Flavours of Nova Scotia Recipes
Our customers tell us that they enjoy all of our Flavours of Nova Scotia honey spreads and jams on toast, muffins, pancakes, waffles, yogurt and ice cream. If you are looking for more ways to bake and cook with our honey spreads and jams then you will love our new recipe section! We hope to provide with you with quick and delicious recipe ideas using Flavours of Nova Scotia honey spreads and jams that you can use for entertaining, holidays, and even every day. While we will list which flavour of honey spread or jam to use, we will also provide you with alternatives at the end of each recipe in order to switch it up! We hope that you will enjoy all of our recipes and look forward to your feedback. Enjoy!
Flavours of Nova Scotia Honey and Almond Baked Brie with Fresh Figs
Serves 4-8
A quick and delicious appetizer for any holiday gathering. This would also make a wonderful hostess or holiday gift. Simply package all of the ingredients into a festive box or basket along with a jar of Flavours of Nova Scotia Honey and Almond spread and a baguette or package of crackers. Make sure to also include a copy of this recipe!
Ingredients
1 450 gram round wheel of brie
3 Tbs. Flavours of Nova Scotia Honey and Almond Spread
1/4 cup slivered almonds, toasted at 350 F for 8-10 mins
2 whole fresh figs, cut into small pieces
Baguette or crackers for serving
Directions:
Preheat oven to 350 F.
Unwrap Brie and put onto a parchment covered cookie sheet.
Microwave honey spread for 10 seconds and stir.
Add toasted almonds and figs and stir again.
Spoon over Brie and bake for 10 to 15 mins or until cheese has melted.
Serve with baguette or crackers.
Switch it up! Substitute with Flavours of Nova Scotia Honey and Ginger, or Flavours of Nova Scotia Creamed Honey.
Flavours Of Nova Scotia Honey and Almond Dijon Vinaigrette
Serves 8-10 healthy servings
A simple, tangy salad dressing that tops off sweet salads perfectly! Put all the ingredients into a mason jar and give it a good shake
Ingredients:
Switch it up! Substitute with Flavours of Nova Scotia Honey and Orange or Flavours of Nova Scotia Honey and Lemon or Favours of Nova Scotia Honey and Wild Blueberry.
A simple, tangy salad dressing that tops off sweet salads perfectly! Put all the ingredients into a mason jar and give it a good shake
Ingredients:
- ⅓ cup olive oil
- 3 tablespoons Flavours of Nova Scotia Almond Honey
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- pinch of salt
Switch it up! Substitute with Flavours of Nova Scotia Honey and Orange or Flavours of Nova Scotia Honey and Lemon or Favours of Nova Scotia Honey and Wild Blueberry.
Flavours of Nova Scotia Honey and Ginger Glazed Ham
Serves 6-12
Ingredients:
Switch it up! Substitute with Flavours of Nova Scotia Honey and Orange or Flavours of Nova Scotia Creamed Honey.
Ingredients:
- 1 Large Ham
- 1 Jar Flavours of Nova Scotia Honey & Ginger
- ⅓ cup butter
- 2 Tablespoons dark corn syrup
- 1 Tablespoon brown sugar
- whole cloves (optional)
Directions:
- Take ham out of the refrigerator and allow to rest at least 30 minutes before cooking. Preheat oven to 325F.
- Prepare the glaze by heating Flavours of Nova Scotia Honey and Ginger, butter, dark corn syrup, and brown sugar in medium saucepan on medium low heat.
- Line a 9x13 in pan with aluminum foil. If scoring the ham, lightly score the top into diamond shapes and place the ham in the pan. If using whole cloves, put them in between the lines you scored, but remove before cutting and eating. Brush the glaze on top and create a foil tent over the ham. Bake the ham according to how many pounds you have. Usually 15 minutes per pound. Brush the glaze over the ham every 15 minutes. Once the ham is cooked, remove the foil tent and caramelize the top by turning the oven to broil and letting the ham get dark for about 3-5 minutes. Remove the ham from the oven and pour remaining glaze over the top. Let stand 5-10 minutes. Cut into thin slices and enjoy.
