brush on to meat before roasting & reapply during cooking. Compliments Ham, pork & chicken wonderfully.

Wild Thyme Honey BBQ Sauce

1/2 Cup Soy Sauce  3/4 Cup Thyme Honey

3/4 Cup Tomato Sauce

2 Cloves Crushed Garlic

Mix Together - can be used as a meat marinade or Baste meat regularly while it is cooking. 

Vipers Bugloss Mulled Wine

1 Litre Red Wine    2 TB Bugloss Honey    2 Cups Fruit Juice   1 Cup Brandy

Pinch Cloves              Pinch Coriander       Few Mandarin segments


Combine & Simmer for 5 minutes.

Relax & Sip slowly while sitting by the Fire!

Cold Melon Soup with Wild Thyme Honey

This recipe came from the Florida newspaper Sunsentinel.com, and is sold by a cafe/deli store called the Flamingo Rd Farmers Market, who sell an imported Greek Thyme Honey - generally agreed to be almost as good as NZ thyme honey!

10 Cups Watermelon Chunks (seeded)

1/2 cup sweet dessert wine, such as muscat or marsala

3 tablespoons wild thyme honey

2 pounds (about 4 cups) fresh fruits, seeded and cubed as needed*

1 cup golden raisins

4 mint leaves, bruised, plus extra for garnish

Step 1

Place watermelon chunks in the bowl of a food processor fitted with a metal blade or in a blender container. Add wine and honey and puree until smooth and liquefied. Transfer to a large serving bowl; stir in fruit chunks and mint.

Step 2

Cover, and refrigerate for at least 4 hours until well chilled. Serve in soup plates, garnished with fresh mint leaves as a first course, a side dish or as a light lunch or dessert.

Makes about 8 (1 1/2 cup) servings.

*Use whatever summer fruits you have on hand or a mix of all: peaches, plums, nectarines, melons, grapes, blueberries, cherries, apricots. Don't be too concerned with amounts.