Queen Bee Mojito

Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito.
Look for the classic mojito recipe as well as dozens more classic cocktails on our Drinks & Entertaining page.

• 
  
  1 fl. oz. (2 Tbs.) honey syrup
  
  


• 
  
  1/2 fl. oz. (1 Tbs.) fresh lime juice
  
  


• 
  
  4 large mint leaves; plus sprigs for garnish
  
  


• 
  
  1 fl. oz. (2 Tbs.) aged dark rum, such as Matusalem Classico or Cruzan Single Barrel
  
  


• 
  
  1 dash Angostura bitters
  
  


• 
  
  1 fl. oz. (2 Tbs.) chilled sparkling dry wine, such as Chandon California Brut Classic
  
  

Put the honey syrup, lime juice, and mint in a chilled cocktail shaker. Press (don’t pulverize) the mint with a muddler or wooden spoon until fragrant. Add the rum and bitters and fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake as hard as you can for about 10 seconds and then strain into a chilled small coupe. Add the sparkling wine and garnish with a mint sprig.

To make honey syrup

Combine equal parts of your favorite honey and boiling water and stir to dissolve. Let cool completely before using. Store in the refrigerator between uses for up to 1 month.

Honey-Crisp Oven-Fried Chicken

Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied.

• 
  
  4 skinless bone-in chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  2/3 cup low-fat buttermilk
  
  


• 
  
  4 cups cornflakes cereal
  
  


• 
  
  1/2 tsp. paprika
  
  


• 
  
  1/2 tsp. garlic powder 
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. cayenne pepper
  
  


• 
  
  Olive oil cooking spray
  
  


• 
  
  2 Tbs. honey
  
  

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.

Heat the oven to 350°F. Spray a baking sheet with cooking spray.

Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Honey-Spiced Madeleines

This is not your typical madeleine, nor Proust's either. Although it's based on the classic (see the variation below), it's my own invention, created to be served over the holidays, when spices like ginger, cinnamon, and cloves are most appreciated in both France and America. Like traditional madeleines, these are baked in shell-shaped molds and require a light hand when folding in the flour and butter. And they can be prepared ahead, even spooned into the molds, and baked à la minute, so that you can serve the little cakes warm.

• 
  
  3/4 cup all-purpose flour
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves (or a little less, if you prefer)
  
  


• 
  
  Pinch of salt
  
  


• 
  
  Pinch of freshly ground black pepper
  
  


• 
  
  1/3 cup sugar
  
  


• 
  
  Grated zest of  1/2 orange
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  6 Tbs. (3/4 stick) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners' sugar, for dusting
  
  

Whisk together the flour, baking powder, spices, salt, and pepper.

In the bowl of a stand mixer or in a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the stand mixer with the whisk attachment or use a hand mixer or a whisk; add the eggs to the bowl and beat until the mixture is light colored, fluffy, and thickened, about 2 minutes. Beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients, followed by the melted butter.

You can use the batter now, but it's better if you give it a little rest. Or, for real convenience, you can spoon the batter into buttered-and-floured madeleine molds, cover, and chill, then bake the cookies directly from the fridge. (See below for instructions on prepping the pans.) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or overnight.

When you're ready to bake, center a rack in the oven and preheat the oven to 400°F. Butter 12 regular madeleine molds (or 36 mini-molds), dust them with flour, and tap out the excess. (If you have a nonstick madeleine mold, butter and flour it or give it a light coating of vegetable cooking spray. If your pan is silicone, you can leave it as is or, just to be sure, give it a light butter-and flour coating.) Place the pan on a baking sheet and spoon the batter into the molds, filling each one to the top.

Bake large madeleines for 11 to 13 minutes and minis for 8 to 10 minutes, or until they are golden and the tops spring back when prodded gently. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or room temperature.

Just before serving, dust with confectioners' sugar.

Honey-Spiced Madeleines

This is not your typical madeleine, nor Proust's either. Although it's based on the classic (see the variation below), it's my own invention, created to be served over the holidays, when spices like ginger, cinnamon, and cloves are most appreciated in both France and America. Like traditional madeleines, these are baked in shell-shaped molds and require a light hand when folding in the flour and butter. And they can be prepared ahead, even spooned into the molds, and baked à la minute, so that you can serve the little cakes warm.

• 
  
  3/4 cup all-purpose flour
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves (or a little less, if you prefer)
  
  


• 
  
  Pinch of salt
  
  


• 
  
  Pinch of freshly ground black pepper
  
  


• 
  
  1/3 cup sugar
  
  


• 
  
  Grated zest of  1/2 orange
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  6 Tbs. (3/4 stick) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners' sugar, for dusting
  
  

Whisk together the flour, baking powder, spices, salt, and pepper.

In the bowl of a stand mixer or in a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the stand mixer with the whisk attachment or use a hand mixer or a whisk; add the eggs to the bowl and beat until the mixture is light colored, fluffy, and thickened, about 2 minutes. Beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients, followed by the melted butter.