Switch it up! Substitute with Flavours of Nova Scotia Honey and Orange or Flavours of Nova Scotia Creamed Honey.
Flavours of Nova Scotia Honey and Cinnamon French Toast with Apple Pear Topping
Serves 4-6
Serve this Christmas morning or for a special brunch during the holidays. Leftover topping can be rewarmed the next morning and served on top of your oatmeal.
Ingredients
1 baguette sliced into one inch slices
3 eggs
1/2 cup heavy cream
2 Tbsp. Flavours of Nova Scotia Honey and Cinnamon Spread
1/4 tsp. salt
1/2 tsp. vanilla extract
Unsalted butter for frying
Topping
4 Tbs. unsalted butter
4 Tbs. Flavours of Nova Scotia Honey and Cinnamon Spread
2 Gala apples, peeled, cored, and cut into small chunks
2 Bartlett pears, peeled, cored, and cut into small chunks
Confectioners' sugar, for garnish
Directions for French ToastIn a medium bowl, beat together eggs, cream, Flavours of Nova Scotia Honey and Cinnamon Spread, salt and vanilla.
Pour mixture into a large shallow dish or pan.
Soak baguette into egg mixture for a few minutes. Turn over and soak the other side.
Melt some butter over medium high heat in a large skillet. Cook and brown french toast on both sides. Transfer to a cookie sheet and keep warm in oven at low temperature while you make the topping.
Directions for Topping
Melt the butter and Flavours of Nova Scotia Honey and Cinnamon Spread in a medium-sized skillet. Add the apples and pears and sauté on medium-high heat until soft, about 10 minutes.
Serve French Toast with Apple Pear Topping. Sprinkle with confectioners' sugar.
Switch it up! Try it with other types of apples and pears. Substitute with Flavours of Nova Scotia Honey and Orange, Flavours of Nova Scotia Honey and Ginger or Flavours of Nova Scotia Creamed Honey.
Serve this Christmas morning or for a special brunch during the holidays. Leftover topping can be rewarmed the next morning and served on top of your oatmeal.
Ingredients
1 baguette sliced into one inch slices
3 eggs
1/2 cup heavy cream
2 Tbsp. Flavours of Nova Scotia Honey and Cinnamon Spread
1/4 tsp. salt
1/2 tsp. vanilla extract
Unsalted butter for frying
Topping
4 Tbs. unsalted butter
4 Tbs. Flavours of Nova Scotia Honey and Cinnamon Spread
2 Gala apples, peeled, cored, and cut into small chunks
2 Bartlett pears, peeled, cored, and cut into small chunks
Confectioners' sugar, for garnish
Directions for French ToastIn a medium bowl, beat together eggs, cream, Flavours of Nova Scotia Honey and Cinnamon Spread, salt and vanilla.
Pour mixture into a large shallow dish or pan.
Soak baguette into egg mixture for a few minutes. Turn over and soak the other side.
Melt some butter over medium high heat in a large skillet. Cook and brown french toast on both sides. Transfer to a cookie sheet and keep warm in oven at low temperature while you make the topping.
Directions for Topping
Melt the butter and Flavours of Nova Scotia Honey and Cinnamon Spread in a medium-sized skillet. Add the apples and pears and sauté on medium-high heat until soft, about 10 minutes.
Serve French Toast with Apple Pear Topping. Sprinkle with confectioners' sugar.
Switch it up! Try it with other types of apples and pears. Substitute with Flavours of Nova Scotia Honey and Orange, Flavours of Nova Scotia Honey and Ginger or Flavours of Nova Scotia Creamed Honey.
Flavours of Nova Scotia Honey and Lemon Roasted Brussel Sprouts
Serves 4
Here is a wonderful dish to serve alongside your holiday turkey or roast. Our Flavours of Nova Scotia Honey and Lemon Spread will help turn ordinary sprouts into something very special.
