Palmetto Farms
Kitchen

For the honey syrup

• ¼ cup Coastal Harvest Honey
• ¼ cup water
• 1 dehydrated orange slice

For the spritz

• 1½ oz honey syrup
• 1½ oz gin
• ½ oz lemon juice
• Pinch of flaky sea salt
• Club soda and an orange slice

Make it with Jorge

1. Microwave the water and dehydrated orange for 45–60 seconds; steep for 5 minutes. Stir in the honey and steep for 5 minutes more. Remove the orange and let the syrup cool.
2. Shake the syrup, gin, lemon juice and salt with ice. Strain over fresh ice, top with club soda and garnish with an orange slice.
3. For a mocktail, skip the gin and use 1½ oz lemon juice.

What you need

• ¼ cup Coastal Harvest Honey
• 6 oz aged Gouda, sliced
• 3–4 oz prosciutto
• 1 green apple, thinly sliced
• ½ cup Marcona almonds
• 8–12 grissini
• 2–3 dehydrated orange slices
• Flaky sea salt

Make it with Jorge

1. Set the honey in a ramekin slightly off-center on the board.
2. Arrange the Gouda, folded prosciutto, apple, almonds and grissini in clusters. Tuck in the orange slices.
3. Finish the honey with sea salt flakes.

For the lettuce cups

• 1 lb Florida pink shrimp, peeled
• 2 ears corn
• 2 garlic cloves
• 1 dehydrated orange slice
• 2 tbsp cilantro, plus leaves to garnish
• 2 tbsp chives
• Butter lettuce
• ½ serrano pepper, optional

For the dressing

• 2 tbsp honey
• 1 tbsp whole-grain mustard
• Juice of 1 lime
• Salt and pepper

Make it with Jorge

1. Simmer the corn with salt, garlic and the dehydrated orange for 5–7 minutes; cool. Simmer the shrimp for 2–3 minutes; cool.
2. Cut the kernels from the corn. Toss with the shrimp, herbs and serrano, if using. Whisk the dressing ingredients together and toss gently.
3. Spoon into butter-lettuce cups and garnish with cilantro leaves.

For the muffins

• 2 cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ¾ cup sugar
• Zest of 1 lemon
• 2 eggs
• ¾ cup buttermilk
• ½ cup melted butter, cooled
• ¼ cup Coastal Harvest Honey
• 2 tbsp lemon juice
• 1 tsp vanilla

For the glaze

• 2 tbsp honey
• 2 tsp lemon juice
• Flaky sea salt, to finish

Make it with Jorge

1. Heat the oven to 400°F and line a 12-cup muffin pan. Whisk the flour, baking powder, baking soda and salt together.
2. Rub the sugar and lemon zest together. Whisk in the eggs, buttermilk, butter, honey, lemon juice and vanilla. Fold in the dry ingredients just until combined.
3. Fill the cups and bake for 15–17 minutes. Stir together the glaze, brush it over the warm muffins and finish with sea salt.