Tag Archives: Honey

Honey Garlic Ribs

Is there any food that’s better to come home to than ribs? I think not.

The recipe below calls for two separate types of soy sauce. If you live in an area where little to no distinction between light and darks soy sauces, it’s okay to make due with what you have. Luckily, I happen to live in a city with a decent amount of Asian grocery stores, so this was not an issue on my part.

I wish I had something more pithy to say at this point, but c’mon – It’s ribs! What more needs to be said?

  • 4 lbs spare ribs, not yet cut into individual ribs
  • 4 tablespoons clover honey
  • 4 tablespoons hoisin sauce
  • 2 tablespoon oyster sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon dark soy sauce
  • 5 garlic cloves, crushed

In a small bowl, make a marinade by combining the honey, hoisin sauce, oyster sauce, the soy sauces, and the garlic.

Place the ribs in a shallow baking dish. Pour the marinade over the ribs. Cover the dish with aluminum foil and place in the refrigerator. Allow to sit for at least two hours, turning over the ribs once or twice.

Pre heat the oven to 350 degrees F. Meanwhile, take a baking sheet and line it with aluminum foil. Place a small rack on the cooking sheet, and then place the ribs upon that rack. Set aside any remaining marinade.

Place the ribs into the oven and roast for 30 minutes. Open the oven and brush the ribs with any remaining marinade. Turn over the ribs and place back into the oven for another 25 minutes.

Remove from oven and allow to sit for five minutes. Cut the ribs into individual pieces and serve.

Serves 4


Fior di Mandorla – Almond Honey Cookies

Shelly’s daughter Amanda helped me out with these cookies/pastries, and I have to say that she did a wonderful job.

This Sicilian treat can be a sticky mess, as you’re dealing with honey in the batter. This is also a very sweet pastry, as you’re not only dealing with honey, but with a cup of sugar to top it off.

The end result is quite worth it. We found that the crispier the cookie, the better it seemed to taste.

NOTE: Feel free to keep spray oil handy as the honey will stick to anything. The oil is the best way to keep the cookies from sticking to the cookie sheet.

  • 2 1/2 cups almonds, crushed
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • zest from 1 lemon
  • 1/4 cup clover honey
  • 2 egg whites

Pre-heat oven to 300 degrees F.

In a large mixing bowl, combine the almonds, sugar, cinnamon, cardamom and lemon zest. Mix well.

Add the 1/4 cup of honey slowly and knead with your hand. Then add the egg whites, kneading into the batter 1 tablespoon at a time, until your batter is the consistency of wet sand. Note that it’s not only possible, but quite likely that you won’t use all of the egg whites. Too much egg whites and your batter will be too loose to be cohesive in the oven.

Shape the batter into cakes about 1/4″ high and 2 inches across and place on well oiled aluminum foil covered on a cookie sheet. Set apart on the cookie sheet far enough to prevent the cookies from melting into one another.

Place in oven and bake for 20 minutes.

Remove from oven and allow to cool.

Makes about 2 1/2 dozen cookies

Technorati Tags: Recipes, cookies, Italian Food


Honey/Almond Frozen Yogurt

This recipe is not horrible, and if you are desiring something less in calories than ice cream, it makes a non-objectionable alternative. But really, if you have an ice-cream maker, why make frozen yogurt?? There’s no comparison. Ice cream is much better than this stuff.

  • 2 cups plain nonfat yogurt
  • 1 cup vanilla soy milk
  • 1/3 cup honey
  • 1 tablespoon canola oil
  • 1/4 cup chopped almonds

In a medium bowl, whisk together the yogurt, soy milk, honey, almonds and canola oil. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.


Honey! I got some Mead!

mead

I am about to admit just how much of a geek I am-

Hi! My name is Kate and I used to play Dungeons
and Dragons. Please…no snickering. I have a fragile ego.

What’s this got to do with food you ask? Well, invariably the role
playing party would find themselves in an imaginary pub, and on the
imaginary menu of imaginary drinks, one could find imaginary mead.

Now, being a simple child of Western Pennsylvania of the late
70′s, I knew nothing of mead. I knew of beer (specifically of Iron
City), wine and ale. But mead? This was new to me.

Mead, for all of you not in the know, is simply “honey wineˮ
or “Honey aleˮ (depending on which “mead headˮ
you ask). It us, quite possibly, the oldest fermented drink in human
history. I say quite possibly, as mead has become the bastard son of
wines, often ignored when it comes to the mor eflashy grape wines and
aggressive beers and ales that are out there. According to Food
in History infers that mead was enjoye in the Nile Delta for
thousands of years, as well as in the Amazonian Basin. Often used in
rituals, it was used as a means to speak to the gods. If you have
ever gotten drunk on mead, there’s no doubt that you believe that
this is entirely possible.

There are a variety of reasons why mead was so popular back in the
day:

  1. Honey as an extended shelf life. It has no season in which it
    adheres to. As such, it is readily available long past days when the
    grape, barley or wheat harvests had exhausted themselves.
  2. It’s simple to make. All you need is honey, water, yeast and
    a container, and you can make mead. Unlike beer, no boiling is
    required, and infections in mead are much less likely than they are
    in beer. And unlike wine, there is no need to worry about ripeness,
    the acid or sugar content of the fruits.

Unfortunately, hardly anyone makes mead anymore, let alone drinks
it. It’s difficult to discern what is a good mead vs. what is a
superior one.

