Miraval Honey Recipes

We started our sweet journey into honey by hosting 20 bee hives in the lush fields next to Miraval Spa. You will find it everywhere at Miraval, throughout our delicious culinary menus, incorporated into luxurious treatments in our state-of-the art spa, and packaged for guests in our gift shop as a memento of their stay. Watch for new products too, as we experiment with new beverages, cosmetic products made from the wax and more uses from even the pollen. The beneficial uses for the human body and the possibilities are limitless!

The beauty of Miraval Honey is that it will change in flavor, color and texture as it captures the nuances of different seasons in the Sonoran Desert. The honey will crystallize, as almost all raw honey does over time, but let it serve as a symbol of its care, intention and character.

Here are some delicious recipes with Miraval honey:

Whole Wheat Honey Flat Bread Dough

12 servings

  • 1 cup warm water
  • 1 tablespoon active dry yeast
  • 1/4 cup of honey
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 cups whole wheat flour
  • 1 1/2 cups ap flour

Preheat the oven to 400F (205C).

Step #1: In the bowl of an electric mixer, combine the warm water, honey, salt and yeast. Add the oil.  The yeast actives in [2-4] minutes and will be frothy. In a separate bowl combine the flour and semolina.  Turn the mixer on low and slowly add the flours.  Increase the mixing speed to medium-high and mix until smooth and elastic about [4] minutes.

Step #2: Place the dough inside a lightly oil a mixing bowl, cover with plastic and allow to proof at room temperature about 75 degrees, approximately one hour or until doubled in volume.

Step #3: Punch down the dough and divide into 12-(2-ounce) balls.  Dust a cutting board with flour and roll out each ball into [1/8] inch thick. Spread with your favorite sauce. Add you favorite toppings and fresh herbs.

Step #4: Bake for [7-10] minutes or until lightly browned, the cheese has melted and the dough is crispy. Serve and enjoy!!

Per 2 ounces of dough

Calories 190; Protein 6g; Total Fat 3g; Saturated Fat 0g; Carbohydrates 36g; Dietary Fiber 3gg; Cholesterol 0mg

Spinach and Strawberry Salad with Honey Balsamic Vinaigrette

Makes 8 cups

  • 1 head of Radicchio, cored, washed and leaves separated ()
  • 6 cups cleaned, trimmed and dried spinach packed
  • 1 1/2 cup sliced strawberries, thick slices about 1/4 inch
  • 1 tablespoon toasted sunflower seeds
  • 1 small red onion thinly sliced
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1/3 cup enoki mushrooms
  • Salt and pepper to taste

Tear spinach into bite-size pieces and place in a salad bowl. Add strawberries, sunflower seeds and onion.  In separate bowl, whisk together vinegar, honey, mustard, salt and pepper.  Add to the spinach and toss lightly. Place one Radicchio leaf of plate.  Place spinach in Radicchio cup.  Garnish with Enoki mushrooms.

Calories: 50/Fat Grams: trace           Serving size 1 cup

Chocolate Dipped Profiteroles with Honey Vanilla Yogurt and a Chocolate Tuile

  • 7.5 Cups All Purpose
  • 7.5 Cups Water
  • 15 oz Butter
  • 10tsp Sugar
  • 30 Fresh Egg Whites
  • 10 Yolks

Combine the butter, sugar and water in a saucepan. Heat until water begins to boil and butter is melted. Remove from heat and add flour to water mixture, stirring constantly. Put the saucepan back on low heat and stir until mixture pulls away from the sides and flour has dissolved. Put the batter into the mixing bowl and mix on low speed with a paddle until batter has cooled and is no longer steaming. Slowly add in egg whites and yolks and ounce at a time. Spoon batter into a pastry bad and pipe profiteroles onto a sheet pan lined with parchment and nonstick cooking spray. Bake at 340 for about 15 mins, then make and incision in the side of the profiteroles with a knife and continue to cook for another 5-10 mins or until cooked throughout. When cooled dip in melted chocolate.

Honey Vanilla Yogurt

  • 1 ½ gallons of Vanilla Yogurt
  • 1 ½ Cups Honey (Heated slightly)

Chocolate Tuiles

  • 13 oz All Purpose
  • 10 oz Confectionary Sugar
  • 6 oz Honey
  • 5 oz Egg Whites
  • 10.5 oz Butter
  • ¾ Cup Cocoa Powder

Cream butter in mixer with a paddle attachment until smooth. Add confectionary sugar. Add honey and then slowly add in egg whites. Lastly, add in flour and cocoa powder. Use the stencil to make the desired shape on a silk pad. Cook at 340 for 3 mins. Remove from oven and immediately place on a cylinder to make a rounded affect.

Learn about Miraval Bees > 

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