Recipes for September

**Note on measuring: Some people are confused when cooking with honey, because honey is measured as a dry measure instead of liquid. For instance, 12 oz.=1 cup.

Varietal is the Spice of Life
RECIPES FEATURING VARIETAL HONEYS

Honey-Glazed Salmon (two ways)

6 five-to six-ounce salmon filets with skin
Salt
Sage Honey and Balsamic Glaze OR
Star Thistle Honey, Lemon, and Chile Glaze (recipes follow)

Heat over to 500 degrees F. Season flesh-side of filets with salt; arrange skin-side down in a shallow baking pan. Roast for 5 minutes. Drizzle 1 tablespoon glaze over each filet. Roast 3 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part) and 5 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part). Remove salmon to serving plates; drizzle 1 tablespoon remaining glaze over each filet. Makes 6 servings

SAGE HONEY AND BALSAMIC GLAZE

Thoroughly mix 1/2 cup sage honey (or honey of choice), 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 cloves finely chopped garlic, and 1/8 teaspoon salt. Makes about 3/4 cup.

STAR THISTLE HONEY, LEMON, AND CHILE GLAZE

Thoroughly whisk together 1/2 cup star thistle honey (or honey of choice), 3 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon finely chopped lemon zest, 1 teaspoon crushed red pepper, and 1/8 teaspoon salt. Makes about 3/4 cup.

Beehive Cookies

3 cups flour
1 teaspoon ground cinammon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup lightly chilled butter (6 oz.), cut in bits
1/2 cup (packed) light brown sugar
1/2 cup creme or whipped honey
Zest from 2 lemons, about 1 tablespoon
1 egg
Coarse sugar as needed (optional)

Heat oven to 350 degrees F. Thoroughly mix dry ingredients; reserve. Cream butter, brown sugar, honey, and lemon zest until smooth; beat in egg. Add dry ingredients in thirds, mixing well with each addition. Scrape dough onto plastic wrap; shape it into a log about 12 inches long. Chill an hour or so until firm, or up to 24 hours. Cut log into 1/4-inch slices; place 1 inch apart on a parchment-lined baking sheet. Sprinkle with coarse sugar, if desired, lightly pressing sugar into dough. Bake until edges are lightly browned, about 10 minutes. Cool 5 minutes on the baking sheet, then transfer to a rack. Cool completely.