Honey Blueberry Spread

Ingredients:

½ cup fresh or frozen (thawed) blueberries
¼ cup honey – divided
½ cup butter or margarine – softened

Directions:

Heat blueberries and 2 Tablespoons honey in small pan to a boil over medium high heat, stirring constantly.  Cook 3 to 4 minutes or until mixture thickens and is reduced by half.  Cool.  Blend in remaining honey and butter or margarine.  Serve spread at room temperature, store in refrigerator, tightly covered.
 

Black Pepper-Honey Steak

Ingredients:

3 tablespoons red wine
3 tablespoons honey
3 big cloves garlic, minced
1 teaspoon fresh ground black pepper and more as needed
2 pounds of steak (chuck, rib eye, porterhouse, t-bone, top loin or New York strip, cut 1 ¼ to 1 ½ inches thick, trimmed of excess fat.

Combine the wine, honey, garlic and pepper in a shallow dish; add the steak, coating it with the mixture.  Let stand at room temperature while you set up the rest of the meal.

Heat the grill, or burn wood charcoal (instead of regular briquettes) until a gray ash forms.  You want two piles of coals on either side of an empty center.

Pat steak dry, place over hottest part of grill.  Sear quickly on both sides.  Move to where there’s lower heat and cook, turning often, 10 minutes, or until steak reaches an internal temperature of 125 to 130 degrees (for medium rare).  Remove to a platter and let rest 5 to 10 minutes.  The steak finishes cooking, collects itself and is much juicer for the wait.  Serve steaks whole or sliced.

Balsamic Honey-Galzed Salmon

Ingredients:

6 salmon fillets with skin (5 to 6 oz. each)
Salt

Glaze:

½ cup honey
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/8 teaspoon salt

Directions:

Season flesh side of fillets with salt; place skin side down in a shallow baking pan.  Roast at 500 degrees for 5 minutes.  To make glaze, thoroughly mix honey, balsamic vinegar, olive oil, garlic and salt.  Drizzle 1 tablespoon glaze over each fillet.  Roast at 500 degrees for 3 to 5 minutes.  Remove salmon to serving plates and drizzle 1 tablespoon remaining glaze over each fillet.  Serves 6.