You can use the batter now, but it's better if you give it a little rest. Or, for real convenience, you can spoon the batter into buttered-and-floured madeleine molds, cover, and chill, then bake the cookies directly from the fridge. (See below for instructions on prepping the pans.) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or overnight.

When you're ready to bake, center a rack in the oven and preheat the oven to 400°F. Butter 12 regular madeleine molds (or 36 mini-molds), dust them with flour, and tap out the excess. (If you have a nonstick madeleine mold, butter and flour it or give it a light coating of vegetable cooking spray. If your pan is silicone, you can leave it as is or, just to be sure, give it a light butter-and flour coating.) Place the pan on a baking sheet and spoon the batter into the molds, filling each one to the top.

Bake large madeleines for 11 to 13 minutes and minis for 8 to 10 minutes, or until they are golden and the tops spring back when prodded gently. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or room temperature.

Just before serving, dust with confectioners' sugar.

Honey-Spiced Madeleines

This is not your typical madeleine, nor Proust's either. Although it's based on the classic (see the variation below), it's my own invention, created to be served over the holidays, when spices like ginger, cinnamon, and cloves are most appreciated in both France and America. Like traditional madeleines, these are baked in shell-shaped molds and require a light hand when folding in the flour and butter. And they can be prepared ahead, even spooned into the molds, and baked à la minute, so that you can serve the little cakes warm.

• 
  
  3/4 cup all-purpose flour
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves (or a little less, if you prefer)
  
  


• 
  
  Pinch of salt
  
  


• 
  
  Pinch of freshly ground black pepper
  
  


• 
  
  1/3 cup sugar
  
  


• 
  
  Grated zest of  1/2 orange
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  6 Tbs. (3/4 stick) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners' sugar, for dusting
  
  

Whisk together the flour, baking powder, spices, salt, and pepper.

In the bowl of a stand mixer or in a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the stand mixer with the whisk attachment or use a hand mixer or a whisk; add the eggs to the bowl and beat until the mixture is light colored, fluffy, and thickened, about 2 minutes. Beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients, followed by the melted butter.

You can use the batter now, but it's better if you give it a little rest. Or, for real convenience, you can spoon the batter into buttered-and-floured madeleine molds, cover, and chill, then bake the cookies directly from the fridge. (See below for instructions on prepping the pans.) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or overnight.

When you're ready to bake, center a rack in the oven and preheat the oven to 400°F. Butter 12 regular madeleine molds (or 36 mini-molds), dust them with flour, and tap out the excess. (If you have a nonstick madeleine mold, butter and flour it or give it a light coating of vegetable cooking spray. If your pan is silicone, you can leave it as is or, just to be sure, give it a light butter-and flour coating.) Place the pan on a baking sheet and spoon the batter into the molds, filling each one to the top.

Bake large madeleines for 11 to 13 minutes and minis for 8 to 10 minutes, or until they are golden and the tops spring back when prodded gently. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or room temperature.

Just before serving, dust with confectioners' sugar.

Honey-Spiced Madeleines

This is not your typical madeleine, nor Proust's either. Although it's based on the classic (see the variation below), it's my own invention, created to be served over the holidays, when spices like ginger, cinnamon, and cloves are most appreciated in both France and America. Like traditional madeleines, these are baked in shell-shaped molds and require a light hand when folding in the flour and butter. And they can be prepared ahead, even spooned into the molds, and baked à la minute, so that you can serve the little cakes warm.

• 
  
  3/4 cup all-purpose flour
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves (or a little less, if you prefer)
  
  


• 
  
  Pinch of salt
  
  


• 
  
  Pinch of freshly ground black pepper
  
  


• 
  
  1/3 cup sugar
  
  


• 
  
  Grated zest of  1/2 orange
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  6 Tbs. (3/4 stick) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners' sugar, for dusting
  
  

Whisk together the flour, baking powder, spices, salt, and pepper.

In the bowl of a stand mixer or in a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the stand mixer with the whisk attachment or use a hand mixer or a whisk; add the eggs to the bowl and beat until the mixture is light colored, fluffy, and thickened, about 2 minutes. Beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients, followed by the melted butter.

You can use the batter now, but it's better if you give it a little rest. Or, for real convenience, you can spoon the batter into buttered-and-floured madeleine molds, cover, and chill, then bake the cookies directly from the fridge. (See below for instructions on prepping the pans.) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or overnight.

When you're ready to bake, center a rack in the oven and preheat the oven to 400°F. Butter 12 regular madeleine molds (or 36 mini-molds), dust them with flour, and tap out the excess. (If you have a nonstick madeleine mold, butter and flour it or give it a light coating of vegetable cooking spray. If your pan is silicone, you can leave it as is or, just to be sure, give it a light butter-and flour coating.) Place the pan on a baking sheet and spoon the batter into the molds, filling each one to the top.

Bake large madeleines for 11 to 13 minutes and minis for 8 to 10 minutes, or until they are golden and the tops spring back when prodded gently. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or room temperature.

Just before serving, dust with confectioners' sugar.