FAJITA MARINADE


4 cups light soy sauce (the dark, imported Chinese kind is too strong)
1 cup Dutch Gold Golden honey
1 tsp. garlic
1 tsp. onion powder
8 tbsp. fresh lemon juice
4 tsp. ground ginger
1 skirt steak (about 3/4" thick) for every three guests (4-to 6-oz. portions)
Warm flour tortillas
Prepared pico de gallo or picante sauce


Combine soy sauce, Dutch Gold Golden honey, garlic and onion powders, lemon juice, and ginger in jar. Shake to mix well. Let marinade stand in sealed jar overnight. Reserve about 1 cup. Pour remainder over beef and marinate, covered, two hours or overnight in refrigerator.

Remove beef from marinade and grill over very hot coals for a short time; it should take only about 10 minutes per steak if meat is 3/4" thick or less. Brush meat with reserved marinade two or three times while cooking. Chop meat with a cleaver into bite-size pieces. Fold into warm flour tortillas and serve with pico do gallo. Makes about 1 quart of marinade.

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SUMMER MELON SALSA


1 cup diced cucumber
1 cup diced cantaloupe melon
1 cup diced honeydew melon
1/2 cup diced red bell pepper
2 jalapeno peppers, seeded and minced
1/3 cup Dutch Gold Clover honey
1 tbsp. minced cilantro
Salt & pepper to taste


Combine all ingredients in a glass bowl and season to taste with salt and pepper. Refrigerate one to two hours before serving.

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HONEY STRAWBERRY SALSA


1-1/2 cups diced sweet red pepper
1 cup sliced fresh strawberries
1 cup diced green bell pepper
1/4 cup chopped jalapeno peppers
2 tbsp. finely chopped cilantro
1/3 cup Dutch Gold Avocado honey
1/4 cup fresh lemon juice
2 tbsp. lime juice
1/2 tsp. dried chili pepper seeds
1/2 tsp. salt
1/4 tsp. pepper


Combine all ingredients in glass container; mix well. Cover tightly and refrigerate overnight to allow flavors to blend. Serve over grilled meats.

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HONEY-SWEET FRUIT SALSA SUNDAES

Fruit Salsa
2 cups chopped fresh strawberries
1 cup peeled and chopped fresh cantaloupe
1 cup peeled and chopped kiwi fruit
Juice of 1 lime
1/3 cup Dutch Gold Golden honey
1 tsp. grated lime peel

Tortilla Shells:
Eight 6" four tortillas, room temperature
1/3 cup Dutch Gold Golden honey
1 tsp. cinnamon
1 to 2 quarts vanilla frozen yogurt or low-fat ice cream


To Make Fruit Salsa: In medium bowl, combine strawberries, cantaloupe, kiwi, lime juice, Dutch Gold Golden honey, and lime peel. Refrigerate until ready to serve.

To Make Tortilla Shells: Spray 8 10oz. custard cups or 4-1/2" x 1-1/2" tart pans with non-stick cooking spray. Place a tortilla inside each to form a cup shape. Bake in a 350° oven until golden brown and crispy. Meanwhile, combine Dutch Gold Golden honey and cinnamon in a small bowl. Brush on the edges of baked tortilla shells. Cool.

To Serve: If desired, drizzle honey-cinnamon mixture on each dessert plate in decorative manner; place tortilla shell on top. Fill with 1 to 2 scoops of frozen yogurt or ice cream. Spoon Fruit Salsa over top. Garnish with mint sprigs or strawberry fans. Serve immediately.

Serves 8.

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SOPAPILLAS


4 cups flour
1 tbsp. baking powder
2 tsp. sugar
1-1/2 tsp. salt
1/4 cup lard (shortening)
1-1/4 cups water (or more, if needed)
Dutch Gold Wild Flower honey


Sift dry ingredients together. Cut in the lard until crumbly. Add water and mix until dough holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into 2 parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry. Cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels and serve immediately with Dutch Gold Wild Flower honey.

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AQUA DE LIMON (LIME) DRINK


For each serving:
1 cup water
1 lime
1-1/2 tbsp. Dutch Gold Clover honey


Peel a little less than half the rind off each lime. Cut the limes in quarters and put them in the blender with all of the water and Dutch Gold Clover honey. Blend on high setting for five seconds; longer blending will result in bitterness rather than the sweet-and-tart flavor the drink should have. The lime wedges will still be chunky. Pour the contents of the blender through a strainer into a serving pitcher or individual glasses with ice.

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AQUA DE MELON DRINK


1 quart water
1/2 cantaloupe, seeds and rind removed, diced (about 1-1/2 to 2 cups diced melon)
1/4 cup Dutch Gold Clover honey


Put the diced melon in the blender with enough of the water to cover. Blend just long enough to make a coarse pulp. Transfer to a pitcher and add the rest of the water and Dutch Gold Clover honey. Stir to dissolve honey. The resulting agua will contain small bits of fruit pulp. You can strain if you insist, but you will be losing nutrients, fiber, and some of the character of the drink.

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2220 Dutch Gold Drive • Lancaster, PA 17601 • (717) 393-1716 • (717) 393-8687 fax
www.dutchgoldhoney.com | info@dutchgoldhoney.com
1-800-338-0587

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