Ingredients
1 lb. (500 g) brussel sprouts, trimmed and halved.
3 Tbs. olive oil
2 Tbs. Flavours of Nova Scotia Honey and Lemon
1 Tbs. balsamic vinegar
2 tsp. chopped fresh rosemary
Kosher salt and pepper to taste
Directions
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
Put the trimmed sprouts into a large bowl.
In a small bowl , stir the olive oil, Flavours of Nova Scotia Honey and Lemon, vinegar and rosemary until well mixed.
Add mixture to large bowl with sprouts and toss well until all are well coated.
Season with salt and pepper.
Transfer to baking sheet in a single layer.
Roast and stir halfway through, until tender and caramelized, around 25-30 mins.
Switch it up! Substitute with Flavours of Nova Scotia Honey and Lime or Flavours of Nova Scotia Creamed Honey.
Flavours of Nova Scotia Honey and Lemon Chicken Stir-Fry
Serves 4
Here is a classic stir-fry dish sure to please everyone - feel free to omit the protein and add in some extra veggies if you wish. Just don’t forget to add our delicious Flavours of Nova Scotia Honey and Lemon to the ingredients you choose.
Ingredients
4 or (1.5 lbs) boneless skinless Chicken Breasts
2 Tbsp. of Olive Oil
1 large red onion
4 large garlic cloves
1 Tbsp. or 1 inch sized finger of fresh ginger
1 large lemon
1 Bunch of green onions
1 Yellow pepper
1 Red pepper
1 Orange pepper
250 grams snow peas
3 carrots
1 cup of Mushrooms
2 Celery Stalks
1 head of broccoli
2 table spoons of Rice Wine Vinegar (For Deglazing pan)
1 Tsp of Corn Starch
Kosher Salt and Pepper to taste
4 Tbsp. of Flavours of Nova Scotia Honey and Lemon
Directions:
Thinly slice red onion, celery, peppers, mushrooms, and carrots. (Make sure they are about the same size of thickness)
Chop broccoli into medium sized florets.
Chop green onion and reserve for garnish. Peel and slice Garlic, and grate Ginger.
Cut Chicken into bite size pieces.
Turn burner to medium heat then, in a large skillet put 2 Tbsp. of Olive oil, fresh sliced garlic, ginger, red onion and celery. Sauté for 5 min. Then add your cubed chicken, and cook for another 10 minutes or until chicken has been cooked all the way thru, once cooked add 2 tablespoons of Lemon Honey and stir thru coating chicken.
Deglaze pan with 2 Tbsp. of Rice Wine Vinegar, and 1 Tbsp. of fresh squeezed Lemon juice.
Then add the rest of the vegetables (Peppers, Mushrooms, Carrots, Snow Peas and Broccoli)
Add ½ cup of water with the 1 tsp of Corn Starch dissolved in water to steam veggies then cover with lid to allow the vegetables to cook.
Once all vegetables are steamed thru remove lid and add the remaining 2 table spoons of Flavours of Nova Scotia Honey and Lemon and stir through until honey has melted and everything is coated. Season with kosher salt and pepper to taste.
Serve over rice noodles or on a bed of rice. Garnish with green onion.
Switch it up! Substitute with Flavours of Nova Scotia Honey and Lime or Flavours of Nova Scotia Honey and Orange.
Flavours of Nova Scotia Green Bean Almondine
Serves 4
Here’s a classic side dish sure to please, using Flavours Of Nova Scotia Almond Honey. The sweetness of almond honey mixed with delicious green beans and almond slivers is a great make ahead dish and then simple reheat.
