In addition to September being National Biscuit, Chicken, Mushroom, Potato and Rice month, it is also National Honey Month. In 2005, Colorado's 26,000 bee colonies - large and small - produced 1.8 million pounds of honey valued at nearly $1.9 million.
According to the National Honey Board, bees can travel as far as 55,000 miles and visit more than 2 million flowers to gather enough nectar to make just 1 pound of honey.
Look for Colorado honey at local grocery stores, farmers' markets or on tables at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. Go to coloradoagriculture.com for a complete list of recipes.
The following recipe comes from chef Justin Barbour of the Colorado Chefs Association. Although the coleslaw recipe will serve 6-8, the salmon recipe is for 1. Just repeat the instructions for multiple servings. The chutney will hold for several weeks in the refrigerator and can be used as desired.
Honey Apple Coleslaw
Ingredients
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups green cabbage, shredded
2 Granny Smith apples, cored and cut into matchsticks
1 large carrot, peeled and shredded
1/4 cup yellow onion (optional), very thinly sliced
1/2 cup purple cabbage (optional)
Directions
Combine mayonnaise, sour cream, honey, vinegar, sugar, salt and pepper and whisk well together. In a large bowl, combine cabbage, apples, carrots, onion, and purple cabbage. Toss with dressing until lightly and evenly coated. Chill before serving.
Mango Chutney
Ingredients
1/2 tablespoon finely diced shallots or garlic
2 teaspoons olive oil
4 ounces fresh mango, large dice
1 ounce water
2 tablespoon cider vinegar
2 tablespoons raisins
1 tablespoon brown sugar
1 tablespoon honey
1/2 of an orange, juiced
1 teaspoon kosher salt
Directions
Sauté shallots/garlic in olive oil 1-2 minutes. Add mango, and cook for 1-2 minutes. Add water, vinegar, raisins, brown sugar, honey, orange juice, salt. Simmer for 20-30 minutes, or until mango is soft and mixture reaches a syrup-like consistency. Remove from heat and set aside.
Honey-Orange Glazed Salmon
Ingredients
1 4 to 6-ounce skinless salmon fillet
3 tablespoons clove honey, divided use
1 teaspoon orange zest
1/2 of an orange, juiced
1 teaspoon cinnamon
1/2 teaspoon salt
Directions
Heat oven to 350.
Melt honey, orange zest and juice, cinnamon and salt in small sauce pan. Simmer for 3 minutes. Remove from heat until ready to use. Mark salmon on grill. Place salmon in oven and bake for about 8 minutes or until it pulls away with a fork easily.
Enjoy with a Colorado wine, such as a glass of Semi-Sweet Classic Mead from Medovina located in Niwot.
