Latin Carnival Celebrates The Pleasure of Life with Honey

The first week of February marks the start of Carnival in Latin America and Europe, and the beginning of lively parties, dancing and music in the streets. The celebration culminates a day before the start of Lent with Ash Wednesday. Carnival festivities traditionally take place across Latin America and a great part of Europe. In time for the occasion, the National Honey Board recreated a few of the honey-based dishes that help keep the millions of celebrants full of energy during one of the liveliest and most extravagant days of the year.

Honey Mint Marinated Grilled Shrimp Tostadas

Serves 4 - 6

1/3 cup fresh lime juice (about 3 large limes) small bunch of mint, leaves only 1/3 cup vegetable oil 2 tablespoons pure honey 1 pound large shelled and de-veined shrimp (20 - 24 size) salt and pepper, to taste 4 to 6 corn tostadas 1 avocado, sliced lengthwise

In a blender, combine lime juice, mint leaves, vegetable oil and pure honey and blend until smooth. Place marinade in bowl, toss in shrimp until they're evenly coated in the marinade. Cover and refrigerate for 15 minutes.

Turn grill to high. Season shrimp with salt and pepper, grill just pink (no more than 2 minutes on each side), moving them just to turn them over. Serve shrimp over corn tostadas; garnish with sliced avocado.

Plátanos en Tentación (Plantains Temptation-Style)

Serves 6

4 Tablespoons butter 1/2 cup pure honey 2 Tablespoons brown sugar 1/2 cup rum 1/2 teaspoon ground cinnamon 3 ripe plantains, cut lengthwise and quartered

Preheat oven to 350F.

In a skillet, melt butter over medium heat. Add honey, brown sugar, rum, cinnamon and plantains. Cook over a medium heat until liquid becomes thick and resembles syrup. Transfer mixture into a baking dish and bake for 45 minutes; until bananas are soft. Allow to cool for 5 minutes before serving. Serve alone or over white rice.

Caipirinha (Brazilian Cocktail)

Serves 4

6 limes, cut in wedges 3 Tablespoons pure honey 4 cups cachaça (brandy) or white rum small bunch of mint 3 cups ice

In a pitcher, add limes, honey, mint, brandy and 3 cups of ice. Muddle with the handle side of a wooden spoon until combined. Pour into individual highball glasses and serve.

Cocadas (Coconut Desserts)

Makes approx. 12 cocadas

2 cups shredded coconut 1/4 cup condensed milk 2 Tablespoons pure honey 3 egg whites 1/2 teaspoon almond extract

Preheat oven to 350F. Line a cookie sheet with aluminum foil; coat with non-stick spray.

In a bowl, combine shredded coconut, condensed milk, honey, egg whites and almond extract, mix together with a spoon until fully combined. Lightly wet hands; spoon about 3 tablespoons of coconut mixture in your hand and gently form a ball. Place onto greased cookie sheet. Lightly wet hands again and repeat process until all mixture is formed into balls and onto cookie sheet. Bake for 12 to 15 minutes; until light golden brown. Allow to cool. Cocadas will keep for one week in an airtight container.

Optional: Add a few drops of food coloring for a festive touch!

Ensalada de Queso y Miel (Salad of Cheese and Honey)

Serves 6

1/2 cup extra virgin olive oil 4 Tablespoons pure honey 3 Tablespoons sherry (or red wine) vinegar zest of one lemon salt and pepper, to taste 1 head of romaine lettuce, shredded 1/4 cup raisins 1/4 cup almonds 1/2 red onion, thinly sliced 8 ounces Queso fresco, sliced

In a small bowl, combine olive oil, honey, vinegar, lemon zest, salt and pepper. Wisk until combined. In a salad bowl, add shredded lettuce, raisins, almonds and sliced onions, give the salad a few tosses. Distribute Queso fresco over salad and drizzle with vinaigrette until salad is lightly coated.