Ingredients:
500kg or 1lb of fresh Green Beans
1/2cup Almond Slices (toasted at 350 F for 8-10 min)
2tbsp Butter 2tbsp of “Flavours Of Nova Scotia Almond Honey”
Salt and Pepper to taste
Directions:
Clean ends off green beans, (Usually only stem side). Prepare a bowl of Ice water and have ready to place green beans in after they are blanched to cool the beans down quickly, this also allows the beautiful green colour of the bean to stay green. Bring a pot of salted water to boil and blanch green beans for approximately 4 min. Once beans are to the desired texture ( should be still a bit crunchy but tender) drain and immediately place in cold ice water to cool then down. Once beans are cooled drain and place in a sauté pan with 2 tbsp. of butter and 2 tbsp. of Flavours of Nova Scotia Almond Honey. Heat through until re-warmed sprinkle with toasted almond slices and dig in!
Switch It Up! Substitute Flavours of Nova Scotia Creamed Honey or Flavours of Nova Scotia Ginger Honey .
Serves 4
Here’s a classic side dish sure to please, using Flavours Of Nova Scotia Almond Honey. The sweetness of almond honey mixed with delicious green beans and almond slivers is a great make ahead dish and then simple reheat.
Ingredients:
500kg or 1lb of fresh Green Beans
1/2cup Almond Slices (toasted at 350 F for 8-10 min)
2tbsp Butter 2tbsp of “Flavours Of Nova Scotia Almond Honey”
Salt and Pepper to taste
Directions:
Clean ends off green beans, (Usually only stem side). Prepare a bowl of Ice water and have ready to place green beans in after they are blanched to cool the beans down quickly, this also allows the beautiful green colour of the bean to stay green. Bring a pot of salted water to boil and blanch green beans for approximately 4 min. Once beans are to the desired texture ( should be still a bit crunchy but tender) drain and immediately place in cold ice water to cool then down. Once beans are cooled drain and place in a sauté pan with 2 tbsp. of butter and 2 tbsp. of Flavours of Nova Scotia Almond Honey. Heat through until re-warmed sprinkle with toasted almond slices and dig in!
Switch It Up! Substitute Flavours of Nova Scotia Creamed Honey or Flavours of Nova Scotia Ginger Honey .
Flavours of Nova Scotia Honey and Ginger Crockpot Pulled Pork
Serves 6-8
This super simple mouthwatering dish is cooked in a crockpot. We love to pile our pulled pork onto buns and top them with a delicious crunchy Coleslaw.
Ingredients for Pulled Pork
2 medium onions, chopped
1 boneless pork butt roast (3 pounds), trimmed of fat.
1 tsp salt
½ tsp pepper
1 cup ketchup
3 Tbsp lemon juice
2 Tbsp Worcestershire sauce
3 Tbsp soy sauce
6 Tbsp Flavours of Nova Scotia Honey and Ginger
1 tsp fresh minced ginger
Hamburger buns
One recipe Crunchy Coleslaw
Ingredients for Crunchy Coleslaw5 cups Coleslaw Mix
½ cup mayonnaise
2 Tbsp lemon juice
1 Tbsp Cider Vinegar
1 Tbsp sugar
Salt and pepper to taste
Directions for Pulled Pork
Place the chopped onions in a slow cooker. Season the roast with salt and pepper and place it on top over onions. Cover and cook on low for 6-8 hours or until pork is fork tender.
Remove pork and onions with a slotted spoon and discard the cooking juices. Let cool slightly and shred the pork using two forks. Return the pork and onions to the slow cooker.
In a small bowl, mix together the ketchup, lemon juice, Worcestershire sauce, soy sauce, Flavours of Nova Scotia Honey and Ginger, and fresh ginger until blended. Stir into pork mixture and cook covered on low for 1 hour longer. Serve on buns topped with Crunchy Coleslaw.
Directions for Crunchy ColeslawMix all ingredients (except for the coleslaw mix) in a small bowl.
Combine dressing with coleslaw and mix well.
Serve chilled.
Switch it up! Serve the pulled pork over rice or wrapped up in a tortilla, or over Tortilla chips. Try making the pork with Flavours of Nova Scotia Honey and Lemon, or Flavours of Nova Honey and Orange.
