19 honey stick recipes

Traditional Greek sesame honey candy (pasteli) made with just two ingredients. Toasted sesame seeds and boiled honey set into crunchy, chewy sticks that store beautifully.

A delicious holiday drink made with apple cider, orange juice and a bit of brandy.

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

Nice warm spiced cider with citrus fruit. One sip and my belly warmed up so much I had to go turn the heat down!

Three-nut baklava layers buttered phyllo with walnuts, pistachios, and toasted almonds, then drinks in a citrus-clove honey syrup overnight. The Greek dessert pulled out for big celebrations and bigger family gatherings.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Uzvar is a traditional Ukrainian dried fruit compote simmered in apple cider with honey, cloves, and cinnamon. Warm, fruity, and gently spiced, it keeps in the fridge for up to two weeks.

Honey apricot chicken braised with cumin, ginger, coriander, and cinnamon in a glossy honey-lemon sauce. A North African-inspired one-skillet dinner with tender, spice-rubbed pieces.

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

Try this delicious and low fat cream cheese cake, satisfy your mouth without feeling guilty!