HONEY OF A CARROT CAKE

Yield: 48 servings

Cake:
6 eggs
2 c. honey
1/4 c. butter, softened
3 c. milk
5-1/3 c. biscuit mix
1-1/2 T. cinnamon
1-1/2 T. nutmeg
3-3/4 c. carrots, grated
3 c. dried, unsweetened coconut

Honey Cream Cheese Frosting:
12 oz. cream cheese
1/2 c. honey

Cake: Beat together eggs, honey and butter until well combined; beat in milk. Reserve. Stir together biscuit mix, cinnamon and nutmeg; beat into reserved honey mixture until just combined. Stir in carrot and coconut. Pour onto greased and floured 20-inch by 12-inch by 2- inch baking pan. Bake at 325°F until toothpick inserted in center comes out almost clean, about 50 minutes.

Honey Cream Cheese Frosting: Beat cream cheese and honey together until smooth. Once cake is done baking, cool and spread with frosting. Cut into 2-inch by 2-1/2-inch pieces.

Recipe and photo credit: National Honey Board (www.honey.com)

SMOKED SALMON RICE SALAD
WITH APPLE VINAIGRETTE

Yield: 12 servings

Apple Vinaigrette Dressing:
3 Granny Smith apples, cored, finely diced
3/4 c. sherry vinegar
1/2 c. chives, minced
3 T. shallots, minced
2 T. lemon juice
2 t. salt
1 t. black pepper, ground
1-1/2 c. extra-virgin olive oil

Salad:
3 c. long grain and wild rice blend
1-1/2 qt. chicken stock, warm
3-1/2 c. apple vinaigrette
3 c. diced smoked salmon
1 c. golden raisins or dried cranberries
1-1/8 gal. arugula or baby lettuces, divided
1-1/2 c. hazelnuts, chopped and toasted

Dressing: In a bowl, combine diced apple, vinegar, chives, shallots, lemon juice, salt and pepper. Slowly whisk in olive oil. Cover and refrigerate at least one hour before using as directed.

Salad: Place rice blend in pot with stock and bring to a boil over high heat. Reduce heat, cover and cook 15-20 minutes, or until rice absorbs all liquid and is tender. Remove from heat and let stand 15 minutes before fluffing. Bring to room temperature. Toss rice mixture with 2 c. of apple vinaigrette. Gently stir in salmon and raisins. Cover and refrigerate until use. For each serving, plate 1-1/2 c. arugula on a chilled plate and top with one cup salmon-rice salad mixture. Garnish with 2 T. hazelnuts and serve with 2 T. apple vinaigrette.

Recipe and photo credit: USA Rice Federation (www.usarice.com)

TURKEY & BRIE WITH CRANBERRY-VODKA MAYO & WARM APPLES

Yield: 6servings

1/2 c. mayonnaise
1/2 c. frozen cranberries, partially thawed and coarsely chopped (reserve 2 T. for garnish)
1 T. vodka or cranberry-flavored vodka
12 slices whole-grain bread, lightly toasted
1-1/2 lb. roast turkey breast, thinly sliced
1-1/2 c. apple slices
8-12 oz. Brie, thinly sliced
1/2 c. almonds, sliced and toasted

Combine mayonnaise, cranberries and vodka in a small bowl. Spread mayonnaise mixture on one side of each piece of toast. Top each equally with turkey and apple slices. Top each with Brie cheese and place on large baking sheet. Broil, about 2 inches from heat, for 3 to 4 minutes, just until cheese starts to melt. Cut each toast in half, diagonally. Place four toast triangles on each plate to serve. Top with almonds and reserved cranberries

Recipe credit: Dole (www.dole.com)