This super simple mouthwatering dish is cooked in a crockpot. We love to pile our pulled pork onto buns and top them with a delicious crunchy Coleslaw.
Ingredients for Pulled Pork
2 medium onions, chopped
1 boneless pork butt roast (3 pounds), trimmed of fat.
1 tsp salt
½ tsp pepper
1 cup ketchup
3 Tbsp lemon juice
2 Tbsp Worcestershire sauce
3 Tbsp soy sauce
6 Tbsp Flavours of Nova Scotia Honey and Ginger
1 tsp fresh minced ginger
Hamburger buns
One recipe Crunchy Coleslaw
Ingredients for Crunchy Coleslaw5 cups Coleslaw Mix
½ cup mayonnaise
2 Tbsp lemon juice
1 Tbsp Cider Vinegar
1 Tbsp sugar
Salt and pepper to taste
Directions for Pulled Pork
Place the chopped onions in a slow cooker. Season the roast with salt and pepper and place it on top over onions. Cover and cook on low for 6-8 hours or until pork is fork tender.
Remove pork and onions with a slotted spoon and discard the cooking juices. Let cool slightly and shred the pork using two forks. Return the pork and onions to the slow cooker.
In a small bowl, mix together the ketchup, lemon juice, Worcestershire sauce, soy sauce, Flavours of Nova Scotia Honey and Ginger, and fresh ginger until blended. Stir into pork mixture and cook covered on low for 1 hour longer. Serve on buns topped with Crunchy Coleslaw.
Directions for Crunchy ColeslawMix all ingredients (except for the coleslaw mix) in a small bowl.
Combine dressing with coleslaw and mix well.
Serve chilled.
Switch it up! Serve the pulled pork over rice or wrapped up in a tortilla, or over Tortilla chips. Try making the pork with Flavours of Nova Scotia Honey and Lemon, or Flavours of Nova Honey and Orange.
Flavours Of Nova Scotia Honey & Orange with Heirloom Carrots & Fennel
Serves 4
We are all aware of the benefits of eating Honey, and here’s a recipe to entice the pickiest of eaters, utilizing rainbow heirloom carrots and fennel. A quick and easy side dish that can be made in advance and heated just in time for dinner. The Flavours of Nova Scotia Honey & Orange, pull this unique combination together, like a match made in heaven.
Ingredients
500g or 1lb of Heirloom Rainbow Carrots ( Regular carrots will work as well)
1 Fennel Bulb
1 Orange (for Zest and Juice)
3 tbsp. Flavours of Nova Scotia Honey & Orange
Salt & Pepper to taste
Directions
Peel and slice carrots ¼ of an inch thick and on a diagonal. Prepare a pot of boiling salted water for blanching carrots, and also have a bowl of iced water to cool the carrots after they have been blanched, (Approximately 5 Min). Next cut Fennel into like size pieces as carrots and sauté with butter, for 5 min on med heat. Once Fennel has become tender, add the Heirloom Carrots and 3tbsp. of Flavours Of Nova Scotia Honey & Orange Honey , the juice of the orange and ½ tsp. of orange zest. Heat everything through and serve.
Switch it up! Substitute with Flavours of Nova Scotia Honey & Cinnamon or Flavours of Nova Scotia Creamed Honey.
We are all aware of the benefits of eating Honey, and here’s a recipe to entice the pickiest of eaters, utilizing rainbow heirloom carrots and fennel. A quick and easy side dish that can be made in advance and heated just in time for dinner. The Flavours of Nova Scotia Honey & Orange, pull this unique combination together, like a match made in heaven.
