MOTHER'S DAY BRUNCH WITH RANGO HONEY

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 Sonoran Desert, Arizona. And the best part is every product you buy, helps to contribute to the ongoing health of the Autism community. With the profits you help get Adults with Autism job training, and independent living services. 

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

1 T -Rango honey "orange blossom flavor"

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.

Honey muffins, are next for the brunch!

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.

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.

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.

For more information please visit Rango Honey at their wonderful website.

www.rangohoney.com

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.