According to About Mead
(from which the below table comes),these
are the most popular types of mead:

  • Traditional – Made with honey and water only. Usually showcases a particular variety of honey (e.g. orange blossom).
  • Melomel – Fruit mead
  • Metheglin – Herb or spice mead
  • Pyment – A melomel made with a wine grape varietal (e.g. syrah)
  • Cyser – An apple melomel (akin to hard cider)
  • Braggot – Made with malted barley (the flip side of honey ale). Also: bracket, brackett
  • Sack Mead – Sweet dessert traditional mead
  • Tej – Ethiopian-style mead with a white wine character. Pronounced “tedge.”
  • Hydromel – Light-bodied traditional mead. Also: French for mead.
  • Rhodomel – Rose hip mead
  • Hippocras – A spiced pyment (metheglin pyment)
  • Morat – A melomel made with mulberries
  • Capsicumel – Chile pepper
  • Omphacomel – Made with verijuice (unripe grapes)

mead

I knew I had to try some. So I
bebopped over to Whole Foods (and if you have ever bebopped to a
grocery store, you KNOW how painful that can be),
and purchased
myself two different bottles: A bottle of Ambrosia
by Kristy made right here in Washington State, and a bottle of
Kasztelański
, a Polish import.

Let
me tell you, I could not find a reliable source telling me the best
way to drink it. Some say it’s best served chilled, others say it can
only be served at room temperature. So, being the brave soul I am, I
tried it both ways. Let me just say that the following
is simply my own preference:

The lighter Ambrosia tasted much better chilled at around a mid 50
degree temperature. Wonderfully sweet, I wouldn’t mind having it in
place of a dessert wine.

The Polish mead was much better at room temperture. Its a thicker,
more viscous liquids and a darker, more “butterscotchyˮtaste
to it, and an flavor that I cannot recognize.

Both meads were fine as I drank both of these brands this past
Friday, not for testing purposes, but for …well…. (ahem)…fun.
The Polish mead seems to be for those cold winter nights in Northern
Europe, where you drink, get beat up, end face down in the snow, get
pulled up by your friends, and laugh as you go to eat some pickled
herring. The mead is for drinking.

The Ambrosia is a more polite drink, the kind of wine you have one
drink, giggle, and say “I think I’m getting tipsyˮ in
your best sing-song voice.

If I had to pick one, it would be the Ambrosia.

Yup, I’ve come a long way since I’ve played Dungeons and Dragons.


Honey Tips

  • Honey contains 18 more calories per tablespoon than refined sugar.
  • One gallon of honey weighs about 11 pounds. One pound of honey equals about 1 cup.
  • When substituting honey for sugar in a recipe, reduce the liquid by 1/4 cup for each cup of honey used


Buckwheat Honey Cake

cake

I found the perfect recipe that combined both honey and tea…and pastry!! Well, cake at any rate. Using tea instead of water in the recipe gives the honey cake a nice foundation and added depth of flavor. And using buckwheat honey gives the sweetness a full bodied taste, something not often found in most sweet cakes.

I found this recipe in Zingerman’s Guide to Good Eating, and they themselves based it off of the traditional Jewish New Year honey cakes.

NOTE: The longer you let the cake sit, the more it will allow all the flavors to blend. I waited a day before I indulged. Zingerman’s recommends a few more than that. The cake will be good for a week ot two.

  • 1 tablespoon Earl Grey tea leaves
  • ½ cup boiling water
  • 1 1/3 cups rye flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ generous teaspoon ground cinnamon
  • Pinch ground cloves
  • Pinch ground ginger
  • Pinch Freshly ground nutmeg
  • 3 tablespoons butter, at room temperature
  • 1/3 cup plus 2 teaspoon firmly packed muscovado sugar (or dark brown sugar if muscavado cannot be obtained)
  • 1 large egg
  • 2/3 cup buckwheat honey
  • 1 tablespoon grated orange zest
  • 2 teaspoons grated lemon zest
  • 1/3 cup golden raisins
  • 5 Tablespoons sliced almonds (toasted)

Preheat over to 325° F. Lightly grease a 6-cup bundt pan.

In a small bowl, steep the tea leaves in the boiling water for 5 minutes, then strain, discarding the leaves. Set aside.

In a medium bowl, combine the rye flour, baking soda, salt, and spices. Set aside.

In a large bowl, cream the butter and sugar. Stir in the egg and mix well. Stir in the honey, tea, and zests until well combined. Slowly stir in the dry ingredients until well combined. Fold in the raisins and 3 tablespoons of the almonds.

Sprinkle the remaining 2 tablespoons of the almonds evenly over the bottom of the prepared pan. Slowly pour in the batter. Bake for 40 minutes or until a toothpick inserted comes out clean.

Transfer the pan to a cooling rack and let stand for 10 minutes. Carefully invert the pan and remove the cake. Cover with a clean dish towel an dlet rest for at least 24 hours before slicing and serving.

Serves 8.


What to Look For in a Honey

As honey doesn’t spoil, it’s actually one of the easier foods to find and store. Obvously you want to pick to your own tastes, but you should avoid any honeys that add flavorings or (shudder) preservatives. Avoid honeys that don’t tell you what nectar source the bees had used to create your honey. If the bottle just says “Honey”, put the bottle down and find a bottle that says “Clover Honey” or “Tupelo Honey”.

The less handled the honey is, the better, as well as the less exposed to heat (It tends to crystalize with heat fluctuations).

If you have the chance to taste the honey before purchasing it, all the better. Most honey shops at your local farmer’s market will allow this.

Go.. enjoy!!