Ingredients
500g or 1lb of Heirloom Rainbow Carrots ( Regular carrots will work as well)
1 Fennel Bulb
1 Orange (for Zest and Juice)
3 tbsp. Flavours of Nova Scotia Honey & Orange
Salt & Pepper to taste
Directions
Peel and slice carrots ¼ of an inch thick and on a diagonal. Prepare a pot of boiling salted water for blanching carrots, and also have a bowl of iced water to cool the carrots after they have been blanched, (Approximately 5 Min). Next cut Fennel into like size pieces as carrots and sauté with butter, for 5 min on med heat. Once Fennel has become tender, add the Heirloom Carrots and 3tbsp. of Flavours Of Nova Scotia Honey & Orange Honey , the juice of the orange and ½ tsp. of orange zest. Heat everything through and serve.
Switch it up! Substitute with Flavours of Nova Scotia Honey & Cinnamon or Flavours of Nova Scotia Creamed Honey.
Flavours of Nova Scotia Wild Blueberry Banana Smoothie
Serves 1-2 people.
This is a delicious drink to help you power through your day!
Ingredients
1 banana
½ cup frozen blueberries
1 cup almond milk
½ cup Greek yogurt
1 Tbsp Flavours of Nova Scotia Honey and Wild Blueberry
Directions:
Place the banana, blueberries, almond milk, yogurt and Flavours of Nova Scotia Honey and Wild Blueberry into a blender. Cover and blend until smooth. Pour into glasses and serve.
Switch it up! Try it with other types of milk : coconut, 2%, skim etc. Switch up the blueberries for frozen strawberries or mango. For a boost of protein, add a Tbsp of almond or peanut butter. Substitute with Flavours of Nova Scotia Honey and Orange, Flavours of Nova Scotia Honey and Ginger, or Flavours of Nova Scotia Creamed Honey.
This is a delicious drink to help you power through your day!
Ingredients
1 banana
½ cup frozen blueberries
1 cup almond milk
½ cup Greek yogurt
1 Tbsp Flavours of Nova Scotia Honey and Wild Blueberry
Directions:
Place the banana, blueberries, almond milk, yogurt and Flavours of Nova Scotia Honey and Wild Blueberry into a blender. Cover and blend until smooth. Pour into glasses and serve.
Switch it up! Try it with other types of milk : coconut, 2%, skim etc. Switch up the blueberries for frozen strawberries or mango. For a boost of protein, add a Tbsp of almond or peanut butter. Substitute with Flavours of Nova Scotia Honey and Orange, Flavours of Nova Scotia Honey and Ginger, or Flavours of Nova Scotia Creamed Honey.
Flavours of Nova Scotia Honey and Cinnamon Caramelized Banana Crepes
Bananas caramelized in our Flavours of Nova Scotia Honey and Cinnamon are delicious in this simple crepe recipe, but can also be piled on top of ice cream, yogurt, or even eaten all on their own.
Makes 6-8 Crepes
Ingredients for Caramelized Bananas
6 ripe bananas
3 Tbsp butter
6 Tbsp Flavours of Nova Scotia Honey and Cinnamon
¼ tsp salt
Ingredients for Crepes
2 cups all-purpose flour
4 eggs
1 cup milk
1 cup water
½ tsp salt
4 Tbsp melted unsalted butter
Directions for Caramelized Bananas
Peel the bananas and slice them into rounds.
Heat the butter, Flavours of Nova Scotia Honey and Cinnamon in a pan over medium heat. When melted, lay the banana pieces flat in the pan.
Cook for two minutes on each side, turning with a spatula once the bottoms are golden brown and caramelized. Spoon into crepes and serve.
Directions for Crepes
Combine flour, eggs, milk, water in a blender. Mix until blended. Add salt and butter and mix until smooth. Heat a lightly oiled frying pan over medium high heat. Pour approx ¼ cup of the batter into the pan. Tilt the pan in a circular motion so that the batter spreads evenly across the pan. Cook the crepe for about 2 minutes on each side, using a spatula to flip. Fill with a portion of the bananas and serve.
Switch it up! Add a scoop of vanilla ice cream to your crepe before adding the bananas, and you will have a wonderful dessert to impress all of your guests. You can also make these bananas with Flavours of Nova Scotia Honey and Ginger, or Flavour of Nova Scotia Creamed Honey.