This is my second time around tasting and reviewing products, from a company called Rango Honey. Only this time my girls, will be incorporating them into a special day, "Mothers Day" Brunch for me!
Now just to remind my readers Rango Honey, is made from natural honey out of the
There are so many wonderful things to rejoice in the spring season, blooming flowers, buzzing bees, tasty fresh produce, but one of our favorite festivities is the one devoted to mothers. For everything they do, and for any role they perform, our mothers deserve to be praised and showered with affection, so this year why not do, a RANGO honey-inspired queen bee brunch!
Nothing says "I love you" like something, created with your own hands. That's why going into the kitchen on this Mothers Day, my kids made a feast influenced with our favorite ingredient, "HONEY" especially Rango Honey. Honey's naturally pleasant flavor is not the only explanation why it's the perfect product for a brunch bar. In reality, honey's moisturizing properties help to prolong the shelf life of baked goods and are able to give your favorite coffeecakes, muffins, and scones an amazing crumbling. In fact, its capacity to complement and improve certain food ingredients allows honey to add a delicious flavoring to every drink, from coffee to cocktails.
And as I watched the girls create these wonderful dish's, I enjoyed a slice of the Rango Honeycomb. It's rustic and elegant, simple and luxurious, and it's a special and tasty way to lift your plate. All I did was spread a spoonful of honeycomb over butter on fresh, warm bread straight from the oven. Honey in the comb form, is also tasty and encourages balanced wellbeing and wellness! You can eat honeycomb on toast, or you can chew it like candy. Place it on a toasted bagel, add it in yogurt or oatmeal, cut up for a topping, with vanilla ice cream, indulge with crispy cheese & crackers, blend with tea or coffee, or consume it whole. For me served on warm bread with a slice of butter and a slice of the honeycomb, was a perfect start to my day.
And this is what my family
did for me to show their love! They made me brunch made with what else, RANGO HONEY! The table was set with fresh
flowers and a queen-worthy brunch!
Below is the food that was
made, and the honey, they used was, but of course, Rango Honey!
HONEY PECAN WHIPPED CREAM
CHEESE WITH HONEYED FRUIT SALAD
INGREDIENTS:
Whipped Honey Cream Cheese:
1 (8-oz) package - cream
cheese, softened
3 T - honey
1/2 tsp. - vanilla bean paste
zest of 1 orange
1/4 cup - toasted pecan,
finely chopped
Fruit Salad:
1 cup - strawberries, diced
1 cup - blueberries
1 cup - raspberries
1 T - orange juice
zest of 1 orange
Bagels:
4 - bagels (favorite variety)
honey for drizzling
DIRECTIONS In a bowl with a
stand mixer with a whisk or in a wide tub with a hand-held mixer, incorporate
the cream cheese, sugar, vanilla bean paste and orange zest. Beat until it's
fluffy and light, around 1 minute. Fold in the toasted pecans. Place in an
airtight jar in the refrigerator until ready for use. The cream cheese is kept
fresh for up to 1 week.
Add bananas, blueberries,
raspberries, orange juice and zest and honey to a bowl. Gently fold it to
blend.
To make a bagel: add a thin
layer of cream cheese on all sides of a toasted bagel. Cover each half with
fruit salad and, drizzle with extra Rango orange blossom honey. Mixed with the berries the
Rango orange blossom honey was just the right combo. You get the taste of
citrus in the honey, and the fruity flavors from the berries. No mom would be
able to resist this.
BAKED HONEY BACON BENEDICT
INGREDIENTS:
4 T - butter
1 package English muffins,
split
1 lb. - thick bacon
1/4 cup -Rango honey "clover flavor"
1 dozen - eggs
salt and pepper to taste
For Hollandaise:
2 packages - Hollandaise
sauce
2 cups - 2% milk
1 stick - butter
fresh parsley or chives and
paprika for garnish
DIRECTIONS:
Pre-heat oven to 350 ° F.
Cover half of each muffin
with butter and bake in a sheet pan for 10 minutes, set aside.
Spread the bacon on a
parchment-lined pan and drizzle with the Rango clover honey. Bake for about 20-25 minutes,
turning once. Remove every slice of bacon to a cooling rack to drain and cool.
Cut in half each slice of bacon. This gave the bacon such a fantastic earthy fresh taste. Sweet, and flowery, like the girls made candy bacon.
Prepare the hollandaise sauce
according to package instructions and keep it warm.
Place the muffin half on the
sheet pan and arrange the bacon equally over each muffin. Break the egg softly
over every half of the muffin and sprinkle with salt and pepper. Bake for 12-15
minutes or until the eggs are cooked to your liking. Add to your brunch table. The clover honey from Rango gave this dish a very unique flavor.
HONEY-HIBISCUS ORANGE PUNCH
INGREDIENTS
2 cups - boiling water
1/2 cup - dried hibiscus
blossoms, or hibiscus tea
1 1/4 cup - Orange Blossom Rango
Honey Syrup, (recipe follows)
1 cup - orange juice, fresh
squeezed
2 1/2 cups - cold water
ice cubes, for serving
1 bunch - mint leaves, fresh
orange peel, for garnish
For Orange
Blossom Rango Honey Syrup
1 cup - orange blossom Rangohoney
1/4 cup - hot water
DIRECTIONS
Pour boiling water over the
hibiscus, cover and steep for 30 minutes. At this time, make the orange blossom
of honey syrup: gradually bring the honey and water to a boil in a small
saucepan. Remove from heat and enable to cool (this can also be achieved in
preparation of time and refrigerated until ready to use). Strain the hibiscus
tea base into a 2-quarter pitcher; add the orange blossom honey syrup, orange
juice and cold water; mix until dissolved. The taste of the punch was like drinking honey bee nector in its purest form. The girls used hibiscus tea for this punch, and mixed with the honey syrup was a pure delight in every sip. Fruity, and sweet, and flavorful in every sip. The color of the punch is so pretty and festive, and the honey just made it even more special for me.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup Rango honey "orange blossom flavor"
Directions
Preheat the oven to 400 ° C.
Combine flour, sugar, baking powder and salt in a large bowl. In a tiny pot,
mix eggs, milk, butter and Rango orange blossom honey. Stir in the dry ingredients until they are
moistened. Fill three-fourths full of
greased or paper-lined muffin cups. Bake until the toothpick inserted in the
middle comes out clean for 15-18 minutes. Cool 5 minutes before transferring
from the pan to the wire rack. This Rango honey mixed with melted butter can't be beat. You have sweet delicious muffins, that in every bite has the taste of the citrus flavors.
HONEY BROWN SUGAR GLAZED HAM was the main dish.
HONEY BROWN SUGAR GLAZED HAM was the main dish.
INGREDIENTS
1 bone-in spiral-cut ham,
about 10 pounds
1 cup Rango honey "Mesquite flavor"
1/2 cup firmly packed brown
sugar
1 teaspoon Ground Ginger
1 teaspoon Ground Mustard
1/2 teaspoon Ground Cinnamon
Pre-heat the oven to 325 ° F.
Put the ham in the roasting pan on its side. In a small pot, combine the
butter, brown sugar and spices until well blended. If the mixture becomes too
heavy, put in microwave for 30 seconds to 1 minute or until smooth, stirring
after 30 seconds. Brush 1/2 of the honey mixture over the ham, carefully
dividing the slices so that the Rango mesquite honey, can reach the center of the ham. Cover
with foil loosely.
Bake for 1 hour, basting,
regularly with pan drippings. Remove the cover. Brush the leftover Rango mesquite honey
combination. Bake for 45 minutes longer. Serve the ham with the oven drips. I must admit this was the star of the brunch. The smokey flavor from the Rango mesquite honey, combined with the other sweet ingredients, brought this ham to over the top flavor!!!
Honey-Glazed Roasted Root Vegetables the side dish
Ingredients
1 1/4 pounds parsnips peeled
and sliced
1/2 inch thick 1 1/4 pounds
carrots, peeled and sliced 1/2 inch thick One 1 1/4 pound celery root peeled,
quartered and sliced 1/2 inch thick
1 1/4 pounds golden beets,
peeled and sliced 1/2 inch thick
1/2 cup extra-virgin olive
oil
1/2 cup Rango honey "clover flavor"
6 thyme sprigs
Salt and freshly ground
pepper
2 tablespoons sherry vinegar
Preheat the oven to 425 ° C.
In a wide pot, mix the root vegetables with the butter, the Rango clover honey and the thyme
and season with salt and pepper. Divide between two big, durable, rimmed baking
sheets. Cover with foil and roast for 40 minutes, turning the pans regularly,
until the vegetables are tender. Remove the foil and roast for 10 minutes until
glazed. Return to the bowl and pour in the vinegar, season with salt and pepper. This gave the root vegetables such a unique flavor. You taste the Rango clover honey in each bite. The honey brought the taste of the root vegetables, to a new height.
The highlight, to end the meal was this wonderful dessert. Honey ricotta Cheesecake, with Rango desert bloom flavor Honey drizzled over every slice eaten.
The highlight, to end the meal was this wonderful dessert. Honey ricotta Cheesecake, with Rango desert bloom flavor Honey drizzled over every slice eaten.
INGREDIENTS
8 oz purchased biscotti or
other hard, crispy cookie
6 T (3/4 stick) unsalted
butter, melted
1 (12-oz) container fresh
whole milk ricotta, drained
2 (8-oz) pkgs cream cheese,
room temperature
3/4 c sugar
1/4 c Rango honey "desert bloom flavor"
2 T orange zest
4 large eggs
Preheat the oven to 350
degrees F. Cover the edge of a 9-inch spring form pan with 2 3/4-inch-high
sides with 2 coats of heavy-duty foil. Finely grind the cookies in a food
processor. Add the melted butter and cycle until the crumbs have been
moistened. Place the crumb mixture over the bottom of the prepared pan (not the
sides). Bake until the crust is golden for around 15 minutes. Remove the pan
and place on the cooling rack. Mix the ricotta in a clean food processor until
it is smooth. Add the cream cheese and sugar and mix well, sometimes interrupt
the machine and scrape down the sides of the processor. Mix with the Rango desert bloom honey and
orange zest.
Now this is what my family
made. But what ever you decide to make for mom, using Rango honey, will give
every recipe you choose, just the right taste.
Disclaimer: Momzdailyscoops has personally reviewed the
product listed above. Momzdailyscoops has not received any monetary
compensation for her review. Momzdailyscoops did receive a free product to try
out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops
thoughts & opinions in this review are unbiased & honest and your
opinions may differ.
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